Can You Do Verticals Too?

Since I started to use cameras, I kept pondering all the usual questions: This format or that, this brand or that, this camera or that, this lens or that, black and white or color, and so forth. I am not into the “horses for courses” approach. I want one camera, one lens, one medium, and be done with it. The less gear, the harder I work, the better I know what I do, the better the results. Also, each piece of equipment introduces its own shortcomings and flaws, so the less you have, the less time you spend testing and dealing with the repair facilities of your brand. Finally, I actually do like the limitations introduced e.g. by one format, by not cropping after the fact, etc., and use them to my advantage.

Copyright 2007 Jens Haas

There is now at least one exception though: With digital, you can decide later if an image is going to be color or black and white. Maybe not really: In the moment you take the image, you should know. But you don’t have to know when you get up in the morning. Of course working in color has become much more attractive with the combination of digital cameras, Photoshop and color management, because you are in control over the end result. But I sometimes wonder if this high is about to fade. Looking at the photography listed at Conscientious (e.g. check out the link to European Photography), certainly the best source of information for where photography stands today, I can’t help but feel that the control over color that we now all have has lead to a certain uniformity of contemporary photography.

Copyright 2007 Jens Haas

This is part of the reason why I’m now more and more coming around to subjects that work particularly well in black and white. The new Mountain Project is an example for that. It will take me another week or two to work on the files of the first part of the series and put them online here, and I’ll follow that up with further images in the summer. Since I am mostly associated with my work in color and since some people like to think of the world as being populated by one trick ponies only, there is a certain challenge for me in making such a new project consistent with what I already have. As some uneasy Art Director once famously asked after looking at the portfolio of a commercial photographer: “This is great, but, ummmh, can you do verticals too?” Yes, I can.

Death, New York Style

Having spent a considerable part of my life in editing, both photography and text, I do believe in the grueling necessity of it. This obviously includes my own photography. The editing may be even more important than taking the images in the first place. I am convinced that no matter how good you may be, if you choose the wrong images, the result will be mediocre at best. Hence, although I have edited roughly two million images of other people over the past ten years, I don’t ever do the final edit of my own work – you just can’t edit your own images with a 100 percent success rate. But you can choose people who are good at it (and avoid those who are not).

Copyright 2007 Jens Haas

All this, unfortunately, also means that I’m not going to publish some really nasty observations from my plane trip back to New York. I had already written them up in great, germ dripping detail. While I have, at times, a weak spot for observations concerning the abysses of human behavior, my poor copy editor now thinks she can’t eat for a couple of days, after reading the draft of what I still consider to be a very noteworthy blog entry about the passenger on seat 24 D on an undisclosed flight to New York this past Sunday. Well.

Meanwhile, I’m working on nearly two gigabytes of raw files from the Italian Alps. I’m trying to chase these through Photoshop before the virus that I probably caught on that plane gets me… but I say no more.

Copyright 2007 Jens Haas

The complete new series soon, here, I hope…

Why Bad Food Is Good For You, By Mara L.

On your quest for good food in New York, you talk to people who’ve been here for a while. One thing you hear is truly disconcerting: That it is advisable to go for cuisines with lots of sauce, since unfortunately there is very little fresh food in New York, which is more conspicuous (as in ‘tasting badly’) in, say, Tuscan cooking.

This piece of information makes you spend a couple of weekends on the web. Apply for a job in Rome? Milan? But of course, you have already fallen for New York, so it’s no use.

A friend brings you a New York City Guide from the 1950ies. There, a wise author shares major insights with his European audience: The East Coast Person likes bad food, because it makes her eat less, and thus be skinnier. (Isn’t this what you’ve once read about Andy Warhol, that he used to go out for dinner every night and order a dish he knew he didn’t like, so as to eat as little as possible, this being, in his terms, the New York Diet?) According to the author of the guidebook, the East Coast Person considers it totally uncool to even so much as hope that dinner might be tasty. Rather, the task is: learn to hope that your food is ‘bland’, and all the other words which are happily used by New Yorkers for the skinless boneless chicken they eat. Some nice bland chicken for me, please.

Copyright 2005 Jens Haas

For Europeans in the 1950ies, the idea that bad-tasting food might be desirable is so outlandish that the guidebook author goes to great lengths at explaining it, so you really get the point. Am I, you wonder, a last-century Italian? No, I’m not. Otherwise I wouldn’t be so appalled by the claim that there’s lots of ‘Italian food’ in New York, when, what there really is is the kind of food which impoverished Sicilians in the 1920ies to 40ies used to eat. Or actually, not even that. Poor as they were, they had to compromise even more once they got here, using the nastiest kinds of mayonnaise in their tuna-salad (just to give an example).

Coming up: The Dilemma Of Remorseless Pleasure.