Research – #3 Synthesis (Art & Food)

ART 

Combine Painting

220px-Robert_Rauschenberg's_untitled_'combine',_1963

Robert Rauschenberg, untitled “combine,” 1963

(http://www.theartstory.org/artist-rauschenberg-robert.htm)

Artwork that incorporates various objects into a painted canvas surface, creating a sort of hybrid between painting and sculpture.

Items attached to paintings might include photographic images, clothing, newspaper clippings, ephemera or any number of three-dimensional objects. The term is most closely associated with the artwork of American artist Robert Rauschenberg (1925–2008)


COLOURS

Colour interval

tousignant1_1000-620x401

(Claude Tousignant. Double quatre-vingt-un (1970))

  • Spatial interaction of colours – wet/dry, cool/warm, dark/light

– Wavelength of colours

ART: Pointillism

3a 3b

Technique of painting in which small, distinct dots of pure color are applied in patterns to form an image

The technique relies on the ability of the eye and mind of the viewer to blend the color spots into a fuller range of tones.

Painting is inherently subtractive, but Pointillist colors often seem brighter than typical mixed subtractive colors. This may be partly because subtractive mixing of the pigments is avoided, and partly because some of the white canvas may be showing between the applied dots.

(http://scienceblogs.com/cognitivedaily/2009/02/25/visual-illusion-may-explain-th/)

i-57c44c8ac41db3d106e20024fed060a5-monnier3-1

Monnier and Shevell believe this illusion is due to an “antagonism” that occurs in the brain in response to just some the cones used in the eye to detect color: S-cones, which respond to the shortest “blue” wavelengths of light. That’s because the differences between what was perceived and the actual color seen can be completely explained by the S-cone response: no differences in M-cone (green) or L-cone (red) responses were observed.


CUISINE

Fusion Food

Cuisine that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in innovations of many contemporary restaurant cuisines since the 1970s.

Leave a comment