UCCA Presents an Exhibition of Internationally Renowned Artists
Contributed by: laurafitch
When the contemporary art scene in China exploded in the 1990s, it was expanding into a virtual vacuum. Contemporary art creation and appreciation in China was confined to a small circle of artists and viewers—the general public had little to no exposure to modern art forms and ideas. Fast forward to today, and though interest in contemporary art is growing, it still has a long way to go
In light of this, one of UCCA's raisons d'etre is to educate the public about contemporary art and artists, hence the constant parade of lectures, film screenings and workshops held in the non-profit space. The exhibit "Inside a Book a House of Gold: Artists' Editions with Parkett" is particularly suited to this goal. Featuring limited edition works from artists featured in Parkett, an iconic art journal that has worked with many of the most influential artists of the past three decades, "Inside a Book" serves as an art buffet—a little taste test from some of the most prominent artists in recent history.
Zurich-based Parkett works with artists who create pieces across a broad range of mediums—including video, sculpture, paintings and photography—for the journal. The works are then displayed, critiqued and discussed in the magazine proper, which circulates to roughly 30,000 readers per issue. "Inside a House"—named after a quote from Chinese emperor Song Huizhong—presents over 200 pieces from 192 artists. Visitors can cruise through UCCA's three massive halls and take in works from the likes of Olafur Eliasson, Urs Fischer and Andy Warhol. Subdivided into five spaces which together create an entire home—"playroom," "studio," "city," "wardrobe" and "garden"—the exhibit serves as an education for those who are interested in the trends that shaped the global art scene into what it ...
蔘雞湯 삼계탕 Ginseng chicken soup
蔘雞湯是傳統的韓國料理，韓國人相信在夏天進食，能達到以熱治熱的效果，並補充因過量流汗造成的體力損耗、消除疲勞，以及預防疾病等功效。不過中國人大多數都不來這一套，他們寧可在冬天進食，這可以驅寒暖胃。
蔘雞湯的烹調法是這樣的：用一隻雛雞，洗淨及除去內臟，然後把水蔘、糯米、紅棗、大蒜放進雛雞的肚子裡，用鍋子熬幾小時，直到雞肉變得軟嫩，湯色呈乳白色。食用時可隨個人口味添加鹽、胡椒、蔥等。
Ginseng chicken soup is a traditional Korean food, Korean people believe that eating this food in the summer can achieve the effect of taking hot food to resist hot diseases, and refill the physical loss due to excessive sweating, eliminate fatigue and prevent physical ailments. But the Chinese people would rather eat this food in winter, which can fend off the cold feeling and warm the stomach.
To make Ginseng chicken soup, use a young whole chicken, wash and remove its internal organs, the chicken belly is stuffed with water ginseng, glutinous rice, red dates, garlic. Then cook the chick in a pot for few hours until the chicken becomes tender, and the soup becomes milky. For serving this food, salt, pepper, onions and other ingredients can be added together according to personal taste.
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