The red of Emirdağ burns across these 180 x 92 cm (5'11" × 3'0") like a continuous ember. Three large bordeaux hexagonal medallions settle upon it in column, each carrying at its heart a saffron yellow and vivid orange diamond, connected by blue-grey hooks that wind like tendrils of smoke.
65 years have passed and nothing has gone out. Vegetable dyes have that rare quality of ageing in depth, of gaining in intensity what they lose in freshness. A dense black border frames the whole, scattered with small coloured motifs that seem to keep watch over what takes place within.
