FEW March Meeting
Painting IN Japanese Paper: Contemporary Expression via an Ancient Tradition
Date: Thursday, March 31, 2016
Time: 6:00pm Drinks, 7:00pm Dinner, 8:00pm Presentation
Place: 10th Floor Hilton Osaka
Cost: ¥5,000 - Members
¥7,000 - Non-Members (Women Only)
RSVP: by March 24, 2016
The Program
“Painting in Japanese paper “washi,” brings me immediately into the present moment. The paper medium is fluid, flexible and full of challenges. Washi has existed as a developed art form in Japan for 1500 years. My task is to find new ways of expression in an age-old tradition. Although many of my paperworks are well-choreographed in my mind before I begin, when the washi fibers hit the screen and begin to swirl, I am transported into a meditative state where assumptions are suspended and improvisation begins…that is very liberating!” (sarahbrayer.com)
Internationally recognised artist Sarah Brayer will talk about the inspiration for her art and her innovative techniques using one of Japan’s most traditional mediums, washi paper. Find out how her large-scale poured washi paperworks and aquatint prints come to fruition in this informative and inspiring presentation. She will also discuss her time living in an ancient Japanese paper-making village, experimenting in her chosen medium and how it shaped her technique.
The Speaker
Sarah Brayer is an American artist based in Kyoto. In 2013 Japan’s Ministry of Culture awarded her its Commissioner’s Award for taking Japanese culture abroad. In 1992, she was the first artist ever invited to exhibit at Byodoin Temple, a World Heritage site. Her work is in the collections of the British Museum, the Sackler Gallery of the Smithsonian, and the American Embassy, Tokyo.
*** Menu ***
<Fish>
Baked green asparagus and Japanese parsley in filo pastry, sakura flavored pudding and cauliflower coulis
Fukinotou mountain vegetable crusted king mackerel, wilted spinach and mussel sabayon
<Meat>
Baked green asparagus and Japanese parsley in filo pastry, sakura flavored pudding and cauliflower coulis
Roast rosemary flavored pork shoulder, caramelized apple and green peppercorn sauce
<Vegetarian & Vegan>
Baked green asparagus and Japanese parsley in filo pastry, sakura flavored pudding and cauliflower coulis
Strawberry risotto with vanilla air and balsamic essence
All meals served with dessert and coffee or tea
<Dessert>
Lemon verbena baba with yuzu cream and grapefruits
<Vegan Dessert>
“Hyuganatu” citrus and grapefruits salad with yuzu sherbet
