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Cracks in the Paint

 


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How To Safely Navigate The Art Market: Cracks in the Paint

August 25, 2019

After I wrote my initial article on water and humidity (many years ago), one of our readers followed up with the following question:

If I see a painting and there are cracks in the paint, can I then assume that the reason for this is that there has been some damage from moisture?

Age cracks
Age Cracks

The answer to this question is: No.  Moisture damage is only one of the possible causes.  To begin with you must keep in mind that much like the human body as a work of art ages, cracks will begin to form.  Works of art are made up of many layers (canvas, gesso, pigments, varnish, etc.) each of which will react differently over time to various changes in the climate.  For instance, a work on canvas will expand (loosen) and contract (tighten) as the temperature and humidity levels change.  I am sure that many of you have seen a painting where the surface looks wavy.  Most often, this is caused by the expansion of the canvas due to higher than normal levels of humidity.  As the humidity levels return to normal, the canvas will contract and become flat again.  Should these changes continue to occur, over time they will begin to affect the various layers of the painting and cracks will appear.  These cracks are a visible sign that a work of art has some age to it and usually present themselves as a network of straight or slightly curved lines that will be visible on both the back and front of the painting.  The front of the canvas will appear to have raised lines while the back will have corresponding indented lines  Many times these age cracks, as they are called, are not generally considered a serious condition issue and can be removed by a qualified conservator who will perform a vapor treatment to relax the various layers (basically flattening them).  Once the treatment is completed, they will either spread a thin layer of glue on the back and re-stretch with work (if the cracking wasn’t too severe) or will re-line the painting in order to keep the cracks from reappearing. This type of re-lining is often termed as cosmetic.

Craquelure
Craquelure

The next, most common, type of cracking is referred to as craquelure. This term is used to describe the network of very fine, small, cracks that also begin to appear as a work of art ages – they are also referred to as ‘spidering’ since the resulting appearance is similar to a spider’s web.  There is nothing wrong with these cracks and only need to be addressed if the edges are beginning to lift. It is important to remember that just because a work of art appears to have craquelure, or even age cracks, does not guarantee that it is old … forgers know how to replicate these effects on newer works of art.

Stretcher bar marks are another common sight on older paintings.  Over time, the canvas will expand and contract.  During times of expansion it may touch, and rest, against the wood stretcher bars.  Over time a crease or line will form that follows the edge of the stretcher bars.  These marks display themselves as straight horizontal and/or vertical lines on both the front and back of the canvas.  Again, a qualified conservator can treat them, and many times lessen or completely remove their appearance from the paint surface.  This would also be considered a cosmetic procedure.

Impact cracks
Impact Crack

Impact cracks are also somewhat common and present themselves as circular cracks on the canvas … their appearance is similar to the ripples one sees after throwing a stone into the water.  These cracks, which can take years to develop, are a sign that something hit the canvas at the center of the innermost circle (corner of a piece of furniture, etc).

Crackle is a term used to describe the network of small cracks that can appear in any layer of the painting.  Crackle in the structural layers of the painting, including the paint surface, would be considered more serious than crackle in the protective varnish layer since the varnish can be easily removed by a conservator and replaced with a new one; thereby completely removing the crackle.

Now I will touch on a few of the more serious cracks.

Pigment separation
Pigment Separation

The first of these are what we refer to as pigment separation — a more serious version of craquelure.  Instead of a fine network of straight and slightly curved cracks, now the work of art displays wide cracks where the paint has split open and exposed the under-paint or ground.

Another very similar problem is referred to as alligatoring.  As the names suggest, the appearance of these cracks is much like the skin of an alligator … wide areas where the paint surface, during the drying process, has shrunk and the lower layer is visible.

A related issue is Bitumen — a dark colored paint made from coal tar that was often used in 19th Century Victorian paintings.  As the pigment ages, a chemical reaction in the paint causes it to shrink and the area looks as though it is blistering.

A good conservator can repair any of the above-mentioned problems by filling in the low points (or spaces) and in-painting those areas to match the surrounding colors.  However, as you can guess, the work of art will now have areas of in-painting and its value will be altered depending on the severity of the problem and how much restoration was required.

It is interesting to note that there are some artists who’s entire body of work is plagued by these problems. The American artist Albert Pinkham Ryder is a great example, and if you want to own one of his works, these are condition issues you will have to live with.  For artists where these issues are seen occasionally, it is best to stay away from the problem works and concentrate on those in better condition.

Crazing, which usually develops due to excessive heat, is another serious issue and presents itself as small ridges in the paint layer.   If a work heats up to the point where the paint becomes pliable and, at the same time, the canvas begins to shrink, the paint surface will be pushed together forming ridges.  If this happens, the painting’s surface has been altered and will, or really should, lessen its value.  There are ways for a conservator to reduce, or even eliminate, the visual effect of this problem, but all require further alteration of the painting’s surface.  I personally remember watching a conservator place a 19th century painting by Monchablon, that had some crazing, on the hot table and heat it up to a point where the paint had begun to liquefy (I know that sounds crazy).  Then, while still on the hot table, they were able to press down, with a small tool, on the crazed areas and completely remove them.  Not the best thing to do to a painting as this procedure also alters the artist’s original work.

