ART: Highlights From A Never-Before-Published Interview With Henri Matisse

Henri Matisse is one of my all-time favourite artists.

Woman with a Hat.
Woman with a Hat, Henri Matisse

His romantic impressionist paintings leave me feeling like I want to walk right into them.  They make you want to dance naked holding hands in a circle, lie in a Garden of Eden and wear a fancy hat way too large for your face.

DESIGN OBSERVER HAS PUBLISHED AN ILLUMINATING, LONG-LOST INTERVIEW WITH FRENCH ARTIST HENRI MATISSE. READ SOME HIGHLIGHTS HERE.

In August of 1946, after the end of World War II, an art-obsessed American soldier named Jerome Seckler interviewed legendary French painter Henri Matisse. At the time, Matisse had been suffering from cancer for several years and was at work on his collaged cut-outs—specifically, large-scale works that would become Oceania, The Sky and Oceania, The Sea—which are now on view at New York’s Museum of Modern Art. In their extensive dialogue, Matisse discussed everything from the value of being a “starving artist” (“It is evident that in order to make good artists it is necessary that they not eat too well”) to the nitty-gritty of his creative process. The interview’s roughly 3,000-word transcript sat unpublished in a cardboard box for 70 years.

This year, Jerome Seckler’s son, Donald Seckler, unearthed the lost interview, which Design Observer has now published for the first time, in three installments.

In places, the interview turns into a heated debate—Seckler’s questions are challenging and provocative, and you can hear the ever-opinionated Matisse get a bit riled up. The artist’s comments range from the philosophical (“It is necessary that life be hard in order to form one’s character”) to the drily funny (“In America there are not enough bad boys”) to the self-reflective (“Do you think that I am neurotic? Is it seen in my paintings?”). Below are some highlights.

In part one of the interview, Seckler asks Matisse about the importance of subject in painting. “A book would be necessary to answer [this question],” Matisse replies. “The question is complex, very complex.” But he offers some opinions in this excerpt:

Henri Matisse: I think that art must not be a disagreeable thing. There is enough unhappiness in life to turn one towards the joy. One should keep the disagreeable, the unhappiness to himself. One can always find a pleasant thing. An unhappiness doesn’t remain. It makes experience. One doesn’t need to infect people with his annoyances. One should make a serene thing. One should make a stimulating art which leads the spirit of the spectator into a domain which puts him outside of his annoyances.

In part two of the interview, Matisse defends the starving artist, arguing that struggle builds a painter’s character:

Jerome Seckler: If the artist plays such an important role in society, don’t you think that a government subsidy should be paid the painter just like it pays any other government worker? He wouldn’t have to worry about where his next piece of bread was coming from. He could live a normal family life like any other person. He wouldn’t be at the mercy of a dealer. He should really be free to paint.

Henri Matisse: I am against ease. If one leaves the possibilities of getting a pension from the government for painting, to all the people who want to paint, all the Sunday painters will seize a brush. That is impossible. It is necessary that there be a straining. While giving to people who want to paint the facilities of doing it, it is necessary to put up a very strong barrier to prevent the invasion of the bad painter. Each time that a student who devotes himself to painting arrives at school for the first time, he should be given a volley of blows by a stick and after to lead him back to his home and he will see if he wants to begin again. If there was a test like that there would be a great many who would not return.

It is necessary that life be hard in order to form one’s character. That makes muscles. Art is a thing of exception. A great many people think today that they are artists because they see beautiful sunsets, or flowers. Today with the degree of civilization to which we have reached, everybody is sensitive to art, but that doesn’t mean that they are capable of making all that.

In this excerpt from part three, Matisse disses young copycat painters and discusses his painting process.

JS: When we look around at the young contemporary painters we see the tremendous influence of your painting. You have certainly helped change the direction of painting especially by your color.

HM: It is not my fault. I didn’t do it on purpose.

JS: Do you use color scientifically? What is your theory of color, especially as regards your conception of perspective?

HM: No, I don’t use color scientifically. And I have no theory of color. I haven’t any theory, even of drawing. That comes only from what I know what to look forward to. I work while waiting what will come. When I began painting, I copied the paintings in the Louvre and I finished by clarifying all that I thought and to see that color is a very beautiful thing. Why mix up the colors. Why trouble with all that. Why not utilize these colors as they are naturally. I searched for my combinations with combinations of colors which do not destroy themselves. In my [spirit], perspective is made in my head and not on the paper. That depends on you and the ideas you have. The most simple things are the most difficult.

The interview is well worth a read in its entirety—head to Design Observer for parts onetwo, and three of the extensive talk.

The true work of ART is but a shadow of the divine perfection – Michelangelo.

Health MATTERS: did you know that RICE has arsenic?

Neither did I. According to an article in the Globe and Mail, the level of arsenic in rice depends on the geographic region in which it is grown.

