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Faber Birren
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Colour
Beginning with an account of colour fundamentals and a history of colour theory, the author explores the four dimensions of colour and their application to compositions in various media. This book serves as a useful resource for painters, photographers, interior designers and craftspeople.
Sense, Sensibility and Sensation: the Marvelous Miniatures and Perfect Pastels of Laura Coombs Hills
Innovative and yet traditional, Laura Coombs Hills (1859-1952) was renowned for both her miniatures on ivory and, later, her pastels of flowers. “Queen of Miniature Painters”, “...a veritable John Singer Sargent of miniature painting” and “Dean of Flower Pastels” were merely some of the many accolades ascribed to this New England artist. However, Hills’ accomplishments and contributions to America’s art historical culture entailed so much more. Sense, Sensibility and Sensation: The Marvelous Miniatures and Perfect Pastels of Laura Coombs Hills, America’s Lyrical Impressionist was conceived and written as an atypical art history book to better explore Hills’ many contribut...
The Color Revolution
A history of color and commerce from haute couture to automobile showrooms to interior design. When the fashion industry declares that lime green is the new black, or instructs us to “think pink!,” it is not the result of a backroom deal forged by a secretive cabal of fashion journalists, designers, manufacturers, and the editor of Vogue. It is the latest development of a color revolution that has been unfolding for more than a century. In this book, the award-winning historian Regina Lee Blaszczyk traces the relationship of color and commerce, from haute couture to automobile showrooms to interior design, describing the often unrecognized role of the color profession in consumer culture...
History of Chicago
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Visualizing Taste
Ai Hisano reveals how the food industry capitalized on color, fashioning a visual vocabulary that shapes what we think of the food we eat. Our perceptions of what food should look like have changed dramatically as scientists, farmers, food processors, regulators, and marketers established a new, and highly engineered, version of the “natural.”
