Rienzi is the house museum and collection of European paintings and decorative arts at the MFAH. Our articles highlight elements of the collection, discuss additions and changes to the house or gardens, and review events held at Rienzi for those of you not able to be here in person. Feel free to e-mail rienziblog@mfah.org with questions, comments, and suggestions. Welcome!
About Caroline Cole
Caroline Cole joined Rienzi as Curatorial Assistant in the fall of 2010, after completing her M.A. in the history of decorative arts and design at the Cooper-Hewitt, National Design Museum and Parsons School for Design in New York City, and a B.A. from Georgetown University in Washington, D.C.
Posts by Caroline Cole, page 2
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13 AugMon / 2012
It’s a rare treat to find something you already own and enjoy it like new. A gift of that sort recently came to the museum, when a discovery made in a storage room resulted in a magnificent addition to Rienzi’s sculpture collection. A cast-iron sculpture of a winged fairy and cherub shows the pair delicately perched on a circular mount, holding a tendril of flowers between them.
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20 JulFri / 2012
In the galleries of the Treasures of Kenwood House exhibition, where carefully poised ladies and gallantly aloof gentlemen are an expression of 18th-century sophistication, one painting stands apart: Two Girls Dressing a Kitten by Candlelight by Joseph Wright of Derby. Extraordinary in both . . .
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27 JunWed / 2012
The success of a house museum depends upon the interpretive plan for the site—the story that the house will tell, including place and time, characters, and context—the draw, if you will. But what does one do when a house has been “rewritten” several times over?
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06 JunWed / 2012
You may not have seen the Kenwood House exhibition at the MFAH yet, but you will be surprised to find out who already has . . .
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30 MayWed / 2012
How do you take your mocha latte? Nonfat soy, no whip? Such options were hardly offered at the tables of 18th century Europeans, nor was the combination of coffee and chocolate that is now referred to mocha . . .
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