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Photo Editing Assignment Using Photoroom App

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Photo Editing Assignment Using Photoroom App

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Photography lesson instructions:

1. Take 5 individual full body photos of yourself doing different poses.

2. On your smartphone download Photoroom app from Apple Playstore or Google Appstore.

3. Use the Photoroom App and piece together all the individual photos you have taken of yourself.

crop out the background of the photos

merge all the 5 individual pictures into one picture

insert an interesting background

save the work and submit here

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1. Draw your favourite dish.

2. Based on the recipe of your favourite dishes. Look for internet research images of the different ingredients that make up the food and draw them around the drawing of your dish.

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Objectives of Term 2:

1. Students will learn about singapore food culture and explore on our rich food heritage.

2. Students will use food as inspiration to create art.

3. Students will learn photography and drawing and painting skills.

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Watch the video to learn about the features of Phtotoroom app

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Watch the video to learn about the features of Phtotoroom app

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Food culture encompasses the habits, rituals, practices, belief systems, values, lifestyle, traditions, and customs surrounding food, from its origin to consumption, and how it shapes social interactions and cultural identity.

Here's a more detailed breakdown:

Definition:

Food culture is the way a society or group of people approaches food, including how it's grown, produced, prepared, eaten, and celebrated.

Elements:

It encompasses a wide range of aspects, including:

Culinary traditions: Specific cooking styles, recipes, and dishes that are characteristic of a culture or region.

Food rituals and customs: Specific ways of eating, serving food, or celebrating food-related events.

Belief systems and values: How food is viewed in terms of its nutritional value, symbolism, and social status.

Lifestyle and habits: The frequency and types of meals people eat, and the social settings in which they eat.

Traditions and customs: Specific ways of preparing, serving, and eating food that are passed down through generations.

Examples:

Ukrainian Borscht, a soup that is a symbol of Ukrainian culture.

Baguette bread culture in France.

Al-Mansaf in Jordan, a traditional dish of lamb cooked in yogurt sauce.

Tea culture in China, with its elaborate rituals and ceremonies.

Ceviche, a Peruvian dish of raw fish marinated in lime juice.

Importance:

Food culture plays a crucial role in shaping social interactions, reinforcing cultural identity, and transmitting knowledge and values across generations.

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Read the following article about Singapore food culture by the NAC

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Read the following article about Singapore food culture by the NAC

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Also watch and listen to the videos regarding food culture in Singapore.

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Food has always been an integral part of Singapore's culture and heritage. Our ancestors brought with them diverse tastes in food when they settled in Singapore and many of these are still enjoyed by Singaporeans today. The Singapore Food Festival was launched in 1994 to celebrate local food culture and share it with the world. In December 2020, the importance of Singapore's food heritage was underscored by the inscription of our hawker culture onto UNESCO's Representative List of the Intangible Cultural Heritage of Humanity.

In conjunction with this year's Singapore Heritage Festival, we take a look at the various kaleidoscopic facets that have contributed to our country's rich food heritage: from traditional tiffin carriers (tingkat) and the sounds of itinerant hawkers, to famous dining venues of the past and the introduction of fast food to the local culinary scene.

1. English For You: Eating At Hawkers' Stalls (ETV)
Date: 1976
Acc No. 2010010679
Ministry of Education, courtesy of the National Archives of Singapore

Opened in 1966, Glutton's Square was one of Singapore's most famous street dining venues in the 1960s and 70s. A carpark by day, it transformed into a hawker food paradise at night. This video introduces the wide range of local delicacies that was sold there, from mee goreng and murtabak, to oyster omelette and rojak.

2. Food - The Singapore Flavour
Date: 1987
Acc No. 1997004662
Mediacorp Pte Ltd, courtesy of the National Archives of Singapore

The Satay Club was another famous open-air dining venue. It was located at the Esplanade from the 1970s to the 1990s. While most stalls sold satay, patrons could also enjoy other dishes such as chilli crab. This video captures the sights and sounds of the food centre in the 1980s.

