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Going to School by Rose Blake

Published by Frances Lincoln (https://www.quartoknows.com/imprints/1028/Frances-Lincoln)

https://www.quartoknows.com/books/9781847808981/Going-to-School.html?direct=1

http://www.iamroseblake.com/

ISBN: 9781847808981

Unpacking what might be a daunting experience for a small child, Going To School follows Rose and all she gets up to throughout the course of her day at school, making it…

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In Blossom by Yooju Cheon

Published by Frances Lincoln (https://www.quartoknows.com/books/9781786037282/In-Blossom.html?direct=1)

ISBN: 9781786037282

The latest book from Yooju Cheon is a beautiful exploration of friendship, beauty and simple pleasures, a pastel coloured set of tableaux between Cat and Dog. The story starts with Cat, who hopes to eat her lunch on a park bench and enjoy the spring blossom. Dog too,…

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Landscapes

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Card Designs

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Food

I love food, and I love making it too. Inspired by the work of Mariko Jesse and keen to interpret a passion through illustration I created the bodies of work to run alongside my third year of study. I hope that these images convey the sense of whimsy and fun that I feel when playing with my food!

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Food I love food, and I love making it too. Inspired by the work of Mariko Jesse and keen to interpret a passion through illustration I created the bodies of work to run alongside my third year of study. I hope that these images convey the sense of whimsy and fun that I feel when playing with my food!

#Food #Food Illustrations

Other Works

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A couple of weeks ago, as a way of getting myself back into the motions of working I challenged myself to a week long project. The project I focussed on was inspired by some of the research that I had been conducting, and partially observed without fully understanding what it was.

In many cultures around the world there are idioms that are particularly related to food and cooking. In English, for example, we have;

TOO MANY COOKS SPOIL THE BROTH

TO HAVE A BUN IN THE OVEN

(to be like) BREAD AND BUTTER

(to be like) THE APPLE OF HIS/HER EYE

BRINGING HOME THE BACON

BEAN COUNTER

(to) SPILL THE BEANS

(to be like) A PIECE OF CAKE

CHERRY PICK

AS KEEN AS MUSTARD

…..to name just a few. However, in Spain, these come into their own. The Spanish are renowned for their food culture but probably not as much for their love of idioms, and have a great many sayings and asides about the act of creating food, which are called ‘Dichos Culinarios’. It was these that I decided to explore for one week and one week only.

Several Dichos refer to the harvest, such as ‘de higos a brevas’ (from figs to early figs) which essentially refers to the fact that most figs are in season during late summer and autumn, whereas early figs appear in May and June, and so means something happens ‘very occasionally’. Because of the ease of growing them in an Iberian climate, when in English you don’t ‘give a fig’, in Spanish you don’t give a cucumber. ‘Estar en un berenjenal’ (to be in the aubergine field) means to be bogged down in problems (because the base of aubergine plants are surrounded by a ring of spines).

Several are also humorous and have a strange sense of humour. If someone puts their best foot forward, they are said to be ‘putting all the meat in the roaster’, and if someone is taking the bull by the horns they are, in Spanish, ‘coger la sarten por el mango’ (grasping the frying pan by the handle). ‘Se le va la olla’ literally means ‘he’s overcooked the pot’ but actually means that the subject has gone crazy. Likewise, ‘se me pasa el arroz’ is the rueful phrase used by a Spanish woman when she thinks herself too old to become pregnant, but literally translates as having ‘overcooked the rice’. Even more strangely, a particularly alluring person is ‘esta como un queso’, or ‘like a cheese’. Make of that what you will.

To create the small book, I decided that the drawings should be simple, and not involve two many contrasting colours or themes, and so allow just the text to speak for itself. I also thought that using people the best way to reflect the characters cooking, eating and harvesting who came up with these thoughts in the first place.

Dichos, and Other Sayings A couple of weeks ago, as a way of getting myself back into the motions of working I challenged myself to a week long project.

