featuring Christine Style, Professor of Art and Design
This program will focus on Nek Chand and the Rock Garden in Chandigarh (Northern India). Professor Style will discuss folk art environments (the Rock Garden is one of the largest in the world), art (it is one of the largest ongoing mosaic work comprising 20 acres), history about Nek Chand, 90, the creator/director of the Rock Garden and his move to India during the partition when Pakistan split off from India, as well as Hindu and Muslim Culture.
Learn more about Nek Chand and the foundation that Professor Style is involved with at: www.nekchand.com
Wednesday evening, May 27, 2015
Gathering/Cash Bar: 6:00-6:30 p.m.
Dinner and presentation 6:30-8:00 p.m.
$29 per person
UW-Green Bay: University Union Phoenix Rooms
Professor of Artand Design
Professor Christine Style teaches courses in printmaking and drawing. Her MFA in printmaking is from UW-Milwaukee and her Bachelor of Science in art is from UW-Madison. She is currently president of the State Board of Directors for Wisconsin Visual Artists and active in the NE Chapter of WVA. She is also on the board for Print Forum, a support group with the Milwaukee Art Museum and for Cedar Center Arts, the board that operates the ARTgarage in Green Bay, WI where she founded Summer Art Workshops for grades 1-12 (beginning its 7th year). Style has exhibited her work regionally and nationally and is currently represented by the Peltz Gallery in Milwaukee. Style has been taking both university and community students to SRISA in Florence, Italy for Arts Italy: Studio Art Intensive every even summer since 2002. Arts Italy 2014 will be for the month of June 2014 and is offered through UWGB Office of International Education. Style is also the USA Administrator for the Nek Chand Foundation volunteer program in Chandigarh, India.
Kachumber Salad – Indian cucumber salad with tomatoes, cucumber, onion, mint, lemon and cumin flavors.
Soup: Red lentil Mulligathwany – pureed lentil soup.
Starter: Indian pickle display – different spicy pickled vegetables are traditional with and Indian meal.
Entrée: Chicken Tikka – marinated in a yogurts marinade and served in a sauce with flavors of tomato and garam masala. Served with basmati rice.
Entrée: Chana Masala – vegetarian dish, main ingredient is chickpeas with flavors of tomatoes, onion, coriander, garlic, chili, ginger, and garam masala.
Side: Aloo pakora – Indian potato fritter traditionally served with assorted chutney
Naan – Indian flatbread.
Dessert: Sakkari Pongal – sweet rice pudding with cashews, golden raisins, and cinnamon.
Beverages: Water, coffee and tea
UW-Green Bay's Dinner Lecture Series, hosted by the Division of Outreach and Adult Access, highlights UW-Green Bay faculty expertise on various projects and interests in a socially accommodating, friendly learning atmosphere for the greater Green Bay community. Each evening event begins with a social/greeting time, followed by a delicious menu expertly prepared by the University's chefs. While enjoying dessert, the featured guest faculty will showcase his or her work in a presentation format. The event usually culminates with a short question/answer session, usually ending by 8:15 p.m.
Dress is typically business casual and comfortable.