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I'm pretty sure many museums with reconstructions of classical statues have a note on this topic somewhere on a plaque beside the statues - but who reads those?
His final conclusion is terrible and spoils an otherwise excellent article. Unless he has really strong evidence of it, the specialists are very unlikely to be "trolling" the public. They are scientists and conservators doing their best, working away in museum backrooms.
Even worse so: Why does he not simply ask these people? What is it with this trend of sneering at expert decisions without even doing the bare minimum of engaging with them?
In architectural design I think it’s rather pronounced. We already know how to design great buildings for the human environment. There ain’t anything new to learn here, so in order to stand out in the field you have to invent some bullshit.
Well, you do that, you create Brutalism or something similarly nonsensical, and in order to defend your creation you have to convince a lot of other academics that no, in fact, buildings that look like bunkers or “clean lines” with “modern materials” are the pinnacle of architecture and design.
And as time has gone on we still go and visit Monet’s Gardens while the rest of the design and art world continues circle jerking to ever more abstract and psychotic designs that measurably make people unhappy.
Not all “experts” in various fields are weighted the same. And in some cases being an expert can show you don’t really know too much.
I think the best explanation is that classicists are not makeup artists. I am reminded of reading some classicists' attempt to create garum in the kitchen by making some unpleasant horror of mashed fish or something back in the eighties or nineties. No one ever mentioned in those kinds of write-ups back then that they still make fish sauce in Italy. (I looked for the source I'm thinking of and it's drowned out by mor…
A more modern example might be that recently discovered Babylonian Lamb Stew [0]. Most of the scholarly reconstructions of the stew follow the recipe very literally, and the result is, frankly, awful, because ancient readers would probably have made cultural assumptions about certain steps in the recipe. Meanwhile, some internet cooks who take a stab at the same recipe come up with something arguably much better, because they're applying their knowledge as cooks to guess what might have been stated or unstated by the recipe. [1]
Makes you wonder why no one thought to just take a copy of one of the statues to a modern artist and say, "Hey! How would you paint this?" I'm willing to bet that, even now, it would be reasonably close to how an artist 2000 years ago might have approached it.
[0] https://eatshistory.com/the-oldest-recorded-recipe-babylonia...
[1] https://www.tastinghistory.com/recipes/babylonianlambstew
I will die on this hill, because I'm right. Painters put on the first layer in saturated colors like this, then add detail, highlight and shadow. The base layer stuck to the statues, and the rest was washed away. This whole thing just won't go away because many people are operating outside their area of expertise on this subject. Painters layer paint, starting with a saturated base color. These archaeologists are sim…
Even a middling warhammer miniatures painter would have done a better job of painting these statues than the reconstructions.
I will die on this hill, because I'm right. Painters put on the first layer in saturated colors like this, then add detail, highlight and shadow. The base layer stuck to the statues, and the rest was washed away. This whole thing just won't go away because many people are operating outside their area of expertise on this subject. Painters layer paint, starting with a saturated base color. These archaeologists are sim…
"Since underlayers are generally the only element of which traces survive, such doctrines lead to all-underlayer reconstructions, with the overlayers that were obviously originally present excluded for lack of evidence."
I will die on this hill, because I'm right. Painters put on the first layer in saturated colors like this, then add detail, highlight and shadow. The base layer stuck to the statues, and the rest was washed away. This whole thing just won't go away because many people are operating outside their area of expertise on this subject. Painters layer paint, starting with a saturated base color. These archaeologists are sim…
It seems a shame that there is a gap between the limits of what is possible to deduce from direct evidence, and what is likely possible given human ability. And further that the public viewing the reconstructions doesn't take away the subtleties of the difference. To me it's unlikely that some of these works weren't vastly better works of art created by what were likely master artists and craftsfolk of the day. One w…
If only there were some system that could start from some sparse and noisy observations and weave together a plausible completion...
I will die on this hill, because I'm right. Painters put on the first layer in saturated colors like this, then add detail, highlight and shadow. The base layer stuck to the statues, and the rest was washed away. This whole thing just won't go away because many people are operating outside their area of expertise on this subject. Painters layer paint, starting with a saturated base color. These archaeologists are sim…
I assume you didn't read the article, since that's their exact point... "Since underlayers are generally the only element of which traces survive, such doctrines lead to all-underlayer reconstructions, with the overlayers that were obviously originally present excluded for lack of evidence."
I think the best explanation is that classicists are not makeup artists. I am reminded of reading some classicists' attempt to create garum in the kitchen by making some unpleasant horror of mashed fish or something back in the eighties or nineties. No one ever mentioned in those kinds of write-ups back then that they still make fish sauce in Italy. (I looked for the source I'm thinking of and it's drowned out by mor…
Fish sauce is also really popular in southeast Asia and Worcestershire sauce is often made with fermented fish so can also be considered garum adjacent.