Beth Galton‘s series Cut Food is a side of food photography rarely seen – the inside. Galton is a prolific photographer specializing in food. While she works primarily in advertising and commercial photography, Cut Food is one of several conceptual projects from Galton. The series captures common foods, though some not so commonly sliced in half. Canned soups and a cup of coffee seem to rest perfectly in half of a container. In order to catch some of these Galton replaced the liquids in the foods with a gelatin.
Artist and architect Hong Yi emphasizes ‘art’ in culinary art. Her simple white dishes are plated with food. However, this is more than a simple meal. Only using these white dishes and food ingredients, Hong Yi recreates famous works of art, light hearted scenes, and pop culture icons. The project began as 31 days of creativity in March – an exercise she began to encourage more creativity every day. Each day Hong Yi would create a new piece and post it on instagram. [via]
Designer David Schwen presents some interesting ‘Pantone’ pairings here. Rather than pairing complimentary colors, Schwen combines inseparable snacks. Designers constantly coordinate toward aesthetic perfection. These ‘swatches’ coordinate a much more common but no less perfect pairing. That said, our pursuits may be mundane, but still, we have a bit of designer in each of us.
Garth and Pierre are an artistic team based out of Washington state, for their series MENU they appropriated nostalgic imagery of restaurants, kitchens, and table settings to explore the perceptions and politics surrounding food. The artists use geometric shapes cut into the image by hand, leaving the viewer with a lace-like grid of highly graphic saturated colors that allude to a romanticized era that has long since passed.
“The Fat-Fat Club” is a hysterically childish new book by designer Aude Debout, who has a certain knack for combining images to create something ridiculous. This book imagines how the most gluttonous people see the world; people’s heads are hot dogs, buildings turn into overflowing desserts. In addition to the surreal content of this book, Debout definitely has an eye for the grid lines in compositions; knowing exactly where and how to combine these photographs. The layout of the book also shows Debout’s understanding of the medium she’s working with, as two separate, unrelated pages come together to form one cohesive new image.
Stephanie Gonot‘s takes the classical still life and replaces fruit, flowers, and skulls with fanta, lunch meat, and ice cream. The results are clean and funny and a totally great time. Right now she is working on a bi-weekly column called “Food Mood” for the Italian magazine Red Milk where she takes fashion photographs as inspiration for her photographs of food. It also is a joy.
Married couple, Akiko Ida & Pierre Javalle, use their culinary, photographic, and miniature figurine making skills to create an endearing body of work where food become recognizable landscapes. Not quite the equivalent of my dream for mountains of blueberries, but close enough!
I am in love with Dimitri Tsykalov’s series of fruit and veggie skulls. So intricately carved into accurate representations! He seems to take an interest in unorthodox sculpture materials… as he used meat to create war weapons as a commentary on the exposed soldier inside a butchering.