Thursday, February 9, 2017

Adolphe Monticelli

Adolphe Joseph Thomas Monticelli (October 14, 1824 – June 29, 1886) was born in Marseilles, France. Monticelli came from a modest family of Italian extradition and inherited a spirited southern temperament. He studied painting at the École Municipale de Dessin from 1842 to 1846.

At that time, the school was directed by Emile Loubon who encouraged his students to paint directly from nature.

Adolphe Joseph Thomas Monticelli
Monticelli moved to Paris in 1846 at the age of twenty-two and entered the École des Beaux-Arts under Delaroche. However his style was far more deeply affected by his work in the Louvre, where he spent much time copying paintings by the old masters.

After three years in Paris Monticelli returned in 1849 to Marseilles and spent greater part of his time there until 1863. He then re-established himself in Paris and stayed there for seven years. In 1856 he met Diaz de la Pena, who encouraged him to use bolder colors and a heavier texture.

The Court of the Princess
Monticelli is regarded as a forefather of Abstract Expressionism due to his liberal use of dazzling colors applied with thick impasto. Among his panting: The Court of the Princess, Flowers’ in a Blue Vase, Four Figures.
Adolphe Monticelli

The Most Popular Posts

Other Interesting Articles

  • The Continental Oil and Transportation Company, now known as Conoco, boasts a legacy that spans nearly 150 years. Established in 1875 by Isaac Elder Blake ...
  • Integrated Farm Management (IFM) is a holistic approach to farming that seamlessly combines traditional agricultural practices with cutting-edge technologi...
  • Lager beer, a globally celebrated beverage, owes its distinct characteristics to a meticulous brewing process that sets it apart from other beer styles. Th...
  • Eugène-Melchior Péligot (1811–1890) stands as a luminary in the annals of chemistry, celebrated for his pivotal contributions to the understanding of urani...
  • Mascarpone cheese, an indulgent and versatile Italian cheese, plays a pivotal role in many culinary creations, most famously in tiramisu. Its rich, velvety...