ANSWER: High Museum of Art at Atlanta and Terra Foundation for American Art at Chicago
EXPLANATION: In 2006, an agreement for exchange of art was made between the government owned The Louvre and privately owned art museums which are High Museum of Art at Atlanta and Terra Foundation for American Art at Chicago for an exchange of $6.9 million. It was decided that The Louvre will share its collection and the private museums will cover $18 million cost of the program. The $6.9 Million as paid towards the refurbishment of The Louvre.
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Sandro Botticelli was one of the greatest painters of the Florentine Renaissance. His Birth of Venus (c. 1485) and Primavera (c. 1480; Spring) are often said to epitomize for modern viewers the spirit of the Renaissance, though his elongated, seemingly weightless figures and fairly flat spaces deviate from the naturalism of other Renaissance painters.
Sandro Botticelli was born Alessandro di Mariano Filipepi to a father who was a tanner. Sandro had an elder brother, Giovanni, a pawnbroker who was called Botticello (“Little Barrel”), from which Sandro's nickname was derived. Sandro never married, and he lived with his family throughout his life.
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Cubism is focused on the problem of the "object" that needs to be reconstructed, as opposed to the vagueness and impermanence of the Impressionist surface. Everything that relies on subjectivity or on a specific and firm view must be eliminated in order to arrive at an overall, conceptual, complete variant of form.
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The Cubist painter creates layers of deposits over a two-dimensional substrate, the result being the transformation of spatial representation into several simultaneous views of an object on the same surface.
Picasso's statement: "I paint objects as I imagine them, not how I see them," supports this thesis. In Cubism, the influence of African art is also present, and the basis is the cube.
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Auguste Escoffier left behind a legacy in the French culinary industry still enjoyed by professional chefs everywhere. He invented some 5,000 recipes, published Le Guide Culinaire textbook and developed approaches to kitchen management.
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