One of the world’s greatest works of art comes with the combination of the English language and human movements to express feelings, creating theatrical art. One of the greatest plays and works of literature ever created was William Shakespeare’s play, Romeo and Juliet, expressing romance and tragedy. Today, such plays are exciting and such a sight to see. For example, the Nut Cracker is a play with ballet dancers and lots of music and props. Theatrical art goes way back, all the way since cavemen as they would tell stories using such gestures and body movements, expressing lessons and/or morals. Here is an example of a scene from Romeo and Juliet. This is the art of theatrical beauty.
– Written by Alan Tathanhlong
Have you ever had lunch or dinner in a restaurant and wonder how restaurants become so artistic? Well, maybe a restaurant’s artistic ambition can be revealed as what you are eating right now! Culinary arts, in which culinary means “related to cooking”, is the art of the preparation, cooking and presentation of food, usually in the form of meals. It could range from a five-course meal, to a simple dessert served at a fancy restaurant, and others such as champagne breakfasts! People working in this field – especially in establishments such as restaurants – are commonly known to be called”chefs” or “cooks”; although, at its most general, terms such as “culinary artists” and “culinarians” are also used. Table manners are sometimes referred to as a culinary art, and are referred to as the table arts. Culinarians are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as well as to the palate. After restaurants, their primary places of work include delicatessens and relatively large institutions such as hotels and hospitals. In this field of art, the wide varieties of culinary art professions include food stylists (who work with magazines, books, catalogs, and other media to make food visually appealing), consulting and design specialists (who work with restaurant owners in developing menus, the layout and design of dining rooms, and service protocols), food and beverage controllers (who purchase and source ingredients in large hotels as well as manage the stores and stock control), food critics (who communicate with the public on food trends, chefs and restaurants through newspapers, magazines, blogs, and books), and even instructors (who teach aspects of culinary arts in high school, vocational schools, colleges, recreational programs, and for specialty businesses).