Gezicht op de Aiguille d'Argentières en de Aiguille de Chardonnet in de Franse Alpen before 1896

This is a photograph of the Aiguille d'Argentières and the Aiguille de Chardonnet in the French Alps, by O. Nicollier. This image is an albumen print, a process developed in the mid-19th century that used egg whites to bind the photographic chemicals to paper. The albumen method allowed for sharper images with a wide tonal range. Notice how the light catches the peaks of the mountains, giving it a very crisp appearance. The texture of the photograph is quite smooth, which enhances the details of the alpine landscape. The process required coating paper with the albumen solution, sensitizing it with silver nitrate, exposing it in a camera, and then developing and toning the print. It was a time-consuming process that demanded careful labor. The image of the mountain, achieved through meticulous darkroom processes, transformed the way that landscapes were made visible and accessible to the public. The resulting photograph becomes a commodity, packaged and sold, reflecting the growing market for images during the late 19th century. Ultimately, understanding the materiality and making of this photograph enriches our appreciation of its aesthetic qualities.