Paul Outerbridge • New Yorker

Tuesday, 9 August 2016

“This is not the place to chart all the many changes that have taken place in the worlds of both food and photography in the four intervening decades; suffice it to say that the two processes had a lot more in common before photography went digital, when photographers mixed chemicals to their own or extant ‘recipes,’ when it was all about temperatures, timing, gelatins, and emulsions, when photographs could be ‘dodged’ and ‘burned.'” Geoff Nicholson • Los Angeles Review of Books

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