Celebrating Brâncuşi - An Imaginary Day in the Studio

Simplicity is not an objective in art, but one achieves simplicity despite one's self by entering into the real sense of things. —Constantin Brâncuşi

Every year on February 19th museums around the world celebrate the timelessly enchanting sculptures of Constantin Brâncuşi. Being born and raised in the city where the Endless Column, the Gate of the Kiss and the Table of Silence inhabit—Târgu-Jiu—, I decided to photographically capture an imaginary visit to Brâncuşi' studio. I would guess that he would be surrounded by the most beloved objects representing his Romanian identity; here, he would enjoy a Romanian appetizer called zacusca. Being in an artist' studio means experiencing something intense, where the space articulates for the spirit.

Brâncuşi' sculptures demand nothing less than eternity because of the invisible dimensions of the world that the artist could see and create. Back when I was living in Romania, I remember loving to visit the Endless Column, which it was just across the street from my high-school. I would look up, and around, and up again at the column like it was the axis of the whole world. Experiencing Brâncuşi is seeing differently. Don't be afraid to look and see, and meditate on the magic that we, as humankind, can achieve.

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Art is a Form of Nourishment

I love experimenting with both photography and food. Each time I am in the kitchen, I am looking for new ways to enhance and bring out those unique qualities of foodflavor and aestheticthat make both our eyes and taste buds happy. Going down the creative route has its advantages because each artist needs that small amount of confusion and desire to find the next creative sparkle one needs.

It fascinates me how my inner thoughts and creative obsessions get reflected into attainable projects. Food, as we know it, may not be always the primary subject of my explorations, but there is always reflected in my work a positive weakness toward appreciating nature and our relationship to it. And poetry has always been part of our lives, being the noble-mindedness of the past and future, by opening heart's doors to honesty and mind's visual interpretation to creativity.

Please step inside a poem with me today, through the newest short creative film I created for the poetry book of Medeea Iancu, Cîntarea care a biruit toate cîntările (The Canticle Who Has Smitten All Canticles) published by Editura Paralela 45. Retain on your own shelves a copy by ordering yours, and enjoy the flavor palette of this quinoa saladmushrooms, peas and chia seeds complement perfectly the seasons changing. This hearty gluten-free recipe is lighter, quicker and more nutritious alternative to the old boring "veggies" salad.


Florilegium Design in Communication Arts and a Winter Tart

“Making art is all about humans and our psychology: who we are, how we behave, what we do with the hand we’ve been dealt. It’s closer to your own bone when it’s a memoir, but the bone is still the bone.” - A.M. Homes

I would love to share with you the latest news about Florilegium and what I've been up to in the past weeks. First and foremost, I was excited to see Florilegium's first volume featured on the Communication Arts' website. I am so happy to see that my work, and most notably my magazine, is drawing people with its interesting design, surprising photography projects, illustration and text. As the largest international trade journal of visual communications in the US, Communication Arts has featured pages from Florilegium that showcase combined influences from graphic design, nature and contemporary art, influences that I used to develop a one-of-a-kind visual language.

I have also worked on making available Florilegium's volume one on Amazon and Barnes and Noble, and you find it as well in my online shop in a special signed edition. The magazine will be distributed soon in more locations across the world. Now you can get a feel of Florilegium's content (illustrations below by Aitch) and a taste of the quiche recipe I produced for its first issue. When creating the recipe and photographs I was inspired by the contrast of the flower's colors and textures with the painterly lighting, and I've used simple geometry to evoke both natural and man-made aesthetics.

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Three Flours QuicheThree Flours Mushroom and Chorizo Quiche - Gabriela Iancu