The Three Pillars in the Archive. Research on women filmmakers challenges accepted notions of what constitutes historical evidence, valid cinema practices such as collaboration and even traditional markers of success or failure. The question of failure is what this article will address: failure both to create and to narrativise. Whether the gesture even brings one closer to her or whether her image gets lost in refractions or dissolves into fine grain, is for the readers to decide.
The Disappearing Theoretician: From Anna Li to A.N. Pudovkina
Pin on Angie Harmon
The history of this dish is not well documented, and various sources make controversial claims about its origin. Since the 18th century Russian chefs have adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The French term de volaille means literally "of poultry" and denotes almost exclusively chicken dishes in French cookbooks. The latter name appears in the pre- and post- revolutionary Russian literature in cookbooks as well as in fiction since the beginning of the 20th century and is usually mentioned as a common restaurant dish. The recipe in the classical Russian cookery textbook The Practical Fundamentals of the Cookery Art by Pelageya Alexandrova-Ignatieva which had eleven editions between and includes a complex stuffing similar to quenelle a mixture of minced meat, in this case the rest of the meat of the chicken, and cream but with butter added. The Pozharsky cutlets are breaded ground chicken patties for which butter is added to minced meat. This results in an especially juicy and tender consistency.