The box that captured magic…
With technology advancing at the rate of knots, it has become almost a novelty to find antique photographers anymore. With the digital cameras and such, each boasting more mega-pixels than the next one, everyone has switched to this highly convenient and much more gratifying method for taking photos. Its simple really- with the digi-cams you can take as many photos you want and if you don't like it then just delete it at the press of a button. The best part is that you can look just the way you want.
All this advancement had us at Lifestyle thinking. What had become of the antique cameras from the days of yore? The ones that we see now are only in old TV movies or advertisements for Indian peppermints. Thus we set out on a quest to uncover what had happened to this forgotten relic.
Visiting the back streets of Gulistan, we came upon the brownie camera and Mohammed Nizamuddin. Although he looked old enough to be my grandfather he claimed to be only forty five and said that he had been in the photography business for almost thirty years now. For the best part of this time he had only used the brownie camera or as it is more widely known, the box cameras.
Business had been booming in the early days, he said, and he turned in proceeds that would amount to more than a thousand each day, adjusted to today's rates. Also he claimed his customers included the who's who of Bangladesh at that time.
Sadly, as with most other things, time has not been kind to the brownie camera or Nizam. With the technological advancement carrying us all away with its speed and precision, the brownie camera all to quickly turned into a thing of the past- something either for antique hunters or people who were not well-off enough to use the new and advanced trends.
Nizam's business has dropped remarkably over the course of time and he admits that he is lucky to earn about two hundred takas a day even though he charges a good Tk. 20 for each photo. He agrees that not being skilled enough to switch to new models have effectively robbed him of his living. There are many like Nizam today, forgotten people, who are still trying their best to keep up this lost art.
The brownie camera can be traced back to more than a 100 years. The dawn of the 20th century saw Kodak launch its Kodak Brownie. It cost only $1 and was so easy to use that even children and rank amateurs could take almost perfect photos.
This simple black box launched a new industry and forever changed the way we communicate- photojournalism, the movie industry, medical X-rays, Satellite Imaging and even The Internet. Every technology that we use to communicate with pictures can trace its ancestry to that first black box.
The brownie camera is a relic and a vintage item. People such as Nizam expect that we should try our best to ensure that its not lost on us or our future generations.
By Quazi Zulquarnain Islam
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Diary of a Food Obsessed Person
BY Sam Q
Wow! Has it really been a month since I opened you diary? Well, you know what? I am not even going to apologize. How can one apologize for having fun? And I have been having, sinful, glorious, mind-blowing fun. Believe you me diary, I truly am convinced that I am the chosen one. Life is good.
Anyway diary, first let me tell you that, yes, my honey roasted cashew fantasy did come true. I did get to sit on my sister's deck with ice-cold iced tea, reading the 'O' magazine with Oprah's cheery face smiling down on me, the right amount of breeze ruffling my over grown eyebrows and me enjoying "me" time to the fullest. If this isn't life, then please tell me, what is?
Now diary let me tell you a bit about Canadian hospitality. A whole lot of us from Dhaka descend upon these poor unsuspecting Canadians, who happen to be our friends and family. Poor things, little did they know these horrors from Dhaka were about to turn their organized lives into a chaotic frenzy. Not only did we come in single family batches, we also had to be taken to the airport for small side trips and also have to be picked up again and dropped back to go home…Dhaka.
And of course, lest I forget, our daily food consumption. Some of us wanted only snacky food, some wanted halal food, some wanted good ol' "bhaat-dal", some wanted main courses all the way. No wonder, our friends took leave from work to cater to our whims and shopping expeditions. And talking about whims…Titash would plan something for the day (half a day actually, 'cause for Asif, half a day's outing would actually mean a full days workout). And by the time he would come out of the shower, dress and had gotten ready, the whole plan, which he had made with every ones approval, had turned into a whole new ball game. By the third day, Titash had given up planning and left it to fate. Que sera sera, whatever will be, will be…que sera sera. And my poor B.I.L (brother-in-law), the epitome of patience and compassion. I wish I could get into his impassive mind and sneak a pre-view of what he was thinking.
Now let's get back on track…food. These guys sure can barbecue. The steaks, with little bits of crunchy fat hanging on were well worth the extra block of walking. The salmons were pink, fresh and delicious, Minnat's own concoctions of salads with fresh avocados, mango, mandarins, mushrooms, feta cheese mixed with ice-berg lettuce would have made going on a diet worth it. Her standing ovation of course was once again, a dessert of her own concoction. It was something like two types of cream topped with chopped walnuts, blueberries and strawberries, served in individual glasses. No wonder North American people are so big. They simply can't help it. The food type they have invented will do this to them. And the portions they serve don't help either.
And, who is saying all this? The lady sipping a French vanilla with double double cream and sugar with a chocolate chip 'bran' cookie on the side, your very own
A tangy recipe for you today.
B-B-Q Chicken Salad
Prep 20 mins
Grill about five minutes
Makes four main dish servings
½ (8 ounce) package vermicelli rise noodles
1/3 cup fish sauce
3 tablespoons brown sugar
2 table spoons fresh lime juice
1 small garlic clove crushed
1 pound chicken breast
¼ cup water
½ head lettuce, thinly sliced
2 medium carrots, shredded
½ cup loosely packed fresh mint leaves, chopped
¼ cup unsalted dry-roasted peanuts, chopped (optional)
Heat medium covered saucepan of water to boiling over high heat. Add rice noodles and cook as label directs; drain.
In small bowl, combine fish sauce, sugar, lime juice, and garlic. Transfer 3 tablespoons fish sauce mixture to medium bowl; add chicken and toss to coat. Stir water into remaining fish-sauce mixture.
Place chicken on hot grill rack and cook 5-6 minutes or just until chicken looses its pink color throughout, turning over once. Transfer chicken to cutting board; cut into 1-inch chunks.
Divide noodles among 4 large dinner plates. Top with lettuce, carrots, cucumber, mint, chicken, and, if using, peanuts; drizzle with remaining fish sauce mixture.