3. News 5 Tonight (01/07/1994) The inaugural Singapore Food Festival (SFF) was launched by the Minister for Trade and Industry, Mr Yeo Cheow Tong, on 1 July 1994. Organised by the Singapore Tourist Promotion Board, Singapore Airlines and American Express International, the month-long event saw participating outlets from posh five-star restaurants to hawker centres whipping up a smorgasbord of local multi-ethnic fare to international culinary delights for Singaporeans and tourists alike to enjoy.
Date: 1994
Acc No. 1994000364
Mediacorp Pte Ltd, courtesy of the National Archives of Singapore

Other fun activities included cooking demonstrations, heritage tours and carnivals. There were also culinary competitions to establish records such as the longest spring roll, the longest satay and the fastest ketupat maker. Now into its 27th year, the 2020 SFF went virtual for the first time due to the COVID-19 pandemic. Instead of restaurant hopping across different venues, foodies were able to enjoy virtual tours, live masterclasses and exclusive food bundles from the comfort of their own home.

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Publications - Archives Online - National Archives of Singapore

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Answer the following questions and submit the post below:

1. What is your race, religion or culture? Example: Malay, Chinese, Indian, Others

2. Growing up, what dishes are you or your family are familiar with? Example: Nyonya laksa, Nasi Lemak, Indian rojak etc.

3. Post ONE famous dish related to your culture. Do an internet search of a recipe for the dish. post the dish and the recipe here below.

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Singapore Hawker Culture is a national heritage.

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Singapore Hawker Culture is a national heritage.

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Singapore's "Hawker Culture in Singapore: Community Dining and Culinary Practices in a Multicultural Urban Context" was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity on December 16, 2020, marking Singapore's first inscription on the list.

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Race:chinese

Familiar dishes:prawn mee,fried rice,chilli crab

Recipe

Crab Ingredients

900 grams live crabs

2 cups of fresh coriander with stalks and leaves separated (keep the stalks) – chop both finely

5 spring onions (chop the bulb finely and slice the leaves thinly and keep these separate)

About 2 inches of a piece of ginger, which should be chopped finely

2 garlic cloves that also need to be chopped finely

2 Tablespoons of peanut oil

1 large red chilli that must be de-seeded, chopped finely with a little kept aside to be served separately

1 teaspoon of corn starch diluted in 120 ml of water

How to prepare your crab

Remove the crab’s legs and pincers by twisting these in a rapid motion to reveal the soft sweet flesh inside. To remove the main shell of the crab, turn it top side up and place your thumbs at the centre of its underside.

Apply pressure to crack the shell open and then remove the crab’s gills before getting to the white meat. Separate the white and brown meat into bowls and then do the same with the legs and pincers.

Next, you will want to prepare a bowl with chilled water. Add your coriander leaves and the thinly spliced green onions to this cold water. The icy water will cause the green onion slices to curl.

Set your crab and coriander mixture aside and begin preparing your chilli sauce

Get your chilli sauce ingredients ready

You will need these ingredients for your chilli sauce.

1 sliced spring onion

2 cloves of garlic

4 small red chilli peppers

1 inner stalk of lemongrass roughly chopped

1.5 tablespoons of red wine vinegar

2 tablespoons of caramel sugar

2 tablespoon of tomato paste

1 teaspoon of shrimp paste

1 tablespoon of chilli sauce

2 tablespoons of soy sauce

Take your coriander stalks that you prepared for your crab mixture and place these in a blender. Add your finely sliced spring onion and 2 garlic cloves to a blender. Blend briefly so that a rough mixture is maintained. Then add 4 small red chilli to this mixture (do remember to remove the seeds).

Place your frying pan on the stove over a medium heat, and add a tablespoon of oil to heat up. Once warm, place your blended chilli mix in the pan and leave to simmer for approximately 9 minutes, or until the mixture has become soft.

While your chilli mixture is cooking, prepare your wok or a larger frying pan on another stove plate. Place 1 tablespoon of oil into the pan, and also turn the heat up to a medium level. Once warmed up sufficiently, add the finely chopped spring onions from your crab mixture ingredients to the pan. Then place your garlic and chilly in the pan and cook this mixture for up to 10 minutes.

