WE Love STEAK
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This Osprey was hard at work on his catfish prey, removing morsels that would be taken to his nearby nest where his mate and offspring awaited breakfast.
Seen at Everglades National Park.
Questo titolo comincia ad essere inadeguato, ma vorrei restare fedele al primo Still life da cui è scaturito il mio argomentare. Devo alle due foto che risalgono al 1930 l'improvvisa necessità di aprire una finestra sul mio metodo di lavoro.
Ed eccoci dunque nel Sacro Bosco di Bomarzo al cospetto della enorme bocca spalancata di cui si era accennato nei precedenti scritti. La foto è del dicembre 2015 e l'ho più volte manipolata e rielaborata per poter esprimere ciò che questa potente immagine simbolica suscitava in me.
Il Sacro Bosco, popolato di statue, colonne, sfingi, iscrizioni, è un progetto di un uomo tardorinascimentale proteso nel desiderio di conoscenza, una sorta di viaggio iniziatico alla ricerca di una ragione del suo essere nel mondo e dell'essere della realtà tutta. Vi confluiscono saperi vari: speculazioni filosofiche, letterarie, scientifiche in cui rientrano anche le complesse elaborazioni dei neoplatonici, degli alchimisti, dei “maghi”...
La “bocca tartarea” per Vicino Orsini, il signore di Bomarzo, costituiva la via per la quale si discendeva agli Inferi, una potente metafora dell'inghiottimento nel gorgo senza rimedio riservato ai mortali. Del resto egli aveva una ben tragica esperienza di morti, aveva combattuto in varie occasioni, per un totale di anni dodici in armi. Da ultimo era stato testimone della strage di Montefortino (l'attuale Artena) ordinata dal papa Paolo IV in cui una intera popolazione era stata sterminata, e forse proprio a causa di questo fatto di sangue aveva deciso di ritirarsi dalla vita militare e di creare questa oasi lontana dal clangore delle armi e dagli appetiti del potere.
Cinque secoli dopo mi approprio di questa immagine così potente per restituire la mia personale visione del Caos da cui proveniamo.
Tutti noi abbiamo bisogno di simboli e di metafore per rappresentare l'inconoscibile: questa enorme bocca spalancata che ricorda le Gorgoni arcaiche con un ghigno da cui fuoriescono denti e lingua a significare terrore e pietrificazione, per me rappresenta l'ignoto da cui scaturisce la materia cosmica.
Ascesi e innalzamento al di sopra delle umane sorti prevedeva Vicino Orsini alla fine del percorso iniziatico con la salita al colle da dove avrebbe potuto dominare sia il mondo sottostante creato dalla sua fantasia, sia osservare il cielo e riflettere poi nel tempietto costruito in onore della scomparsa moglie Giulia Farnese. “Per simil vanità mi son accorto che il tempo fugge e il viver parmi corto” .
Per me accettazione del mistero da cui proveniamo, venato però da infinita vertigine se solo provo ad immaginare che la nostra Terra viaggia intorno al sole a circa 30 km al secondo in questo ribollire di infiniti mondi; una pallina a confronto con l'immensità delle formazioni celesti, una pallina lanciata che rotola nell'Universo senza che, apparentemente, nessuno le abbia dato una spinta.
Nella seconda metà del Cinquecento non era ancora possibile immaginare qualcosa di simile anche se Giordano Bruno scrutando, osservando, studiando, meditando aveva già capito che siamo immersi in una infinità di mondi, ma il 17 febbraio del 1600 un grande fuoco crepitante e sinistro pose per sempre fine alla sua ardente immaginazione.
Ogni qualvolta vado in Campo dei Fiori, a Roma, non posso fare a meno di fotografare la sua statua corrucciata e incappucciata circondata dai banchi di venditori di frutta, ortaggi e fiori; egli sta lì, muto, altero, consapevole di aver offerto la sua nuova - destabilizzante per il potere costituito - visione del mondo.
“Onde possiamo stimare che de stelle innumerabili sono altre tante lune, altre tanti globi terrestri, altre tanti mondi simili a questo; circa gli quali par che questa terra si volte, come quelli appaiono rivolgersi ed aggirarsi circa questa terra.”
Giordano Bruno, "Fracastorio" dialogo III
Warbler Week, Day 3. The common but not often seen Northern Waterthrush (Parkesia noveboracensis) is an unlikely warbler. While other warblers don wild and exuberant colors, the northern waterthrush focuses on blending in...all the better to catch gnats and mosquitoes at the water's edge! The northern waterthrush has a close cousin in the Louisiana Waterthrush, which looks and sounds very similar. The Louisiana waterthrus is a bit more white in coloration than then buffy northern, and prefers hill streams, while the the northern prefers bogs and standing water. Regardless of which you encounter, seeing a waterthrush is a rush!
HAPPY WINDOW WEDNESDAY(S) !
Unfortunately, we did not go in for a meal. What a pity.
Click on image to look close. The chalk menu on the left features Tartare de Charolaise: raw minced beef from a special breed of cattle. They are native to Charolles, in the département of Saône-et-Loire, in the Bourgogne-Franche-Comté region of eastern France.
en.wikipedia.org/wiki/Charolais_cattle
Location: Colmar, Alsace FR.
In my album: Dan's Funny stuff.
With mango, avocado & soy vinaigrette.
Taken at brunch at one of our favorite casual restaurants in Vegas, Tableau at the Wynn. i'm unloading my remaining shots in Vegas, along with more "leftover shots" in the next couple of days. Today is my "big shoot". I hope I do well. Happy Saturday!
