{"id":59619,"date":"2005-11-04T14:42:07","date_gmt":"2005-11-04T13:42:07","guid":{"rendered":"https:\/\/lesaint.abvent.com\/serie\/essais-2005\/"},"modified":"2021-04-19T09:56:49","modified_gmt":"2021-04-19T07:56:49","slug":"essays-2005","status":"publish","type":"serie","link":"https:\/\/agencevu.com\/en\/serie\/essays-2005\/","title":{"rendered":"Essays, 2005"},"content":{"rendered":"
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Essays, 2005<\/em><\/p>\n<\/div><\/section>\n

Rip Hopkins<\/a><\/h5>\n<\/div><\/section>\n

“In my time I have seen a hundred craftsmen and a hundred workmen wiser and happier than any university don.”<\/p>\n

Michel Eyquem de Montaigne (1533 – 1592)<\/p>\n

I made this series of photographs around the given theme : Bordeaux and the Bordelais \u2013 Eating, drinking, thinking. I put this photographic project under the auspices of Montaigne who was a philospher, Mayor of Bordeaux, humanist, aristocrat and farmer. Montaigne was close to the earth, ideas and power. He was interested in people without making social distinctions, unusual for that time. In his work Essays he praises individual liberty and the right to happiness, regardless of social or financial success.<\/p>\n

Around Langon in the Bordeaux region, I in turn met my contempory humanists : fishermen, wine makers, lumberjacks and land owners. We spoke and I photographed them. Living in Europe and in France which continually evolves towards a modern and uniform state, the people that feature in this work struggle to maintain their livelihoods which respect the past and the environment. Aristocrats or not, they live a life close to nature, to humanity and to a time which runs at its own rythm.<\/p>\n<\/div><\/section><\/div>

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I made this series of photographs around the given theme : Bordeaux and the Bordelais \u2013 Eating, drinking, thinking. <\/p>\n","protected":false},"featured_media":57355,"menu_order":0,"template":"","categories":[],"tags":[4022,15194],"photographe":[5580],"section_taxonomy":[5484],"yoast_head":"\nEssays, 2005 - Agence VU'<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Essays, 2005 - Agence VU'\" \/>\n<meta property=\"og:description\" content=\"I made this series of photographs around the given theme : Bordeaux and the Bordelais \u2013 Eating, drinking, thinking.\" \/>\n<meta property=\"og:site_name\" content=\"Agence VU'\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/VUagence\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-19T07:56:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/agencevu-dev.abvent.com\/wp-content\/uploads\/2020\/02\/00_HOPK12240-2005CL03.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"365\" \/>\n\t<meta property=\"og:image:height\" content=\"290\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@agence_vu\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/agencevu.com\/en\/#website\",\"url\":\"https:\/\/agencevu.com\/en\/\",\"name\":\"Agence VU'\",\"description\":\"Agency of photographers founded in 1986\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/agencevu.com\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/agencevu.com\/wp-content\/uploads\/2020\/02\/00_HOPK12240-2005CL03.jpg\",\"contentUrl\":\"https:\/\/agencevu.com\/wp-content\/uploads\/2020\/02\/00_HOPK12240-2005CL03.jpg\",\"width\":365,\"height\":290,\"caption\":\"France, Bordeaux region, 2005 Michelin two star chef Thierry Marx in his restaurant at Ch\\u201ateau Cordeillan-Bages in Pauillac holding a Sole fish. He is black belt in Judo which he learnt in Japan, a country which inspires him, from which he has taken much of is culnary influence. France, Le Bordelais, 2005 Le chef Thierry Marx, une sole entre les mains, dans son restaurant deux \\u00c8toiles Michelin au Ch\\u201ateau Cordeillan-Bages. Il est ceinture noire de judo, sport appris au Japon, o\\u02d8 il puise beaucoup de son inspiration culinaire. 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