Introduction to Blackwork Embroidery
Tessellated
A course by Gimena Romero, Artist and Researcher
About the video: Tessellated
Overview
“We will see the step by step of this classic pattern. ”
In this video lesson Gimena Romero addresses the topic: Tessellated, which is part of the Domestika online course: Introduction to Blackwork Embroidery. Discover a traditional English embroidery technique and create a unique piece using historical patterns.
Partial transcription of the video
“Next. we will observe the TESEL or TESELeado. a classic point and pattern. Open it up. Then. once more. we will identify the bottom left corner. This step is crucial for understanding the overall structure and to start our pattern. Once you have located this corner. i will count. One. From 2 and above. starting at 1 Two. From that point. i will create something. I adore little squares. especially when patterns align perfectly in the corner of the sample. It's Here I have two. i already know that. and from here I will count again. here as if it were another of those squares. that is. 1. 2. a...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Introduction to Blackwork Embroidery
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Category
Craft -
Areas
Embroidery, Textile Design
Gimena Romero
A course by Gimena Romero
Gimena Romero is an artist and writer based between Mexico City and Barcelona. She trained in various schools in Mexico, Spain, and France and has received multiple awards and mentions internationally.
Her work has been displayed in various exhibitions in countries like Mexico, Brazil, Argentina, France, Portugal, Ukraine, and Spain. She has several publications under her belt in the areas of narrative, poetry, and textile research with Thule Ediciones and Editorial Gustavo Gili. Her book Hebra de Agua was awarded Book of the Year at the 2016 Teixim la Ciutat festival in Catalonia.
She has also conducted research into embroidery and the body with Lausín embroidery at the UNAM Faculty of Arts and Design in Mexico. She loves life, dogs, and biscuits.
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