plate no. 3740

Figure with Meat

Francis Bacon, 1954

oil, canvasExpressionismportraitfiguremeatportraitdarkchairexpressionism

experienced study

Recreating this painting will help students develop skills in expressive brushwork, color mixing for dark and muted tones, and capturing distorted or abstracted forms. It also encourages exploration of emotional expression through visual elements.

technical profile

palette complexity

brushwork visibility

value contrast

compositional simplicity

study guide

est. 15 hrs

approach — 8 steps

step 01
Sketch the basic composition, focusing on the placement of the figure and the hanging meat.
step 02
Block in the background with a dark, neutral color, establishing the overall value structure.
step 03
Begin layering the figure's form, using broad strokes to define the shape of the robe and head.
step 04
Introduce the meat elements, focusing on capturing the texture and color variations.
step 05
Develop the facial features with expressive brushstrokes, emphasizing the distorted and unsettling quality.
step 06
Refine the details of the robe and the surrounding environment, adding highlights and shadows.
step 07
Adjust the overall color harmony and value contrast to create a cohesive and impactful image.
step 08
Add final touches and glazes to enhance the depth and atmosphere of the painting.

color palette

primary · ivory black · crimson · ultramarine blue

secondary · raw umber · titanium white · cadmium red

Achieve the muted tones by mixing complementary colors and adding black or umber. Use white sparingly to create highlights and add dimension.

techniques

·expressive brushwork
·dry brushing
·scumbling
·glazing
·color mixing

common pitfalls

→Overworking the details and losing the expressive quality of the brushstrokes.
→Failing to establish a strong value structure, resulting in a flat and uninteresting image.
→Using colors that are too bright or saturated, disrupting the overall mood of the painting.
→Not capturing the distorted and unsettling quality of the forms.