Monday, July 28, 2008

The Photographs of Helen Levitt

A friend of the family recently came to visit us for a few days. He brought with him a goodly-sized book of photos, bound in a lovely forest green cloth cover with "HELEN LEVITT" embossed on the front in gold letters.

Helen Levitt is an American documentary photographer, born in 1913. Since 1937, she has been taking photos, generally of city life in New York and often specifically of children and children's street culture. I've included two of her photos in this post. The first was taken between 1937 and 1948, while the second was taken between 1971 and 1991.

Helen Levitt Photo

There is little I don't like about this first photo. The small stalwart figure at the foot of the tree, the masked child clutching the tree trunk like a koala, the plain brick apartment buildings (complete with fire escapes, narrow windows, and dark alleys), even the rubble, litter, and concrete, all combine to create a fascinating photo -- very much of a different time, if not a different world -- with an atmosphere reminiscent of daguerreotype portraits. Most of Helen Levitt's photos are not like that; in most, the people pay no mind to the camera, but go about their daily lives, playing, gossiping, reading newspapers, eating watermelons, selling pretzels, dancing, standing, strolling, sitting, and so on, as in this next photo:

Helen Levitt Photo

What I like best about this photo is the smiling boy, perched up on the window sill, and the way he is interacting with the man in the foreground. The architectural details and the dusty red and green of the building only add to the photo's charm and attractiveness.

Finally, here is a rather hasty and not-very-good sketch, based loosely on one of the children in the first photo:

Sketch

I was mainly trying to capture the pleasing combination of cloche-like hat, wide overcoat, and slender legs.


Note: All of the above images were edited using Adobe Photoshop. The photos are obviously not mine, and should not be copied or used elsewhere.

Monday, July 21, 2008

A Tribute to Quiche

There was a time when, thoughtless child that I was, I disliked quiche. Thankfully, those days are so long past that I feel compelled to honour the savoury French dish in this tribute. Unfortunately (or fortunately?), the tribute will be limited mostly to recipes.

Before that, though, an etymological note (based on an entry in the Online Etymology Dictionary): The French word, "quiche," comes from "Küche," which (in an Alsace-Lorraine dialect) is a diminutive form of "Kuchen" (meaning cake in German).

While I'm at it, a dough-related note: For the following two recipes, the type of dough you use for the shell is not too important. The Gemüsekuchen recipe recommends 450g Blätterteig or puff pastry (in which case, one thaws the sheets of puff pastry, lays them over each other, and rolls them out to a suitably-sized circle). As for the Smoked Salmon and Dill Tart, there are several versions online that recommend phyllo pastry. As I recall, my original source for the recipe (which I can't find) simply called for a deep-dish pie crust. Either way, all of the above can be replaced by one or two balls of shortcrust pastry.
Mürbeteig or Shortcrust Pastry
(which does, indeed, taste somewhat like shortbread)

200g flour
100g butter
1/2 tsp salt
3 Tbsp (ice-)cold water

With so few ingredients, the procedure cannot but be straightforward: Cut up the butter, rub it into the flour and salt, add the water (perhaps a little more, perhaps a little less), knead it into a nice ball of dough, put it in cling wrap, and chill it for half an hour.
If you end up with leftover dough, that is no problem at all. I usually roll it out, cut it into pieces (maybe 2" in diametre, but it doesn't matter), place the pieces on a baking sheet, cover them with ch***e and chopped up ham/bacon/salami/etc., and bake them in the oven at around 200°C until the dough looks nicely golden-brown. Besides that, there are plenty more imaginative, delicious uses for the dough, since it is so basic and versatile.
Gemüsekuchen (Vegetable Quiche)
(from the 1994 edition of Herzhaft & Pikant)

butter (to grease the pan)
pastry shell (for a 30cm quiche or springform pan)
1kg vegetables (e.g. cauliflower, broccoli, carrots, cherry tomatoes)
salt
1 bunch of mixed herbs (e.g. parsley, dill, chives, basil)
100g App**zeller ch***e (Emm**taler works, too)
375g crème fraîche
3 eggs
pepper

- preheat oven to 175°C
- rinse the vegetables, slice up the carrots, cut the cauliflower and broccoli into pieces
- boil them in salt water for three minutes, place them into iced water or under cold running water, drain them thoroughly
- make little crosses in the bottoms of the tomatoes, cover them with boiling water, peel off the skins
- finely chop the herbs, finely grate the ch***e
- whisk together the ch***e, crème fraîche, eggs, and herbs
- season with salt and pepper (careful not to put too little salt . . . or too much)
- place the pastry shell in the buttered pan
- arrange the vegetables in the pastry shell
- pour crème fraîche mixture over top
- bake in oven for about 50 minutes (or until the quiche sets and browns a little on top)
As aforementioned, the Smoked Salmon and Dill Tart is theoretically made in a 9" deep-dish pan, but I prefer to make it in two non-deep-dish pans (9" or less). I get worried, perhaps unreasonably, that the quiche won't set properly if it is too thick. Alternatively, one could make little tarts. That's what I would do if I didn't consider it too much trouble.
Smoked Salmon and Dill Tart
(in the absence of smoked salmon, ham will do -- Kasseler Lachs, for example)

pastry shell(s)
4 large egg yolks
20mL Dijon mustard
3 large eggs
1 cup half and half
1 cup whipping cream
6 oz smoked salmon (chopped)
4 green onions (chopped)
1/4 cup chopped fresh dill (or 15mL dried)

- preheat oven to 300°F
- whisk yolks and mustard to blend
- beat in eggs and the rest of the ingredients
- season with salt and pepper (this time, especially if you've used ham, I'd be more careful about putting too much salt)
- pour the mixture into the pastry shell(s)
- bake until the centre is set (~50 min)
Apart from the above dishes, I sometimes make Quiche Lorraine, or a variant thereof, but there probably isn't much point in posting such a standard recipe here. Still, it is a classic, and a tasty one, so it deserves at least a mention.