#dichos #Food #idioms #se va la olla #spain #spanish food

Time to Eat

Moving on from the themes of last meals, I felt that the influence of the food having significance was the best way in which to proceed with the work. To this end, I wanted to explore this around the world. This, in particular, was all of the small nuances that I had picked up on in researching the topic to begin with, such as the Swedish custom of fika, or pastries, that are taken with coffee at…

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#fika #flip book #Food #food rituals #gouache #sweden #watercolour

Brystol Tygers

For several months now I have been in a group of like-minded illustrators hell-bent on complicating the last couple of months of our degree with another exhibition to lavish time and/or affection on. With said exhibition imminent, all falls into place. The exhibition was mostly arranged by a friend, and some might say international man of mystery, Jamie Stevenson, who very valiantly set up…

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#Bristol #Exhibition #Frames #Jamie Stevenson #Merchant St #Paper Arts #Tyger Tyger

Butterflies and Perishables with Bompas & Parr

Way back in November I went to visit the temporary exhibit of the British Museum of Food in London Borough Market, and with typical Louise fashion, I have only just realised that I had to document it. The museum was interesting, but not entirely what I was expecting, but would definitely be worth investing in as a permanent exhibition. The museum was surprisingly hard to find, hidden behind the…

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#Bompas and Parr #British Museum of Food #Butterflies #Chocolate Tasting #Food #Food Illustrations #London Borough Market #Menus #Peristalsis

Reading about Eating

Reading has been very important to my project, and a large part of my time since early 2015, since the research for the dissertation involved scanning and memorising the contents of about 30 books and journals. The subject of food is one that attracts a lot of thought, and the shelves of any bookshop will be filled with people writing about how to make food, how to define food, and what to do…

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PDP- The Dissertation, and Other Difficulties

Now that the dissertation is finished, I can feel an immense sense of relief about having gotten such a large and daunting task out of the way. It has been both enlightening and difficult, and I remain both proud and apprehensive about the result of this labour. I have known what I wanted to write about from the moment that I joined the course and began to think about the subject for my third…

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Eating Elbow to Elbow

Because of the rushed nature of last term, I haven’t yet set aside the time to write entirely and precisely about what I intend to create in order to meet these briefs. So, in a nutshell, here goes. I want to explore the global interaction of humans, with the food that eat, and to express and understand the simple tactile happiness that food can bring. Across hundreds of peoples, in environments…

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his term has been going quickly that I have barely had any time to think, let alone to blog, and so this has been going empty for quite some time now. This summary will just outline what I have been doing for the last 2 months.

Perhaps wisely, I took the opportunity to write out my dissertation over the summer, and so have managed to balance more time to focus on my practice this term. My dissertation, written about the themes and aims of the work of Tove Jansson has been both frustrating and enlightening, and because of the immense amount of work that that entailed, felt that Subject work should include some of the ideas that have emerged from the writing. Because of this, the first ideas from the base of this term have been somewhat confused, and I found it difficult to really find a proper sense of what it is that I wanted to do.

Due to the political nature of Jansson’s early work, my dissertation deals with some of the satirical traditions of illustration and critical theory surrounding the use of satire as a tool of critique regarding society, which is a deep and interesting subject to become involved in, and with the recent attacks in the West on freedom of speech, has become more relevant than ever. This however, did not fit very well with my chosen Subject theme, and both me and my tutors batted around several ideas of how to involve one within the other, including ‘satirical recipes’ that could include a critique on the globalisation of modern food, and the themes that that entails, such as modern slavery, food miles and deforestation. However, none of these really ‘stuck’, though I experimented with several ways of deconstructing a product in order to analyse it. In tutorials however, these were not favourably reviewed, and so I began to reconsider how to approach the subject.

One of the issues that first came to mind when considering humanity’s relationship with food is how much importance we give to it, and how this varies from person to person. One of the best ways to consider this that I could think of could be condensed into the question; What would you choose to eat if you knew your next meal would be your last? Of all the foods in the world, what would you eat again if you knew that you never could again? In order to gauge this, I polled many of my fellow illustrators, recorded their responses and began to illustrate what they had said. The responses are wide and varied from person to person, and are interesting not only in the items that they chose, but the way in which they wrote these down, from neat and ordered to sprawling and sporadic.

