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| At Frieze Art Fair NYC, 2015 |
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Self-portrait drawings by artist Calvin Marcus
at C L E A R I N G gallery @ FRIEZE PROJECTS. Individually framed works on paper.
Photo: Courtesy of CLEARING
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| Self-Portrait drawings by artist Calvin Marcus at C L E A R I N G gallery @ FRIEZE PROJECTS. Photo: Courtesy of CLEARING |
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| Self-Portrait drawings by artist Calvin Marcus at C L E A R I N G gallery @ FRIEZE PROJECTS. Photo: Courtesy of CLEARING |
Calvin Marcus
at C L E A R I N G gallery
FRIEZE ART FAIR NYC, 2015
Focus (booth) A 37
Twenty-First-Century-Drawing took a distinct turn in style at the dawn of the new millennium, as trained artists started emulating the untrained eye and hand. In the vain of Jean Dubuffet, today's new drawing all but requires this affected and child-like approach, but with artists working through their individual-naive-inclinations.
UCLA trained artist Calvin Marcus was the focus of FRIEZE Art Fair NYC, 2015, Clearing Gallery's Project Space. His tongue-sticking-out device included in each work has long been a favored image for Millennials for a selfie, as an Emogi, with Miley Cyrus videos, etc. Calvin Marcus says of his drawings "These (images) are a little less descriptive, so there’s more to look forward to and more to unfold in the next thing I do and the next thing after that."
Most of these fantasy self-portraits are clothed in military uniforms and are riddled by bullets. Although created by a young adult, these drawings recall the casual art of prepubescent boys, who are having fun drawing their detached view of soldiers and officers in a war, bullet holes and all. These artworks have many mesmerizing messages, both obscure and mixed - spoken in the non-verbal language of colored lines and scribbles on paper.
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Courtesy of Calvin Marcus
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| Frieze Art Fair NYC, 2015 White Cube shows Antony Gormley Cast Iron Sculpture (2014) |
MORE
Frieze NYC, 2015
coverage to come!
FOOD:
Sea Scallops Ceviche
Spiced with julienned aji peppers
Ingredients:
- 1/4 cup of rice vinegar
- 1/4 cup Japanese mirin sauce
- 1 tablespoon white balsamic vinegar
- 1 teaspoon fresh lemon juice
- Grated zest of 1/3rd lemon peel
- 3/4 pounds of sea scallops, thinly sliced into rounds.
- 5 basil leaves (minced)
- 2 tablespoons extra virgin olive oil
- Sprinkle of sea salt
- Aji peppers (flesh julienned)
Instructions:
- In a bowl combine the first four ingredients and let the ingredients steep for 20 minutes.
- Strain the mixture into another bowl and a pinch of sea salt. Stir until it devolves.
- Refrigerate until chilled.
- Divide the scallop slices on the plates and spoon the cold mixture over the top.
- Drizzle with extra virgin olive oil.
- Sprinkle on some sea salt.
- Sprinkle with julienned aji pepper strips and chopped basil leaves.
(Source: An original adaptation of several ceviche recipes.)
Until later,
Jack
ARTSnFOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in "The Joy of Art"® and culture. All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.