My boss, the owner of the tapas bar I work at, recently put an ad in a very popular local magazine. They sent over a photographer, got a bunch of free food, and then were supposed to create the ad for us. When they sent the proof a couple of days ago, the owner was none too happy. It featured a closeup of a giant mound of tuna tartare and not much else. Did we really want to be represented entirely by chunks of tuna and avocado?? So he told me what he had in mind, Jeff brought the camera over to the restaurant, and I took these pretty quickly before things got too busy (I was also floor managing at the time...) None of this was posed - real diners, real server, doing what they do. I just went with what we had and lucked out that this came together. Reminded me a lot of the old photo-j days, waiting around for something to happen, for the perfect moment. (Note: The crop is a little strange because they needed relatively empty space at the bottom for the print.)
(Especially made for the FlickrSocial topic, challenge and Take Over)
There are some branches of Photography that, in my opinion, are particularly challenging, especially shooting:
- jewels
- vine & liquor bottles with their tags or labels
- shoes
- tech devices (PC, tablets, laptops, phones etc.)
- macro food
I've challenged my skills in all the above categories, except Food, so I decided to grab the contest launched by Flickr Social. During a break from work I went to a Japanese restaurant and ordered 20 different dishes putting under risk my digestion, lol.
The 3 pics I published represent the Japanese food I liked the most in that Restaurant under a tasty or aesthetic point of view.
I avoided to shoot Nigiri 🍣 Sushi and Sashimi as they are most common, although particularly yummy, for me at least.
Willing to shoot directly on the spot and not in studio, this has been more difficult because premises have never the right lighting and, obviously, I had not my whole equipment. Therefore, it's been twice the fun to conceive some ideas to make it nonetheless. 😊
Right on top of the tartare I have put a mini roll of Futomaki Fumo (see description in previous post), decorated with a non-traditional light cheese cream.
On the tartare surface there is an row egg of quail spread with some sesame seeds. Due to the row egg, I could not eat this spicy dish but I though had fun to rearrange the display, rolling a leaf, putting a rice roll with light cheese decoration on top and photographing the dish from different angles. In 2nd row, as a bokeh, I've placed two Maki rice rolls, one with tuna, one with salmon, just to obtain a more DOF effect.
The white plate with semi-sphere shaped concave cavity is in ceramics.
Shooting location: directly on the spot at a Japanese Restaurant in the suburbs of Padua, Italy (Padova).
This has been challenging, not the right lighting, I had no tripod, it was crowded, the background was messy and not suitable.
Backstage unzipped: with the help of the waiters, since I had no tripod with me, I borrowed some additional empty trays to overlap and create a solid basement for my camera, just set in front of the served plate. I also requested some black fabric towels and covered the tablet to make a temporary background panel. I moved my table until reaching the position of a spot light in the ceiling. I used lots of patience and refrained from eating from other dishes, served in the meantime, until I was done :)
Macro and still life are mine. No flash applied.
Steak tartare or tartar steak is a dish of raw ground (minced) beef. The modern recipe was created in France by the chef Auguste Escoffier and it is found in his book "Le guide culinaire" from 1903 under the name "beefsteak à l'américaine".
HISTORY: A popular caricature of Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Joinville in the 13th century, although he never actually encountered Mongols himself and used the story as a way of showing that the Tartars were uncivilized.
It is possible that this story was a confusion originating in the use of thin slices of meat to protect saddle sores from further rubbing. This has also been considered as the origin of pastirma.
In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This kind of fillet was beef minced by hand, lightly salted, and often smoked, and usually served raw in a dish along with onions and bread crumbs.
It is not known when the first restaurant recipe for steak tartare appeared. While not providing a clear name, it is possible that the dish was popularized in Paris by restaurateurs who misunderstood Jules Verne's description of "Koulbat" ("...a patty of crushed meat and eggs...") in his 1875 novel Michael Strogoff.
In the early 20th century, what is now generally known as "steak tartare" was called "steak à l'Americaine" in Europe. (Source: Wikipedia)
FILETE TÁRTARO CASERO, 2023
Steak tartar o filete tártaro es un plato de carne de res cruda molida (picada). La receta moderna fue creada en Francia por el chef Auguste Escoffier y se encuentra en su libro "Le guide culinaire" de 1903 bajo el nombre de "beefsteak à l'américaine".
HISTORIA: Una caricatura popular de los guerreros mongoles, llamados tártaros, los muestra ablandando la carne debajo de sus monturas y luego comiéndola cruda. Esta historia fue popularizada por el cronista francés Jean de Joinville en el siglo XIII, aunque en realidad nunca se encontró con mongoles y usó la historia como una forma de mostrar que los tártaros eran incivilizados.
Es posible que esta historia fuera una confusión que se originó en el uso de finas rebanadas de carne para proteger las llagas de la silla de montar de más rozaduras. Este también ha sido considerado como el origen de la pastirma.
A finales del siglo XIX, el bistec de Hamburgo se hizo popular en los menús de muchos restaurantes del puerto de Nueva York. Este tipo de filete era carne de res picada a mano, ligeramente salada y, a menudo, ahumada, y generalmente se servía cruda en un plato junto con cebollas y pan rallado.
No se sabe cuándo apareció la primera receta de restaurante de bistec tártaro. Si bien no proporciona un nombre claro, es posible que el plato fuera popularizado en París por restauradores que malinterpretaron la descripción de Jules Verne de "Koulbat" ("... una empanada de carne triturada y huevos...") en su novela de 1875 Michael Strogoff.
A principios del siglo XX, lo que ahora se conoce generalmente como "steak tartar" se llamaba "steak à l'Americaine" en Europa. (Fuente: Wikipedia)
Langdon Hall restaurant has a fabulous restaurant. This is an appetizer there - veal tartare wrapped in nasturtium leaves on the left, and fried sun chokes on the right. Raisin jam to dip. Wow, sooo good!