Just Bricks in the Wall
by baobabs | Posted on Nov 03 2008 | Art Review 0 Comments | 0 Bookmarked
See All 1 Photos

How many ways can you photograph a wall? Since the fall of the Ming dynasty, the Great Wall of China has gone from being a fortress against nomadic northern invasions to becoming one of the top ten tourist attractions in the world—and the most photographed site in China. Of these many depictions, this exhibition highlights and compares the work of two seminal Great Wall photographers William Edgar Geil and William Lindesay.

The exhibition displays 84 'then' and 'now' installments of the realist photography of early pioneer Geil and the more literary impressions of William Lindesay who founded the International Friends of the Great Wall, a group dedicated to preserving the cultural heritage of the Wall. In 1908, Geil made history by producing the first full-length panorama of the wall. Lindesay, a contemporary photographer, also traveled the length of the wall but with vintage photographs as a guide. His goal was to capture the past and the present in a technique called rephotography.

Lindesay’s work is a sort of before and after study that allows us the chance to examine changes over time in a particular are of the wall. Through the juxtaposition of older and recent photographs, we get a glimpse of the past and the effects of wear and tear over time.

Also on display at the exhibition are original Great Wall photographs that date back from 1871. You can also look at Geil’s field diaries, manuscripts and other travel paraphernalia that take us back through history such as the old American flag with just 13 stars.

The exhibition’s winning point is its thoroughness. Organized by the International Friends of the Great Wall, each display is carefully researched, informative and still intriguing. In sum, it seems the most typical emblem of China, a snapped shot of the Great Wall, reminds us that the photographs we take are an account of change itself. The Wall becomes a reference point to track the progression of history in China, and these photographs become a part of that history as well.

Bradford Kessler

0 Comments

Other Posts by This Writer

Best Fish & Chips: Get Chippy

By baobabs

Nanluoguxiang | Fish Nation Relaxing on the roof terrace on a summer’s evening, stars above ...

Head of The Class

By baobabs

Head of the Class In addition to the fantastic range of vintages available in Beijing, ...

Interview: Andy Cheah | Executive Chef of The Raffles Hotel Beijing

By baobabs

All in The Family Does cooking run in the family? I have four brothers and ...

To Tip or Not To Tip?

By baobabs

CW investigates the service charge and tipping culture In a country where tipping servers at ...

Best Chili Dogs: Bring on The Dogs

By baobabs

Chaoyang Park | All-Star Sports Bar and Grill All-Star’s new menu offers excellent American classics ...

Meet the Pinot Family

By baobabs

Learning about different grape varieties isn’t as daunting as you think. The pinot noir (black ...

Interview: Dr. Ron Georgiou, Hilton Wangfujing Wine Master

By baobabs

Wine Mastery What’s the biggest misconception about wine appreciation? That you need to have special ...

Smoked Out

By baobabs

Wine and dine at Beijing’s Smoke-free dining spots In an effort to encourage my boyfriend ...

Interview with Austin Powers: The Chef With Mojo

By baobabs

How do you feel about your name–Austin Powers? Do people make fun of you? It’s ...

Wines from Cooler Climes

By baobabs

There is a common misconception that wines from the U.S. are limited to rich, powerful ...

Bye, Super Bar Street: What is the fate of Beijing's restaurants and bars on Nuren Jie?

By baobabs

While never on my list of default dining destinations, the soon-to-be-destroyed Super Bar Street and ...

Yakkin' Good Time: Beijing's Best Yakitori Spots

By baobabs

Dongzhimen | Tori Tei This tiny hole in the wall buried deep inside Xinyuanli’s warrens ...

Call for Participants: National Sommelier Competition, China 2009

By baobabs

Beijing and Shanghai will be holding the preliminary rounds to select the best sommelier to ...

50% Off Design and Art Books at Timezone 8, 798

By baobabs

The crazy book sale begins today, Friday May 15 through Tues May 19. All books ...

Summer Lovin’ : Wines to Enjoy This Summer

By baobabs

In summer, the French go to the coast to enjoy rosé wines with seafood, while ...

Interview With Montevecchio Gabriele, Executive chef / F&B Manager of Crowne Plaza Beijing Zhongguancun Hotel, Beijing

By baobabs

What inspired your concept of cooking Western cuisine on Teppan hot plates? We wanted to ...

Subcontinental Dining: CW Investigates Beijing's Indian Community's Favourite Restaurants

By baobabs

Beijing is home to thriving ethnic communities, each of which brings with them their local ...

Best Juices: Get Juicy in Beijing

By baobabs

Gongti | Rumi They may not offer any alcoholic beverages on the menu, but Rumi ...

Art Review: Between the Sexes at Paris-Beijing Photo Gallery I

By baobabs

Rethinking Roles Concepts of empowerment and liberation spring to mind when one stares at the ...

Southern Gems

By baobabs

Australia is known for its rich red wines, with lashings of oak and fruit that ...