Sardinia
Living Colors
Text by Alex Brock
Photography by Aico Lind

Driving through the jagged coastline of Sardinia, dense forests transform to cactus-lined hillsides in the blink of an eye. Pale blue tides gently slap the mountainsides, bringing along a salty breeze that permeates the island air.

 

This terrain is home to a culture that is unique from any other. On a recent trip to the historic island, Aico Lind captured a glimpse from the unique perspective of an outsider with the subtle intimacy of a native.

"This terrain is home to a culture that is unique from any other."

Lind, a photographer based in Amsterdam, recalls fondly a walk through the San Benedetto market in Cagliari lined with sundry storefronts, each with a distinctive identity. Butchers and fishmongers; cheesemakers and bakers; green grocers and gelatti vendors flood the sidewalks. Tourists and colorful locals alike carry on as their ancestors have for generations. The scent of grilled eel and cuttlefish drift down the alleyways. It’s no wonder that the question on everyone’s mind seems to be: what’s for dinner?

Vastly cut off from the rest of Italian and European society, the population of Sardinia subsists on the fruits of their own labors. Actually, there isn’t much fruit. The people here live mainly on a diet of fish, bread, mushrooms, pasta, wine and other products that the rocky climate allows. The lack of connection with neighboring nations has rendered the population relatively poor and the culture unchanged for decades.

 

 

Lind’s photography portrays this sense of cultural nostalgia. From the rolling, mint green hills to the bustling marketplace packed with smiling locals, Lind’s work evokes an emotional longing for a way of life that has avoided the confines of globalization.

 

Sometimes, witnessing a new way of life is too profound for any medium to capture.

“I try not to photograph too much because I experience things so differently when I’m behind the camera. It’s important to me to stop, look, and only photograph when necessary.”

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By Published on Apr 15 2015
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