All posts tagged: Marie Queau

Antoine Bruy and Petros Efstathiadis win the 2018 Prix HSBC

“The works selected here have all run up against a more or less bitter-sweet reality, and their authors have liberally arranged, glued, assembled, masked and cut out the components of that reality in order to present it to us as something different, eminently subjective, and decidedly moving,” writes Raphaëlle Stopin, artistic advisor for the 2018 Prix HSBC. She’s writing of the 12 photographers shortlisted for two top prizes, which this year have gone Antoine Bruy (France, 1986) and Petros Efstathiadis (Greece, 1980). The other shortlisted photographers are: Olivia Gay (France, 1973), with the series Envisagées; Karin Crona (Sweden 1968), De la possibilité d’une image; Elsa Leydier (France, 1988), Platanos con platino; Sandra Mehl (France, 1980), Ilona et Maddelena; Shinji Nagabe (Brazil, 1975), Espinha; Michele Palazzi (Italy 1984), Finisterrae; Walker Pickering (USA, 1980), Esprit de corps; Marie Quéau (France, 1985), Odds and ends; Brea Souders (USA, 1978), Film electric; and Vladimir Vasilev (Bulgaria, 1977), T(h)races.

2018-02-08T11:40:48+00:00

Cutting-edge food magazines

When chef and Momofuku restaurants founder David Chang set up Lucky Peach in 2011, The New York Times called it “a glorious, improbable artifact”. It also predicted the venture would herald a new era of unconventional niche magazines featuring skinless chickens on their covers, eye-popping graphics and visuals, and a single theme per issue. Five years on, it seems The New York Times was right. “It definitely was meant to push the boundaries of what, up until that point, defined food magazines, which tended to be very safe editorially and visually,” says Devin Washburn, the quarterly’s art director since September 2015. A self-described non-foodie, Washburn was surprised by the sheer pace of food photography when he joined. “Ideas are very spur-of-the-moment, since you have to make the food on site and photograph it before it cools down, settles or loses its shape,” he says, adding that he also had to get an understanding of the cooking process, as everything that goes into making a dish has an effect on how it looks. “I learned that …

2017-01-05T15:18:30+00:00

BJP Staff