This also led to an enquiry about the relationship people have with food that dictates their daily routine, and how the world goes through the day with the foods that vary through cultures, and peoples and times and seasons. From indigenous Peruvians sitting down to roasted guinea pig and coca leaves at 8pm to businessmen in Tokyo eating breakfast at 6am, the world sits down at different times to eat the same meals in a thousand different variations. I wanted to record as many of these as possible, and use a ‘flip book’ or a book cut into sections that could be mixed up to create different images in order to compare the differences {or similarities} between the world’s peoples. I have begun this in pencil and made 3 pages so far, and created dummy books in order to work out how this could work, and intend to finish them in watercolour, gouache and ink to create some final images by Christmas.

Getting there…. his term has been going quickly that I have barely had any time to think, let alone to blog, and so this has been going empty for quite some time now.

his term has been going quickly that I have barely had any time to think, let alone to blog, and so this has been going empty for quite some time now. This summary will just outline what I have been doing for the last 2 months.

Perhaps wisely, I took the opportunity to write out my dissertation over the summer, and so have managed to balance more time to focus on my practice this term. My dissertation, written about the themes and aims of the work of Tove Jansson has been both frustrating and enlightening, and because of the immense amount of work that that entailed, felt that Subject work should include some of the ideas that have emerged from the writing. Because of this, the first ideas from the base of this term have been somewhat confused, and I found it difficult to really find a proper sense of what it is that I wanted to do.

Due to the political nature of Jansson’s early work, my dissertation deals with some of the satirical traditions of illustration and critical theory surrounding the use of satire as a tool of critique regarding society, which is a deep and interesting subject to become involved in, and with the recent attacks in the West on freedom of speech, has become more relevant than ever. This however, did not fit very well with my chosen Subject theme, and both me and my tutors batted around several ideas of how to involve one within the other, including ‘satirical recipes’ that could include a critique on the globalisation of modern food, and the themes that that entails, such as modern slavery, food miles and deforestation. However, none of these really ‘stuck’, though I experimented with several ways of deconstructing a product in order to analyse it. In tutorials however, these were not favourably reviewed, and so I began to reconsider how to approach the subject.

One of the issues that first came to mind when considering humanity’s relationship with food is how much importance we give to it, and how this varies from person to person. One of the best ways to consider this that I could think of could be condensed into the question; What would you choose to eat if you knew your next meal would be your last? Of all the foods in the world, what would you eat again if you knew that you never could again? In order to gauge this, I polled many of my fellow illustrators, recorded their responses and began to illustrate what they had said. The responses are wide and varied from person to person, and are interesting not only in the items that they chose, but the way in which they wrote these down, from neat and ordered to sprawling and sporadic.

This also led to an enquiry about the relationship people have with food that dictates their daily routine, and how the world goes through the day with the foods that vary through cultures, and peoples and times and seasons. From indigenous Peruvians sitting down to roasted guinea pig and coca leaves at 8pm to businessmen in Tokyo eating breakfast at 6am, the world sits down at different times to eat the same meals in a thousand different variations. I wanted to record as many of these as possible, and use a ‘flip book’ or a book cut into sections that could be mixed up to create different images in order to compare the differences {or similarities} between the world’s peoples. I have begun this in pencil and made 3 pages so far, and created dummy books in order to work out how this could work, and intend to finish them in watercolour, gouache and ink to create some final images by Christmas.

Getting there…. his term has been going quickly that I have barely had any time to think, let alone to blog, and so this has been going empty for quite some time now.

Dismaland

I haven’t been, but my best friend has, and she has given me the digest on what was good, what was bad and what made her cry. She managed to get in on the days where NO ONE was being allowed in, which has led me to think that she may be a ninja. The best thing that she bought back was the event catalogue, that does it best to mark everything that went in it, which appears to have been thousands…

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#Banksy #Damien Hirst #Dismaland #Dr Gavin Grindon #Jimmy Cauty #Mana Neyestani #Nettie Wakefield #Strike!

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