Photo: Getty Images
Photo: Getty Images

There are low levels of arsenic in most of the rice we eat.  Not surprisingly to chemists and food safety experts, trace amounts of arsenic actually are present in many foods, and rice is especially prone to accumulating it.  For consumers, this may come as a shock.  Arsenic is a naturally occurring element present in rock, soil, water and air that was once used in pesticides and, until 2009, by poultry farmers in medication targeting parasites in their birds.  Today, arsenic shows up as largely a byproduct of heavy metal industry.

It exists in two chemical forms: a less toxic organic form that we can ingest with virtually no risk and a slightly more toxic inorganic form that reacts to our bodies and can do damage.

In 2012, Consumer Reports conducted a study that found measurable levels of arsenic in almost all of the 60 rice variables and rice products they tested.  Further study showed that the inorganic arsenic levels found in rice varied across geographic locations and types of rice.  The breakdown:

White basmati rice from California, India and Pakistan, and sushi rice from the United States had half of the inorganic arsenic amount of most other types of rice;

Rice from Arkansas, Louisiana and Texas had the highest levels of inorganic arsenic;

White rice from California had 39 percent less inorganic arsenic than white rice from other parts of the United States;

Brown rice had 80 percent more inorganic arsenic on average than white rice of the same type (that is because it accumulates in the grain’s outer layers, which are removed to make white rice):

And rice that’s grown organically took up arsenic the same way as convention rice.

But how dangerous is arsenic and should we be limiting the amount of rice we eat?

“Essentially…you would need to eat three kilograms of rice a day to get noticeable toxic effects,” says Keith Warriner, a professor of food science at the University of Guelph.  He says Codex, an international group of food safety experts funded by the World Health Organization and the Food and Agriculture Organization of the United Nations, has recommended a maximum level for arsenic in rice of .02 milligrams per kilogram – which means most of us don’t come close to eating toxic levels.

 Whew!  I was worried because I love Japanese sushi (white over brown) rice, Chinese fried rice, Indian Basmati, Mexican and Thai Jasmine.  That could be a problem.

While Codex recommends adults limit their rice servings to four a week, and zero for children under five, Health Canada and the Canadian Food Inspection Agency say the trace amounts of arsenic found in food are not considered a safety concern for Canadians.

Warriner says that while the risk of arsenic exposure from eating rice is minimal, if you are really concerned you can opt for white rice over brown, soak it overnight prior to cooking (to eliminate inorganic arsenic by 30 to 60 percent), and choose rice from geographic regions known to have lower levels of arsenic in the soil.

Source: Kat Sieniuc for The Globe and Mail – Health Section

 

beauty: the luxury sleep mask

beauty and sleep go hand in hand20150130_171047       A good night sleep leaves us feeling refreshed = feeling good = looking good.  But we can’t get that if there’s too much light hitting our pillow.  If the room isn’t dark enough the best thing is to put on a face mask.  Make sure the elastic on the mask is not too tight so you don’t wake up with an outline around your face (= not attractive). My favourite masks are usually made of silk but we came across these mod designs in Palm Springs that manage to keep the light out but don’t press against your eyes and nose.   Which means you can sleep in full mascara (not usually a good idea) and not wake up looking like a raccoon.  SOLD!20150130_171152

Destination PSP, a Palm Springs owned and operated small business. They produce unique, originally-designed merchandise including souvenirs, customized apparel, poolside wares, housewares and more. Stylish, modern designs that reflect the mid-century heritage of the Palm Springs area and are sought-after collectibles for visitors and residents alike.

 Do you have a favourite sleep mask?

Style – Bucket List

I’ve always loved the bucket bag

Bags: Mansur-Gavriel Photo: Garance Doré
Bags: Mansur Gavriel,  large bucket $695  Photo: Garance Doré

and I don’t think they’ve ever really gone out of style.  Although right now it’s very “of the moment” and most designers seem to feature one. 

Seau St. Laurent medium $1,950 ysl.com
Seau St. Laurent medium $1,950 ysl.com

A friend of mine just bought one in a very neutral shade in between white and beige but now she’s not sure whether she wants to keep it.  Maybe after seeing these she’ll change her mind.

Louis Vuitton
Louis Vuitton

The timeless Noé bucket bag, created in 1932, has been reimagined sporting the original’s signature leather drawstring, as well as an extra-long strap for casual cross-body wear.

Louis Vuitton noé-bb
Louis Vuitton Noé-bb  $1,210 usd

Chic!

Do you have a favourite?

Have your Cake and eat your Candy too!

Look what I found! Perhaps it’s because I’ve spent a lot of time in Mexico and never had an easy time of breaking the piñatas, or maybe it’s just that I love eating candycake1

Here you can have the best (or worst) of both worlds and it’s a whole lot easier to break through.

Beautiful Rainbow Piñata  Cake

My dream filling would be smarties, gummi bears, licorice bites, mars, snickers and kit kat minis, sour patch kids and jelly bellys with a sprinkling of marshmallows.