It is now time to add your crab meat to the wok mixture. Mix up thoroughly and then include your chilli mixture from the small fry pan. Stir well, and pour in your corn starch mixture to thicken your sauce. Simmer for another 8 minutes while stirring intermittently to bring out all the delicious flavours.

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1: My race is Malay and my religion is Islam

2: Prata, Naan, Mee Rebus, Mee Soto, Nasi Briyani

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I’m a Malay, and since my mother is from Malaysia, I’ve decided to focus on that. My family is familiar with many Malaysian dishes such as rendang, nasi kerabu, mee goreng mamak and roti jala. But what I like the most is satay

https://rasamalaysia.com/recipe-chicken-satay/

Satay is a beloved street food across Southeast Asia, in countries such as Singapore, Malaysia and Thailand. It is marinated meat skewers (meat can be chicken, beef or lamb) grilled over an open flame and usually served with a peanut dipping sauce.

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My race is Chinese

The dishes : fried rice , chicken rice ,Yangchun noddles and hot dry noddles

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1. My race is Malay and my religion is Islam.

2. Nasi Lemak, All Roti Prata categories, Western

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1: I am malay and my religion is islam

2: This are the dishes I know while growing up. Mee goreng, nasi lemak, satay.

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My race is Chinese.

Growing up, I am familiar with dishes such as chicken rice and fried rice.

The dish I picked is the soup dumplings also known as Xiao Long Bao.

Recipe:https://omnivorescookbook.com/soup-dumplings/

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It is something like this, but it is flat and crispy, has a side of condensed milk and brown sugar and it has an egg in the middle.

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1. I'm Malay and My Religion is Islam.

2. Growing up, the dishes that my family and I were familiar with was Roti Prata, Nasi Lemak, Nasi Ayam and Satay. There are many good choices out there but my personal favourite is a thin prata (something like tissue prata but flat) with condensed milk and brown sugar. It has a name but I had forgotten about it since we seldomly go to Johor. It's not Thai Roti.

3. The most popular dish in the Malay culture is Nasi Lemak, as I have researched about it.

Recipe: https://whattocooktoday.com/nasi-lemakcoconut-milk-rice.html

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race chinese

wonton soup noodle

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My race is sheikh but despite my race from young I have eaten the local chicken rice.

This specific variant of chicken rice is made by boiling the chicken then preparing the specially flavoured chicken rice and sometimes served with chicken stock broth on the side

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https://www.pinterest.com/pin/738379301421551458/

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This Pin was discovered by Agata Pietrzak. Discover (and save!) your own Pins on Pinterest.

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race: muslim

religion: Islam

What are the key ingredients in beef rendang? The main ingredients in beef rendang include beef (usually cut into cubes), coconut milk, various aromatic spices like lemongrass, galangal, garlic, shallots, and a blend of ground spices that may include turmeric, coriander, cumin, and chili.

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For **Singaporean chicken rice**, the ingredients are quite similar to the classic version but with some specific touches. Here's a list of the key ingredients:

for the Chicken:

1. **Whole chicken** (typically a medium-sized chicken)

2. **Ginger** (sliced into large pieces)

3. **Garlic** (2-3 cloves, smashed)

4. **Salt** (for seasoning)

5. **Sesame oil** (for rubbing the chicken)

### **For the Rice:**

1. **Jasmine rice** (or other fragrant rice)

2. **Chicken stock** (preferably homemade or from cooking the chicken)

3. **Garlic** (minced)

4. **Ginger** (minced)

5. **Vegetable oil** (for sautéing garlic and ginger)

6. **Salt** (for seasoning)

### **For the Dipping Sauces:**

1. **Chili sauce** (made from red chilies, garlic, ginger, vinegar, and sugar)

2. **Ginger sauce** (made from minced ginger, garlic, and oil)

3. **Soy sauce** (light soy sauce for drizzling over the chicken)

### **For Garnish:**

1. **Cucumber** (sliced thinly, for garnish)

2. **Coriander** (optional, for garnish)

This recipe focuses on the aromatic rice cooked in chicken stock and served alongside tender, poached chicken rice

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My race is chinese

My family familiar dishes are chicken rice,prawn noodle,fishball noodle

But my personal favorite is chicken rice

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race: malay

recipe: the key ingredients in rojak can include a mix of fruit and vegetables like jicama, cucumber, pineapple, and bean sprouts, all tossed in a sweet and savory sauce made with fermented prawn paste, sugar, lime, and chili. But sometimes you can customize your rojak with your own food preferences with the meats from the display

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How do I take good photos?

