FOOD AS ARTBY PATTIE BAKER

NORM CITRON

One hand tucked behind his back like a speed skater, Norm Cit-ron paints with an intensity that suggests a youth he has long

since left-or perhaps it reflects a race against time. The quantity

and energy of his paintings and sculptures would seem enough

ro exhaust even an artist in his 20s-yet Citron has celebrated

his 8Oth birthday.

\7ho is this man who exploded upon the Atlanta art scene last

fall with three simultaneous showings ?

"I can't believe the response I'm gettingi' he says, in reference

ro his work atJava U, a loftlike bistro/coffeehouse in Dunwoody;

at the Spruill Center for the Arts; and his joint show with C.

Edgar Gilliam, cleverly titled Grurnplt Old Men, at the Roswell

Visual Arts Center, "Itt an amazing realization to see that my

career has taken offso suddenly."

A visit to his home in suburban Atlanta reveals that such exu-

berant abundance ofart is not out ofcharacter at all.

The door opens and a man with a waty white ponytail and

gold earring invites me in. I stand there, perplexed. There, paint-

ed on the marble floor in front of me, is a huge replica of Henri

Matisset lcarus, the black shape of his mythological figure float-

ing against a royal blue night sky.

'Just walk on itl' Citron says, stepping boldly across it' "No

one ever wants to walk on it, but itt meant to be experienced

that way."

Once I enter, I rcalize his entire home is meant to be experi-

enced. There are paintings by Klee and Miro, sketches by Picasso

and sculptures by Reuben Nakian, the innovative 20th century

sculptor with whom Citron studied. I find dozens of works by

his classmates, whose work he finds great joy in sharing.

But the paintings that catch my eye and cause me to linger,

think, observe, view from multiple angles and ultimacely adore'

are the ones by Norm Citron. They are everpvhere-cascad-

ing across walls, piled against counters and couches, on easels as

works in progress and stacked on beds in unused rooms. Explo-

sions of flowers in vases with harsh angles. A spill of pears or ap-

ples. Succulent slices of watermelon. Portraits of people caught

mid-thought, stunningly provocative in their ordinariness. Itt as

if I walked into the Harryt Farmers'Market of art, which Citron6nds a fitting analogy.

"Before I moved to Atlanta permanently, I was commuting

back and forth from NewJersey," he explains. 'And the first time

I went to Harryt Market, I was so inspired by the beauty of the

food presentation that I packed an entire suitcase with fruits and

vegetables and f ew home with it. Like farmers arrange their prod-

ucts in an eye-appealing way at the farmers' market, I arrange my

Hto MelonAcrylic on cAn'uas, I6" x 20"

still lifes in the most appetizing way, capturing the relationship

between color and shape in a way that stirs desire."

ln many ofhis paintings you find his namesake the citron-thelemon-for which he has always had a special affinity.

Citront vibrant color palette, expressive brushstrokes and un-

bridled €nergy stun me. As I look at the brilliant colors and dra-

matic presentations of food in his paintings, I want to know more.

Citron has danced around being a painter his whole life. As a

young boy, he eagerly awaited his parents' Saturday night poker

games so he could sketch the faces of the players. He then studied

arr at the Newark School of Fine and Industrial Arts, served in

the Army, married and built a career in the fast-paced world ofadvertising. He and his wife raised two daughters, traveled exten-

sively and collected a wide range of art' After retirement and the

passing ofhis wife, Lynn, who was an excellent French and Italian

cook, Norm found himself drawn, once again, to the canvas and

the classroom. His major influences? French and Italian artists

including Cezanne, Matisse and Modigliani, all ofwhom found

inspiration in the visual aspects of the edible."I have a wide palettei' Citron says, delighted with the double

entendre. He is as comfortable at the local vegetarian cafd as he is

at the finest r€staurants in Atlanta and around the world.

He remembers sharing a meal with Chef Anne Qatrano and

says proudly that his painting of a pastel nude, a gift he gave her,

SPR]NG 2OO7 EDIBLE ATLANTA

hangs in the ladies'room ar Bacchanalia. "Or so I hear," he says

with a chuckle.

The next time I see him, Citron shufies into his Monday artclass, the first ofup to seyen classes he takes each week.

"I'm always a student," he explains. "I discovered that the moreI learn, the more myvision changes, and the more I grow as an arr-ist. And I want people to know that age is not a limit. Ifyou havea burning desire to express yourself,, you must. You simply musr."

A gregarious people-person, he feeds off the energy ofthe others in his classes. A fellow student approaches andasks for the painting he promised her, which she has neverseen and for which she immediarely hands him a check. "Ilove his work," she exclaims. "Itt going in my living room."Citron's warm and weathered face lights up, the tufts of whiteabove his eyes risingwith his smile. "This is what means the mostto mei'he says. "To be invited into people's homes rhrough myart. To see they like my paintings enough to make them part oftheir lives. Itt like sharing a meal with them, and that's the ulti-mate compliment."

Class now over for today, Citron tucks his extensive suppliesback into his rolling suircase and trudges for che door. "Whatttoday, Monday?" he says, checking his book to see if it's his per-sonal trainer or Pilates or massage therapy day. Or maybe itt justtime to go back home and step boldly across lcarus on his wayback to his studio and to vet another fresh canvas.Ft

Nonu CrrnoNTo see samples of the artistt work:

www.normcitron.com(770) 452-0450

Java U2458Mt. Vernon Rd.

Dunwoody, GA 30338(770) 350-9995www.java-u.com

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