Partnerships of chef and photographer were key in changing how food
was photographed, moving away from food porn. While food stylists created a dish for longevity on a shoot,
chefs like Jean Louis Palladin created dishes to be
eaten. Taking photographs was secondary. Photographer Robert Freson (Plimmer, C. 1988, p48) celebrates this style of shooting “creativity is the
chef’s province, the photographer merely records it”. Preferring ingredients in
natural state, he feels that food shouldn’t be interfered with too much.
This partnership is also seen between Jamie Oliver &
David Loftus, who regularly shoots for Jamie
magazine and shot many of Jamie’s cookbooks before the magazine launched in
2009. Significantly, food publishing has maintained the same template for
decades. Typically magazines show large photographs of food on glossy paper. Jamie magazine instead prints on
unconventional matt paper, mixing travel reportage with food. “It looks
accessible but aspirational at the same time, quite a feat” (Leslie, J. 2010, p54). This view of real food and the
chef/photographer partnership promotes more natural-looking food.
Image sourced from Great Food Photos |
Love this venture. Pls keep up the great work
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