Art of Champa - Periods and Styles of Cham Art

Periods and Styles of Cham Art

Scholars agree that it is possible to analyze the art of Champa in terms of distinct "styles" typical for various historical periods and different locations. Several have attempted through their study to set down a classification of historical styles. Perhaps the most influential of these attempts are those of the French scholars Philippe Stern (The Art of Champa (formerly Annam) and its Evolution, 1942) and Jean Boisselier (Statuary of Champa, 1963). Summarizing the conclusions of these scholars, art historian Jean-François Hubert has concluded that it is possible to distinguish at least the following styles and sub-styles:

  • My Son E1 (7th to 8th century AD)
  • Dong Duong (9th to 10th century AD)
  • My Son A1 (10th century AD)
    • Khuong My (first half of 10th century AD)
    • Tra Kieu (second half of 10th century AD)
    • Chanh Lo (end of 10th century to mid-11th century AD)
  • Thap Mam (11th to 14th century AD)

Each style is named after a place in Vietnam at which works exemplative of that style have been found.

Read more about this topic:  Art Of Champa

Famous quotes containing the words periods and, periods, styles and/or art:

    It is noticed, that the consideration of the great periods and spaces of astronomy induces a dignity of mind, and an indifference to death.
    Ralph Waldo Emerson (1803–1882)

    The History of the world is not the theatre of happiness. Periods of happiness are blank pages in it, for they are periods of harmony—periods when the antithesis is in abeyance.
    Georg Wilhelm Friedrich Hegel (1770–1831)

    For the introduction of a new kind of music must be shunned as imperiling the whole state; since styles of music are never disturbed without affecting the most important political institutions.
    Plato (c. 427–347 B.C.)

    Architecture might be more sportive and varied if every man built his own house, but it would not be the art and science that we have made it; and while every woman prepares food for her own family, cooking can never rise beyond the level of the amateur’s work.
    Charlotte Perkins Gilman (1860–1935)