I have not yet make this kind of cake but doesn’t it look appealing? Hey, there’s always a birthday or an occasion.

To make this wonderful rainbow piñata cake first you have to bake two semicircular cake sponges (find a sponge cake recipe if you don’t already have one – it’s not that hard).

Scoop out the center of both the sponges and fill the lower one with candies.  Join the upper semicircle to the lower with frosting in between.

Then divide your buttercream frosting (if you don’t already have a recipe just find one) in three to four parts depending upon the number of food colours available. Colour each part with a different food colour and fill the piping bag with dollops of alternate coloured frostings. Make sure not to mix them. Pipe out rosettes on the cake and voila! Your rainbow piñata  cake is ready.

OR; you can keep it real simple and just hollow out a cake recipe you’re already familiar with & fill it with candy.  Just don’t forget to put the top back on.  Frost it however you like.

What would you fill it with?

Source: Stylish Board

 

 

Art/Culture – Getty Villa

7,000 years of ancient art, from the end of the Stone Age to the fall of the Roman Empire.villa3On all my previous visits to L.A. I never ventured to the Getty Villa until now.  I really didn’t realize what I was missing and it’s quite fascinating especially if you’re into antiquities.  The grounds alone are worth the outing, and the majority of art and sculptures at this Malibu hilltop hideaway are original pieces with a few recreations.

The educational center and museum is dedicated to the study of the arts and cultures of ancient Greece, Rome and Etruria. The J. Paul Getty Museum at the Villa features more than 1,200 antiquities from the permanent collection, as well as changing and loan exhibitions.

Drinking Vessels
Drinking Vessels

The villa itself is a recreation of an ancient Roman country house that offers a taste of life in the first century A.D.

*Discovery of the Victorious Youth
*Discovery of the Victorious Youth.  See description below.

The gardens are inspired by ancient models, with species from the ancient world.villa1

Of course a visit to any museum is not complete without checking out the gift shop.

*The Discovery of the Victorious Youth (above photo): Very few bronze statues remain from antiquity.  The Victorious Youth was recovered from an ancient shipwreck in international waters in the Adriatic Sea.  It was probably on its way to Rome, where many Greek sculptures were taken to be displayed in cities and villas. The statue was found in the 1960’s and had lost its feet.  Otherwise, he’s not in bad shape.

Photos: d. king

 

Health MATTERS: the Psychology of Eating

When you eat is as important as What you eat!  Did you know that by learning to master rhythm, you can master your metabolism?all-you-can-eat-buffet

How?

Our life pulsates to a rhythmic beat.  From lungs breathing to our heart pumping it’s all a rhythm, and when these rhythms are interfered with disease and death may follow. This according to Tricia Williams, a lifestyle nutrition and eating psychology coach who is also the owner of Healthy Inspirations in Atascadero & Paso Robles.

Too often we are more concerned with WHAT we eat rather than WHEN we eat.  Do you often skip breakfast thinking you’re not really hungry?  Then grab coffee to keep you awake?  Or plow through lunch while working only to be ravenous at 3 or 4pm?  Then the snacking begins only to continue through the night?  Understanding eating rhythms (bio-circadian nutrition) can help to curb your cravings and more importantly put you in the optimal state of metabolism and calorie burning.

Think of your body as a wood burning fireplace.  During the early morning hours and during the evening when we sleep, your body temperature drops just like logs that are now burned to embers.  As we sleep our body is in a fasting state.  Upon waking in the morning, your body temperature starts to rise.  Starting your day with a nutritious breakfast breaks your fast and is similar to stoking the fireplace with another log.  Body temperature continues a slow, steady rise and subsequently peaks around noon.

According to Marc David, founder of the Institute for the Psychology of Eating, “the body is designed to optimally digest and calorie burn when the sun is at its apex in the sky.  This is a little known but fascinating scientific fact.  By not putting fuel in the furnace at this time, or simply by not eating enough, you miss your peak metabolic window of opportunity, which is approximately 12:00 to 1:30pm in the afternoon.”

It would make sense, therefore, that lunch would be our most significant meal of the day for optimal metabolism, digestion and calorie burning capacity.  After our metabolic peak our body temperature will dip between 2:00 – 5:00pm, when most of us may feel tired.  This is normal & natural and is due to the body’s natural process of digestion. (A lot of cultures have adopted the practice of siestas or naps as a way of acknowledging this natural rhythm).  We like to encourage conscious relaxing for 20 minutes while consuming a nutrition bar, protein or fat.

At about 4:00 – 6:00pm body temperature starts to rise again, energy increases, it’s time for another log on the fire.  This is where you would ideally have your dinner meal.  Ideal…because a four-hour time period is sufficient for most people to metabolize a meal, thereby allowing you a restful sleep.  By consuming a big meal right before bed, much of the metabolic energy is spent on digestion, instead of need maintenance, detoxification & repair.

 Does this make sense to you?

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Source: Paso Robles Press.  Photos taken from “Images”