Skip to main content

Affandi

Affandi was born in Cirebon, West Java, in 1907, as the son of R. Koesoema, who was a surveyor at a local sugar factory. Affandi finished his upper secondary school in Jakarta, but he forsook his study for the desire to become an artist. Affandi taught himself how to paint since 1934.


In the 1950s, Affandi began to create expressionistic paintings. Carrying the First Grandchild (1953) was the piece that marked his newfound style: “squeezing the tube.” Affandi paints by directly squeezing the paint out of its tube. He came across this technique by accident, when he intended to draw a line one day. As he lost his patience when he sought for the missing pencil, he applied the paint directly from its tube. 

The resulting effect, as he found out, was that the painting object appeared more alive. He also felt more freedom to express his feelings when he used his own hands, instead of a painting brush. In certain respects, he has acknowledged similarities with Vincent van Gogh.

As a renowned artist, Affandi participated in various exhibitions abroad. Besides India, he has also displayed his works in the biennale in Brazil (1952), Venice (1954), and won an award therein), and Sao Paolo (1956). In 1957, he received a scholarship from the United States government to study the methods of arts education. He was appointed as Honorary Professor in Painting by Ohio State University in Columbus in the United States. In 1974, he received an honorary doctorate from University of Singapore, the Peace Award from the Dag Hammarskjoeld Foundation in 1977, and the title of Grand Maestro in Florence, Italy.

Comments

Popular posts from this blog

Recipe: Nasi Bebek (Duck Rice)

### Recipe: Nasi Bebek (Duck Rice) ### History of Nasi Bebek Nasi Bebek, which translates to "Duck Rice," is a traditional Indonesian dish that showcases the rich flavors of Indonesian cuisine. Its origins are closely tied to the culinary practices of Java, particularly in regions known for their elaborate and flavorful dishes. The dish typically features tender, roasted or braised duck served with aromatic jasmine rice and accompanied by fresh vegetables and herbs. The preparation of Nasi Bebek reflects the influence of Chinese and Indonesian culinary traditions. The use of soy sauce, garlic, and ginger in the marinade demonstrates Chinese influence, while the incorporation of local spices and herbs highlights Indonesian flavors. Historically, duck has been a popular choice in Indonesian cuisine, often prepared for special occasions and festive gatherings due to its rich flavor and texture. Over time, Nasi Bebek has evolved and been adapted in various regions of Indonesia, w...

Pecel Lele Recipe

  **Pecel Lele Recipe** Pecel Lele, or Fried Catfish with Spicy Sauce, is a popular Indonesian dish known for its crispy fried fish served with a savory and spicy sambal (chili sauce). Originating from Java, this dish is a staple in Indonesian street food culture and is celebrated for its bold flavors and satisfying crunch. ### History of Pecel Lele Pecel Lele has its roots in Javanese cuisine, particularly in the region around Yogyakarta and Surabaya. The term "Pecel" refers to a style of preparing food, where ingredients are usually mixed with a spicy sauce or sambal. "Lele" means catfish in Indonesian. This dish became widely popular in the mid-20th century as a simple yet delicious meal, appreciated for its affordability and ease of preparation. During the Indonesian National Revolution in the late 1940s, food was often scarce, and people had to rely on locally available ingredients. Catfish, which is abundant in Indonesian waters, became a common choice for mak...

Rujak Cingur Recipe

 **Rujak Cingur Recipe** Rujak Cingur is a traditional Indonesian salad that originates from East Java, particularly popular in Surabaya. The term "cingur" refers to the sliced cow's snout, which is a key ingredient in this unique and flavorful dish. Combining a variety of fresh fruits, vegetables, and a distinctive spicy and tangy peanut sauce, Rujak Cingur offers a delightful medley of textures and tastes that are both refreshing and satisfying. This dish is a wonderful introduction to the diverse and rich culinary heritage of Indonesia. ### Ingredients: - 200 grams of cingur (cow's snout), boiled and sliced - 1 cucumber, sliced - 1 small pineapple, sliced - 1 unripe mango, peeled and sliced - 1 apple, sliced - 100 grams of bean sprouts - 100 grams of water spinach (kangkung), blanched - 100 grams of young jackfruit, boiled and sliced - 100 grams of tofu, fried and sliced - 100 grams of tempeh, fried and sliced - 2 tablespoons of fried peanuts - 3 tablespoons of pet...