The September/October 2018 issue of Artists on Art magazine features Portraits in Acrylic: An Unconventional Approach; 9 Ways to Find New Inspiration; Step-by-Step Painting Demonstrations; A Lust for Disorder; Mythological Sculptures; Painting the Color of Light; and More!
Here’s a preview of the new Artists on Art magazine:
“Portraits in Acrylic: An Unconventional Approach” by Christina Ramos
(includes step-by-step acrylic painting demonstration)
“The fact that I had four offspring came in handy when it came to locating models. I could always sway one of my kids to model for me with the promise of their favorite dinner. My children are still my favorite subjects, with my daughter probably being my most willing and versatile model. She is always willing to put on whatever crazy outfit I have concocted. Luckily, she too is an artist, and as she has grown, she has become not only my muse, but my collaborator.”
”What It Takes to Become a Professional Artist” by Ryan Brown
“It is my job to daydream, to observe the beauty of my surroundings and love what I observe. It is my job to share that love with others in as elegantly refined and poetic a manner as possible. And I see this as a service-oriented pursuit. Of course my art blooms from my personal vision, but its purpose is specifically to serve the greater need for beauty, truth, and aesthetics for those who may view it. It expands the meaning of my time if I spend that time producing works that help elevate others in mood or thought. Without this particular thought in mind, what I do would seem interminably self-serving and capricious. These two elements of observing beauty and serving others are the governing influences of my career as an artist. There is such joy and fulfillment in this pursuit that I would hope all who might be considering an artistic path for their life might conclude to do so.”
“Impressionism, Sorolla, and Painting the Color of Light” by Thomas Jefferson Kitts
“If you are a painter who believes color temperature is bogus, then please permit me to share an analogy. Until recently, anatomical science believed there were only four flavors the human tongue could taste: Sweet, Sour, Salt, and Bitterness. Now food science includes a fifth: Umami — the flavor found in grilled meat, mushrooms, and many other foods. Umami has always been present in the foods we eat, of course, but it remained overlooked and unremarked upon due to our western assumptions. Color temperature is similar in the sense that once you learn it is a real thing, you begin to see it everywhere. And when you do, you can’t stop seeing it.”
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