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Erik Magnussen (silversmith)
Erik Magnussen (14 May 1884 – 24 February 1961) was a Denmark, Danish silversmith and designer. He was from 1925 to 1939 based in the United States of America, United States, initially as artistic director of the Gorham Manufacturing Company in New York City and later with his own workshop in first Chicago and then Los Angeles. Life Early life and education Magnussen was born on 14 May 1884 in Frederiksberg, Copenhagen, the son of author and translator Johannes Julius Claudi Magnussen and Hedvig Charlotte Claudine Sommer. In 1898–1901, Magnussen was a sculptor's apprentice in his uncle's art gallery Winkel & Magnussen. He also studied sculpting under Copenhagen-based Norwegian sculptor Stephan Sinding, and silver chasing under the silversmith Viggo Hansen (1859–1930). In 1907–09, he worked as a chaser in Otto Rohloff's workshop at the Unterrichtsanstalt des königlichen Kunstgewerbe-Museums (Royal School and Museum of Applied Arts) in Berlin, Germany. Career in Denmark, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compote And Candlesticks - Erik Magnussen
Compote or compôte (French for ''mixture'') is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange (fruit), orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold. History Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage.Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964). During the Renaissance, it was served chilled at the end of dinner. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
