Taipei, Taiwan
5 reviews$800 - $1500 / Day
Request QuoteNathaniel Brown is a filmmaker and photographer making work about place, belonging and community. He is a Fulbright Scholar, Pulitzer Center Grantee, fluent in Chinese, and graduated Magna Cum Laude from Middlebury College. His work has been featured in The New York Times, The Wall Street Journal, Vice, Vogue, Nowness, Dazed, CNN, and the South China Morning Post. He is HEFAT trained with experience reporting in hostile environments including the war in Ukraine. His clients include: Nike | Nowness | Vice | Eyesteelfilm | National Endowment for the Arts Adcouncil | The Kennedy Center | The United Nations | The World Bank | Jacob’s Pillow | Amazon | Verizon | Paco Robbane | CNN | SCMP | Great Big Story | Goldthread | BalletX | Asia Week New York | Centre Pompidou | Shanghai Center of Photography | UCCA | Sotheby’s | The British Council | IFF LEAP | IDEO His films have been screened at: Doc NYC, Hawaii International Film Festival, Big Sky Documentary Film Festival, Cleveland International Film Festival, Cannes Court Métrage, Dance on Camera, CINE Dans, CAAM Fest ,DOXA, RIDM, Reel Asian, Honorable Mention (Best Feature Film 2022), LA Asian Pacific Film Festival, Asian American International Film Festival (Winner - Best Documentary 2021), San Diego Asian Pacific Film Festival, Philadelphia Asian American Film Festival
Wing On Wo is the oldest store in New York’s Chinatown, and one of the last that still specializes in Chinese porcelain --some of it so rare that it can’t even be found in China anymore. The store’s fifth-generation owner, Mei Lum, is determined to keep the shop going and make it relevant in the 21st century.
Uncovering the story of one of the last factories to make the blue and white ling long bowls that were once ubiquitous in the mid 20th century.
Produced for Great Big Story
Shot (DP), directed and produced piece on some of the last traditional makers of century eggs in China. "Century eggs don’t look anything like the eggs you might be used to. Cut one open, and you’ll find an albumen that’s brown jelly and a yolk that’s shades of black and brownish green. They are considered a delicacy in China, dating back to the Ming Dynasty. Qianggeng Wu and Aishu Sun, a married couple who live in China’s Changlong Village, show us how they use traditional preserving techniques to transform ordinary duck, quail and chicken eggs into tasty century eggs."
Produced for Great Big Story
Shot and produced story on the unique traditions of the Qing Miao in western Guizhou: "The Qing Miao women of China have their mother’s hair, quite literally. Each household prepares a headdress, made of real hair pulled from the combs of elders, for their daughter to wear in honor of the women in the family "
Produced for Great Big Story
Filmed and produced a piece for Great Big Story on skiers in the remote reaches of northwestern China. "Some residents of Hemu Village practically live on skis. Winter lasts seven months in this remote part of China, and it’s really the best way to travel up and down the mountains and through the forest. Ma Liqin, a herder, zips around on a pair made out of wood and horsehair—a design that dates back more than 10,000 years."
Produced for Great Big Story
"In China, there is a belief that people who have passed on to the afterlife still need the same money and material goods they used here on Earth. In order to deliver these items to the spirit world, many will burn paper reproductions of these items as offerings. Known as zhizha, these paper goods have become wildly popular, and include everything from food and clothes, to luxury items like iPhones, Gucci bags, jewelry and cameras. Burning zhizha is a long, storied, part of Chinese history and tradition, dating back nearly 2,500 years."
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