Does an extreme focus on craft lead to a loss of artistic value ?

The more I learn about b&w, printing and darkroom work, the more I appreciate what AA's done. Learning to shoot with a 4x5 gives me a lot more respect for shooting with a 8x10.[/QUOTE]
Craft is just as important as artistic fair. Imaging a top chef creating a beautiful dish, then slopping it on your plate like an army canteen, I don't think you would be impressed. as well as "seeing" a picture you also have to aquire the craft of realising it and presenting it well. But feel free to dissagree 🙄
 
RJBender said:
So that's the story behind that image..

Not the complete story. Fact is Korda did not get a penny for all the millions of reproductions on posters and t-shirts and in books, and the last time I saw him in a TV report he used a SLR, looked like a FMxx plus AI 1;4/50.
And if he really used a Leica for that shot once knows he and god only, a nice story for the Leica marketing is it anyway. Fact is he has been poor in those days, too poor for a Leica one should assume, maybe he got it from the newspaper he was working for.
But who cares for such irrelevant facts ? 🙄

Regards,
Bertram
 
A well known Scottish artist Mackintosh Patrick once told me- Ask a photographer about his art, he will show you his cameras. Ask a painter, he will show you his paintings!!
 
gabrielma said:
OT, but, does this have any relation to wasabi? I always give it to my girlfriend; they serve copious amounts of it. One of the few things I have not liked over the years after various attempts of reapproaching it.

No, wabi-sabi has nothing to do with wasabi. Bertram called it that because he likes to insult and belittle concepts he does not understand or agree with by refusing to do the courtesy of spelling the words correctly. That's what he does. The same argument I've mentioned before - if you disagree with a politician, call him fat instead of simply disagreeing with his politics, that sort of thing.

Best Regards,

Bill Mattocks
 
John Robertson said:
Imaging a top chef creating a beautiful dish, then slopping it on your plate like an army canteen, I don't think you would be impressed. :

An idea as terrible as the question "what pots did you use?" would be stupid ! LOL ! 😀 😀
Artwork is always the sum of its qualities, nowadays often a forgotten truth it seems.

best,
Bertram
 
bmattock said:
No, wabi-sabi has nothing to do with wasabi. Bertram called it that because he likes to insult and belittle concepts he does not understand or agree with by refusing to do the courtesy of spelling the words correctly. That's what he does. The same argument I've mentioned before - if you disagree with a politician, call him fat instead of simply disagreeing with his politics, that sort of thing.

Best Regards,

Bill Mattocks
Oh Dear!!! I think we are starting to swing our handbags now!!!!! 😀
 
Bertram2 said:
If you produce pics , from what reason ever, to make others say "WOW!!" this proves you are going the wrong direction, leaving your visions behind.

And that was the point of this thread - agreeing with Bertram.

Frankly, I totally disagree with the premise, your argument, and the entire point you tried to make.

Neither you nor anyone else know what my 'vision' is, so you have no way (or right) to judge if I am 'going in the wrong directions.' Perhaps my vision *is* to make images that make others go "Wow!" And there is NOTHING wrong with that.

The terrible thing is that at the beginning of the learning curve you simply need a positive confirmation for your efforts, but after a while you cannot say waht your intentions really are.

Everyone loses one's way, and perhaps they find it again. Perhaps not. But directions change and that's fine too.

Applause or doing something for yourself ?

Doing it for applause is entirely appropriate if that is what you want to do.

My wife (she is wiser than me when it comes to emotions) asked me sometimes times: "Did you make that for the gallery or for sourself ?"
Good question, blew me away !! Embarrassing tho often my honest answer was 😉

I have no doubt that was your answer. It is not mine, nor, I doubt, a lot of others.

An amateur has a precious privilege , he must not sell his work, he must not care what other people like, and so the amateurs should not give away this privilege for a bit of applause.

Yes, yes, the noble savage, the artist unfettered by crass demands of filling one's belly with food, bowing to the lowbrow demands of the art-buying public, etc. Yawn. I'm not impressed. Amateurs are unlike pros and have different demands upon their creativity, but they still must usually pay the rent by other means, so their noble righteousness amounts to sell-outs of other sorts instead. A sell-out of the mind and body instead of a sell-out of the soul.

