[alt-photo] Re: casein history

[Keith Gerling]

I first became aware of the process when I saw the work Lukas Werth did of
Pakistan, I think in Judy's Post Factory Journal.  Became more curious when
Loris talked about it here.  Tried it, liked it, and I still use it.

Keith


On Mon, Jul 9, 2012 at 10:30 AM, Christina Anderson <zphoto at montana.net>wrote:

> Dear Casein Printers,
>
> I hope this is OK to ask on the list.
>
> I am interested in some historical information for a casein timeline.
>
> Where did you first read about it? What year? Who taught you? Are you
> continuing to do the process?
>
> I know there are a few of you out there. Peter Blackburn, I think you said
> you read Langford's book. What year was that and where?
>
> Even if you just tried it and abandoned it, that's fine.
>
> If you want to email me offlist because this isn't a list convo, that's
> fine, too.
>
> I'm just trying to get a sense of its more modern presence.
>
> Also, Marek, you were talking about Fresson maybe containing casein. The
> amount of casein/gelatin I have come across is 10-30% casein to gelatin.
> Have you tried it yet?
>
> Chris
>
> Christina Z. Anderson
> christinaZanderson.com
>
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