Working again on the Stockhausen piece for solo clarinet, In Freundschaft. The installation photo above shows two large paintings together with smaller sketches. The painting on the right wall measures 96 x 42 inches, while the painting on the back wall measures 72 x 48 inches. These are derived from the "master painting" (67 x 108 inches) seen below. None are intended to be the definitive, or final work in this series, as it still a work in progress. These pieces started life as interpretations or responses to a piece of music, but there comes a point in the creative process where the painting grows and matures and develops a life of its own and leaves the home, so to speak.
The main challenge is how to represent the linearity of music on a single rectangle and the solution might be a series of paintings. I have made a series of linear drawings in book form, where the pen behaves like an oscilloscope of sorts. One may argue that there is just as much potential in a single pa…
'In the beginning', and, 'Genesis'.
In On heroes, hero-worship and the heroic in history Thomas Carlyle makes several references to the 'divine . . .' and 'sacred Hebrew Book'. In Sartor Resartus he refers to 'young Ishmael' in the 'destitution of the wild desert'. Throughout both books he includes many biblical references and allusions. For my illustrations, I looked for a quotation, and then searched for an original source – and I found Hebrew texts.
The history, meaning and beauty of the letterforms are fascinating and I began to draw and learn a little of the Alephbet.
The first problem I encountered was the inability of Microsoft Word and Adobe InDesign to render the text as right to left (RTL) reading. Curiously my Firefox browser, Apple Mail and TextEdit did work, which helped when using the Hebrew keyboard layout.
Secondly, my insatiable thirst for language was hampered by a new alphabet and the myriad forms it takes. Besides t…
I have an interest in food – okay it’s a passion – actually it’s an obsession: I am obsessed with food and cooking, today it's pizza cooked from scratch in a wood-fired oven. Some of my earliest memories of cooking date back to when I was a Boy Scout: delicious, smoky, crispy outside, soft inside “benders and twisters” – simple wheat flour dough balls stretched around a stick, cooked over a campfire.
Later, travels in Italy and the revelation that the Holy Trinity was in fact garlic, tomatoes and olive oil, and the best pizzas where cooked in wood-fired ovens, helped fuel this passion for cooking that become an obsession.
I want to know where my food has come from. If the food is processed, what are the ingredients and where did they come from? How were they grown/raised? I want to taste natural flavors, not chemicals; naturally ripened tomatoes, not bland, anemic imposters – I don’t want to worry about pesticide or herbicide residues. So, I grow fruit and vegetables following or…