In his piece, “Doing Science Making Art,” Professor Conway asserts a difference between making art and doing science, saying he does both. I think the distinction here is that in making art, an artist creates something new that did not … Continue reading
In “Doing Science Making Art,” Bevil Conway references his childhood spent making “figurative representational work.” I assume he primarily means drawing or painting, common forms of art experimentation for children. He describes the hard work and obsessive “observational rendering” he … Continue reading
As our guest speaker, Jocelyn Wong, mentioned in her talk during last week’s class, she and I took an Art History seminar on conservation last semester. Our professor was Richard Newman, who works in the Scientific Research Laboratory in the … Continue reading
Popular culture would have the average person believe that art is entirely subjective, from the artist’s initial creative processes and production through when a visitor consumes and experiences the art. While this may be mostly true today, historically art has … Continue reading
In class last Tuesday, we discussed covalent bonds, where two atoms form a bond by sharing their electrons. As we noted in class, the electrons are shared because the two atoms have similar electronegativities: the pull that each atom has … Continue reading
“I owe you the truth in painting and I will tell it to you.” – Paul Cézanne After reading the article on “Doing Science Making Art” by Bevil Conway, I was inspired to do a little further research on the … Continue reading
After our experiment in class, I began thinking about gastronomy and the importance of both taste and presentation in fine dining. In class, we concurred that the green beans cooked in basic water had a bright green color that made … Continue reading
http://www.bbc.com/news/health-30952637 As we learned from the reading “The Receptor and Cells for Mammalian Taste,” umami is one of the five basic flavors that our taste buds can pick up. According to this BBC article, research conducted in Japan has shown that a … Continue reading
After the exercise in Tuesday’s class where we discussed society’s expectations of what it means to be an artist, I spent some time thinking about what it truly means to be an artist. What, if any, are the qualities that … Continue reading
Despite the multitude of flavors that we taste in our everyday foods, humans actually only detect a few distinct taste sensations- bitter, sour, salty, sweet and umami. While I had heard of the other taste sensations before, I was unfamiliar … Continue reading