Jean-Paul Riopelle to abstract expressionism), in which he used myriad tumultuous cubes and triangles of multicolored elements, facetted with a palette knife, spatula, or trowel, on often large canvases to create powerful atmospheres. The presence of long filaments of paint in his painting from 1948 through the early 1950s has often been seen as resulting from a dripping technique like that of Jackson Pollock. Rather, the creation of such effects came from the act of throwing, with a palette knife or brush, large quantities of paint onto the stretched canvas (positioned vertically). Riopelle's voluminous impasto became just as important as color. His
Dripping Dripping Dripping, also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz. It is used for cooking, especially in British cuisine, significantly so in the Midlands and Northern England, though towards the end of the 20th century dripping fell out of favour due to it being regarded as less healthy than vegetable oils such as olive or sunflower. Traditionally fish and chips were fried in beef dripping, and while this practice does continue