I determined the photo Falling Solider by Robert Capa is authentic. I examined in the photography, the aliment of the falling solider legs, arms and position of the gun. From what I can see within the photo the gun seem as though it is actually sliding out of the soldiers hand and the jerking motion of his body suspended in practically off the ground. It is pretty difficult to reenact a position of that nature and even believe Capa maybe able to capture such a moment within a split second of a flick of his camera. For example, “Cape was about to flick hid camera, a hidden enemy started to open fire and Borrell was hit and died instantly and went limp while still on his feet.” This very important detailed surfaced through the evidence Richard Whelan discovered during his research. My impression, of Capa’s photograph leads me to believe that it is real because their isn’t enough time to capture such an iconic such as what Capa displayed. The purpose of photography is to pursue the audience of a moment that was capture through another person view and with that being said I consider that Capa was able to obtain that point in time though the Falling Solider.
The Lunch Menu
A delicious rich tomato purée sauce with onions, carrots, and garlic.
Creamy spinach with garlic.
Pan-fry lightly breaded eggplant, granished with parsley.
The Breading Station
The mise en place display to create the Eggplant Parmesan starting from right to left. The all purpose flour, the egg wash, and the bread crumbs. First, you light dust the eggplant in the flour and than dip in it in the egg and make sure all the dripping of the eggs is wiped off. Last, place the eggplant in the bread crumbs and flip it on both sides to make sure it’s fully coated.
The spinach is cooked down to create Cream of Spinach.
Tomato Sauce and the Food Mill
Once the Tomato Sauce finished cooking it was than placed in the food mill. This process helps purée the sauces even more by breaking down any leftover chucks of food that didn’t cooked down.
The Tomato Sauce
The Tomato mother sauce was cooked for approximately 40 minutes on a low flame.
Mise en Place
The tomato purée, mince garlic, small dice carrots and onions, and the sachet. All in which is needed to create the Tomato Mother Sauce.
The Roux is prepared in the saucepan.
In order to achieve a good Mother Sauce it is important to consistently stir the roux. As explained in the previous picture, this is known as the Blonde roux. The mixture will be used to create the Béchamel mother sauce.
The different stages of Roux
The roux is a cooked mixture of equal parts of fat and flour; starting from left to right. The white roux, blonde roux, and the two stages of the brown roux.