new york
When you're in the city too long, it's always nice to get out of town. That's what I did on Saturday. I took the train up to Beacon, New York, a 90min ride along the Hudson. Beacon is a lovely town and one of the main attractions is Dia, a museum that overlooks the Hudson river.
If you had ever been on A Hamburger Today then I'm pretty sure you have seen photos of delicious looking burgers by Nick Solares of Beef Aficionado. I really admire how simple and to the point his food photos are. There's nothing more beautiful than a well shot close-up of a delicious looking burger. I get so hungry for meat everytime I look at his photos. Also, how much beef does this man eat per week?!
Q. Can you tell me what you’re trying to capture when you take your food photos? A. If I am photographing strictly for review I want to present the food as it arrives at the table so I won't re-arrange it or do anything to glamorize it, aside from trying to get the composition and other technical parameters right. I suppose this would be considered documentary photography and its primary objective is to convey to the reader what they might expect if they dine at the restaurant under review. While a photograph can't really tell you what something tastes like it can certainly evoke primal reactions in a way that writing cannot. The other type of pictures I make are more evocative whether they are a "making of" type feature or when I am trying to capture a particular mood or feeling.
Q. Have you always been interested in photography? If not, when and why did you decide to start taking photos? A. Not consciously but I have always been interested in aesthetics and design and, as it turned out, always looked at the world in a compositional sort of way. I had some early digital cameras but didn't particularly like the results they produced and didn't really get into digital photography until I started food writing in 2006 and picked up a DSLR. Since then I have shot almost every day and have branched out to shoot different subjects - portraits, fashion, music. But food photography remains, pardon the pun, my bread and butter.
Q. What to you makes a good photo? A. I suppose on the purely aesthetic level a good photograph should be pleasing to the eye but a great photo should cause an emotional reaction, whether positive or negative.
Q. Any food photography heroes? If not any photography heroes? A. Plenty of both, and really too many to list, but off the top of my head Andrew Scrivani's work is amazing. I really like what Christopher Hirsheimer and Ron Haviv did on the Balthazar cookbook, George Motz of Hamburger America is a big influence. I love Hong-An Tran's work, she inspired me to get into rangefinder photography. In broader photographic terms I can't get enough Eggleston.
Q. What inspires you? A. Clean lines and pure ingredients.
Q. Best meal so far in 2011? A. That's a tough one! Technically it was probably at Il Postale in Perugia, Italy back in August but the most satisfying was cooked by my sister for my brothers wedding, also in Italy.
Q. It looks like you took a sabbatical this year from Serious Eats and Beef Aficionado, what were you up to? A. I was working as the creative director for an iPad app with famed NYC butcher Pat LaFrieda and Zero Point Zero Productions, who produce No Reservations with Anthony Bourdain. Domani Studios programed and developed it, interpreting our vision in the digital plane. The app is called Pat LaFrieda's Big App for Meat and it was named as App of the Week in the App Store. The app is a complete guide to every cut of beef, lamb, pork, veal, turkey, chicken and duck and is loaded with over 250 photographs as well as exhaustive text, video, a quiz, a history of LaFrieda Meats,interactive 360 degree views of many cuts and much more.
It really is jam packed and I am tremendously proud of it. It was great to work with Pat, being a master butcher he obviously has a lot of knowledge but he is also a very good teacher and I think that really come through in the app - you will learn a lot. And working with ZPZ and Domani was truly inspiring, there are a lot of really creative people at those two companies.
To download the app, click here!
All photos courtesy of Nick Solares of Beef Aficionado.
If you're a fan of Food52, like I am, then I'm pretty sure you're also a fan of James Ransom's photography. He is one of the few main photographers working along side with founders, Amander Hesser and Merrill Stubbs, to shoot amazingly beautiful food photos. What really caught my eye was his use of shadows and dark backgrounds. It's quite rare to see that and it just shows you that food photography doesn't have to be "clean" or well lit or "must not have shadows."
Q. Can you tell me what you’re trying to capture when you take your food photos? A. When I'm photographing anything, edible or not, I'm trying to make the viewer feel something. I'm looking for an emotional response. Usually the viewer I'm most concerned about is myself. I can tell when an image is good because it just feels right.
Q. Just looking through the food photos on your site, there tends to be lots of dark colors and shadows. I think it's great that you're doing that because to many photographers, shadows in a photo are bad. Like good lighting, good shadows can add so much to a photo. Why did you decide to do that? A. Maybe it's a reaction to having spent so many years shooting objects on a white background ;) Actually, I really like how subtle colors pop on a dark background. Some colors tend to disappear in lighter environments and lose their richness. I love color and so I try to bring it out in my work.
Q. What makes a good photo? A. I think a good composition goes a long way. If an image feels off-balance it can make the viewer uncomfortable. With still life and food photography, especially, I find myself spending most of my time on the composition. Once that is figured out everything else seems to fall into place.
Q. What inspires you? A. Traveling and experiencing new cultures. Working with creative people. Sitting in a subway car with people from all over the world. Looking at great photography.
Q. Any food photography heroes? If not any photography heroes? A. I love the food photography of Con Poulos.
Q. Best meal so far in 2011? A. I had the most amazing ham and cheese croissant in the Lima, Peru airport this summer. I know that sounds lame, but it's been on my mind ever since.
All photos courtesy of James Ransom
Once I saw an interview of a musician that made up his mind about not listening to other music. He said to truly keep his music 100% his style and pure, he didn't want any other music to influence his. Many photographers strive to create their own style, their own voice. Though I doubt it will be possible to totally block all images/photos from your eyes to keep your style 100% yours and be unaffected by external influences. Everywhere you go, especially cities like NYC, you're pretty much overwhelmed by images. I first saw Ditte Isager's photos when I was randomly flipping through Gordon Ramsay's cookbook "Cooking for Friends." Like many people, I quickly fell in love with her photos and her style. Simple but there is also something magical about it. Ditte Isager is someone that has totally found her own style and I admire her for that.
Q. Can you tell me what you’re trying to capture when you take your food photos? A. A beautiful picture, to enjoy and inspire.
Q. What inspires you? A. People I work with, old master and daylight.
Q. I read in an interview you did on Nordic Design that you described your style as Nordic. What is Nordic style? A. Nordic style is in my eyes simplicity, the use of daylight and clear colors. Simple but beautiful.
Q. Have your style changed since you moved to NYC? A. No, I think it is very important to stay true to your style. New York is an amazing place, with so much drive, so much power. You need to stay true to your believes and instinct living and working in this city....
Q. Do you approach food photos differently than non-food photos? A. No, its all about the composition, tones, shadow and light.
Q. Have you always been interested in photography? A. Always, starting up with my dad and his old Pentax in the basement, moving on to photographer school in Copenhagen Denmark.
Q. Any food photography heroes? If not any photography heroes? A. Sally Mann and the great Irving Penn.
Q. Best meal so far in 2011? A. I always enjoyed eating at Noma, of course. But every year my family have a feast around midsummer where we BBQ a whole lamb. It's the best meal, it's summer, all family together everybody are happy. I love it.
All photos courtesy of Ditte Isager
