Even though it’s a fairly simple concept, the notion of contrast is sometimes hard for people to grasp. Photographers are always talking about contrast or about an image being “contrasty.” What does this mean? Contrast is the difference in the … Continue reading
When arriving in France after a long absence, three imperatives assert themselves: the need for oysters, a farm-made Camembert and sole meunière. Oysters are usually had on the first day and Camembert by that evening, but sole meunière awaits the … Continue reading
No dish, except for perhaps cassoulet, French onion soup, or salade niçoise, invites so much polemic as bouillabaisse. Bouillabaisse aficionados range from the ultra-conservative (bouillabaisse can only be made feet from the Mediterranean using only seven varieties of fish) to … Continue reading
In the 16th century, it was noticed that if one placed a small hole to one end of a darkened room, an image would be projected, from the outside, onto the wall opposite the hole. Imagine it this way. You … Continue reading
1) Don’t use your on-camera flash. Because the light comes from the same direction as the camera, it creates harsh shadows and highlights as well as ugly, small and pointy, specular high lights. Also, because light “falls off” rapidly as … Continue reading
Hard light casts dark shadows with sharp edges while soft light, if extreme, can eliminate the shadows entirely. Hardness and softness of light are determined by the size of the light source and its distance from what it is you’re … Continue reading
I’m not going to give a recipe for coq au vin since I think we’ll become better cooks without one. More valuable is a description of the principles at play and an analysis of how the preparation works. Coq au … Continue reading
