Wednesday, December 21, 2005

How to Succeed as a Contemporary Photo Artist


According to Boris Groys, contemporary photo artists’ function is to have taste, to formulate, and to change taste—not to produce something new but to become a model for the viewers through strategies of self-dramatization, self-concealment, narcissism, or voyeurism. If I were to follow this model, would I become a famous artist?

Boris GROYS, “The Promise of Photography,” The Promise of Photography: The DG Bank Collection, ed. Luminita Sabau, cat. Expo., Munich: Prestel, 1998, pp. 25-31.

Readiness for death and distance from life lend anyone who attains them an assured, aristocratic look. Losing his physical individuality, the photo-artist accordingly gains this assured aristocratic gaze. Only in the context of the aristocratic way of life could art therefore achieve true perfection. (29) By assuming the position of the pure observer, the absolute consumer, the artist compensates for the deepest trauma of the modern era, namely the loss of the aristocracy. [The artist] has become the exemplary observer, consumer, user, who observes, evaluates and takes in things that are produced by others.

Contemporary art shows that everything can be an object of desire—or at least an object of critical desire.

If the photographer’s attitude is aristocratic, his techniques—as befits our times—are rather more bureaucratic or, more accurately, administrative in nature. The photographer chooses, includes, modifies, edits, shifts, combines, reproduces, arranges, places in series, exhibits, or puts aside. So that potential customers can get a look, a perspective, that will give them a certain overall view of the world. (30)

The most interesting artists of our day who are involved with photography all—each in his own way—follow this strategy. Their photographic images give the impression of having been staged, carefully thought out, planned with precision. They evoke drama, psychological tensions, decadent feelings, or exquisite aesthetics, but at the same time they are neutral, objective, and raise no visible, “expressionistic” claim to the viewer’s sympathy. The creators of these pictures obviously se themselves as managers of the gaze and its centuries of history, not as producers of pictures in the traditional sense.

The present-day photographer lets the individual gaze appear in the monotony of data processing. We have the desire to be free of our body, to be transformed into a pure gaze. Photography, like modern bureaucracy, gives us a further promise, that of affording protection from the stranger’s gaze—but only if we take up position behind the camera, not in front of it. The artist promises us the possibility of imagining ourselves at any time both behind his camera as well as in front of it. (31)

Sunday, December 04, 2005

Loot from Salon Saveurs December 2005

1. A box of baby Bordeaux caneles from Lemoine.
According to my box, the canele recipe has been passed down for six generations in the Lemoine family.
2. 500g of chestnut honey and homemade pain d'epices from Baudat
According to Baudat, chestnut honey is rich in iron and calcium and marries well with goat cheese. My honey is collected in the Limousin region.
3. Young and old Ossau-Iraty, made on one of the 60 farms that from the Idoki network in France's Basque country
4. 500g of lentilles du Berry, not very far from Puy
5. 500 mL of Ruhlmann Gewurztraminer Vendange Tardive 2002
6. Madame Figaro

I tasted lots of savory and sweet spreads, many made with onions; young cognac; cheeses such as tomme de brebis, the Swiss tete de moine, parmigiano reggiano, among nameless others; coffee made with the new Lavazza Blue machine (with those stupid doses); honey--one that impressed me was the fir tree honey; oils--one unusual one was pumpkin seed oil which had a heavy, oily taste; different spreads made with the piment d'espelette, such as a sweet jam (too sweet); and various other goodies.

Saturday, December 03, 2005

Totally superficial post: Last night I had dinner at Tokyo Eat with people from INHA. Tokyo Eat is a 'design' restaurant at the museum for contemporary arts Palais de Tokyo. For appetizer, I had slices of raw Paris mushrooms with fennel and parmesan shavings, tossed in olive oil and balsamic vinegar. For my main dish, I just told the waiter to bring me out whatever vegetarian things they had, which was: zucchini shreds that looked like tagliatelles, sweet and sour eggplant, roasted whole cherry tomatoes. And for dessert, I had a supposed chocolate crumble that was really chocolate mousse with crumbs on top! Next to some English cream. Note to self, however: never have coffee again there. They use some low-quality beans that gave me a headache.

Tokyo Eat needs an instruction booklet for its bathroom! First, they are for both sexes. And the locking mechanism is not so obvious. Then I wasn't sure if I was pulling on the right thing to wash my hands. Those crazy museum architects!

I did notice that
1. I eat very slowly compared to these Parisians
2. other women also made bracelets out of Tokyo Eat's napkin ring-ribbon (I am not the only one who likes to take souvenirs!)
If only I had my camera so that I can post mine!