Desserts with Thiebaud [kgravesart]
Inspiration: Wayne Thiebaud (born November 15, 1920) is an American painter widely known for his colorful works depicting commonplace objects—pies, lipsticks, paint cans, ice cream cones, pastries, and hot dogs—as well as for his landscapes and figure paintings.
Thiebaud is associated with the Pop Art movement because of his interest in objects of mass culture. Thiebaud was a professor at Sacramento City College and UC Davis. He continues to work as a professional artist in the Sacramento area.
Vocabulary • Trompe l’oiel = a French expression meaning “trick the eye.”
The viewer is tricked into thinking what they see is real when actually it is only an illusion created by the artist.
Artists of the Renaissance were the first to use perspective and realism to trick the eye with their painting.
Over the centuries, trompé l’oiel has continued to be a popular subject explored by artists in both 2-D and 3-D media.
Project Requirements: Sculpture is based on an 1 actual dessert and is sculpted to scale (must have a photo to use as reference).
Project Requirements: Sculpture replicates the 2 details and textures of the actual dessert.
Project Requirements: Uses the clay building 3 method you think would work best - pinch, slab, coil, or modeling. (If you form it from a solid piece of clay you will need to hollow it out.)
Project Requirements: Create a plate (or bowl) 4 that can hold your dessert and is designed to complement it.
Suggested Ideas: • A slice of birthday cake or a slice of pie a la mode • A mini cake, mini pie, or a cupcake • A banana split or hot fudge brownie sundae • A variety of six different cookies • Two donuts or other pastries • Four chocolate-covered strawberries • Six assorted chocolate truffles
Extra Challenge Ideas: Ø Make your dessert into a functional box/container with a lid.
Extra Challenge Ideas: Ø Make several desserts arranged together on a larger plater or in a box.
Trompe l’oiel with Dessert
Day 1: A. Choose a dessert photo for reference. B. Sketch it in the Project Planning section. C. Decide which sculpting method(s) will work best for your dessert. D. Start sculpting when ready!
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