Everyone has the right to produce the art they want to produce, to seek the approval of friends and strangers if that is what fulfills them. There is no superiority to be found in chaining oneself to being one with Bertram's idea of What Art Is.

What does explicitely does NOT mean shoot crap and say it's "art" !! 😀

Regards,
bertram

What I produce is art - because I say so. If no one agrees, then no one agrees. if only guys who hang out in bowling alleys agree, but art snobs from fancy schools don't agree - it is still art. And if everyone pulls out their hair and burns their cameras because they recognize that they can never approach my superiority, that is art too. But I say what it is and is not. As do you - for you.

Bertram, I never know what it is about you that gets under my skin. Maybe it's the language differences - I have a German family on my mother's side, and I get tired of hearing things spoken in command imperatives. Kommen zei hier doesn't work on me. Sorry, but it gets up my sleeve.

Best Regards,

Bill Mattocks
 
bmattock said:
No, wabi-sabi has nothing to do with wasabi.

OK, I see I stepped onto something warm and mushy by accident -- I see what's going on now.

anyway, back onto semi-topic, I think I seem to "grasp" the concept then. I can begin to understand why there is so much emphasis on "positive" and "negative" attributes as being in conflict with one another in "Western" aesthetic tradition.

The only way I can sum it up, is this: Chopin. Baudelaire. Not everybody's cup of tea, and their "opus" certainly fits within the description of "wabi-sabi".
 
Bertram, I never know what it is about you that gets under my skin. Maybe it's the language differences - I have a German family on my mother's side, and I get tired of hearing things spoken in command imperatives. Kommen zei hier doesn't work on me. Sorry, but it gets up my sleeve.

Best Regards,

Bill Mattocks[/QUOTE]

Personal attacks do not contribute to this or any other site!
SEE
http://www.rangefinderforum.com/forums/showthread.php?t=13940&page=1&pp=20
 
John Robertson said:
Craft is just as important as artistic fair. Imaging a top chef creating a beautiful dish, then slopping it on your plate like an army canteen, I don't think you would be impressed.
There is a flip side to this: I've seen beautiful presentations that tasted like crap.
My professional preference is to "dress up" the food as little as possible. Good presentation is important but my ethic is to do my absolute best to almost balance the tatse and appearance. I give taste just abit more weight.
When I'm shooting, I approach it simillarly: presentation (the craft)is important but taste(the vision) is the reason for doing this.
Bertram, I don't think wine is automatically more spiritual than beer given that most of each of them are factory made. If you(or anyone) make a batch of each, then I think you can say that one is more so than the other(or not) depending on which you put more of yourself into.
Personally, I'm now going to see if I have enough tequilla in the house 😀
Rob
 
gabrielma said:
OK, I see I stepped onto something warm and mushy by accident -- I see what's going on now.

anyway, back onto semi-topic, I think I seem to "grasp" the concept then. I can begin to understand why there is so much emphasis on "positive" and "negative" attributes as being in conflict with one another in "Western" aesthetic tradition.

The only way I can sum it up, is this: Chopin. Baudelaire. Not everybody's cup of tea, and their "opus" certainly fits within the description of "wabi-sabi".

The concept as I understand it, is that the question - shall I work harder towards technical perfection or not - has no essential meaning. No matter how hard you work towards your own concept of technical perfection (whatever that may be, also sure to be unique), you can't reach it - nothing is perfect, everything is flawed in small and large ways. That does not mean you should not try - it means you should try enough and be satisfied. How much is enough? That much, and no more.

The portion of this thread where someone mentioned the fretting noises of fingers over strings - excellent example. Technically imprecise, and yet, just the right thing at just the right moment - it inserts humanity and makes a connection. Computers can make perfect music - who wants to hear it?

And so, my response to Bertram's question was to try to state that there is no question there. How much technical precision? All of it; none of it. Just what seems right.

If I spent any time worrying about how much time I was spending trying achieve technical perfection and wondering if it were enough or too little, I would feel I had truly lost my way. The only way I can hurt my photography is to not produce any.

