In this film we look at some simple ideas to help you build on your creative photography skills. Looking at how to make the most out interesting locations and also how you can explore the world using photography.
00:08 – Overview of how I work through photography ideas while shooting 04:17 – Order, form and symmetry 09:25 – Low angle perspective 12:24 – Frame within a frame 15:20 – Close-up details 19:12 – Unexpected details, patterns and textures 22:47 – Historical recording, research using photographs 24:53 – Delicate and subtle light 27:53 – Painterly landscapes 29:24 – Colours 31:12 – Minimal photography 32:26 – Low light 36:12 – Strange and playful ideas
It’s the easiest thing in the world to take a photo. You aim and press, and you’ve captured a moment, which in time will turn into a treasured memory. But did you know that with just a little bit more effort and barely any time, you can turn those captures into something more? Something that offers the subject the respect it deserves. Something that is a pleasure to look at even before the shimmer of nostalgia is sprinkled onto it by time, and something you’ll be proud to share.
With these five basic steps, you will notice an immediate improvement in your photos. Once you’ve started giving it just a little bit more thought, it’ll become a natural part of your photography.
I have learned most — if not all – all my best cooking tricks from watching others, whether that is television chefs on the Food Network or Maria Gaetana in Agira — looking over her shoulder while she fried up cotoletta vittelo (Veal Cutlets) for pranza while all the other uomini (men) stood outside on the balcony smoking.
So, as a reinforcement of learning by watching, here are 10 great ideas you can apply in your kitchen — hopefully to great success! — Douglas
In the same way that I’m in awe of friends who have learned new languages by “immersion”—but how do you start, I’ve wondered? And what keeps you from just, you know, staying silent for all of eternity?—I am also confounded by older, wiser, better cooks who tell me that I’ll learn to cook by, well, cooking.
But how? It never seemed to add up. I’ve held a brain in biology class, and it really isn’t very much like a sponge.
And yet, when I think back to how I cooked five years ago, and think about the knowledge that I seem to have osmosed, I’m shocked to realize that just the act of cooking is also an act of learning. Nearly every recipe—even those not billed as life-changing—has a valuable tidbit or takeaway that can be applied to other future recipes.
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