FOOD ON CANVAS
( 1869- 1954)
- Idea of the project-based lesson:
to do some research into Matisse’s biography and works of art
- to introduce the works of Henri Matisse as the founder of modern art
- to apply the knowledge and skills obtained in the French classes related to art history and famous French artists in the era of modernism.
- Study skills –
– biography of Henri Matisse;
– creativity of the artist;
– the modernism era;
– representatives of modernism;
– the artist’s paintings (still lives).
– to know how to organize its work and allocate tasks;
– formation of moral qualities, sense of responsibility, accuracy and precision in the work;
– sense of aesthetics;
– satisfaction with the work performed.
- Teaching methods and techniques:
– elaboration of lessons;
– work on the Internet.
- Indicators of achievements:
– Ability to select specialized vocabulary in French;
– Ability to search for information about French artists – modernists;
– Ability to translate (French recipes).
- Performance Targets:
– Who is Henri Matisse and what are the highlights in his work.
– What characterized the principles and techniques of artists – modernists.
– Typical techniques and methods of Divizionizm and Fauvism, which the artist uses in his work.
To do: translation of French recipes with fruits.
Evaluation: Score – card.
Evaluation and reporting of the results: Map of the project
Training materials and equipment:
Management of the learning process:
- Preliminary preparation
- Introductory part
- Basic part
- Tail End
Teamwork, critical thinking, problem solving, oral communication, continuous monitoring of students’ work.
The lesson procedure:
The leading role in the lesson play the teacher who distribute the students into two groups, on which were previously set specific tasks for finding information on the following cases:
The task of this group is to find information about the era of modernism and its representatives.
The task is to find information about the life and work of Matisse, one of the founders of modernism and presentation of his most famous paintings (still life) related to the theme of the project: Meals on canvas.
The teacher began the lesson with a prepared presentation for the artist – Henri-Emile-Benoît Matisse (French: Henri-Émile-Benoît Matisse) was a French painter and sculptor known for skillful use of color and fluid and original pattern.
Along with Pablo Picasso and Marcel Duchamp, Matisse is generally considered one of the three artists, led to revolutionary changes in the plastic art in the early 20th century. Matisse is recognized as the leader of Fauvism along with Andre Deren – both friends and rivals, each with their own supporters. In many of the paintings of Henri Matisse from 1898-1901 year was used divizionizm technique which he begins to apply. The author works with any material and goes beyond painting, sculpture, graphics, ceramics, makes collages, stained glass and many drawings.
The students from the first group present information about the era of modernism and the representatives – artists.
The teacher summarizes the information presented by students from the first group.
Students from the second group present the most famous paintings (still lives) associated with the project. The first exhibition of Matisse’s in 1901, and his first solo – in 1904. The most productive period for the artist is between 1906 and 1917, when he is in direct competition with the young Picasso.
The first picture of Matisse, purchased for public collections is “Still Life with geraniums.” Another painting “Plum Blossom” was purchased for approximately $ 25 million. Another famous painting of the artist is “Still life with oranges”.
French recipe with fruits:
Ice fruit salad
300 g white ice cream
1 pc. Red Apple
1 pc. kiwi
1 pc. apricot
100 g of chocolate
100 g whipped cream
The fruit is washed and cut into pieces. The chocolate was melted in a water bath. At dessert cups product are put in order the following way – ice cream, chocolate, apple, ice cream, chocolate, kiwi, ice cream, chocolate, apricot and top decoration with whipped cream and chocolate.
Fondue with chocolate and oranges
white chocolate – 200g
oranges – 1 pc.
liquid cream – ½ cup
orange liqueur – 60 ml
strawberries – 300g
pineapple – 1 pc.
kiwi – 3.
fruits – 200 g dried
walnuts – 100 g
Put the pieces of chocolate and cream into the fondue pan. All this is heated over low heat to melt the chocolate. The orange is squeezed and the juice is added to the mixture.
The orange peel is grated and is also added to the mixture along with the liqueur.
The mixture is heated and pieces of kiwi, strawberries, pineapple, whole dried fruits and walnuts are dip in it.