HW#4: Robert Capa’s Death of a Loyalist Soldier

Posted on April 16, 2018 by Sandra Cheng

Robert Capa, “Death of a Loyalist Soldier” 1936

At the age of 23, Robert Capa took a photograph that many have labeled the greatest war photograph of all time. Taken during the Spanish Civil War, the renown of Capa’s photograph, Falling Soldier or Death of a Loyalist Soldier, reverberated around the world as it was published and republished in contemporary news magazines. However, Capa’s photo has been shadowed by controversy, including accusations of fakery. Click on the link below and read an analysis on the image by Capa’s biographer, Robert Whelan, on the authenticity of the photograph. Do you find his arguments convincing? Do you think Capa’s photograph is staged or not? And do you think its authenticity matters? If you wish, you can compare Capa’s photograph to another controversial image.

Richard Whelan’s discussion of Capa’s photograph

To complete this homework assignment, please submit a 200-word post.

Please post your responses by Monday, April 30th.

Croughnuts in a box

Posted on April 15, 2018 by Jesus Rodriguez

The Dominique Ansel Bakery located in Lower Manhattan has been making batches of this doughnut and croissant fusion filled with a filling of the week, this one in particular was salted caramel. All the works of a doughnut, but the flakiness, texture, and layers of a croissant filled in with a creamy salted caramel filling in between each layer and a nice amount of granulated salt. It was sweet, soft, and moist and all of this put in a box. The line to get a box of two croughnuts wraps around the corner of Spring street and Thompson street, people would line up an hour before opening to get their hands on a small box of croughnuts.

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Looking Deeper ! by Hyheda Barrett

Posted on April 14, 2018 by Hyheda Barrett

In this picture composition it speaks alot as you can identify the professionalism and neatness of this baker or cake designer. The person illustrated in this photo her dedication to careful time,effort and incorporated design of the cake which depicts the end product. In the background captured by the photographer she looks as if she works for a bakery that specialize in maybe wedding cakes and their end product is really what matter the most .She also looks organized based on the tools in the background. Looking closer you can also see other types of cake made presumingly by the same person. Her pose with this cake tells alot such as professionalism, very detailed individual, neat, organized and passionated about cakes in general.

HW#3: Photographing and Describing Composition

Posted on April 9, 2018 by Sandra Cheng

com·po·si·tion \käm-pə-ˈzi-shən\ noun

arrangement into specific proportion or relation and especially into artistic form.

Paul Strand photo of a worker carrying a large Parmesan cheese wheel

Paul Strand, Parmesan wheel, Luzzara, Italy, 1953 From: www.theguardian.com

For this week’s homework, think about the idea of composition in food, and how does one capture good composition in a photograph. Composition is an art history term that refers to the arrangement of elements within a work of art. An equivalent would be the attention given to plating in hospitality. For the homework, please take a food-related photograph and upload it to Instagram, and describe the composition. For example, look at the photograph by Paul Strand and note how the figure of a man carrying a Parmesan cheese wheel fills up most of the frame. The man’s head, the tops of shoulders and his hand are visible next to the large, circular form of the cheese. The composition gives you a sense of the strength of the worker, the size of the cheese wheel, and the physical labor involved in producing Parmesan. Take a food-related photo (something you made or saw), and upload your photo to Instagram with a short 150-character (150 letters not words!) caption describing the composition of your photograph.

Please use the Hashtags #JayStCam or #ArtTartTech.

If you do NOT want to use Instagram, please post your photo here on the OpenLab and write a 100-word description.

PLEASE SUBMIT YOUR POSTS BY MONDAY April 16, 2018.

FYLC- Peer Mentor Updates

Posted on March 17, 2018 by ambar ubiera

Hello All,

First off, I would like to apologize for my absence during the first few weeks of the semester, I have had a tough beginning of the semester due to a couple of personal situations, but I’m back on track and come with awesome news!! If you guys are interested in a great opportunity to serve the community and make a difference while also making $15 per hour, CUNY Service Corps extended their application deadline until March 18th 11:59pm. For more information visit http://www1.cuny.edu/sites/servicecorps/members/prospective/ I look forward to working with you this semester. See you guys soon!

-Ambar,

Peer Mentor.

Midterm Review Material

Posted on March 17, 2018 by Sandra Cheng

Babson Rock with quote "Be On Time" chiseled on stone, Dogtown, Gloucester, MA

Babson Rock with quote “Be On Time”, Dogtown, Gloucester, MA

This is a reminder that the midterm is on Monday March 19th at 11:30 am. Please arrive on time so that we can begin promptly. I have posted below the slide that notes the differences in characteristics between Pictorialist movement and the Straight Photography movement.

Also if you want to review the role of Alfred Stieglitz’s Photo Secession group on gaining recognition for the photography as a fine art, you may want to view the first 39 minutes of the documentary “Alfred Stieglitz: The Eloquent Eye.”

Lab #7: Grains Culinary Art HMGT 1203-LC22

Posted on March 14, 2018 by BIQING LIU

Our focus today is grain, the white one is Arborio rice and the dark one is medium grain rice

We used rice pilaf method to cook the medium grain rice

For the Arborio Rice we used Risotto method, the product is creamy and tasty.

Pasta is made with Semolina Flour, this is Prof. Zimmerman’d demo of pasta making.

Student cooking Arborio rice using the Risotto method.

Prof. Zimmerman demos how to make pasta using the pasta maker.

Prof. Zimmerman making Fettucine Alfredo

Student using a saute pan to saute Polenta

Fettucine Alfredo made by students.

Finished product

We made the polenta, put it in a 1/8 sheet pan to rest, cut it and then we sauté it.

Baking & Pastry I – week 6

Posted on March 12, 2018 by Laura Camila

Baguette-Making baguettes using the straight dough method

Piping cookies-Professor Warner showing us how to pipe cookies.

Creaming Method-Mixing dough using the creaming method

Chocolate tea butter cookies with sprinkles on them.

Knotted rolls-After baked!!!

This week we made cookies using the creaming method. We learn how to make different shapes by piping the cookies. some of the cookies we made were chocolate tea butter cookies, almond cookies & ginger snaps Also we learned how to make knotted rolls using the sponge dough method. The other to types of bread we made were french breads and baguettes.

The baguettes and french bread were delicious, crispy on the outside but soft on the inside. I would definitely serve these breads on my own bakery. Very simple to make using few ingredients, also the final product is of good quality.

My favorite was the french bread, it was very tasty! and I think very similar of what a french bread would taste in France.

Some of the trigger ingredients in the bread were eggs, milk powder, butter, shortening, gluten, sesame and poppy seeds.

Culinary Lab # 6 Potatoes

Posted on March 9, 2018 by Ting

The theme of this lab was potatoes, therefore, we were introduced with all different kinds of potatoes.

The theme of this lab was potatoes, therefore, we were introduced to all different kinds of potatoes. Upper right: red bliss potato; Upper left: Yukon gold (all-purpose) potato; bottom left: marble potatoes; bottom right: Russet potatoes.