Best Regards,

Bill Mattocks
 
rbiemer said:
There is a flip side to this: I've seen beautiful presentations that tasted like crap.
My professional preference is to "dress up" the food as little as possible. Good presentation is important but my ethic is to do my absolute best to almost balance the tatse and appearance. I give taste just abit more weight.
When I'm shooting, I approach it simillarly: presentation (the craft)is important but taste(the vision) is the reason for doing this.
Bertram, I don't think wine is automatically more spiritual than beer given that most of each of them are factory made. If you(or anyone) make a batch of each, then I think you can say that one is more so than the other(or not) depending on which you put more of yourself into.
Personally, I'm now going to see if I have enough tequilla in the house 😀
Rob

Why do we frame paintings and photographs we display on walls and in galleries? Because they add something to the overall effect, something positive. Why not just throw the photographs on the floor and walk away? Would they not be the same photographs, would the artwork not be just as good? So presentation matters, just as you say with the food you prepare.

Does it matter how much time you spent in the kitchen to produce your masterpiece of culinary art? Will that affect the food's taste? Obviously, you have to spend enough time - any less than required and the food would be incomplete. If you tarry too long trying to get everything right, it could get cold or go bad, etc. But is there a rule? Or do you simply depend upon your experience and your own internal decision-making, and not think too much about it?

And does it matter to the taste of your food if you produced it for a specific audience, one which you know will gasp in delight because you have learned their tastes and catered to those tastes? Or should you be true to your art and produce only that which YOU find wonderful, regardless of what your diner expects or demands? Of course, if you are an amatuer, Bertram's logic would dictate that you have the obligation to be true to your own self - make what you wish, too bad if no one wants to eat it!

Again, the conclusion seems like common sense - we make our art for ourselves, and part of what fulfills us is giving pleasure to others - even making things 'their way' to make them happy if that makes US happy. If we wish to cook or draw or dance or paint or sing or photograph only for ourselves, then that's fine too. But in no way are we diminished because we choose one over the other.

Best Regards,

Bill Mattocks
 
bmattock said:
Technically imprecise, and yet, just the right thing at just the right moment - it inserts humanity and makes a connection.

That is one of the paradoxes of Chopin: the harmonies are so "atonal", not quite falling into key, straying about, yet it's so precise and dependent on the key. Playing Chopin requires a human touch that, I believe, no computer can ever reproduce as long as true artists live. Playing his pieces require technical perfection, yet the timing of it all require the human factor, an innate sense of timing and "taste" that can bring out the darkness, the isolation, the solitude, the forever-wanting-to-resolve-this-inner-angst which is, somehow, only achieved with the unlikely mix of technical perfection and human imperfection.

These may be trivialities, and to dwell on and find joy and fulfillment in them, may be , to quote the Merovingian in The Matrix Reloaded: "like wiping your ass with silk".

I like silk.
 
bmattock said:
No, wabi-sabi has nothing to do with wasabi. Bertram called it that because he likes to insult and belittle concepts he does not understand or agree with by refusing to do the courtesy of spelling the words correctly. That's what he does. The same argument I've mentioned before - if you disagree with a politician, call him fat instead of simply disagreeing with his politics, that sort of thing.
Best Regards,
Bill Mattocks

That's plain Kindergarten nonsense Bill and you know it. A simple lie , I did not not spell wabi-sabi intentively wrong as wasabi !! If beer makes you agressive , stay away from it.
And it is an unfriendly insinuation that I ever could have the idea to call for example you fat instead of simply disagreeing with the relevance your far east approach to the original question. I never would say anything like that. I am outta the kindergarten since a while.
As I said: Gnothi Sauton and just try to stay fair, even to those who do not want to borrow one of your witty bonmots . 🙄
 
gabrielma said:
That is one of the paradoxes of Chopin: the harmonies are so "atonal", not quite falling into key, straying about, yet it's so precise and dependent on the key. Playing Chopin requires a human touch that, I believe, no computer can ever reproduce as long as true artists live. Playing his pieces require technical perfection, yet the timing of it all require the human factor, an innate sense of timing and "taste" that can bring out the darkness, the isolation, the solitude, the forever-wanting-to-resolve-this-inner-angst which is, somehow, only achieved with the unlikely mix of technical perfection and human imperfection.

These may be trivialities, and to dwell on and find joy and fulfillment in them, may be , to quote the Merovingian in The Matrix Reloaded: "like wiping your ass with silk".

