morg's style class project - french cuisine

morg's style class project - french cuisine - student project

final drawings: 

*early process is down below*

morg's style class project - french cuisine - image 1 - student project

morg's style class project - french cuisine - image 2 - student project

morg's style class project - french cuisine - image 3 - student project

 

initial case studies: 

Kati Szilágyi, Camille de Cussac, Tess Smith Roberts, and Ashely Ronning's work make up such a huge percentage of my "saved" instagram posts. They all are such masters of line work, color and form. There's a range of abstraction in the work below, too that I'm especially interested in learning from. I've bounced around with how realized figures are (or aren't) in my illustration but I'd like to keep pushing myself there. How I'm drawing figures is a big part of what I'm trying to hone in on and get a grasp on and I'd like to push myself there. morg's style class project - french cuisine - image 4 - student project

self inventory:

I think I pulled more than I needed to for the case studies but it was really good to name the things I’ve been admiring lately. While there is definitely a range, a common theme is using bright, colorful palettes, and being playful with how those colors are applied. I know I want to loosen up my interpretations.  morg's style class project - french cuisine - image 5 - student projectOne thing I’m having a hard time “naming” is the through line between the things being drawn - for example, Tess smiths roberts & Kati have a range of how they draw people and things. Some things are more representational and others are more abstracted and simplified. Sometimes this is happening within the same drawing, sometimes I see it in the larger body of work - and it always makes sense and works well.  Buuuut I feel like I have a way I draw people and a way I draw food or drink varies a lot. I’m hoping I have a wide enough range of words that I can work on finding some more cohesive. I like being able to draw things differently in that “designer” fashion, but I’d like to build on the food illustration I love, while gaining confidence in incorporating people. Folks out there: if this makes sense to you let me know!  

 

the project plan:

morg's style class project - french cuisine - image 6 - student project

initial sketches:

I wanted to make sure that the words I chose for the preliminary drawings included at least one kind of traditional portrait ("ex"pert), and straight on noun (digestif). I'm trying to find some action in baguette rather than just the object. Vinaigrette may just end up as the object itself.  

morg's style class project - french cuisine - image 7 - student projectmorg's style class project - french cuisine - image 8 - student project

Morg Cunningham
Pittsburgher who likes to make stuff