Russian self-taught photographer Dina Belenko creates alluring still life images which she calls “photoillustrations”. Combining creative and well arranged compositions with photography and a little bit of photo manipulation skills, Belenko creates beautiful food photography starring various inanimate objects: food products, utensils and other props.
According to the photographer, “every object around us keeps our emotions, expectations, feelings”, thus photographing things and capturing their soul can be equated to making powerful human portraits. To create her daydream-like photographs, Belenko uses simple everyday materials: sugar cubes, coffee, paper cutouts, clay models, etc. To get more exquisite accessories, like dentistry or jewelry tools, she delves into old closets or visits flea markets.
Belenko also feels the need to manifest the possibilities behind still life photography. According to her, it is one of the least popular genres in Russia, mostly pictured as a boring composition of flowers and fruits.
“I prefer still life because the role of chance is incredibly limited here. You may feel as a director <…> Each failure is your own failure, but every victory is also completely yours.”
Belenko is participating in an ongoing project called “An Endless Book”. Each week, participants have to upload an artwork under a self-selected topic. At the end of 2015, a huge panoramic image will be made featuring all of their works. You can read more about it at the official website.
In his ongoing project “Mystery Meat”, Texas-born visual artist Peter Augustus explores the disconnect between mass-produced foods and their “natural”, unprocessed form. Augustus’ photo series depicts various fast food dainties with their ingredients stripped down to their primal state: chicken nuggets to chicken feet, BLT to pork legs, etc.
The idea for the project was born after Augustus moved to Hong Kong where he currently resides. Artist was fascinated by the local meat shops, exposing various animal parts to their customers. He claims that Westerners are rarely in touch with “anything that even closely represents what kind of animals we are eating”. Most often, we purchase processed, prepackaged and showcased meat products without even knowing the real source.
The deeper and more disturbing side to Augustus’ work is the very notion of “mystery meat”. What is often marketed as 100 percent meat product, in reality comprises of various contents. The gruesome trend of intransparency is especially present in fast food market.
“I hope to cause the viewer to take into account what the natural form of their food looks like. I think the work highlights a number of important debates, and it is not meant to be repulsive — just to raise awareness. It also touches on the longstanding debate of the quality of chicken and meat products and the use of unnatural fillers and hormones in the animal products we eat daily.”
Kim Burke’s miniature food sculptures are so realistic you’ll want to eat them in one bite. Inspired by the photorealist movement, Burke creates flawless dollhouse-scale meals from actual photographs, positioned at various angles for maximum accuracy. Each plate of food, so small as to be balanced on a human fingertip, is carefully rendered from clay using needles, razor blades, and a rock for texture. Chalk pastels add color. For cake frosting, Burke uses Translucent Liquid Sculpey mixed with solid clay. The artist’s company, Fairchild Art, offers a range of plates, from sweet to savory dishes, each at a 1:12 scale.
Burke’s passion for dollhouse accessories began as a hobby in 2008, but soon blossomed into what she calls an “obsession.” The work is painstaking and each piece typically requires one to three hours of full concentration, but the result is well worth it. She says of her process, “every time I make something new I always try to add something extra to make it even look more real.”
Decadent and indulgent, Burke’s tiny masterpieces combine the sensuousness of a Caravaggio painting with the whimsy of childhood play. Like Caravaggio’s Still Life with Fruit, each piece is entirely inedible yet invites a mouthwatering appetite. Burke’s delicate fruit baskets emerge like Eden’s forbidden fruit in miniature, igniting the imagination and uninhibited delight. Poignantly small, they remind us of the preciousness of our humanity. When seen on a plate the size of a penny, the most familiar food stuffs become miraculous and spellbinding. Made with tender love and care, the diminutive plates suggest our own fragilities and vulnerabilities. Take a look. (via Demilked)
For the Turkish artist Hasan Kale, the tiniest morsel of food inspires visions of sweeping landscapes. Using his finger as a palate, he adorns almonds, M&Ms, and the most translucent layers of an onion with astonishing renderings of his native Istanbul. Where most landscapes take up entire museum walls, commanding attention with their sheer immensity, Kale’s work does the opposite. In these miraculous works of macro painting, the infinite nature of the earth, sea, and sky collides with the impossibly minuscule, heightening the preciousness of the Turkish terrain.
Here, snack foods become as wondrous as great feats of nature and man. On thin slice of banana, a storm rages, its brushstrokes transforming the very texture of the fruit into that of a saturated canvas. On the inner flesh of an almond, he imagines the legendary baroque architecture of the Nusretiye Mosque. The iconic building becomes vertically stretched as in a romantic masterpiece, extending upwards to conform to the natural shape of the almond. On these tiny surfaces, the grandiosity of the city’s architecture is expressed through the vibrancy of color and the dreamy, sweeping whims of the artist’s brush.
Perhaps the most poignant aspect of Kale’s work is its impermanence. Unlike the great canvases entombed in museums, these paintings will decay, perish, or be lost. The banana will rot into mush; the fragile quail egg might crumble. A stunning mosque might accidentally be eaten. But in the meantime, these imagined landmarks exist for the sake of our wonderment. Take a look. (via Colossal)
Talk about impressive craftsmanship. In a stunning feat of virtuosity, the Chinese artist Ch’en Tsu-chang carved an astoundingly complex scene into a single olive pit in the year 1737. The tiny sculpture is complete with eight exquisite human figures enjoying a serene ride in the furnished interior of a boat with movable windows. To construct the piece, the artist, hailing from Kwangtung and having entered into the Imperial Bureau of Manufacture during the reign of emperor Yung-cheng, allowed his eye and hand to be guided by the natural shape of the olive pit.
Measuring 1.34 inches in length and .63 inches in height, the work was inspired by a poem titled “Latter Ode on the Red Cliff,” written by Su Tung-p’o some six hundred and fifty years before; it depicts the poet and his seven companions on one of his two journeys to Red Nose Cliff, the site of an epic battle that proceeded the poet-official by eight hundred years. On the helm of the boat, the artist meticulously engraved 300 characters from the beloved poem, whose moving lines served as an artistic theme well into the Qing Dynasty. Somehow, the delicate and intricate composition elevates the epic subject matter, making it all the more precious and highlighting its worth as a narrative worth careful representation. What better way to honor a poem about a natural landscape than by rendering its speaker in an organic substance?
Beyoncé Knowles – “Master cleanse diet,” lemon juice, maple syrup, cayenne pepper, salt, and laxative herbal tea
Bill Clinton – “Cabbage diet,” cabbage soup, mixed with other vegetables.
Luigi Cornaro – “Sober Life,” fifteenth-century Venetian nobleman, 400ml of solid food or eggs and 500ml wine.
Lord Byron – “Romantic poet’s diet,” potatoes in vinegar and soda water.
Whether you find it oddly comforting or just downright strange, fad diets have existed long before our time. Photographer Dan Bannino documents the temporary eating habits of celebrities as far back as Henry VIII and as recent as Beyonce. He goes beyond simple tablet settings, however, and crafts moody, rich-looking scenes that are luscious in their color and texture. Bannino describes the inspiration for his series entitled Still Diet, writing:
With this series my aim was to capture the beauty that lies in this terrible constriction of diets and deprivation, giving them the importance of an old master’s painting. I wanted to make them significant, like classic works of arts that are becoming more and more weighty as they grow older. My aim was to show how this weirdness hasn’t changed even since the 15th century. (Via Artnet)
Imagine a recorder made of a hollowed-out carrot, a guitar carved from celery. Using knives and drilling machines, the one-of-a-kind Vegetable Orchestra constructs their instruments entirely from fresh and dried vegetables, mimicking the sounds of everything from bass drums to airy flutes. Because the Vienna-based band works with organic materials that perish or dry out after a single performance or recording session, they must continually create and reinvent the tools of the medium.
The group currently has thirteen members. Since its inception in 1998, The Vegetable Orchestra has been dedicated to incorporating the talents of musicians, visual artists, writers, and designers, all of whom have equal say and contribute to a unique multimedia experience. The aesthetic figures prominently into the work, and the rich colors of the fresh instruments is given much thought. With their unusual instruments, orchestra hopes to draw out and make visible the vitality and potential of the natural world.
The Vegetable Orchestra travels around the world, creating immersive artistic spaces; at concerts, they play music, screen video performances, and offer audience members a fresh bowl of tasty vegetable soup that they charmingly refer to as the edible “encore.” The orchestra’s sound is certainly unlike anything we have ever heard. Though many instruments—like the pepper horn and the pumpkin drum— nearly replicate the sounds of familiar instruments, others sound entirely foreign. Inspired by seemingly discordant styles like house music, dub, electronic, and free jazz, the orchestra draws inspiration from diverse sources, composing syncopated pieces that are both chaotic and restrained. (via Juxtapoz and Lost at E Minor)
Would you eat a blue chicken? What about an unidentifiable purple sauce? In Lawrie Brown’sColored Food Series, dishes are outlandishly unnatural colors that appear unappetizing to some and edible to others. This is the point of Brown’s work, and they explain in an artist statement:
These photographs comment on the social, visual and psychological aspects of food. I am involved in a photographic investigation of what food people eat, what those foods materially consist of, what they look like, and what statements foods make about our society. Of concern to me is what food actually looks like photographically and how it psychologically affects the viewer when isolated within its natural context.
My photographs of typical table settings of food outwardly evoke in the viewer either delight and acceptance or repulsion and rejection. The response that occurs depends on:
The awareness of the viewer to the actual or imagined taste of the subject or to the actual or imagined content of the food.
The individual psychological response to the colors presented.
Although you may look at this and be disgusted, Brown’s foods don’t seem worse than the artificially colored and flavored fruit gummies (for example) on the shelves now. So, if you’re not grossed out by these images, perhaps it’s from years of Gusher’s Fruit Snacks that’s desensitized you. (Via Flavorwire)