1. Make sure your phone is directly above the drawing.

2. Place the drawing on a flat surface.

3. Make sure you are not blocking the source of light. There should not be a shadow covering your picture, even a light one.

4. Make sure that the artwork is at the center of the viewscreen. The whole artwork must be squared to the sides of the view finder.

5. Make sure the artwork is not taken at an angle.

6. Make sure the photo is clear and in focus, if not retake again.

7. Your hand must be steady.

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Download this google slide and to start work on it.

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race: Filipino

familiar dishes: sinigang, karekare, mungo.

Sinigang recipe:

4¼ cups water

2 cups pork spare rib cut into chunks

1 pc red onion, quartered

2 pcs medium sized tomato, quartered

8 pcs sitaw, sliced into 2” pieces

250 g kangkong stalk and leaves

1 pc talong, sliced

2 pcs siling pangsigang

1 (20g) pack Knorr Sinigang sa Sampalok Mix Original

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https://docs.google.com/presentation/d/1ylwz2tCLAnhqbL-eRTum71R-5WnW3XBi9XsOYPgc43s/edit?slide=id.g3475db86dfd_0_10#slide=id.g3475db86dfd_0_10

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https://docs.google.com/file/d/1fVUeq98YmHdXNYXPR2EnGp_RGd29HUHj/edit?usp=docslist_api&filetype=mspresentation

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Access Google Drive with a Google account (for personal use) or Google Workspace account (for business use).

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https://docs.google.com/file/d/1fVUeq98YmHdXNYXPR2EnGp_RGd29HUHj/edit?usp=docslist_api&filetype=mspresentation

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Access Google Drive with a Google account (for personal use) or Google Workspace account (for business use).

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Access Google Drive with a Google account (for personal use) or Google Workspace account (for business use).

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Access Google Drive with a Google account (for personal use) or Google Workspace account (for business use).

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https://docs.google.com/presentation/d/14TBRZmv5v9b4RGt61E0_AXBxzfTPM4z3/edit?usp=drivesdk&ouid=109170086515365022910&rtpof=true&sd=true

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Using photoroom app create a poster of your drawing/painting and miniature versions yourself in the artwork.

Step 1: Take 5 full body photos of you in school uniform

Step 2: Take individual pictures of all your "Whats in your kitchen?" watercolour/colour pencil painting.

Step 3: Merge them together into a creative artwork.

Step 4: Put a background of a hawker centre in singapore, HDB block void deck or kitchen.

Step 5: Submit your artwork here.

Update: Submitted

1. Kaylee

2. Leo

3. Vanessa

4. Noor Aniq

5. Sophia

6. Najah

7. Aniq Faheem

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Open the link below and go to the google slide under your name. Start decorating the slide by copy and paste the pictures of your drawings.

Explain the process of your creating the artworks.

Explain in the letter how you felt and what you learned.

Describe your painting, what did you do well?

What can you improve on?

Example:

https://www.pinterest.com/pin/25543922885382352/

Link for your letter writing:

https://docs.google.com/presentation/d/15uBnluLBBmQv8dezSXtRBhmCNo7f0Eb7EU9dhTbh4jE/edit?usp=sharing

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Observation drawing and painting (wet and dry medium)

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Observation drawing and painting (wet and dry medium)

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1. Do an internet search for 10 items that you can find in your kitchen.

2. Look for real photographs and not drawings.

3. Example: Leafy vegetables, ginger, cardomom, spices (cloves, soya sauce, bottled ingredients, canned food, chilli sauce etc)

4. Download the google slide below and submit here. Two objects per page.

5. Once collected, Mr Suhaimi will print and you will draw and paint from the pictures and not from the screen.