SKU: 13578583666

Galloping Horses: Artist Xu Beihong and His Family in Mao's China

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Galloping Horses: Artist Xu Beihong and His Family in Mao's ChinaFamous for his ink brush paintings of galloping horses, pioneering Chinese artist Xu Beihong (1895 1953) integrated Chinese and Western painting and mentored generations of Chinese artists. Galloping Horses describes how his family and legacy survived the turbulence of Mao's ever changing policies, which dictated the direction of art and music from 1949 through the devastating ten year Cultural Revolution. Xu Beihong's daughter narrates this story of

Famous for his ink brush paintings of galloping horses, pioneering Chinese artist Xu Beihong (1895-1953) integrated Chinese and Western painting and mentored generations of Chinese artists. Galloping Horses describes how his family and legacy survived the turbulence of Mao's ever-changing policies, which dictated the direction of art and music from 1949 through the devastating ten-year Cultural Revolution.

Xu Beihong's daughter narrates this story of the Xu family, its tragedies, and the perseverance of Xu's widow Liao Jingwen, keeper of her husband's legacy for sixty years after his death. The author, a pianist and arts administrator, together with Xu Beihong's son, an artist and art teacher, and their mother, with commitment and struggle, carried forward Xu's legacy and accomplished his unfulfilled missions. The author describes her life and education as a music student in Mao Zedong's China and her work as a professional musician in Jiang Qing's model Peking opera.



Binding Type: Paperback
Publisher: Beihong Arts Publishing, LLC
Published: 10/07/2016
ISBN: 9780997057416
Pages: 318
Weight: 0.94lbs
Size: 9.00h x 6.00w x 0.67d
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SKU: 13578583666

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Lowell, US
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This is by far the best frother I've used. Battery life is great. Its UX is excellent. Feels nice in the hand and has great power. Also like the on/off button as opposed to haveing to hold a switch down. Looking forward to getting their s3 scale.
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Cuba, US
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Overall good frother
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Bought the Maestri and the Zulay frother to test which one is better since both had good reviews. Returned the Zulay (see Zulay review) and kept the Maestri. Been using it for a few days now and works well. Mixes chai and hot chocolate well. It has one speed that is a good speed to mix, but not so fast that it causes the drink to spill over the top as long as the cup is filled to about 80% full. Because I tend to use the tall 20 oz Contigo autoseal cups, it could benefit from offering longer attachments to reach the bottom of the cup (note: that I did not find any company that offers longer attachment arms).
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I LOVE this gadget! And I'm not a gadget person. Since I got it a few days ago, I've switched from using my Nespresso coffee maker, which uses pods and which I really like, to using Starbucks instant coffee packets (cheaper and more environmentally friendly than pods). I put a packet of the coffee and two packets of Equal in a cup, add half and half, then use this frother to mix them. Within a few seconds -- no more than 5, if that -- I have a thick mound of creamy froth. Then I had the water to finish making the coffee. Fantastic. This thing is so easy and fun to use. This is not the cheapest frother available. I wanted a rechargeable unit that has sufficient power to make nice, creamy froth. Also, I didn't want to spend $10 and have the thing break and have to replace it. Reviews suggest the cheaper ones are fine if you don't regularly use a frother. I never used one before and didn't really think I would use it very often. But I like it so much, I've been using it twice a day. Also, I first saw one in use while traveling in India. Another guest at my small hotel had one, which she used to make a latte with rather than drink the rather tepid offering at the more tea-oriented hotel. That's when I decided to get one. I'll be taking it on future trips. Some come with travel containers; this one didn't. The only learning curve was making sure the cup or pitcher for the cream is deap enough not to splash out the cream. I think I'm actually using a little less cream than I used to because the volume increases so much. I use cold cream, not heated (I used to heat it in the microwave when I was using the NesPresso.) I find I like the initial contrast with the cold cream at the top, then I stir it down into the coffee. The Starbucks coffee is excellent. I've used it for iced lattes in the past, so I knew it was good. I can hardly wait for a heat wave to make them with this frother. I did try to beater attachment in eggs when I was making an omelet. Not worth the trouble -- first, the bowl I was using to beat the eggs was too shallow and egg got all over. Second, a fork works just as well. If I were whipping cream, I would definitely use it.
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