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]
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.
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
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.
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]
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."
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]
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
Sara Rosso, also known as Ms. Adventures in Italy, recently came back from her trip to India with beautiful photos and commentary about Indian street food and Indian Chinese cuisine. Sliced ice cream, atomically spicy vegetables, mini potato burgers, fried potato balls—I crave them all. Time to get my butt to India.
In photographer Alex Lucka's series "Food & Beauty," models' faces are embellished with different kinds of meats. Now you have new uses for that salmon steak and ham you have lying around.
Deb of recipe blog Smitten Kitchen shares some of her key food photography tips accompanied by plenty of food porn. Her takeaway message: "The only thing that will ever make a difference in the consistent quality of your photos is practice."
Eateries display photos of their food to help the customer decide what to order, but what happens when those photos decay into sickly, off-colored ghosts of their former selves? Despite the lack of any enticing qualities, these photos continue to grace restaurant menus and walls, as documented in the photography book, Bad Food Gone Worse
Although these photographs don't get the stomach juices flowing, Rene explains, "...it doesn't matter how the pictures look. If people are hungry... they will eat!"
If you're looking for a new digital camera whose features are a step above most point-and-shoots but a little below a digital SLR, Lara Ferroni of Still Life With... has some advice.
In her blog entry "The dSLR Lovers Point & Shoot," she recommends getting yourself a Canon PowerShot G7
The camera's features allow for more manual adjustments than other point-and-shoots (most important, focus, aperture, and shutter speed), and its small size compared to a digital SLR makes it easier to carry around (or be a little less conspicuous while taking photos in a restaurant). Check out her blog entry for more information and comparison shots she took with her dSLR and her G7.
Tien Mao visited Japan earlier this year and just posted photos from an early-morning trip to Tsukiji Fish Market, the world's largest wholesale seafood market, where millions of dollars and tons of fish pass through in the early morning six days a week. If you love food, it's definitely one of the places you have to see when you visit Tokyo. I don't know when I'll be there next, but I do know these red tentacles are making me really hungry.
Related: Rion Nakaya also has a lovely set from Tsukiji, taken two years ago. For more market scenes, check out her photographs from Bilbao's Riverside Meat Market and Fish Vendors.
My friend Rion Nakaya is an amazing photographer who now lives in Paris and takes train rides across the continent for short weekend trips, just like a good European. This photograph is from a set she put up recently of the wares on display at Bilbao's Riverside Meat Market; I love this photo in particular because most of us are so disconnected from the realities of what we eat, with supermarket aisles full of plastic-wrapped ground beef and freezers packed with boxed chicken nuggets, and this shopkeeper's display leaves you no choice but to consider that yes, your pork chops came from an actual animal because here is its head right in front of you. It's both real and beautiful.
Previously: The Fish Vendors of Bilbao's Riverside Market
My friend and favorite photographer Rion Nakaya now lives in Paris and goes on weekend jaunts all over Europe just like the locals do. Her most recent set of photos is of fish vendors in Bilbao's Riverside Market, which has been the city's center of trade since the 14th century.
Robyn Eckhardt and David Hagerman of EatingAsia live in Malaysia and were recently invited to a kunduri to celebrate the engagement of an acquaintance. The bride-to-be's relatives, neighbors and a few hired cooks prepared a traditional feast in her family's courtyard for over a hundred expected guests; Hagerman's photos from the day are stunning and combined with Eckhardt's writing make for the best kind of wish-you-were-here posts you could ever hope to see anywhere. Man, I love the internet.
Filipinos like to eat pork and so it shouldn't come as a surprise that the number one dish expected at any big party or holiday feast in the Philippines is lechon: an entire suckling pig stuffed with herbs, slow-roasted for hours over charcoal, and served whole, its skin turned golden-red and crispy but the meat inside still moist and delectable. Sidney Snoeck has a mouthwatering set of photos from the district of La Loma, the lechon capital of the Philippines, where much of the neighborhood lives and works in compounds dedicated to roasting pigs year-round.
Lara Ferroni's Cook & Eat is one of the most stylish and well-photographed food blogs I've ever seen—and no wonder, as she works as a food stylist and photographer. If you enjoy her work, you can buy cards of each of the lovely photos that grace all of her posts.
Subscribe to our feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes, New York
Subscribe by email:
