Whenever a man enters the realm of prostitutes he's always regarded as a possible customer. If you enter as a woman, you're regarded as somebody who could be in the same place. Being a man brings the perspective of flirtation.
Michael GlawoggerMostly I take photographs in times of research. Whores' Glory was shot in 30 days, 10 days for each segment, but the research for each part lasted a couple of months.
Michael GlawoggerProstitution will always exist in every society, so I believe in a fair trade. Open the doors for women to earn their money without having pimps. The worst thing is to criminalize it, because then you open the doors for pimps, criminals, and trading.
Michael GlawoggerLa Zona is such a closed area, a dangerous, outlaw area. My time in the Zona was a time outside of society, almost out of the real world. And the girls there had such a sense of irony and sarcasm. They were also really interested in my film. They'd be like, "Thank God we live in Mexico, because our kind of prostitution has a heart. We wouldn't want to sit behind a glass cage or be sold by our own mothers. We have free will."
Michael GlawoggerI had to first convince them [prostitutes] that I wasn't a journalist who would yet again put out a notion about them they wouldn't necessarily care for or who would victimize them. You know, journalists come and go. If they come twice, it's a lot. But I come 10 times and hang out with them and share stuff. If you connect with someone just once, that's something. But if you can connect twice, that's something else.
Michael GlawoggerIf you're a prostitute, this is your day: You party, you have customers until four or six in the morning, then you sleep. You wake at noon, watch soaps on TV, take two or three hours to fancy up yourself, and then you start waiting for customers. That's your life. And some days no customers come. There's no party. There's nothing. You sit there and wait. If you're educated you can read books, but in Bangladesh and most other places you watch TV or listen to music or cook.
Michael Glawogger