And only the photographer himself knows the effect he wants. He should know by instinct, grounded in experience, what subjects are enhanced by hard or soft, light or dark treatment.
If God is the mystery of the universe, these mysteries, we're tackling these mysteries one by one. If you're going to stay religious at the end of the conversation, God has to mean more to you than just where science has yet to tread.
You have to think about why you're asking an audience to come to the theater. It's not that they should come because it's good for them, because it's the vegetables that they should eat and the culture shot that they should get... It's about experien...
Very similar experience happened last year when we released this album, North. It was on Deutsche Grammophon, it was very, very honest. It was the most honest record I've ever written.
Well, the hardest thing to do, as we know from our own experience on 9/11 is protect everything all the time.
Everyone that I've talked to who's been to space has thoroughly enjoyed the experience, and what you often hear them say is: It was great, but we just had to come home.
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
But what I'm very interested in, whether it's writing, whether it's hosting a show, whether it's cooking food, I'm just into the discussions of identity, culture and the politics of culture.
I wear a pedometer, aiming for five miles a day - don't be too impressed; that includes walking around my house and food shopping.
My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.
In Africa, we have the bush meat trade, which means that, on a very large scale, animals are being killed in the forests and sold in the cities as a luxury food.
Being Italian, I have a very special relationship with the culinary arts. One my projects was to share Italian cultural food with my colleagues.
We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
If I'd never gone out and done more than one restaurant, my food wouldn't be as good as it is today. I've learned a lot from people who work for me.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.
I believe in a tongue-first exploration of the world. Food is our most immediate daily relationship to our ecosystem, and there is something delectable and intriguing about it.
Very rarely does food enhance the conversation. If the food is really good, there'll be much less conversation because you'd be concentrating too much on the food.
Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.
