{"id":84,"date":"2008-08-28T12:56:21","date_gmt":"2008-08-28T16:56:21","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=84"},"modified":"2008-08-28T13:06:22","modified_gmt":"2008-08-28T17:06:22","slug":"lemons","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/ingredients\/lemons\/","title":{"rendered":"Food and Photography"},"content":{"rendered":"<p>When I\u00a0made the Dill Sauce for the Herb Crusted Salmon the other day I had to squeeze out some juice from a lemon so I decided to take a motion photo of my hand rolling and pressing the lemon to break up the flesh and pulp. I have been taking more photos of food among other things like my <a href=\"http:\/\/piedmontdivision.rymocs.com\" target=\"_blank\">model trains hobby<\/a>\u00a0as well and have started to experiment with the camera a bit. It is nice having a hobby within a hobby, such as food and photography! I have spent more time in thinking up my food compositions for possible photograph opportunities.<\/p>\n<p>In fact, sometimes I get so caught up in the cooking and eating that\u00a0I forget to take a photo here and there. Or, it&#8217;s more like &#8220;&#8230;oh&#8230;I got to get the camera out to capture this before the sauce reaches a boil&#8221; type of moment.\u00a0 Or I need to take this photo before the food gets cold, I want to eat it too you know!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"float: left; margin: 3px;\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/LemonSqueeze.gif\" alt=\"\" width=\"300\" height=\"140\" \/>This photo was taken with the self timer and the aperture setting around f-18 for a longer shutter time opening. I thought it was a really neat shot! Especially since I had to time when I moved the lemon in sync with the timed shutter opening.<\/p>\n<p>I have always been fascinated with photography and one of my all time favorite photographers is the French photojournalist <a href=\"http:\/\/www.henricartierbresson.org\/index_en.htm\" target=\"_blank\">Henri Cartier-Bresson<\/a> (1908 &#8211; 2004) who coined the phrase and published the book <a href=\"http:\/\/www.e-photobooks.com\/cartier-bresson\/decisive-moment.html\" target=\"_blank\"><em>The Decisive Moment<\/em><\/a><em>\u00a0<\/em>which\u00a0has influenced what I hope to achieve in my quest for photo excellence.<\/p>\n<p style=\"padding-left: 30px;\">&#8220;The simultaneous recognition, in a fraction of a second, of the significance of an event as well as the precise organization of forms which gives that event its proper expression&#8230; . In photography, the smallest thing can be a great subject. The little human detail can become a leitmotif.&#8221; \u2014 Henri Cartier-Bresson<sup>1<\/sup><\/p>\n<p>\u00a0Here are a few of my favorite Cartier-Bresson images:<\/p>\n<table border=\"0\" width=\"400\">\n<tbody>\n<tr><em><strong>Rue Mouffetard, Paris, 1954<\/strong><\/em><strong> &#8211; aka Boy with Bottles<br \/>\n<\/strong><\/tr>\n<tr><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"float: left;\" src=\"http:\/\/www.ldesign.com\/Images\/Essays\/OnReality\/OnReality%20Part%206\/Henri-Cartier-Bresson12.jpg\" alt=\"Rue Mouffetard, Paris, 1954\" width=\"200\" height=\"275\" \/><\/tr>\n<p>\u00a0\u00a0<\/p>\n<tr><em><strong>ITALY, Abruzzo, Aquila, 1951<\/strong><\/em> &#8211; Women with bread<\/tr>\n<tr><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"float: left:\" src=\"http:\/\/www.magnumphotos.com\/CoreXDoc\/MAG\/Media\/TR3\/F\/W\/Q\/1\/PAR45590.jpg\" alt=\"ITALY, Abruzzo, Aquila, 1951\" width=\"288\" height=\"433\" \/><\/tr>\n<p>\u00a0<\/p>\n<hr \/>\n<p>\u00a0\u00a0<sup>1<\/sup><span style=\"font-size: x-small;\">Quoted in Modern Culture and the Arts, ed. J. Hall and B. Ulanov (New York: McGraw-Hill, 1972), p.473.<\/span><br \/>\n\u00a0<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>When I\u00a0made the Dill Sauce for the Herb Crusted Salmon the other day I had to squeeze out some juice from a lemon so I decided to take a motion photo of my hand rolling and pressing the lemon to break up the flesh and pulp. I have been taking more photos of food among [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[2056,125,2078],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/84"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=84"}],"version-history":[{"count":0,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/84\/revisions"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=84"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=84"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=84"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}