Pavlovas

Here are some visuals from the Pavlova exercise we did on the first week of the course. It might be useful for you to look through this when you are making your art recipes.

Remember we start with an image e.g Anna Pavlova

.
Then we match words to the image, e.g. light, floaty, sweet, elegant, feminine

Then we think about how this may be visually represented in food, e.g. the Pavlova Dessert

Remember this dessert was specifically designed to please her- it flatters her by mimicking some of her visual qualities (most obviously the ballet skirt).

Look at these images of our contemporary Pavlovas- I think in some of the detail shots you get a really clear idea of the different 'character' of each.

 Kate Middleton Pavlova

Regular symmetry, use of 'rich' colours- gold and silver, not over the top- very suitable for a Royal. And in this close-up the slight distortion makes it look a bit like a wedding dress

Abstracted wedding dress

This has a totally different feel to the Pavlova made for Lady Gaga....

Crawling lines like spider-webs, use of red and black, energised, excessive composition- all helps to convey something much darker and edgier...

Evil detail

And finally our Beyonce Pavlova...

Beyonce Pavlova

Energised, fun, uplifting- conveying a sense of her as a performer or entertainer.

Party detail

When you start to write recipes to descirbe your images remember to try to find defining qualities for the image-

What makes it unique?

What words best describe it?

How can these observations be translated into a recipe?