Fine dining is a form of sensory seduction. It operates not only via the taste buds, but also via the visual appeal of the food and table setting. Beautiful porcelain and silverware, glittering

Attracted by the life of the fishing folk, the emerging bathing culture and, above all, the magnificent interplay of light, sky and water, artists like Jan Hendrik Weissenbruch, Anton Mauve and the

From 13 April the top floor of the museum will be given over not to our curators but to seven artists -– Philip Akkerman, Tjebbe Beekman, Berlinde de Bruyckere, Marcel van Eeden, Erik Kessels, Jan

‘I am clay’. This statement by the ceramicist Vilma Henkelman (1944-2023) makes it clear how much she identified with this material. Informed by feminism, Henkelman freed clay from connotations of

From bright blue and jubilant yellow to rosy pink and sombre black: the works of famous American artist Mark Rothko (1903-1970) have inspired multiple award-winning illustrator and writer Wim Hofman

Sunday, November 24, 2024, 12:00 - 13:00 British food historian Ivan Day will introduce us to the history of wonderful pleasures of jellies and puddings – from 16th tot early 20th century. Of all...

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