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All articles in category: "art,Louchelust,nude"
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Louchelust – now this is art…
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I wish I could go to this!
monkeyjourneytothewest.com -
Make Up
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Creamy Delight
I Love Nouar! -
Pink and Purple
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Art 3.30.8
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Art 3.15.8
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Stare
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Self Portrate no.42
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This reminds me of when I was 6 years old
The world was a fascinating place!
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I Love this Painting!
Click on it to make it bigger
http://www.noirnouar.com/index.htmlABOUT NOUAR
Nouar graduated from Art Center College of Design in Pasadena, California in 2004. She has since lent her time as a traditional background painter for television animation. Recently, she finished working on the first season of Nickelodeon’s “Catscratch”. Nouar’s work draws largely from early to mid-century animation, illustration, food and advertisement art. Van Bueren cartoons, the Illustrations of Enoch Bolles, Vernon Grant, as well as old cookbooks continually inspire her colorful, humorous, and sometimes dark pieces. -
Brooklyn Cheese Artist Makes Bed of Ham
NEW YORK – An artist best known for decorative cheese has broadened his palette, or palate, to ham. Cosimo Cavallaro, who once repainted a New York hotel room in melted mozzarella, has covered a bed in processed ham. “I feel like I am back in my mother’s deli,” the artist said Thursday.
His installation in a street-level gallery space of the Roger Smith Hotel in midtown Manhattan involved slicing 312 pounds of ham and tossing the meat on top of a four-poster bed. The installation, which took 3 1/2 hours, will be kept in the air-conditioned room for two days.
According to the artist, no concern about cockroaches has been raised. “They are welcome,” he said. “Imagine what this looks like from the point of view of an insect.”
He added that his cheese exhibits had never attracted a mouse. “Too much cheese,” he said. “It would have overwhelmed them.”Outside, pedestrians stopped to peer in through the glass. Some called the project a waste of food. But nearby delis were said to be picking up business because the mounds of meat seemed to trigger appetites.
Sliced ham, Cavallaro said, is “a pure form of America: all kinds of parts, boiled and pressed together.” Despite his training in an Italian art school, he said he had rejected Prosciutto — “It would have been pompous.” He also shelved an idea to do ham and eggs as “too pretentious, too thought out.”
