Charles White: A Little Higher

Regular: $35.00

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Regular: $35.00

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Charles White: A Little Higher explores the work and life of noted twentieth-century black artist Charles White (1918–79).

An influential painter, printmaker, and teacher, Charles White’s work is primarily figurative and concerned with the challenges and triumphs of Black life in America. He created “images of dignity” that ennobled his subjects while acknowledging the realities of systemic racism and oppression. This volume brings together a biographical overview of White’s life, three thoughtful essays about White’s work by noted scholars, an in-depth interview about White with contemporary Black artist Bing Davis, and full-page images accompanied by descriptions of approximately forty works by White. The book is a companion to the exhibition of the same name, which will be on view at the University of Miami’s Lowe Art Museum and will travel to Hickory Museum of Art (Hickory, NC) and the Cincinnati Art Museum.

n integral part of the University of Miami, offering its diverse audiences opportunities and resources for engaging with contemporary culture through 5,000 years of human creativity. The University of Miami’s Lowe Art Museum celebrates the power of art to elevate the human spirit, immortalize lives, and transcend time and place.

Hardcover, $35.00, 160 pages, 9 x 11 inches, ISBN: 979-8985651829

PUMPKIN SOUP

2 1/4 pounds pumpkin, peeled, seeded, and fibers
removed
2 onions, grated
6 tbsp. Olive oil
2 tbsp. Cumin seeds
2 pinches of ground cayenne
2 cloves garlic, crushed
2 ½-in. Fresh ginger, peeled
and finely chopped
2 cups coconut cream
salt and freshly ground
black pepper

Topping
4 to 6 tbsp. Crème fraiche or olive oil
4 to 6 tbsp. Pumpkin seeds, toasted
1 tbsp. Cumin seeds, toasted

Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use an immersion blender in the pan. Strain the soup. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Season the soup with salt and pepper.

Serve the soup with a tablespoon of crème fraîche and toasted pumpkin seeds added to each bowl and a sprinkle of cumin seeds. Serve with breadsticks.