Martedì 08 Dicembre 2020 08:43 |
https://www.flickr.com/photos/22523260@N04/ Francesca, è la figlia del mio maestro, il fotografo Vanni Natola, talento, artista della fotografia e cinematografia, collaboratore della RAI ai tempi di Frizzi, amico di Renzo Arbore e Gegè Telesforo. Innovatore della fotografia nei primi anni 70, inagurò con le sue Minolta un nuovo modo di fotografare i matrimoni, obiettivi dalla lunga focale e grandagoli, foto rubate, naturali nessuna posa se non per i gruppi di parenti e di amici, collaborare ai suoi lavori, frequentare la camera oscura è stato emozionante, il suo studio fatto di fondali originalissimi e di attrezzature altamente professionali, ha fotografato per Vogue e riviste specializzate. Ha girato il Mondo. attualmete si trova a Lanzarote dalla figlia, un'artista della pasticceria Vegana, decorazioni realizzate tutte con prodotti vegani, disegni di alta scuola figurativa. Le guarnizioni, i biscotti, i canditi, tutto artigianalmente prodotti. (arpaiamario) Odiata, amata, adorata, discussa, smentita, adottata, compresa e incompresa: la filosofia vegana è così. Francesca, is the daughter of my teacher, the photographer Vanni Natola, talent, artist of photography and cinematography, collaborator of RAI at the time of Frizzi, friend of Renzo Arbore and Gegè Telesforo. An innovator of photography in the early 70s, he inaugurated with his Minolta a new way of photographing weddings, long focal length and wide angle lenses, stolen photos, natural no poses except for groups of relatives and friends, collaborating in his works, attending the darkroom was exciting, his studio made up of highly original backdrops and highly professional equipment, he photographed for Vogue and specialized magazines. He has traveled the world. currently she is in Lanzarote with her daughter, a Vegan pastry artist, decorations all made with vegan products, high school figurative drawings. The toppings, the biscuits, the candied fruit, all handcrafted. A.M. Hated, loved, adored, discussed, denied, adopted, understood and misunderstood: this is the vegan philosophy. Just type on Google a simple search by term, such as "vegan", to see articles on articles on the subject appear in its most varied facets. From Il Post that headlines a generic "A bit of things about vegans" to La Repubblica that churns out data in its "Goodbye meat and fish: the number of vegetarians and vegans in Italy is increasing", from the International that screams "The diet vegan is less sustainable than is believed "to Il Giornale which harshly headlines" Science lies wrong with vegans: meat has made us smart ", in Il Fatto Quotidiano who warns with his" Vegan diet for children: the expert speaks. It damages and compromises health ”, each newspaper cannot help but dedicate a space to this topic. And it is clear that the more articulated and complex a theme is, the more souls warm up, especially when it comes to a topic as controversial as veganism, which touches history, culture, habits, ideology and the very essence of the human being. So what is veganism? The refusal to adhere to a lifestyle based on the intensive and systematic exploitation of all forms of life, the refusal of food of animal origin as well as the refusal of a series of everyday products such as cosmetics, clothing or products for cleaning. Since 1944, the year in which the so-called Vegan Society was born, an ever-increasing number of people have joined this lifestyle. Among these there are also names of famous personalities from the world of sport or entertainment, such as the tennis champion sisters Venus and Serena Williams or actresses Alicia Silverstone and Natalie Portman. Whether the adhesions to veganism take place to follow the fashion of the moment, or arise after careful and long personal and interior reflection, the fact is that today's society is full of vegan business openings: restaurants, pastry shops, pizzerias , ice cream parlors, farmhouses, chocolatiers, bars, fast food, food and non-food products shops, b & b, etc ... But it is on the table that the fight of vegans for a fairer, more ethical and sustainable tomorrow is translated. And our task, as a Haute Cuisine School, is to train. |
Scritto da Mario Arpaia |