Photos Look Magical When You Develop Them With Stuff You Shouldn't

Photography is like anything else in life; there's a right way and a wrong way to do it. It just so happens, though, that in this case the wrong way yields way more satisfying results. Matthew Cetta has made striking photographs by abusing his film with everything from absinthe to turpentine. And you can't tear your eyes away.

Cetta's project began, he writes in his description of what he calls Photographic Alchemy, when he converted an old Holga toy camera to shoot 35mm film. The shooting was fine, but unfulfilling. Which is when the real fun started. Says Cetta:

It came to a point where I wanted to explore the medium of film itself. I embarked on a journey that has led me here. Where is here? Here is a place full of what ifs. What if I electrified my film and then froze it afterward? What if I introduced absinthe to the emulsion? What if I was to soak the film in Ambien before I shot it?

The answers follow. And they'll make you so glad he asked the question in the first place.

Absinthe

Photos Look Magical When You Develop Them With Stuff You Shouldn't

Ammonia

Photos Look Magical When You Develop Them With Stuff You Shouldn't

Bengay

Photos Look Magical When You Develop Them With Stuff You Shouldn't

Coca-Cola

Photos Look Magical When You Develop Them With Stuff You Shouldn't

Cough Syrup

Photos Look Magical When You Develop Them With Stuff You Shouldn't

Febreeze

Photos Look Magical When You Develop Them With Stuff You Shouldn't

Hydrogen Peroxide and Nail Polish Remover

Photos Look Magical When You Develop Them With Stuff You Shouldn't

Olive Brine

Photos Look Magical When You Develop Them With Stuff You Shouldn't

Pepto-Bismol

Photos Look Magical When You Develop Them With Stuff You Shouldn't

Turpentine

Photos Look Magical When You Develop Them With Stuff You Shouldn't

Vinegar

Photos Look Magical When You Develop Them With Stuff You Shouldn't

[Matthew Ceta, PetaPixel]

Top image developed in color-safe bleach. All photos appear with permission from Matthew Cetta; for more of his work, head here.