A Quote by Irving Penn

Photographing a cake can be art. — © Irving Penn
Photographing a cake can be art.

Quote Topics

People aren’t photographing for history any more. It’s for immediate gratification. If you’re photographing to share an image, you’re not photographing to keep it.
Maybe this is a utopian view of art but I do believe that art can function as a vehicle, that it isn't just a cultural pursuit, something that happens in art galleries. Unless art is linked to experience and the fear and joy of that, it becomes mere icing on the cake.
In football you need to have everything in your cake mix to make the cake taste right. One little bit of ingredient that Tony uses in his cake that gets talked about all the time is Rory's throw. Call that cinnamon and he's got a cinnamon flavoured cake.
As a novelist you have just unlimited budget, total creative control. You really get to have your cake - all the cake - and then you can have a second cake if you wanted to.
I never stopped photographing. There were a couple of years when I didn't have a darkroom, but that didn't stop me from photographing.
I did a cake for the 60th birthday of Elton John, for Britney Spears' 27th birthday and for the 'Circus' album she put out - the cake had circus themes. I prepared a cake for a surprise 82nd birthday event for the architect Frank Gehry; the cake was comprised of mini-replicas of his buildings.
I made a chocolate cake with white chocolate. Then I took it to a potluck. I stood in line for some cake. They said, "Do you want white cake or chocolate cake?" I said, "yes."
I realized that the only possible response was to go to my wonderful local café, Maison Bertaux, check everyone was well, eat a little cake and then make art. To me, making art, and in particular public art, is always an assertion of our humanity and our strength.
What did I do?" he said. "Cake! It's cake! Delicious cake!
We used to be referred to as bakers and then we became known as cake decorators and now we are known as cake designers. I teach at the French Culinary Institute in New York and cake design is a legitimate profession.
It doesn't matter if you're photographing a porter in a market in Marrakech or you're photographing the king of Morroco. You have the same sympathetic approach to everybody. You be nice to everybody, basically.
Ultimately, the reward is the process - the process of photographing and discovering and trying to understand why and what am I photographing.
There is no one way of photographing anything. I don't believe there is even one best way of photographing any given subject.
I am big believer that increase the size of the cake is as at least as important as distribution of the cake. To increase the size of the cake, you need to focus on progress.
So if I have two pieces of cake, do I have twice as good an experience as the first piece of cake? One of the things I've found in life is that the first piece of cake is the best.
I can see myself as a very old man in a terrific wheelchair. Only, I won't be photographing the tree outside my window, the way Steichen did. I'll be photographing other old people.
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