Project –based lesson 2
Duration: 50 minutes
Objectives the participants should be able to
follow the lines of the eminent Turkish painter Fikret Mualla’s works.
Make Experimental trials of the food items
Refer to the present world and Turkish cuisine
The water colour and gouche methods
Muallâ doesn’t think for a long time to produce his works .Most time he works synoptically .
Students will have a comprehensive information about some Turkish painters
Students will become able to produce similar works and learn about gouache and water colours.
Students will know how the food is brought to the table.
Turkish food ,compote,
Description and Methodology
The works of Celal Esat water colours ,Burhan Uygur gouache ,Fikret Mualla and Kurt Schwitters are shown on the smartboard wtih brief information about the technics the artists used and the students are assigned to produce the replicas after the class.
The students are asked to recall the information from their field trip to Pera Museum
The notes and photos they have taken are implemented to match what they have exprienced and the theoritical application
The food and the traditional drinks like compote are studied with the materials students see everyday but avoid getting involved with the process of the preparation.
The evalution of the works of the artists
The analysis of the reproduction of the students
Duration 30 minutes
Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.