Field Diary, Sunday 31st of December 2017
I've always been fascinated by meat. Its raw structure between white, yellow, and red. The texture. And the raw brutality of the power of men that uses natures' resources. Assimilation of material. Devoured to produce.

The butcher shops in Southern Marocco share a fascinating sincerity. Here products are shown upfront. Half of calves swing in front of store windows. People linger and debate. There is no interior. The streets themselves are the shops. Some unprepared and simple. Others nicely tiled in red and white. I've always liked meat. Best when its served with a strong taste.

The Art of Making Meat, Morocco

11. June 2018 | Photo Reportage
Field Diary, Sunday 31st of December 2017
I've always been fascinated by meat. Its raw structure between white, yellow, and red. The texture. And the raw brutality of the power of men that uses natures' resources. Assimilation of material. Devoured to produce.

The butcher shops in Southern Marocco share a fascinating sincerity. Here products are shown upfront. Half of calves swing in front of store windows. People linger and debate. There is no interior. The streets themselves are the shops. Some unprepared and simple. Others nicely tiled in red and white. I've always liked meat. Best when its served with a strong taste.

The Art of Making Meat, Morocco

11. June 2018 | Photo Reportage

The Art of Making Meat, Morocco

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