17th-century-baroque-study-guide - Supper at Emmaus 3 In...

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17 th Century Baroque Study Guide Stokstad Chapter 19, pgs 719-786 Gardner Chapter 24-25, pgs 816-886 Vocabulary Genre Naturalistic Glazes Impasto Piazzas Obelisk Pilasters Entablature Baldachin Composite Columns Putti Reliquaries Porticoes Cartouche Balustrade Travertine Cornice Trompe l’oeil Allegory Quadro riportato Tenebrism Caravaggisti Retablos Matte Atrial cross Camera obscura Italy 1. Name four architects who worked on St. Peter’s and note the primary contribution of each. a. b. c. d. 2. Who developed the sculptural architectural style to its extreme? Name two buildings designed by him? 3. Why did Baroque architects prefer the oval to the circle? 4. List three characteristics of Caravaggio’s style?
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Spain 1. What type of lighting did Zubaran prefer? 2. How did his travels to Italy influence Velasquez’s style? Flanders and Holland 1. What was Ruben’s favorite theme and what mood do his paintings most often reflect? 2. Whose influence is apparent in the lighting effects in Rembrandt’s early works such as
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Unformatted text preview: Supper at Emmaus ? 3. In what way does Vermeer’s use of light differ from Rembrandt’s? 4. Compare the work of Vermeer with Jan Van Eyck. What are the similarities and differences? France and England 1. Which artist is credited with having established seventeenth century Classical painting? Which Italian artists did he most admire? 2. What type of subject matter did Poussin consider to be appropriate for paintings? 3. What form is used for the central pavilion of the Louvre? What three architects collaborated to design the east façade of the Louvre? 4. Discuss the influence of Caravaggio on Georges de la Tour and Louis Le Nain. Which aspects of Caravaggio’s style does each adopt and how do their works differ from his and from each other’s?...
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This note was uploaded on 02/08/2011 for the course ART 101 taught by Professor Helm during the Spring '11 term at DeVry Austin.

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17th-century-baroque-study-guide - Supper at Emmaus 3 In...

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