I like silk.

I was unaware about Chopin's harmonies. Now I will have to educate myself, thanks for the tip!

I don't know what you mean about trivialities or wiping my ass with silk - but I find meditations on the imperfect human condition can be depressing, unless one also considers the absolute magnificance of the human potential. Shakespeare to me exhibited wabi-sabi when he spoke on several levels at once - "What a piece of work is man..." and then "Life's but a walking shadow, a poor player, that struts and frets his hour upon the stage, and then is heard no more; it is a tale told by an idiot, full of sound and fury, signifying nothing." Which is it? Both, of course.

Best Regards,

Bill Mattocks
 
John Robertson said:
Craft is just as important as artistic fair. Imaging a top chef creating a beautiful dish, then slopping it on your plate like an army canteen, I don't think you would be impressed. as well as "seeing" a picture you also have to aquire the craft of realising it and presenting it well. But feel free to dissagree 🙄

I have a hard time separating the art from the craft. I find there's significant overlap and subtleties (sp?) that take time to appreciate. Then there's the cultural points of view.

IOW, I don't disagree. I don't consider myself an artist, but I try to appreciate and understand it. Sometimes though.... I just don't "get it".... but that's the beauty of "art" 🙂
 
Bertram2 said:
That's plain Kindergarten nonsense Bill and you know it. A simple lie , I did not not spell wabi-sabi intentively wrong as wasabi !! If beer makes you agressive , stay away from it.
And it is an unfriendly insinuation that I ever could have the idea to call for example you fat instead of simply disagreeing with the relevance your far east approach to the original question. I never would say anything like that. I am outta the kindergarten since a while.
As I said: Gnothi Sauton and just try to stay fair, even to those who do not want to borrow one of your witty bonmots . 🙄

OK, Bertram. I try to stay out of your threads, and I should have stayed out of this one, too. My bad. I don't know where I got the idea. I apologize most profusely.

Best Regards,

Bill Mattocks
 
bmattock said:
Why do we frame paintings and photographs we display on walls and in galleries? Because they add something to the overall effect, something positive. Why not just throw the photographs on the floor and walk away? Would they not be the same photographs, would the artwork not be just as good? So presentation matters, just as you say with the food you prepare.

Does it matter how much time you spent in the kitchen to produce your masterpiece of culinary art? Will that affect the food's taste? Obviously, you have to spend enough time - any less than required and the food would be incomplete. If you tarry too long trying to get everything right, it could get cold or go bad, etc. But is there a rule? Or do you simply depend upon your experience and your own internal decision-making, and not think too much about it?

And does it matter to the taste of your food if you produced it for a specific audience, one which you know will gasp in delight because you have learned their tastes and catered to those tastes? Or should you be true to your art and produce only that which YOU find wonderful, regardless of what your diner expects or demands? Of course, if you are an amatuer, Bertram's logic would dictate that you have the obligation to be true to your own self - make what you wish, too bad if no one wants to eat it!

Again, the conclusion seems like common sense - we make our art for ourselves, and part of what fulfills us is giving pleasure to others - even making things 'their way' to make them happy if that makes US happy. If we wish to cook or draw or dance or paint or sing or photograph only for ourselves, then that's fine too. But in no way are we diminished because we choose one over the other.

Best Regards,

Bill Mattocks

Bill,
I'm not in disagreement with you about this... Some responses to your questions:
Yes, presentation matters. In my case, I hope my presentation adds to the plate(photgrapghic or food).
Yes it does matter how much time I spend getting the food right. And there is a rule: just enough and no more. I've been cooking long enough now that I rarely need to give that conscious thought. Which is where I'm trying to get with my photographs.
Part of the reason that I enjoy photgraphy is that I can do this to please only myself. And part of the reason that I(mostly) enjoy my job is that I do please other people a vast majority of the time.
I think I've taken the cooking analogy about as far as it will go.
I absolutely can agree with your last paragraph. I will say that for me, I need to be selfish about what I photograph because it's getting me to where I want to be in the art. Will I ever be completely satisfied with my career or my hobby? I sure hope not because then I'll have to find something else to do with my time.
And, just for the record: no I don't have enough tequilla handy tonight.
Rob
 
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