[Leica] sushi restaurant question

[tcharara at mac.com (Tarek Charara)]

Simon,

I don't know about the secret communication skills of the sushi  
masters, but when I used to do studio still life, the "secret" was to  
have one element out of balance to make the picture more dynamic.  
Example: A perfectly arranged bowl of cherries with a few cherries  
that seem to fall off the bowl. Or something like that. The vase of  
flowers with a few petals on the table. Or an insect on one of the  
flowers. Some element that is out of balance. Or misaligned.

Merry christmas!


All the best from the south of France!

Tarek

-------------------------------------------------
Tarek Charara
<http://www.pix-that-stimulate.com>

NO ARCHIVE


Le 25 d?c. 09 ? 07:03, simon jessurun a ?crit :

> L.s.
> Hi, a recent thread about a photo by Rudy made me think about  
> intentionally
> omitting to perfectly align things.
> You might have had the same experience once you are seated at a  
> high class
> sushi restaurant you notice that the placement of all the items in  
> front of
> you is not aligned with bigger fixed surfaces like the table and  
> the ceiling
> etc.
> I know for a fact that this misalignment is intentional but still I've
> straightened my plate unconsciously before realising my gross error  
> in sushi
> etiquette.
> My question is,
> Do any of you know what the hidden code of this alignment is?
> I've been told that sushi masters can even communicate to each  
> other by
> placing objects in front of them so I assume that most of the code  
> is secret
> but would anyone here give me a hint?
>
> Seasons greetings to all of you
>
> fond regards
>
> Simon
>
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