Playa de Grand Bahamas Island donde se rodaron escenas de “Piratas del Caribe“.
Playa de Grand Bahamas Island donde se rodaron escenas de “Piratas del Caribe“.
FotoBlog alojado en: FTBLG.com
Playa de Grand Bahamas Island donde se rodaron escenas de “Piratas del Caribe“.
principonemio has added a photo to the pool:
Central street in Houmt Souq, Djerba Island, sun is going down and everything is rose.
principonemio has added a photo to the pool:
A sweet Tunisian puppy in a village of Djerba Island, August 2008.
galeopics posted a photo:
- arrrrgh !
- moui, chéri ?
- je suis trop court, même avec mon 17 mm !
- … ???
- … ben quoi ?
- non, rien … tu sais que cette phrase pourrait être mal interprétée ?
- … aucun risque, vince est en vacances et il n’y a que Doo, SupdeCo et Cyv2 l’islandais qui regardent encore mes photos.
By an unknown French Photographer .
Copyright created and registered in England, is secured ipso facto in the other countries subscribing to Berne convention of International Copyright. These countries are as follow: Algiers, Belgium, Denmark and the Faeroe Islands, France and its colonies, Hayti,Italy,Japan,Liberia, Luxembourg, Monaco, Norway, Spain, Switzerland, Tunis, under this convention the photographer must comply with the formalities of his country (The country of origin), and he obtains in the other countries the degree protection of production which granted to natives in these countries. The degree of protection varies …
From [Cassell's Cyclopedia of Photography By Bernard Edward Jones]
Thus as you can see the first threads about Photography copyright came from UK and so did the other Europe country, while in Tunisia, we would certainly do the same as France under the protectorate system. I’m sure that at the time the stock photos was a prominent business all over Europe(Perhaps not yet in USA)they did always tried to protect it from copy and theft as ma matter of assets more than a matter of art.
Till those days, the Tunisian legislation classifies Photography with other copyrighted paper stuff as books, there is no straight law showing the specific nature of the photo itself. I don’t know even if we are still in the Bern convention, hope so.
Adel Bouallagui was born and raised in Tunisia, he started his career as a journalist reporter for local and foreign newspapers then he joined the Tunisian TV where he participated in the production of three-hour talk show. He earned a master’s degree in Media & Arts specializing in Digital Photography and Video Production.
His interest in digital photography was fostered by his digital photography workshops in Long Island University in Brooklyn, New York. from this point on, Adel has taken photographs all over the state of New York. Adel ‘s strong media and mass communications theories understanding and capabilities have allowed him to get into the middle of the crowd and capture various photographs in different themes. Adel has a tendency towards working on themed photographs over the past two years Adel has been working on photographs concerning Multiculturalism, Globalization, global communications, and Body language.
Adel has a tendency towards using digital imaging to capture and doccument various Folkloric & Cultural Heritage, he also likes working on themed photographs.
Over the past Adel has been working on topics such as: Multiculturalism, Globalization, Global communications, and Body language.
Unfortunately, he doesn’t have a dedicated site and his works are thrown all over the Internet.
Neil, Semia, Imane, Sami and Inji A., by Tunisian photographer Jellel Gastelli,
who divides his life between France and Tunisia.
Born in 1958 in Tunisia, Jellel Gastelli graduated in 1985 from the Ecole Nationale de la Photographie in Paris, where he currently resides with his family. In 1984 he travelled back to Tunisia and began his White Series (Série Blanche) . In 1990 he travelled to Alexandria, Egypt as French Cultural Centre artist -in-residence. That same year Gastelli received grants from the French Ministry of Foreign Affairs and from Kodak-Pathé, which allowed him to produce a photographic series on the city of Tangiers, Morocco and he published a book on this work in 1991.
Jellel describes his work as follows:
From time to time, ever since 1984, I have photographed the medium of Hammamet and the architecture of Djerba Islands mosques. I seek to capture the purity of the walls, covered with several coats of white-wash and to reduce buildings to their underlying cubic shapes. I inscribe in these images the sensations provoked by the tension between lines and surfaces saturated with light. Their multiple geometric combinations imperceptibly make their way toward abstraction. I play at replacing static prespective with dynamic flat surfaces. Although I was not aware of it when I began them, I realise now that in these very large prints, making up what I call the White Series (Série Blanche) I endeavoured to capture the intense pure spirit of place that I associate with my Tunisian childhood.
Jellel Gastelli’s Séries Blache has been exhibited at the Guggenheim as well as being part of their permanent collection in New York.
Unfortunately there was few about Jellel Gastli, and he doesn’t have a dedicated portfolio or website.
Via [Micheal Open Gallery]
A photo of the preparation of our couscous reserve for a year to come. the tradition of making couscous at home is dying year after year because of the mechanization of couscous manifacture what make it easier to get evrywhere but still kills the tradition.
Couscous (IPA /kʊskʊs/ – Berber Seksu – Arabic: كسكس[1]) is a food of the Maghreb of Berber origin. Couscous consists of spherical granules which are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm or 1/26th inch in diameter (after cooking)[citation needed]. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its rapid preparation time.
The dish is the primary staple food throughout the Maghreb; in much of Algeria, eastern Morocco, Tunisia, and Libya it is simply known as ta`aam طعام, "food". It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is also very popular among Jews of North African descent. It is eaten in many other parts of the world as well.
Manufacturing
The couscous granules are made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or pearl millet. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep the pellets separate, and then sieved. The pellets which are too small to be finished grains of couscous fall through the sieve to be again sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny grains of couscous. Sometimes salt is added to the semolina and water.
This process is very labour intensive. Traditionally, groups of women would come together and make a large batch of couscous grains over several days. These would then be dried in the sun and used for several months. Couscous was traditionally made from the hard part of the hard wheat Triticum durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and is sold in markets around the world.
From Wikipedia
Powered by Photoblog.com
