Deconstructed Flavor
To me, great food photography is about going beyond photographing food and is all about photographing flavor. With this in mind, I have found myself photographing a dish broken into it's raw ingredients, a visual flavor map; oranges, lemon and honey for a cocktail; leeks, potatoes, parsley and scallops for a savory dish; cherry tomatoes, lime and jalapenos for gazpacho. Each image in this gallery represents an actual dish, a recipe that was made and enjoyed. It's about photographing the flavor of food from another angle.
Much of this work has been printed and has hung at various locations including:
- Moxi, 1980 Union St., San Francisco, California
- Wolfdales Unique Cuisine, 640 N Lake Blvd, Tahoe City, California
- University of Vermont, Burlington, Vermont, Davis Center on campus.
The image to the left I created for the cover of the Winter 2015 issue of Edible Silicon Valley.