The cook's hands

Hand series. Day fourteen.

Food blips devoid of colour are almost not worth it, but for some reason I did not want to violate the rules of the hand series. The dinner today was absolutely scrumptious. We scraped it right off the frying pan!

Found a bit of time to read about Henri Cartier-Bresson who shot almost exclusively with a 35mm Leica and a 50mm lens. One of his major influences while transitioning from being a painter to a photographer was Martin Munkacsi, and in particular his photo Three boys at lake Tanganyika. It's been a while since I quoted someone on blip, but I was quite fascinated with what he had to say about photography:

For me the camera is a sketch book, an instrument of intuition and spontaneity, the master of the instant which, in visual terms, questions and decides simultaneously. In order to "give a meaning" to the world, one has to feel involved in what one frames through the viewfinder. This attitude requires concentration, discipline of mind, sensitivity, and a sense of geometry. It is by economy of means that one arrives at simplicity of expression.

To take a photograph is to hold one's breath when all faculties converge in a face of fleeing reality. It is at that moment that mastering an image becomes a great physical and intellectual joy.

To take a photograph means to recognize - simultaneously and within a fraction of a second- both the fact itself and the rigorous organisation of visually perceived forms that give it meaning.

It is putting one's head, one's eye, and one's heart on the same axis.