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Books > Arts & Architecture > Art forms, treatments & subjects > Art treatments & subjects > Iconography, subjects depicted in art > Nature in art, still life, landscapes & seascapes
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From Field & Forest - An artist's year in paint and pen (Hardcover)
Loot Price: R409
Discovery Miles 4 090
You Save: R36
(8%)
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From Field & Forest - An artist's year in paint and pen (Hardcover)
 (1 rating, sign in to rate)
List price R445
Loot Price R409
Discovery Miles 4 090
You Save R36 (8%)
Expected to ship within 9 - 17 working days
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'The beginnings of a bitter-sweet commission: a mistle thrust's
egg, heralding a brief but very welcome return to spring... This
year has been in such a hurry, at times almost tripping over itself
in its keenness to reach autumn, and now she's here.' Highly
respected illustrator Anna Koska is best known for her drawings of
fish and fruit and is widely celebrated by food journalists and
restaurateurs. In this mindful, artistic journal, Anna celebrates
the natural world; the changing of the seasons, the blossoming of
flowers and the ripening of fruit. Working in watercolour, pen and
ink, oils and luscious egg tempera, Anna's illustrations are
reproduced in beautiful detail and they are accompanied by her
musings and observations of objects, engaging us in the everyday
realities of her artistic practice. Anna sources inspiration from
the flora and fauna in the fields and forests surrounding her home
in East Sussex. Her illustrations root us in nature, allowing us to
pause to admire and appreciate the beauty and significance of
everyday occurrences - whether she is drawing wasps feasting on
apples fallen in the orchard, or trying to capture the cerulean
blue of a winter sky. In this book, image and narrative text are
wedded to create a beautiful journey through the seasons, taking
time to appreciate our surroundings. 'It started with my favourite
fish, a red mullet, all bronze, copper, gills and scales. Then
mackerel, coloured like a Scandi sky. Soon enough, I was seduced by
a sketch of figs and Anna's alluring tones.' Allan Jenkins,
Observer Food Magazine.
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