Unusually for a photographer I very much like cookery books without photographs. Photographs of food can be very misleading in that the reader may assume that the image on the page reflects the recipe writer’s view of the intended appearance of a dish, and if our reader’s attempt is not equal, or at least similar, to this image then there is a sense of failure. In the real world it is unusual for the author of the recipes to be present at the photography sessions involved in the production of their book, and if they are present they will normally bow to the opinions of art directors, stylists and photographers. There is no right way to illustrate how something tastes as each viewer interprets a picture in their own way. Words, written by the author of the recipe, tell it how it is which is why I like words. Words lead me to cook a dish, and then I photograph it. The photograph is to do with imagery, light and colour and the food is to do with satisfaction, deliciousness and good company. With this in mind I remember reading Colman Andrew’s “Catalan Cuisine” back in the 80’s, when I had just started serious food photography, and marvelling at her words when she stated that there were no photographs in the book because all Catalan food is brown. It may seem a trite statement, and it was certainly said tongue in cheek, but this picture of Sopa de Garbanzos, a chickpea and spinach soup from “Casa Moro”, pretty much proves her point about the colour of such food, and the art of the photographer is in finding or creating light that will show whatever beauty this, very brown, soup has to its best advantage. A bit like wedding photography, I suppose.
This entry was posted in Chick peas, Colman Andrews, Cooking, Digital photography, Food and Photography, Food photographer, Moro Restaurant and Cookbook, photography course, Photography holiday, Sam & Sam Clark, Soup, Spanish cookery, spinach, sweet paprika, Writing and tagged arts, food, travel. Bookmark the permalink.