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AP Art History is designed to allow students to examine major forms of artistic expression relevant to a variety of cultures evident in a wide variety of periods from the present to the past. Students acquire an ability to examine works of art critically, with intelligence and sensitivity, and to articulate their thoughts and experiences.
The initial core set of terms was derived from authority lists and the literature of art and architectural history; this core set was reviewed, approved and added to by an advisory team made up scholars from all relevant disciplines, including art and architectural historians, architects, librarians, visual resource curators, archivists, museum personnel, and specialists in thesaurus construction.
Buffalo hide painting of Pawnees battling the Villasur expedition. Traditionally, men painted representational art. [3] [6] They painted living things. [2]Plains Indian male artists use a system of pictographic signs, characterized by two-dimensionality, readily recognizable by other members of their tribe. [7]
A volume from Graham Reynolds's catalogue raisonné of John Constable [1]. A catalogue raisonné (or critical catalogue) is an annotated listing of the works of an artist or group of artists and can contain all works or a selection of works categorised by different parameters such as medium or period.
Advanced Placement (AP) examinations are exams offered in United States by the College Board and are taken each May by students. The tests are the culmination of year-long Advanced Placement (AP) courses, which are typically offered at the high school level. AP exams (with few exceptions [1]) have a multiple-choice section and a free-response ...
A dish being styled for photography. The role of the food stylist is to make the food look attractive in the finished photograph. The time and effort a stylist takes to carefully and artfully arrange the food is due to differences between the way the stylist presents it and the way a home cook or chef may.
A plate of scrapple, a traditional dish of the Delaware Valley region made of pork and cornmeal, still eaten today. Fats and oils made from animals served to cook many colonial foods. Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening.
A signature dish is a recipe that identifies an individual chef or restaurant. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice.