關於 english portraits ，我們在網路上蒐集到這些相關的討論、資訊與評價

「權力」看得到嗎？
權力難以捉摸，但往往會巧妙附身於許多視覺形象上，而發揮強大的作用。
#專屬服飾 是帝后像上一種「權力的形狀」
#奢華用品 也是帝后像上一種「權力的形狀」，因為巨大權力經常伴隨著強大的消費力。
#帝王排場 更是彰顯「權力的形狀」
附圖是「明人畫入蹕圖」的局部，描繪帝王出京謁陵後，#從水路返回宮苑的帝王。這件長度超過三千公分的高頭大卷，畫了九百多名持各式儀仗的華麗護衛、隨從。透過難以想像的盛大排場，展現回鑾時無比的帝王氣勢。本展將自左而右，分三次展示全卷。（小編也會跟著策展人，分3次在粉專介紹給大家）
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權力的形狀—南薫殿帝后像特展（展期 2021/01/01~04/06）
陳列室：202, 208, 212【北部院區】第一展覽區
線上看展：https://theme.npm.edu.tw/exh110/FacetsofAuthority/
Facets of Authority: A Special Exhibition of Imperial Portraits from the Nanxun Hall
Dates: 01 JAN 2021~06 APR 2021
Gallery: 202, 208, 212 (Northern Branch) Exhibition Area I
https://www.npm.gov.tw/en/Article.aspx?sNo=04011438
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國立故宮博物院【北部院區】
✴️開放時間：每週二至週日 09:00~17:00（週一休館）
※張大千紀念館及圖書文獻館暫停對外開放
✴️We open from Tuesday to Sunday between 09:00 and 17:00.
(Closed on Mondays exclusive Mondays on national holidays or consecutive holidays)
🌿In order to prevent the spread of the Coronavirus disease 2019(COVID-19), the English guided tours will be cancelled and the Chang Dai-chien Residence will close.
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💟北部院區當期展覽 https://bit.ly/2QXvqHS
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●參觀須知 https://www.npm.gov.tw/Article.aspx?sNo=02007005
●門票資訊 https://www.npm.gov.tw/Article.aspx?sNo=02007001
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☘️2021年週一開館日 (1)春節2月10日至16日。(2) 228連假2月27日至3月1日。(3)清明連假4月2日至5日。(4)端午連假6月12日至14日。(5)中秋連假9月18日至21日。(6) 雙十連假10月9日至11日。

#StoryTellerRadio : 【ALONE TOGETHER EP.1】

*Scroll down to view English Transcript*

StoryTeller推出 #Podcast 了！！！今晚先分享跟波蘭插畫師Mateusz Kolek和香港女演員Sabrina Cheung合作的「Alone Together」故事系列的Episode01。去年我們都戴上耳機在展覽裡一起獨自聽他的故事，沒想到這年我們不止戴上耳機，還要戴上口罩一起Alone Together。雖然我們未能如過去自由遊走，不如先一起聽著這我們重新創作的故事，在想像裡遊走在畫家筆下的大街小巷吧 🙂

想知道接下來故事的發展的話，請到以下連結subcribe「StoryTeller Radio」Podcast，在未來的日子將會聽到更多聲音睡前故事，包括之前跟不同藝人合作的 #StorytellerReadingClub 系列，希望大家每晚睡前有時候不用看手機，也可以閉上眼睛聽聽故事 🙂

#展覽預告 預告一下Mateusz和How&How 創意單位將會在 The Heart Seekers展覽合作重新以多媒體展示故事，還有新作品展出喔。請密切留意！

👇🏻請Subscribe我們的podcast channel 「StoryTeller Radio」期待我們更多睡前聲音故事：

👉🏻iTunes: https://apple.co/3pXTb3m

👉🏻Spotify: https://spoti.fi/2UZe2EV

Illustration by Mateusz Kolek
StoryTeller: Sabrina Cheung 張蔓莎
Animation by How & How
Story creation by StoryTeller team.
English translation by Fon

English Transcript :

Count your steps from Mong Kok and walk towards Prince Edward along Tung Choi Street… Hong Kong’s landmark Goldfish Street is just by your side.

Standing in the middle of the street, parallel tenement buildings with around six stories high are of your eyesight. The district has been escaping from reconstruction, and it has been one of the best old portraits of the city. You will see upper parts of the tenement buildings as homes for families, while numerous vendors gathered big and small aquariums on the street starting from 1970s.

It is not a must to visit a particular store, yet you shall just get yourself ready to wander slowly for the journey. Plastic bags in different sizes are sealed and filled with water, they are hanging on door frames to attract attention, colourful and energetic creatures are found in these mini aquariums. Trucks arrive and stop by, workers drop off goods while vendors peddle their wares… This is how the city shimmers and gets alive.

Recently, a well-groomed man has been visiting the street from time to time. He is always in suit, holding a briefcase on one hand, and carrying a cigarette on the other hand. Whenever he visits, he looks into the water through the glass. He stands and thinks deeply for hours, yet he never takes anything home.

I have been wondering what is in his mind. Is he struggling about raising a goldfish or not? Is he considering which goldfish shall he purchase? When this comes into my mind today, he is right here again in front of the store.

“Sir… If this is your first time to keep a fish, I think this Koi is suitable for you...”

Perhaps my words are out of his expectations, he seems to be a bit surprised for a stranger trying to start a dialogue.

He takes away his cigarette, and breathes deeply along the mist. He says it has been a while to keep a fish again, he wonders whether more troubles will come if owning a goldfish.

“It is easy! Goldfish have a short memory of only three seconds time, no matter good or bad, they would not be able to recall. Perhaps when seeing them freely floating in the water, your worries and troubles will fade along the wave.”

All in a sudden, he is seemingly relieved. He then picked one goldfish among the million. At the end of the day, he left the store with a grin on the face.

〖StoryTeller presents : The Heart Seeker 〗
展覽 ｜期間限定店｜講座 | 工作坊
Exhibitions | Pop-up Store | Talks | Workshops

〖Phvlo Hatch 〗
主場館展期 Date：Dec 1- 15 2020
地點 Venue： 2/F PHVLO HATCH（深水埗黃竹街13號｜13 Wong Chuk Street, Sham Shui Po）
開放時間 Time： 10:30 – 19:00（Mon - Sun）

[Paris pastry shop / 巴黎甜點店] Philippe Conticini 主廚的 Gâteaux d’émotions 新店開幕與簡短訪問 / Opening of Gâteaux d’émotions in Paris 16e & short interview with the chef Philippe Conticini (English below)

Philippe Conticini 主廚的麵包甜點店 Gâteaux d’émotions 在 16 區開幕，這是他巴黎三家、東京兩家店中第一家販賣麵包與維也納麵包類商品的店鋪、也是巴黎唯一一家在店內就有廚房能生產製作的店家（其他商店由中央廚房生產商品後供應）。去年已經在〈高貴的日常—麵包成為巴黎時尚新寵〉一文中，與大家分享過 #麵包在巴黎重新受到注目的趨勢，現在越來越多甜點主廚們也加入戰局，想必未來會相當精彩，一般的街坊麵包店可能也會開始感覺到一些壓力。

Philippe Conticini 主廚與過去曾自行開業、也曾在上海藍帶學院擔任講師的 Sébastien Crouzat 主廚合作，推出一系列的麵包，包括長棍麵包、鄉村麵包、黑麥麵包與各種維也納麵包等。這家位於 16 區的店面處於一條繁華的商店街上（42 Rue de l’Annonciation, 75016 Paris），平日人潮熙來攘往，未來也即將推出適合午餐時間的三明治等商品。

本次重點除了品嚐麵包之外，還有 Conticini 主廚歷經兩年時間研發出的蛋糕捲。雖然是受到日本蛋糕捲的啟發，但主廚特別強調這和日本蛋糕捲完全不同。他觀察到日本人喜歡的蛋糕質地非常柔軟濕潤、像海綿一般，但「這不是歐洲人的口味」，他的蛋糕捲用了比較少的蛋與蛋黃、多了一些水分，質地較日本蛋糕捲酥鬆、更易融於口（fondant）。

Philippe Conticini 主廚是巴黎甜點界非常重要的人物，輩份和 Pierre Hermé 主廚相當，是知名的「Pâtisserie des Rêves」（夢幻甜點店）創始人之一，我也曾經在〈法國甜點大師群像〉專欄中介紹過他。當天他人在現場，我抓緊機會請教了一些我一直很關注、目前飲食界也很感興趣的問題。雖然有些問題和開幕主題無關，但主廚仍然很親切地為我解說：

Q：您曾經出版過一本《無糖甜點》食譜書（原文書名為《Gâteaux et gourmandises sans sucre》），請問您 #怎麼看待現今甜點減糖的潮流呢？您是不是也認為目前消費者越來越追求「健康的甜點」？

A：我認為大家被誤導了。的確現代消費者越來越希望品嚐到更為健康的甜點、減糖也是趨勢，但是 #我不認為甜點應該要不甜或無糖。我們為什麼要吃甜點，就是因為甜味帶來的愉悅感，凡事都應該講求平衡。重點並不是「糖是不好的東西」，而在於「#我們該如何攝取糖」。

Q：您怎麼看待 #純素（#vegan）的甜點呢？

A：我曾經品嚐過 Michaël Bartocetti 主廚（現任 Four Seasons Hotel George V, Paris）的純素甜點，真的非常了不起，好吃得不得了，不論技術、外型還是口味都無懈可擊。但每個人有自己風格，#製作純素甜點不是我個人想做的。

Q：對您來說，甜點最重要的是味道，那您是否不關心外型呢？

A：外型也是重要的，#美味跟美麗的外表都是對製作甜點來說重要的考量因素。但是我不會刻意雕琢外型，（指著桌上的蛋糕捲）你看這個蛋糕捲，完全沒有裝飾，但是味道完完全全是我想要的樣子，我花了兩年的時間研究。它很好吃，大家都會忍不住再來一塊（又拿了一塊，並示意我也再吃一塊）。

Q：您的甜點是不是也沒有使用任何色素呢？

A：對，我的作品幾乎都沒有使用任何色素，像這個蛋糕捲甚至完全是裸露的。我們要思考「#為什麼要使用色素」。

雖然主廚的回答很簡短，但卻非常切中核心，許多觀點都值得大家思考。接下來就請點開照片一ㄧ欣賞該店商品！

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The chef Philippe Conticini opened his 3rd “Gâteaux d’émotions" boutique in the 16th arrondissement in Paris. This is the first boutique among all his boutiques (in Paris & Tokyo) that offers a full bread & viennoiserie product line and the first one in Paris with a kitchen behind so that on-spot fabrication is available. I have talked about in my previous article “Bread is a Rising Star in Paris” that bread is now under the spotlight and the boom of new style bakeries. Many pastry chefs have apparently noticed the trend and are now trying to catch up, take Cédric Grolet for example. As the line separating a boulangerie and a pâtisserie gets blurred even with regard to high end brands, I’m very looking forward to future innovations and cross-disciplinary collaborations.

The chef Philippe Conticini has invited Sébastien Crouzat, former owner of his own bakery and chef boulanger at Le Cordon Bleu Shanghai, to create a complete range of bread for this Gâteaux d’émotions boutique (now Pain d’émotions as well), such as baguettes, country breads, rye bread, viennoiseries, etc. Situated on 42 rue de l’Annonciation, a busy street full of shops and restaurants, this bakery will soon offer sandwiches and other savoury goods for lunch time.

Besides the bread, the chef Conticini has also launched a Japan-inspired rolled cake. The chef has spent 2 years to create a recipe that is much more “fondant” (easy to melt in the mouth) than its Japanese cousin, which is extremely soft, moist and spongy. Less eggs, yolks and more liquid are used. The chef has emphasised that “it is exactly how I want it”.

Internationally renowned and respected just as Pierre Hermé, Philippe Conticini is a great French pastry chef that has co-founded Pâtisseries des Rêves (closed permanently). I’ve introduced him in my “French pastry chef portraits” column several years ago but had not had chance talking to him personally until that day. I asked several questions related to topics that I’m really interested in and the chef was very kind to share with me his ideas:

Q: You’ve published a book "Gâteaux et gourmandises sans sucre” ("Sugar-free Cakes and Delicacies”) before, I wonder how you think about the current trend of pastries with “less sugar”? Have you also found that consumers nowadays are looking for “healthier” pastries?

A: I think people are misled (with regard to the sugar-free concept). It’s true that consumers are looking for healthier pastries, and less sugar is the trend, but I don’t think we should promote sugar-free pastries. The reason why people are having pastries or desserts is because we’re looking for “pleasure”. Sugar is not a bad thing, what’s important is the way we consume it and how we have a balance on everything in life.

Q: What’s your opinions on vegan pastries?

A: I’ve tasted the vegan pastries made by the chef Michael Bartocetti (head pastry chef of Four Seasons Hotel George V Paris and I really loved them. They were fantastic in terms of skills, appearance and taste. But everyone’s got his way and style. Vegan pastries are not my thing.

Q: “Taste” is the most important thing for you when making pastries, what do you think about the visual appearance of pastries? Is it less important?

A: Visual appearance is important as well! Both good taste and beautiful look matter when it comes to make pastries, but I don’t focus on making things beautiful. You see this rolled cake? There’s no decoration at all, but the taste is just how I want it. I spent two years on achieving this status. It’s really delicious and no one can resist having another slice.

Q: Do you not use colorants on your pastries?

A: That’s right. I hardly use any colorants on my pastries. Take this cake for example, it’s plain and naked. We should reflect on the question “why we need to use colorants”.

These are short answers, they’re very much to the point. Hopefully they’re as inspiring for you! Don’t forget to click on the photos and have a closer look on what the chef has to offer!

🔖 You might also be interested:

My pastries tell who I am: Philippe Conticini: https://tinyurl.com/trh23u2

Bread is a rising star: https://tinyurl.com/t8bn8cj

🔖 延伸閱讀：

我的甜點說明我是誰 － Philippe Conticini：https://tinyurl.com/trh23u2

高貴的日常 － 麵包成為巴黎時尚新寵：https://tinyurl.com/t8bn8cj

#yingspastryguide #pastrychef #philippeconticini #gateauxdemotions

星空の撮影の仕方を簡単に説明しました！
shoot epic star photographs with these easy steps!

『English sub is on』

vibe point: @3:48

#photography #starphoto

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中文字幕請打開[字幕]（右下方）:)
如果仍然看不到中文字幕，請轉到“設置”（右下方），然後轉到“字幕”，然後“自動翻譯”，然後點擊“中文”
Please turn on [CC] for English subtitles :)
If you still can't see English subtitles, then go to "Settings", then "Subtitles/CC", then "English"
中文字幕请打开[字幕] (右下方) :)
如果仍然看不到中文字幕，请转到“设置”(右下方)，然后转到“字幕”，然后"自动翻译"，然后点击“中文”

Products Mentioned:
Sony a7R III Mirrorless Digital Camera Body With Free Mac Accessory Bundle: https://www.adorama.com/isoa7r3ma.html
Sony Zeiss Distagon T*FE 35mm F/1.4 ZA E-mount NEX Camera Lens w/Free Acc Bundle: https://www.adorama.com/iso3514znk.html

Camera Settings:
1. Set your camera to shoot in RAW mode
2. In your color space menu setting, change the default setting from sRGB to Adobe RGB
3. Set your White Balance to AWB or auto white balance
4. Set the camera’s picture profile (Creative Style in Sony menu) to Neutral

**這不是一個贊助的視頻，我用我自己的錢購買的。
**This video is not sponsored. I purchased the items with my own money.
**这不是一个赞助的视频，我用我自己的钱购买的。

感謝您的收看！
Thank you for watching!!
感谢您的收看！

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今日は夜景でポートレート撮るときのコツを紹介する動画アップします！気に入っていただけると、ぜひコメントください！これから皆さんが見たいテーマあればコメントで教えてくれたら、動画作りまーす！

English Version: https://www.youtube.com/watch?v=1bDAIM2K5Mc

夜景ポートレートブログ Night Portraits Blog Post
【http://www.ilkoallexandroff.com/night-portraits/】

【カメラの設定シリーズ】
❶シャッタースピード https://www.youtube.com/watch?v=2AWLtEHFsM0
❷絞り & F/値 https://www.youtube.com/watch?v=wFZtyyLs50s
❸ISO-感度 https://www.youtube.com/watch?v=mETO26ftJMk
❹ホワイトバランス https://www.youtube.com/watch?v=jDUAvW9R8Lg
❺焦点距離 https://www.youtube.com/watch?v=5KhbI_ItGlo
❻カスタムホワイトバランス https://www.youtube.com/watch?v=yXqFK2KkEQc

オレンジフィルターの動画: https://www.youtube.com/watch?v=jag-p3ovwOk

大きなサイズのフィルターは近いうちに動画作るので、少しお待ちくださいね！

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Night Portraits Tips

Here is an article I’ve wanted to post for long time! It is for portraiture at night, but I will not put setups for all of the photos in the gallery! Well, it is actually more a kind of gallery with photos taken at night! Generally shooting in the night is also very different depending on the results I am going for and the location, but here are some general things I’m keeping in mind when I shoot at dark outside! If I want to keep the portraits more natural I will go with ISO between 800-1600, so in that way I can balance the ambient light with the strobe light! My shutter speed usually varies between around 1/20 and 1/100, but of course there are many cases to go out of that range! Almost all the time I am at wide open aperture! When I want more dramatic look I would probably go for lower ISO like around 100-200, and from there decide the other parameters! Also I need to say that in most of the times I’m shooting outside at night I’m using strobes! The strobes are quite often at low power, like 1/64 for example! In this article I’m having more photos taken in city environment! I will be having different articles for long exposures and stars portraits, so stay tuned! Also feel free to share this article with your friends, and post any comments below, I would appreciate it!

夜景 ポートレート

ずっと前から書きたい記事です！夜景ポートレートは特にストロボが必要な撮影です！この記事にはそれぞれの写真の設定は書きません！どちらかというと、夜景で撮影したポートレートギャラリーみたいな感じですね！基本的に夜景でポートレートを撮影してるときに普段昼間で撮影してると同じで、場合によって光の使い方がいろいろ変わりますが、よく考えてるポイントをいくつか書きます！たとえば、もっと自然な夜景ポートレートを撮りたいときは、感度をISO-800～ISO-1600の間ぐらいにしています！それに応じてほかの設定を変えています！絞りはほとんど開放で撮影しています！シャッタースピードは1/20~1/100の間が多いですが、もちろんもっと遅いときも早いときもあります！もうちょっとドラマチックな感じで撮りたいときは感度をもっと低くします、ISO-100、ISO-200ぐらいで、そのあとほかの設定を変えています！夜景でポートレート撮影してるときに、ストロボはすごく大事な道具になります！ほとんどの場合は弱い設定で使います、1/64パワーとかですね！もしストロボがなかったら、自販機、お店の看板など、町にある光を使います！この記事にはスローシャッターと星空ポートレートの写真が入ってないです、また別の記事を作りますよ！ぜひシェアしてください！そして、コメントも大歓迎です！

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