Barbara Palvin vs Adriana Lima

Posted by Athensfever

Barbara Palvin and Adriana Lima are both well known models of Victoria Secret. But who is the most beautiful? These comparative pictures of both models taken in similar contexts may help you to decide.

Vote for the prettiest Victoria Secret Model

Bye Paris....💖💖💖💖💖💖💖

A photo posted by Adriana Lima (@adrianalima) on

the other day 🙄 💅🏼

A photo posted by Barbara Palvin (@realbarbarapalvin) on

Yainnis Gaitis

Posted by Litsa P.

ΓΙΑΝΝΗΣ Γαΐτη 1923-1984 Têtes FARCIES υπέγραψε κάτω δεξιά λάδι σε μουσαμά 162 από 129,5 εκατοστά, 63¾ από 51in..
Προέλευση: Ιδιωτική Συλλογή, Αθήνα
Εκτίθενται: Ρώμη, Galerie Schneider: Μιλάνο, Galerie Il Giorno

Yiannis Gaitis - 1923-1984 -Têtes FARCIES
oil on canvas 162 by 129.5cm., 63¾ by 51in.
Private Collection, Athens

Γαΐτη , 1968-9 Αθήνα, LA GRANDE PARADE BLEUE - Εθνική Πινακοθήκη και Μουσείο Αλεξάνδρου Σούτζου, Γιάννης Γαΐτης , 1984 Θεσσαλονίκη, Βαφοπούλειο Πνευματικό Κέντρο, Hommage à Γιάννης Γαΐτης

Yiannis Gaitis - 1923-1984 - LA GRANDE PARADE BLEUE
146 by 114cm., 57½ by 45in.
Private Collection, Athens

1994 Λογοτεχνία: Λορέττα Γαΐτη-Charrat, Κατάλογος raisonné de l'oeuvre de Γιάννη Γαΐτη , Παρίσι, 2003, No.1007, σ. 252

acrylic on canvas 253 by 123cm., 99½ by 48½in.
Polyplano Gallery, Athens

Αντώνη Γιακουμάκη - Antonis Giakoumakis

Posted by Litsa P.

«Κορμιά θηλυκά σε κατάσταση ετοιμότητας και πρόσωπα γυναικεία σε εγρήγορση ξεδιπλώνονται δυναμικά πάνω στον καμβά του Αντώνη Γιακουμάκη. Όλες τους, μορφές αυτού του Αιώνιου Θηλυκού, που επικαλείται o Γκαίτε στον Φάουστ ως οδηγό του αρσενικού προς την υπέρβαση. Με μια διαφορά ωστόσο. Αν για τον Γκαίτε η υπέρβαση αυτή επιτυγχάνεται κυρίως μέσω της σωματικής επιθυμίας, ως ένα ερωτικό κάλεσμα δηλαδή, τα θηλυκά πλάσματα που απεικονίζει ο Γιακουμάκης χαρτογραφούν εύστοχα ένα παιχνίδι ανάμεσα στη μνήμη και τη λήθη.

Τη νέα ενότητα έργων του με τίτλο Erase and Rewind παρουσιάζει ο Αντώνης Γιακουμάκης στη γκαλερί ArtZone 42, σε επιμέλεια της θεωρητικού τέχνης Δόμνας Χανουμίδου. Διάρκεια έκθεσης 10 Μαρτίου – 2 Απριλίου.

Gallery ArtZone 42, presents the new series of works titled Erase and Rewind by Greek Artist Anthony Giakoumakis. Curated by art theorist Domnas Chanoumidou.

Antonis Giakoumakis was born in Athens, Greece. He studied at Vakalo Art and Design College (section of painting and history of art) under the supervision of professors Marigo Kassi, Katerina Mertzani and Giannis Papagiannis. He is currently represented by Ada Margariti, who acts as his agent in Greece and abroad.

Gallery ArtZone 42
Leof. Vasileos Konstantinou 42, Athens, 116 35 Greece [ map ]
March 10 to April 2, 2016
phone+30 210 7259549
Antonis Giakoumakis | Facebook
Antonis Giakoumakis | LinkedIn


Black Heads by Antonis Giakoumakis - Video

Kristina Kazarina - Photographer

Posted by Athensfever

Kristina Kazarina is a professional Photographer from Russia. Currently based in Ko Samui in Thailand. She started digital photography 10 years ago inspired by the work of her brother. Her favorite model is her daughter Kira. Her Gear is a Canon 5d Mark III and Canon 1d Mark 4, using for most of her pictures, her favorite lens: the Canon 50mm F1,2.


Summer time by Kristina Kazarina on

Summer Breeze by Kristina Kazarina on

Miss Samui by Kristina Kazarina on

Miss Russia by Kristina Kazarina on

#SweetDreams with 😍😎🤘 #SexLoveAndAP by @agentprovocateur 😈💥 #LoveForever

A video posted by 📷 (@kazarina) on

Wagyu Beef

Posted by athensfever

Japanese meat dish called Shabu-Shabu consists of finely sliced Wagyu meat that is boiled in a water pot. The meat is sliced so finely that you can practically see through it. The texture of the meat is creamy, and when you eat it, the meat melts on the tongue in a few seconds like butter. This is the highest grade of Japanese Wagyu meat which is completely different from most chewy beef westerns normally enjoy. the meat color ranges from pink to fresh red with thin strati of white fats spreading all through it, giving it a marbling that is called in Japanese 'sashi'. This marbling is one of the vital elements that show how good or bad the meat is.

One region that produces Wagyu meat is Matsusaka region of Mie prefecture, 400kn away of Tokyo. There cabs are fattened and raised for about two years till they are ready for the market. The cows are well taken care of during this period, with growing techniques vary from farm to farm. Rumors associate the meat tenderness to the fact that cows are given beer to drink, but this has nothing to do with it. Beer is given to the cow when it looses appetite.