Everyone’s a critic...
Episode 11: Everyone’s a critic...
Peter and Laura enjoy taking criticism about as much as swallowing a spoonful of cod liver oil (Laura can remember this vividly, Peter is too young), but they both understand it comes with the territory. In this episode they discuss criticism: how to take it well, make use of it and when to ignore it altogether.
All artists will experience criticism, it goes with the territory. Tastes differ so much that making art can only ever appeal to a segment of the audience, so sometimes people will tell you that they do not like what you do. Peter and Laura talk in this episode about how to deal with this criticism, both to protect yourself and to put it into perspective.
In this episode…
Once your work is out in public, you will receive criticism about it. Remember it is the art being judged and not you personally. Try to be open to criticism. It may help to consider how you judge other artists and their work, rather than blindly liking everything. You are part of that club now and are being evaluated in your turn.
Criticism from galleries and other professionals is always valuable, so do ask for feedback where you can. Remember that all criticism comes with a context, not everything from professionals is gospel. The trick is to be self-aware enough to sift the useful from the irrelevant without the distraction of being upset or angry. Laura and Peter point out that muttering darkly into a cup of tea as a warm-up to a cool assessment of critical feedback is fine.
Criticism should be respectful, relevant and supportive. If close friends and families break these rules, remember that you don’t have to share your art with them. Just mumble something about not discussing work in progress and look for positive support elsewhere.
Public criticism tends to come in three broad types:
criticism backed up by examples may not be nice to hear, but it shows respect and interest in your work and can be very useful. This is someone to be welcomed and valued.
People who enjoy baiting and teasing: fortunately rare beasts, but best dealt with by enthusiastic, polite and friendly incomprehension. Time to play dumb and happy, let them exhaust themselves trying to explain their ‘witty’ attempt to rile you.
People may well criticise your work from a point of ignorance. Don’t be defensive, but do see educating them about your process as part of your job. People often warm to work and to you when engaged in a friendly discussion of your technique and practice.
People may well criticise your work from a point of ignorance. Don’t be defensive, but do see educating them about your process as part of your job. People often warm to work and to you when engaged in a friendly discussion of your technique and practice.
Learn to let go. Don’t allow criticism to eat away at your confidence. People say all sorts of things without thinking so don’t turn a thoughtless aside into a time waster.
Take Aways…
Evaluate criticism with an open mind when you have space and time to think it through. Make use of anything helpful, laugh at the outrageously rude and forget the rest.
