Originally Posted by
Ken Lee
I like to watch the master chefs on TV from time to time. It's neat how they appear to just toss in a bit of this, and chop up a bit of that. Their measurements are approximate. They have a basic scheme in mind, but they are loose when they execute. Sometimes, they try something unreasonable just to see if it works. They improvise and explore, over a well-established score.
In the same way, still life artists sometimes play and combine things that would not normally be found together. They arrange objects in a way so that they overlap and harmonize properly, but they do it loosely, sloppily as it were, so that things appear to have come together naturally. They leave the shoelaces untied here, or a candle burned out there, or some coffee stains on the papers.
In classical Japanese art, there are specific terms like wabi and sabi - which refer to the aesthetics of looking natural, used, even worn-down or worn-out. The Japanese artists certainly understood orderliness, freshness, and clarity - but in the arts which came out of their contemplative traditions, they admired the way that nature bangs things up a bit over time, and makes things less obviously symmetrical.
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