173. charcuterie en valise / assorted cameras
laboratorio de ying, nyc.
something that I kind of always wanted to do, and I hope it will bring a sparkle to everyone's Inner eye who imagines this along with me.
in this fantasy a very well equipped valise carries an entire miniature charcuterie with the following:
mortadella, livarot, French mustard, pink sea salt, tiny round hot peppers, marinated artichokes, orange-flecked Provence olives, vintage red wine, basil, large raisins still on the vine. This is my initial presentation. I am sure you could add more sausages and cheeses to round out the selection.
the former street photographer in me remembers very well how hungry we can get after a good 2 1/2 hour session on the streets in the cold.
I remember in Tokyo the most delicious meal I had was started simply with a very cold beer and a plate of homemade pickles after five hours of walking.
anyway, the bottom half of the this valise is entirely for the charcuterie, and is handsomely framed behind a glass and chrome lid (to keep out the flies). It also comes with glassware, cutlery (a mini-mandoline) and wooden plates.
the top half of the case is an upgraded pinhole version of the early French Chambre Automatique, except that it too is protected by a glazed modern façade wall with windows of different sizes. An alternate configuration for the cameras is on the bottom which provides similar compartments of different sizes. Either way, one can have a set of assorted pinhole cameras, a "charcuterie of cameras", in effect. The film development can be done on site like the classic early French camera or off-site as is the more modern way. A very French chalkboard framed in dark wood to display the current day's goods rounds out the presentation.
the case is 15 inches wide by 13 inches tall by 8 1/2 inches deep. Of course, this valise in leather must be custom made to measure.
Design, text and drawing are copyright 2014 by David Lo.
173. charcuterie en valise / assorted cameras
laboratorio de ying, nyc.
something that I kind of always wanted to do, and I hope it will bring a sparkle to everyone's Inner eye who imagines this along with me.
in this fantasy a very well equipped valise carries an entire miniature charcuterie with the following:
mortadella, livarot, French mustard, pink sea salt, tiny round hot peppers, marinated artichokes, orange-flecked Provence olives, vintage red wine, basil, large raisins still on the vine. This is my initial presentation. I am sure you could add more sausages and cheeses to round out the selection.
the former street photographer in me remembers very well how hungry we can get after a good 2 1/2 hour session on the streets in the cold.
I remember in Tokyo the most delicious meal I had was started simply with a very cold beer and a plate of homemade pickles after five hours of walking.
anyway, the bottom half of the this valise is entirely for the charcuterie, and is handsomely framed behind a glass and chrome lid (to keep out the flies). It also comes with glassware, cutlery (a mini-mandoline) and wooden plates.
the top half of the case is an upgraded pinhole version of the early French Chambre Automatique, except that it too is protected by a glazed modern façade wall with windows of different sizes. An alternate configuration for the cameras is on the bottom which provides similar compartments of different sizes. Either way, one can have a set of assorted pinhole cameras, a "charcuterie of cameras", in effect. The film development can be done on site like the classic early French camera or off-site as is the more modern way. A very French chalkboard framed in dark wood to display the current day's goods rounds out the presentation.
the case is 15 inches wide by 13 inches tall by 8 1/2 inches deep. Of course, this valise in leather must be custom made to measure.
Design, text and drawing are copyright 2014 by David Lo.