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Over the past thirty years, visionary anthropologist Michael Taussig has crafted a highly distinctive body of work. Playful, enthralling, and whip-smart, his writing makes ingenious connections between ideas, thinkers, and things. An extended meditation on the mysteries of color and the fascination they provoke, What Color Is the Sacred? is the next step on Taussig’s remarkable intellectual path. Following his interest in magic and surrealism, his earlier work on mimesis, and his recent discussion of heat, gold, and cocaine in My Cocaine Museum,this book uses color to explore further dimensions of what Taussig calls “the bodily unconscious” in an age of global warming. Drawing on classic ethnography as well as the work of Benjamin, Burroughs, and Proust, he takes up the notion that color invites the viewer into images and into the world. Yet, as Taussig makes clear, color has a history—a manifestly colonial history rooted in the West’s discomfort with color, especially bright color, and its associations with the so-called primitive. He begins by noting Goethe’s belief that Europeans are physically averse to vivid color while the uncivilized revel in it, which prompts Taussig to reconsider colonialism as a tension between chromophobes and chromophiliacs. And he ends with the strange story of coal, which, he argues, displaced colonial color by giving birth to synthetic colors, organic chemistry, and IG Farben, the giant chemical corporation behind the Third Reich. Nietzsche once wrote, “So far, all that has given colour to existence still lacks a history.” With What Color Is the Sacred? Taussig has taken up that challenge with all the radiant intelligence and inspiration we’ve come to expect from him.
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Learn to see and mix any color with extraordinary precision! Many painters don't paint what they see, but what they expect to see, what they think they see, what they remember, or what they imagine things are supposed to look like. Since "the mind stands in the way of the eye," the purpose of this revolutionary book is to train you to paint what your eye actually sees. Arthur Stern claims that color is key to painting what you see. After working with three generations of students, he developed a program of 22 painting projects that teach the artist to observe, identify, mix, match, and paint the colors of the world with remarkable accuracy. Using a painting knife and oil paint, you learn to analyze every painting subject as a series of distinct color areas—called color spots—and place each spot on the canvas as a unique and vivid mixture. The fundamental lesson of the book is that if you put the right color spot in the right place, you create a realistic image of form, space, surface texture, atmosphere, light, and shade. As you follow the painting projects in this book, you'll make the dramatic discovery that everything in nature is filled with luminous color. You'll learn to see glowing color in the "blackest" shadow and the "whitest" linen. You'll learn when a green can appear red; how to use paint to replicate metal, glass, wood, paper, porcelain, and other opaque, transparent, or textured surfaces. Before long, you'll be seeing a multitude of colors in a slice of bread, apples and oranges, and a mass of green leaves. You'll learn how to paint quickly enough to capture a "live" still life—a flower that moves and slowly dies as you paint it. You'll even practice with a setup outdoors to see how sunlight and skylight affect color. How to See Color and Paint It is a must for beginners and a valuable asset for intermediate artists who want to develop a more subtle perception of color. A final section contains beautiful paintings of many subjects that have grown out of projects and ideas taught in this book. 130 color plates; 40 black & white illustrations
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. Blaszczyk examines the evolution of the color profession from 1850 to 1970, telling the stories of innovators who managed the color cornucopia that modern artificial dyes and pigments made possible. These “color stylists,” “color forecasters,” and “color engineers” helped corporations understand the art of illusion and the psychology of color. Blaszczyk describes the strategic burst of color that took place in the 1920s, when General Motors introduced a bright blue sedan to compete with Ford's all-black Model T and when housewares became available in a range of brilliant hues. She explains the process of color forecasting—not a conspiracy to manipulate hapless consumers but a careful reading of cultural trends and consumer taste. And she shows how color information flowed from the fashion houses of Paris to textile mills in New Jersey. Today professional colorists are part of design management teams at such global corporations as Hilton, Disney, and Toyota. The Color Revolution tells the history of how colorists help industry capture the hearts and dollars of consumers.
Turning Red meets The Giver in this novel about a town where everyone agrees to think positively—but one girl, whose emotions manifest as colors, can’t hide her true feelings. In Serenity, Minnesota, everyone looks on the bright side, and that’s on purpose: to live in this town, people have to agree to talk positively and only focus on the good things in life. For twelve-year-old Mackenzie Werner, who has the rare gift of her emotions showing up as a colorful haze around her body, this town seems like the perfect place; she’ll never face the embarrassment of a grumbly grapefruit smog if everyone and everything is set up to be happy. But when a documentary maker comes to town and starts asking questions, Mackenzie, overwhelmed with emotion, can’t hold her haze back—and it explodes onto the whole town. Now everyone has their own haze, revealing their real feelings. As Mackenzie learns that emotions go beyond surface level, the whole town must reckon with what it means now that these true colors are on display.
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Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.