About Nasrul

Nasrul has been setting new standards as an author, photographer, editor, educator, and art director for more than a decade. Currently Editor-in-Chief at Light & Composition, Head of Department of Art and Photography, and Language and Linguistics at Light & Composition University, Nasrul started his professional career in 2000. A couple of years later, Nasrul made his debut into advertising and joined Grey World Wide, where he worked with well-known organizations such as Nokia, Coca-Cola, Bata, and Telecom Malaysia. In 2006, he joined Paper Rhyme, as Head of Interactive, and at the same time helped in establishing the advertising and event management firms like Spell Bound and Final Avenue. From 2000 to 2007, he also made 4 documentaries, 35 animated commercials, and more than one hundred high-end corporate websites. However, everything changed while he went on the Annapurna Circuit trek, in Nepal, Nasrul left advertising and became a full time writer and photographer.

He wrote books such as The Quintessence of Photography: Understanding Composition, for developing artistic vision, and The Essence of Close-up Photography, for developing the basics of photographic vocabulary and exploring close-up photography with an artistic touch. His other books are Illuminating Nature: Moments in Reflection, with vivid examples of nature and wildlife photography, and The Happy Children of the Third World, which touches on the meaning of life, to its core. Nasrul has published over 100 articles on various aspects of art, photography, language, linguistics, religion, and science.

A Network Management graduate, Nasrul spent his first two and half years in the Department of Computer Science. Once he became Cisco Certified Network Associate, followed by Cisco Certified Network Professional and Cisco Certified Security Professional, he chose to complete his graduation in networking rather than computer science.

After leaving advertising in 2007, Nasrul was craving to learn more about the science of language, and thus, completed his MSc in Applied Linguistics and Second Language Acquisition. Spending most of his time studying, photographing, researching, and traveling through different cultures, which drew Nasrul closer to people, life, and nature. He also researches and studies different religious’ scriptures in their original language using today’s established science, in order to understand the meaning of life. Nasrul’s research on science and religion helped him accept Islam.

Entries by Nasrul

Cream of Chicken Soup

In a winter morning, or a weekend afternoon when it becomes cold and windy as it heads toward the evening; sitting inside your cozy room, all you need is a cup of thick and creamy chicken soup that can warm you up right down to your toes.

Bay leaf

From European cuisines to the cuisines of Americas, Indian, French, Arab, as well as Philippines, bay leaf is widely used for flavoring. It has few verities. The Indian bay leaf has a fragrance and taste similar to cinnamon (cassia) bark, but bit milder. The Indonesian bay leaf, which is only common is Indonesia and is mainly applied to the meat dishes. The California bay leaf, which is similar to the common Mediterranean bay laurel also has a strong flavor. To get the full flavor leaves are used several weeks after picking and drying.

Cinnamon

Widely used as a spice for both sweet and savory food, cinnamon is obtained from the inner bark of the Cinnamomum tree. From chocolate to dessert, apple pie to doughnuts, or the famous cinnamon buns, the use of cinnamon has a strong importance in every cuisine.