photography and special effects in early film

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.

Photography and Special Effects in Early Film

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.

Why does it look delish?

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.

photo (1)

Announcement: Blogging Guidelines, Midterm Grades, and Extra Credit Options

extra credit signThanks to all who have been blogging regularly and since we’re going into the last half of the semester I’ve decided to make a change to the submission process for our Discussion Topics. As of this week (Week 8), you will have a long deadline due date and be able to submit your posts up until Monday December 14 (our last lecture meeting before Finals). However, at this point in the semester please do not submit posts for earlier Discussion Topics (Weeks 1-7) because you will not receive credit for them.

By now you may have noticed that your mid-semester grades are posted. If you have any questions, please email me at Please keep checking the grade center on Blackboard for updates on the grades for your papers, all paper grades will be up by the end of the week.

Because of financial aid considerations, withdrawing from a class is not recommended. However, if you are contemplating withdrawing, please be advised that the last day to withdraw without penalty is Thursday, Nov. 6. This is the last day to withdraw with a W grade.

A reminder, mid-semester grades are:
P=Passing work
*BL= Borderline
SA=Stopped Attending

*If you received a BL, it is likely that you are having problems with your attendance, didn’t do so well on the midterm, or missing the paper assignment and have done no blogging.. Having said that, it is in your best interest to participate fully on the class blog because it is worth 15% of your grade. What is 15%? It’s worth more than one letter grade on the grade scale, meaning if you’re averaging a C in the course, weekly participation on the discussion board can pull you up into the B/B+ range. Therefore, please participate and use the blogging to your advantage.

I have also posted the Extra Credit Assignments. There are 6 options and they are optional, you can submit one extra credit, do all the options or do none, it is up to you. You will find the extra credit under assignments.

The discussion board for Week 8 is:

Extra Credit assignments:


Week 8 Discussion Topic: Photography and Special Effects in Early Film

Georges Méliès, A Trip to the Moon, 1902

Georges Méliès released the first science fiction film A Trip to the Moon (Le voyage dans la lune) in 1902. The filmmaker spared no expense for special effects and is regarded as the “father of special effects.” Some of you may have seen Martin Scorsese’s Hugo (2011), which features Méliès, who really went bankrupt in old age and eked out a living selling candy and toys in the Montparnasse station in Paris. Review his short film and consider the following questions. Do any aspects of the film recall the practices of early photography? What are some differences and similarities between the photographic camera and the film camera?

There are many copies on the web of various degrees of quality (you can even find copies of a recently restored hand-colored version). The quality of the following version on YouTube is very good.

Georges Méliès’ A Trip to the Moon

If you are interested, you can watch a clip from Scorsese’s Hugo here. The music video for Tonight, Tonight by the Smashing Pumpkins is an homage to Méliès, watch it here.

Please submit your posts by Monday, December 15th. 

why does it look delish?

tres leches

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.

This is delish

This is and egg benedict with omelet. The sweetness and sourness of the hollandaise sauce makes the egg benedict very delicious. This was my first time having eggs benedict and was simple delicious the poached eggs where soft and tender, the crispness of the muffin was just undeniably tasty i could not get over the taste so much that when i got home i made one and the following morning i made another one and it was so good. I introduced my family to it and they all loved it without a doubt. I have always have my eggs really cooked when boiled or fried, so when i first had the omelet i was surprised how much i liked it. The softness of the omelet and the way it melted in my mouth made all the differences, i always liked my eggs well made and ever since i tasted that omelet i have always made my eggs very tender and soft


Leah M. Why does it look delish?

On the last Sunday in October, the french speaking islands in the Caribbean celebrate international creole day. Being away from home, my family celebrates this day just as we would if we were back in St.Lucia. We prepared food that you would find at the creole festival. Food items such as Pig foot souse, stewed local fowl, lambi (conch) stew pork, black pudding (blood sausage), penny piece, smoke herrings, green fig and salt fish which is the national dish of St.Lucia by the way and lots more. I chose this particular dish prepared by me so my family could enjoy which they did. The dish featured is pig foot souse with a cool cucumber salad. The sourness from the limes squeezed in the cucumber salad and the crushed garlic and salt brought out more flavor in the pig foot. Also in the pig foot souse which is salted overnight, washed the following morning, seasoned and boiled for an extended period of time. Lemon or lime juice is also included in the pig foot. You  will not regret trying it. You may just love it. You can enjoy this dish with local bread, baked in outdoor ovens and local drinks such as passion fruit, golden apple, tamarind and my favorite lime squash just  to name a few.

Pig foot souse prepared by Leah M.

pig foot souse