Color field painting, which emerged in the United States in the 1950s, is based on radiant, uninflected hues. Exemplified by the work of Helen Frankenthaler, Morris Louis, Kenneth Noland, Jules Olitski, Larry Poons, and Frank Stella, among others, these stunningly beautiful and impressively scaled paintings constitute one of the crowning achievements of postwar American abstract art. Color as Field offers a long-overdue reevaluation of this important aspect of American abstract painting. The authors examine how color field painting rejects the gestural, layered, and hyper-emotional approach typical of Willem de Kooning and his followers, yet at the same time develops and expands ideas about all-overness and the primacy of color posited by the work of other members of the abstract expressionist generation, such as Adolph Gottlieb, Hans Hofmann, Robert Motherwell, Jackson Pollock, and Mark Rothko. From the fresh historical standpoint of the 21st century, this fascinating reassessment ranges across the artists’ individual approaches and their commonalities, concluding with insights into the ongoing legacy of post-1970s color field painting among present-day artists.

"How paintings were made--in the most literal sense--is an important but largely unknown aspect of the story of American art. This book, like the authors' previous volume on American painting techniques from the colonial period to 1860, is based on descriptions of the materials and methods that painters used, as found in artists' notebooks, painting manuals, magazines, suppliers' catalogues, letters, diaries, books, and interviews. In interpreting this evidence, the authors have made use of their experience as conservators who have treated many important American paintings."--Book jacket.

Paintings By Winslow Homer, Benjamin West, John Trumbull And Many Others.

This clear, thorough, and reliable survey of American painting and sculpture from colonial times to the present day covers all the major artists and their works, outlines the social and cultural backgrounds of each period, and includes 409 illustrations integrated with the text. Although some determining factors in American art are considered, Matthew Baigell views the rich and diverse achievements of American art as the result of the efforts and talents of a pluralistic society rather than as fitting into a particular mold.This edition includes corrections and revisions to the text, an updated bibliography, and 13 new illustrations.

A study of an important but anonymous part of the history of American art: the materials and techniques used by American painters. Based on research including artists' recipe books, letters, journals, and painting manuals, it includes topics such as the quest for the 'secrets' of the Old Masters; the application of 'toning' layers; and more.

" Food has always been an important source of knowledge about culture and society. Art and Appetite takes a fascinating new look at depictions of food in American art, demonstrating that the artists' representations of edibles offer thoughtful reflection on the cultural, political, economic, and social moments in which they were created. Using food as an emblem, artists were able to both celebrate and critique their society, expressing ideas relating to politics, race, class, gender, and commerce. Focusing on the late 18th century through the Pop artists of the 20th century, this lively publication investigates the many meanings and interpretations of eating in America. Richly illustrated, Art and Appetite features still life and trompe l'oeil painting, sculpture, and other works by such celebrated artists as William Merritt Chase, John Singleton Copley, Elizabeth Paxton, Norman Bel Geddes, Stuart Davis, Edward Hopper, Alice Neel, Wayne Thiebaud, Roy Lichtenstein, and many more. Essays by leading experts address topics including the horticultural and botanical underpinnings of still-life paintings, the history of alcohol consumption in the United States, Thanksgiving, and food in the world of Pop art. In addition to the images and essays, this book includes a selection of 18th- and 19th-century recipes for all-American dishes including molasses cake, stewed terrapin, rice blancmange, and roast calf's head. "--