Photograph by Graciepoo on Flickr Before food bloggers get all excited, they should read the Telegraph's story. Somehow I don’t think this works for people who are already predisposed to taking photos of their food (i.e., us weirdos). [via Goodies First]...
Continue reading »
Vittles Vamp went to the Neil Diamond show on Tuesday night at Madison Square Garden, and she did something a little unusual. But something I can totally see becoming some sort of weird food-related photo meme. She shot a photo of the man through the hole of a bagel. This was Brooklyn-bred Neil Diamond, we were talking about. Damn straight, I wasn't bringing him flowers no more. The only thing a bona fide Jewess could do was add an bag of mini-bagels to her FreshDirect order to make sure she had something on hand that was more befitting this Judaic god of schmalzy pop. I'm going to have to bring bagels into the office tomorrow morning and shoot everyone through...
Continue reading »
Little Donut Monster, Fruit Lou, and Peanut Butter Sammy from boopsiedaisy. If you love dolls as much as you love food, check out boopsiedaisy's shop on Etsy where you can buy creative, blindingly colorful, oddly beautiful prints featuring dolls and food. [via Craftzine]...
Continue reading »
From left: "Yasmin (Pepto Bismol)," "Philip (Coffee)." Photographs by Meg Wachter. Brooklyn-based artist Meg Wachter's photos, which involve dumping or pouring food over her subjects' heads, are both "ridiculous and sublime," says Jeremy on the blog Shape + Colour....
Continue reading »
German website Pundo3000 compared the professional photography of 100 types of packaged and fast foods with what they look like in real life. (You can view all the images on one page at Fantasticus.) While some of them look considerably less appetizing than the styled product (refer to the picture above), many foods look surprisingly similar to their professional photograph. I guess it's hard to make simple cookies, cakes and chocolates look bad. [via boing boing] Previously: Fast Food: Ads vs. Reality...
Continue reading »
Photojojo gives ten simple, but very effective tips for tasty food photography. My major tip would be their second one: use natural lighting. It looks the best and costs nothing—you just have to time your photo with the most appropriate position of the sun....
Continue reading »
Gourmet rounds up a gallery of a dozen types of eggs eaten around the world plus information about their consumption, from the typical hen egg to the not-so-typical sea turtle eggs. Of course, chocolate eggs count. [via TasteSpotting]...
Continue reading »
Last month on a visit to Butuan City in the Philippines, writer Robyn Eckhardt and photographer David Hagerman of Eating Asia witnessed the traditional processing of the sago palm, a plant mostly used for its tapioca-like sago flour. They thoroughly document the breakdown of the "Tree of Life" in three parts: extracting starch from the hack-out trunk shreds, using the flour in sweet coconut-flavored sago flatcakes, and frying up the fat-rich sago worms that hatch in the sago palm's trunk. Never before have I wanted to try something made of sago so badly. But I think I'll save the fried worms for later, even if they tasted "crispy, salty, and greasy, with a lick of smoke."...
Continue reading »
Photographs taken by Rachel Ben How well do you know your candy bar innards? Test your knowledge by taking the Candy Bar Identification Quiz. Whether this is a quiz you want to score high on is debatable. Candy bar photographer Rachel Been has set up the blog Cross Sectioning to document "the innards of things." [via Slashfood]...
Continue reading »
Photographs of banana and smiling sandwiches by Eartha Kitsch, and baked potato by Julia. You know those questionably delicious recipes accompanied by less-than-appetizing food styling from the 1950s? There's no reason that those recipes have to die out just because they trigger your gag reflex—recreate that frankfurter delight or jellied pineapple rings and post your photos to Flickr's Mid-Century Supper Club group. Ingredients used and edibility of the dish are less important than faithfully styling it to best resemble the original recipe. [via Craftzine.com blog] Related: Gallery of Regrettable Food...
Continue reading »