Brought to you by Mackerels for a Ch***e-Free Tribute. (see A Tribute to Mackerel)

Sunday, July 20, 2008

Japanese: Recent Tvhtooian Developments

(A small glossary is at the end of the post, in case some terms are unfamiliar.)

By watching plenty of subtitled anime and doramas, and reading plenty of scanlated manga, I have inevitably picked up some of the language. As my familiarity with Japanese has increased, my interest in learning it properly has grown, to the point that -- spurred in part by wanting to know what happens next in Skip Beat -- I decided to take action.

Accordingly, about two months ago, I went to the library and borrowed three books: an English textbook, a German textbook, and a kanji and kana workbook. With their help, I learned hiragana and katakana, as well as some basic vocabulary and grammar.

The trouble with library books, though, is that one can't keep them indefinitely, nor can one write in them. So, a few days ago, I went to Lehmanns and Hugendubel to buy some books of my own. My first purchase was Langenscheidt's Kanji und Kana 1, which has all the Jōyō kanji, along with their readings, definitions, penji, etc. I also bought a small Japanese-German/German-Japanese dictionary -- the mini 4" by 3" plastic-cover kind that normally brings out the snob in me. Personally, I much prefer large hardcover dictionaries (perhaps in multiple volumes), with plenty of definitions, examples, remarks about usage, and so on. Unfortunately, those tend to be considerably more expensive, and I'm unlikely to be needing a Japanese dictionary like that any time soon.

Anyway, having bought the two dictionaries, I was still in need of a textbook. I found it surprisingly difficult to find one that suited my preferences. I wanted a simple, relatively compact textbook centred around grammar, rather than one with fancy graphics and "a trip to the supermarket" sort of chapters. In the end, I settled for a second-hand book from the Bücherhalle next door. In truth, it is far from ideal (perhaps worse than the other textbooks I was considering). The biggest drawback is that the Japanese is all romanized; there is no kanji or kana in the book. Moreover, the textbook uses kunrei-shiki romanization rather than Hepburn romanization -- not necessarily a bad thing, but it is a bit strange to come across spellings like "zyuusiti," "zitu," and "syatyoo."

Still, the textbook is probably fine for learning grammar and some vocabulary. Besides, it was cheap (only 5 Euros) and there are some interesting conversations in the back, which should be fun to read even if they are rather outdated. "Outdated," incidentally, because the book is from 1958. I find the book's age charming in itself, but it is probably an additional disadvantage in most respects.

Here, by the way, is the preface:
Japan is a country with a long cultural tradition. Her works of art are famous throughout the world. She is also one of the leading industrial and trading nations, with a population of over eighty millions increasing by a million a year. Thus many people in the world are in contact with some aspect or other of her activity; yet outside of Japan and her former Empire, and those parts of North and South America where many Japanese have settled her language is known by only a few hundred people at the most. Without a wider knowledge of her language, appreciation of her rich culture must remain restricted. Business-men, too, would find great advantage in becoming familiar with Japanese, not only in their negotiations but also in the key it provides to the way the Japanese think.
 The publishers and authors have collaborated with the Linguaphone Institute Ltd., 207, Regent Street, London, W.I., in producing a course of ten gramophone records using material from this book.
 The authors wish to acknowledge their debt to Mr. F. J. Daniels, Reader in Japanese in the University of London, for the helpful criticism he has given them in the course of the preparation of the book, and for allowing them to use certain materials prepared by him for teaching Japanese at the School of Oriental and African Studies.
I particularly like the use of "she" and "her" when referring to Japan and the gramophone records bit. Unfortunately, the records didn't come with the book. I would have dearly liked to hear the conversations at the back of the book read out by people from the '50s.

Well, when my brother comes back from his visit to our uncle and aunt, I'll see whether he is willing to order Langenscheidt's Praktischer Sprachlehrgang and perhaps New Intensive Japanese for me. The second is the English textbook that I borrowed from the library, and the first is similar to the German textbook I borrowed (only with cassettes).

In the meantime, I'll start working through the 1958 textbook, while learning relevant kanji from the Kanji and Kana book. Maybe the other textbooks won't be necessary.

One last matter: I recently installed an input method editor on one of our computers so that I can type in Japanese. I've seen people type or text-message in anime, and it's fun to try it myself, even if the procedure is slightly different. In my case, I enter latin characters, which turn to hiragana, which can then be turned into katakana or various kanji as applicable.


anime: Japanese animated TV series
doramas: Japanese TV dramas
manga scanlations: (also "scanslations") unofficial translated versions of Japanese comics or graphic novels
kanji: refers to many thousands of (often complex) characters based on Chinese characters; used mostly for nouns, adjective stems, and verb stems
kana: refers to hiragana and katakana, the two Japanese syllabaries
hiragana: rounded syllabary; forty-six characters, each representing a syllable; is used for most things not already covered by kanji
katakana: square syllabary (also forty-six characters); corresponds to hiragana, but is used differently (e.g. to write foreign words and for emphasis)
Jōyō kanji: an official list of kanji that one is expected to know by the time one graduates from secondary school
penji: handwritten kanji and kana (written with a pen or pencil rather than a brush)
kunrei-shiki romanization: adheres to Japanese phonology, and clearly shows patterns (e.g. in grammar)
Hepburn romanization: adheres to English phonology, so that pronunciation is straightforward