Retouchers: Daniel Hurlburt and Ashlee Gray. Food stylists: Charlotte Omnès and Michelle Gatton. Without them, these images would not exist. It is a wonderful online site which publishes fantastic work and. It is important to mention the collaborators involved in these images. I am so honored to have been awarded first place by Fran Forman for La Photocurator.
When necessary, some compositing was utilized but my background is of capturing everything in camera on a single sheet of film. Our approach is very low-tech using gelatin, glue, Crisco, scissors and saws while fabricating each object. My premise was to create imagery which looks as if it is magically happening but as real as possible. There is a magical quality harkening back to magicians with rabbits coming out of black hats. Shown together they create a stronger statement about their symbolic nature.Īfter testing various options, I came to realize that placing these subjects against a black background with a singular hard light helps focus the viewer on the hard reality of each interior the texture and surface quality allowing each subject to reveal it’s own unique world within. As we shot each subject, it became apparent that some images needed to live in pairs such as the soup cans and the pints of ice cream. In collaboration with the food stylists, we chose subjects which we felt were iconic symbols within our western food culture classic items that many of us grew up eating. When applied to food items which are unexpected yet common place, even well recognizable within our food vocabulary, we move past the simple appetite appeal we normally try to achieve and explore the interior worlds of these products. Cross sections are not new- a cake half eaten shows it’s interior. At first, I thought it unappealing but soon realized the potential for a whole new perspective for looking at food.
#BETH GALTON SERIES#
This series was inspired by an assignment in which we were asked to cut a burrito in half for a client. For an assignment, we are tasked to photograph the surface of the food occasionally taking a bite or piece out but rarely a cross section of a finished dish.The goal is to make it appetizing and beautiful- to make the viewer hungry or influence them to recreate the dish. My training has been as a classic food photographer understanding the need for creativity and collaboration between the food and prop stylist and myself to produce an appetizing and beautiful image.
Choosing the props, preparing the food in an appealing way and lighting it so that it’s appetizing and beautiful creates a successful image. Classic food photography involves the right people with talent and taste.
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