I’m totally intrigued by the notion of terroir –– that a place informs the flavors of stuff that comes from there. So I figured out a way to interpret terroir photographically. I came up with a contraption that allows me to photograph through liquids.
The liquids are usually relevant to a place: I photographed Portugal through 20-year-old tawny port, for example. But sometimes, the liquids have a more emotional or philosophical connection. That bird? I happen to think it’s a really nice shot. It’s even nicer when you know that I shot it through a citrus marinade.
The bottom line is that the liquids contribute to the images, both meaningfully and aesthetically, but they’re only there to add depth. The picture isn’t about the flavor, but it wouldn’t “taste” the same without it.
I shoot more than just artsy-artsy liquid photos, by the way. If you’d like to see what I’m up to lately, follow me on Instagram. Here’s a convenient button you can click on to follow me.
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