Watching the video of early film, I found few similarities and differences between early photography and film.

I figured that in early film, there is no movement of camera. Every scene happens within a still camera’s angle just as early photograph that process takes very long and camera had to be stay still in one position for a while.

The biggest difference I found is that, the film camera still catches the movement of object and people whereas early photography could not do that. The process took a while, and the photograph could not capture anything that moved.

The Moving Picture. That is the first thing that came to my mind when I began thinking about a response to this thread. One can say that film making is an offshoot of photography, as its tools (a ‘documenting apparatus’) are pretty much similar to photography; its just the products that differed–the former a moving art form, while the latter, a still one. I find that early film making exude that same stiffness and/or clumsiness that subjects of early photography did, which is pretty understandable, as the art form is still in its nascent stage. Another similarity of the two is the limited perspective captured by the camera, (‘limited’, meaning that it may only show one perspective or, as in Le Voyage dans La Lune, some scenes show most of the characters in the periphery because of the limited scope of the camera lens) which, now in contemporary times, is resolved by using several, each one pointed to shoot a different angle.

The other day my boyfriend said something that stood out to me, he said “the best place to get delicious are from “hole in a wall” places.” I immediately thought of all the places in Flushing, Queens I’ve been to that aren’t chain restaurants or upscale restaurants that serves good, authentic cuisine. The picture above is Hong Kong style steamed rice noodle drizzle with hoisin and peanut butter sauce garnish with sesame seeds from the food court at a Flushing mall. The dish looks delicious because the color of the two sauces coated evenly on the rice noodle. It  is also a comfort food which in my opinion makes it even more delicious.

I think this tres leches look delish because of its shiny color and because the tres leches cake melts in my mouth as I try it, sticky with fudge frosting on my tongue. The bitter and simultaneously sweet smell of it puts me in a serene mind state. With the rich deep shades of the frosting on top of delicious layers of condensed milk. this cake acts as a slice of happiness on a white styrofoam plate. the beautiful frosting tastes as great as it looks.