In the end it is important to remember that condition is a very important element of a work’s value and to the untrained buyer, many of these problems can be masked.  Make sure you ask questions about any work you are considering and try to understand its condition.  Not all paintings are in pristine (untouched) condition and some level of restoration is acceptable, but do try and stay away from those works that have extensive condition problems … especially those with large areas of pigment separation, alligatoring, crazing and/or bitumen.

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  • futebol com comida

     

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    August 07, 2024


    Gastro Obscura

    The Biggest Sports Rivalries This Year Are Between National Foods

    Kielbasa vs. Fondue: Choose your fighter.

    A Belgian fan at the UEFA Euro 2024, European Championship, claims Flemish beef stew trumps coq au vin.
    A Belgian fan at the UEFA Euro 2024, European Championship, claims Flemish beef stew trumps coq au vin. Clive Mason / Getty Images

    It all started on June 15, 2024, when an Albanian soccer fan at the UEFA European Championship tournament in Germany mocked a rival Italian fan by committing an unspeakable cultural crime: breaking spaghetti in half. In a video that went viral, the Italian fan falls to his knees in mock despair as shards of dried noodles rain from the heavens. Then on June 17, Austrian fans prepared for their match against France by ceremonially smashing baguettes.

    It was far from the only instance of food-related roasting throughout the tournament. On June 23, a curly-mopped soccer fan at Frankfurt Arena in Germany held up a hand-lettered sign declaring “Raclette better than currywurst.” Throughout the games, signs declared “Stoofvlees better than coq au vin” in a Belgian–French match; “Ösi Bergkas better than Goudakas” in an Austrian–Dutch match; and “Svickova is better than kebab” in a Czechia–Turkey bout. Ruder still was a sign during the July 1 Portugal–Slovenia game saying, “Pastel De Nata > Is There Any Good Slovenian Food at All?” (The makers of potica might object.)

    A Swiss fan had some fighting words at Frankfurt Arena on June 23, 2024.
    A Swiss fan had some fighting words at Frankfurt Arena on June 23, 2024. Charlotte Wilson/Offside / Getty Images

    Then came the Olympics, where in appropriately Parisian fashion, food has been sharing the spotlight with the star athletes. When Hong Kong’s Cheung Ka Long won the gold medal against Italy’s Filippo Macchi in men’s foil fencing, Pizza Hut offered free pineapple on pizza—considered an affront to Italian pizza purists—at its Hong Kong and Macau branches.

    Dunking on national foods as a shorthand for national rivalries is nothing new. There’s a whole corner of TikTok where creators gleefully dump ketchup on spaghetti, sizzle nigiri, and commit other crimes against cuisines. It’s all done with tongues firmly planted in cheeks, of course, although it ties into a much older tradition of gastronationalism as political soft power.

    A Ukrainian soccer fan mocks Belgian waffles.
    A Ukrainian soccer fan mocks Belgian waffles. picture alliance / Getty Images

    Throughout history, plenty of nations have taken pot-shots at foods or drinks associated with their rivals—particularly during times of war. Americans are especially guilty, from dumping British tea into Boston Harbor at the start of the Revolutionary War to renaming sauerkraut “liberty cabbage” and hamburgers “Salisbury steaks” while fighting Germany during World War I.

    IN 2003, after President George W. Bush’s decision to invade Iraq, Republican lawmakers demanded some changes—to the menu. In three of the House of Representatives’ building cafeterias, “Freedom fries” and“Freedom toast” famously began showing up, as a deliberate snub to the French for their lack of military support.

    Portuguese soccer fans aimed a low blow at their Slovenian rivals.
    Portuguese soccer fans aimed a low blow at their Slovenian rivals. Justin Setterfield / Getty Images

    But it’s hardly an exclusively American phenomenon. Around 1914, Parisian cafés rechristened Viennese coffee (topped with whipped cream) as café Liégeois, for the city Liège in Belgium, after it had endured a brutal bombardment from German and Austrian forces.

    An Austrian fan taunts the Dutch in Berlin at the UEFA Euro 2024, European Championship.
    An Austrian fan taunts the Dutch in Berlin at the UEFA Euro 2024, European Championship. picture alliance / Getty Images

    Francisco Franco Bahamonde, Spain’s hyper-nationalist dictator, banished ensalada rusa (Russian salad) in favor of “national salad” after the Soviet Union tried to influence the Spanish Civil War. And in the unending turmoil between Turkey and Greece, Turkish delight has been rebranded as Cyprus delight and Turkish coffee has become Greek coffee.

    Food fights are inevitable, particularly at any sort of nationalist tiff. Much like the Olympic Games, which were rebooted in 1896 to bolster cooperation between nations during a period of intense international strife, these beefs are all in good fun. After all, no one is going to cry over broken spaghetti—they’re just going to get even.

