As soprano Joyce El-Khoury launches into a soaring F-major aria and the orchestra follows with a booming theatrical march, David Trippett, his head sunk in concentration over a large score, gives his nod of approval.
Trippett is Cambridge University’s senior lecturer in music. “Just to think,” he says, “this music might well have been left undisturbed in the archive for another hundred years.” Continue reading Lost Liszt Opera to Premiere in Germany
Hungry for some European fare? A new neighborhood spot has you covered. Located at 1709 W. Chicago Ave. in West Town, the fresh arrival is called Funkenhausen. Continue reading Funkenhausen Brings German Fare and Southern Flair to West Town
Two elderly German men escaped the confines of their nursing home on Friday to attend the Wacken Open Air heavy metal festival, police said. Continue reading Elderly Men Escape Nursing Home To Go To Heavy Metal Festival In Germany
This summer, Tate Modern will explore the art of the Weimar Republic (1919-33) in a year-long, free display, drawing upon the rich holdings of The George Economou Collection. This presentation of around seventy paintings and works on paper will address the complex paradoxes of the Weimar era, in which liberalisation and anti-militarism flourished in tandem with political and economic uncertainty. Continue reading Display at Tate Modern Explores ‘Magic Realism Art in Weimar Germany
Fourteen culinary arts students from Columbus Technical College are in Germany this week soaking up the local cuisine in butcher shops, bakeries and award-winning kitchens. Continue reading Culinary Arts Students From Columbus Tech on a Food Tour of Germany
In Germany, a country known more for kuchen than pie, one home baker has become a sensation for her design-savvy American-style pastries.
Karin Pfeiff-Boschek makes three pies each week, posts pictures of them on Instagram and then gives most of them away to friends and charities. Her online pastry portfolio routinely garners thousands of likes and fan comments. That’s no surprise, given the stunning appeal of her dough decorations. Her creations, which she says must look good both pre- and post-baked, are embellished with intricate patterns of cutouts and edible appliqués.
The result is a culinary theater-in-the-round, starring a butter-pastry cascade of rosettes, hearts, leaves, vines, berries, braids, stars, paisley, perforations, diamonds and dots. Read More via WashingtonPost.