This is a new project, a “work in progress”. I am posting some of the images from this project on Instagram and Facebook, not sure yet how many. There is a narrative text developing along with the images but so far this is embryonic.
The 13th Arrondissement of Paris is far from the Paris of tourist brochures and romantic writings about La Belle Paris. I chanced upon a rental apartment in this location and started to explore it on foot most days when my body permitted. The photographs are all taken on an I-Phone 15 Pro Max, v iOS 17.3.1. No enhancements are used: each image is straight from the street, colours and light as they were on the day. They were taken at different times and different parts of the district in no special order other than the way that day unfolded, the places I walked, the images that struck me at that moment in time, in the frame of mind I was in, the thoughts that arose then, and later, on reviewing the images.
Everything on the project pages is strictly copyright, please do not reproduce or share. Where dates appear, they refer to the date the photograph was taken. Associated texts may be added later.
To start at the beginning:
26/3/24 7.44 am The Baguette de Jour from the Boulangerie
Every Paris district has many Boulangeries, one on each corner in some cases. They are filled with the most brilliant array of breads and pastries. On average the French citizen eats one baguette a day. There is strict government control over the recipe and manufacture of the “baguette traditional”. The baker generally uses a particular kind of flour – one notable for its lack of gluten, making it a favourite for those of the IBS crew able to eat any bread at all. There are only three other ingredients: water, salt and yeast. Some other flours may be added, up to 2% of broad bean flour for example. The “traditional” is darker in colour than the “classic” which can have additives and be premade and frozen. Most Paris bakers offer both; but when you buy a baguette outside France it certainly won’t be a “traditional”. The baker must use only the specified fours, and is not permitted to use any additives or enhancers. Tdough must never have been frozen. It is real bread, at is purest.
Annette Hamilton's Image Field 