Passport to Paris with Angelica Daneo
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Join us as Angelica Daneo, Associate Curator of Painting and Sculpture and Curator of Passport to Paris: Court to Cafe - Three Centuries of French Masterworks from the Wadsworth Atheneum at the Denver Art Museum takes us on our own private visual tour through the Exhibit.
The Wadsworth Atheneum, located in Harford, Connecticut is one of the country's oldest art institutions. This is the first time the 50 masterworks in this exhibition have been shown together. Some pieces from the Los Angeles County Museum of Art are also included. Denver Art Museum Director Christoph Heinrich describes this exhibit as"...the richness of French art, from the grand and monumental art of the time of Louis XIV to the lively depictions of contemporary life as captured by the impressionists."
This is Angelica's second opportunity to meet with the City Club of Denver and those who heard her two years ago know this will be a historically accurate and intriguing presentation.
About Angelica Daneo
A native Italian, Angelica is the museum's curator for Passport to Paris. She also curated Cities of Splendor in 2011 and Landscapes from the Age of Impressionism in 2008. She is the author of The Kress Collection in the Denver Art Museum (2011) whose entries include many works featured in Cities of Splendor.
Prior to joining the Denver Art Museum, Angelica conducted research in the Early European art department of the St. Louis Art Museum. She also worked at the Smithsonian Institution in Washington, D.C. organizing the photographic archives of the National Air and Space Museum and installing exhibitions at the Smithsonian American Art Museum. A summa cum laude graduate of the University of Turin, where she majored in the Humanities with a specialization in History of Art Criticism, Angelica speaks fluent Italian, English and French. She is an adjunct professor at the University of Denver.
House Greens with Julienne Vegetables, Roma Tomato
Pan Seared Atlantic Salmon
Basil Lemon Beurre Blanc
Butternut Squash Ravioli, Wilted Spinach
Oven Dried Tomatoes Pine Nuts, Sage Cream