    Gastro Obscura covers the world’s most wondrous food and drink.
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    Chip like a major champion

     

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    Corey Pavin
    Chip like a major champion
    Corey Pavin shows you how hit the chip shots that led to his U.S. Open victory.
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    TIPS FROM THE TOP

    Corey Pavin's trusted short-game shots from his best year on tour

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    Jacqueline Duvoisin

    Corey Pavin’s success on tour is a testament to the importance of accuracy over distance and exemplifies the old cliche, ‘Golf is a game of misses.’ Pavin, who wasn’t known for his length off the tee, made up for his shorter driving distance, 254.9-yard average, with his touch around the greens.

    It was Pavin’s accuracy, short game and incredible 4-wood shot that helped him take down Greg Norman and capture his first major championship, the 1995 U.S. Open at Shinnecock Hills.

    Simply put, Pavin was a grinder. And his scrambling ability led him to secure 15 PGA Tour wins throughout his career.

    Heading into his career-best season, Pavin shared some of his top short-game tips with Golf Digest, and now we’re sharing his secrets for saving par with you. Follow along to find out his ‘rules’ for chipping and one of his favorite putting drills.

    “The key to every chip shot is to get the ball on the green and running as soon as possible,” Pavin told Golf Digest in March of 1995.

    You can check out that article, and more, in our Golf Digest Archive right here!

    And according to Pavin, the key to achieving this is club selection.

    The vast majority of the time I use one of three chip shots. Each is played with a different club. Which one I play is dictated by the contours of the ground between me and the green and, sometimes, just how I ‘see’ the shot in my mind’s eye,” Pavin says.

    HOW TO HIT PAVIN’S LOW-RUNNER

    Two of Pavin’s go-to shots around the green are low, running chips. The difference between them is just club selection. One is hit with his 6-iron while the other is hit with his 8-iron. To pull off this shot, you just have to remember a few simple checkpoints:

    1. putting grip
    2. maintain ‘V’
    3. return to address
    4. short follow-through

    The first step in Pavin’s chipping process is to grip your club like you would a putter.

    “Minimal wrist action is involved. The only difference is that I play the ball a bit farther back for the 6-iron,” Pavin says.

    /content/dam/images/golfdigest/fullset/2024-instruction/Screen Shot 2024-08-02 at 12.40.36 PM.png

    His next step is to form a ‘V’ with your shoulders and arms, pictured above.

    “The length of the shot dictates the length of the backswing,” Pavin says, “Think of it as a long putt. Maintain the ‘V’ formed by your shoulders and arms.”

    From here, Pavin says to accelerate through impact as you continue to maintain the ‘V’ position from the previous step. A good way to check that you’re executing this shot correctly is to check that your impact position matches your position at address.

    Lastly, Pavin says to keep your follow-through short.

    “This is more of a stabbing, punch-type shot than a swinging motion,” Pavin says.

    As you work on this shot, remember the goal is to get the ball on the ground as quickly as possible.

    MASTER PAVIN’S HIGH, SOFT SHOT

    The third stock chip in Pavin’s short-game repertoire is the high, soft shot. And his keys for hitting this shot are just as simple as his low runner:

    1. Select a lofted club
    2. Hinge your wrist
    3. Slide the clubface under the ball
    4. Accelerate through the finish

    The first step to mastering this shot is selecting the right club. Pavin’s go-to to pull this off was his sand wedge. Before pulling the trigger, Pavin says to remember two things: loosen your wristsand play the ball slightly back of center—about where it was for the low-running chip.

    Next, take the club back and allow the back of your trail wrist to hinge.

    “Because this shot pops up, lands more softly, and doesn’t run as far, you need to hit the ball harder. So you need a longer swing,” Pavin says.

    /content/dam/images/golfdigest/fullset/2024-instruction/Screen Shot 2024-08-02 at 12.40.49 PM.png

    When done properly, your wrist should almost create a right angle, like Pavin’s in the picture above.

    From here, think about sliding the club under the ball. Pavin says to keep your clubhead accelerating.

    “Decelerate and you’re dead,” Pavin says.

    The final step for this shot is to keep your speed into the finish and allow yourself to make a longer follow-through.

    When practicing this shot, just remember to keep your speed, and you’ll pull it off every time.

    PUTT TO THE CUP: PAVIN'S LAG PUTTING DRILL

    If you struggle to lag your putts close, Pavin’s drill can help you develop your feel and distance control. Start by dropping a few balls 20 feet from the hole. The goal of this drill is to finish each putt even with the cup. After you hit each putt, keep your head down and try to guess if you’ve left it short, long or just right.

    As you practice this drill, you should notice that you can start to identify where you’ve hit each on the face and if your stroke was consistent. When you feel like you’ve gotten the hang of it, work your way back to 30 feet, 40 feet and so on. With this practice drill in your arsenal, you’re sure to become a two-putting machine.

    Once again, you can dive into our Golf Digest Archive right here!

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