The Photography of Modernist Cuisine

12th July 2013
bullet
Robert Westacott

PMCblog2 The Photography of Modernist Cuisine

Canning Cutaway, The Photography of Modernist Cuisine

The Photography of Modernist Cuisine is the latest book from Nathan Myhrvold, award winning author of Modernist Cuisine: The Art and Science of Cooking (2011), and Modernist Cuisine at Home (2012). These books present their audience with a unique and insightful interpretation of food in many different ways.

The compelling books are published by The Cooking Lab, a Washington-based organisation which consists of scientists and specialist chefs, as well as a dedicated editorial team. Their mission is to ‘explore and advance the state of the culinary arts through the creative application of scientific knowledge and experimental techniques’. The Cooking Lab also uses their expertise to work in research and development, consulting for both large and small food companies.

The Photography of Modernist Cuisine is a collection of over 150 stunning images, many of which are new or previously unpublished, ideal for food or photography lovers. The book offers intricate, artistic views of all different types of food in intriguing formats. For example, full bleed photos (26 x 16.5in.) showcase food in staggering detail, using macro lenses and state-of-the-art microscopy.

The photographs are organised into the following five chapters:

Kitchen Lab  The Photography of Modernist Cuisine

Kitchen Lab, The Photography of Modernist Cuisine

‘Plants’ – with their wide range of colours and textures, as foods they represent both the largest portion of the human diet and the largest chapter in the book.

‘Animals’ – includes photos of meat and dairy, fish and shellfish.

‘Cutaway’ – a collection of unique cross-sectional photos that reveal what is happening inside pots and pans.

‘Cooking’ – focuses on the many ways in which ingredients are transformed into food.

Vegetable Garden Photo The Photography of Modernist Cuisine

Vegetable Garden, The Photography of Modernist Cuisine

‘Phenomena’ – includes shots of fleeting moments, captured on high-speed video, and examples of the physics, biology and chemistry at work every day in our kitchens.

11 blueberries cut open2 The Photography of Modernist Cuisine

Blueberries cut open, The Photography of Modernist Cuisine

Additionally, a 38-page bonus chapter focusing on the ‘Techniques of Modernist Food Photography’ will reveal the inner-workings of The Cooking Lab. This chapter will go into great detail to visually demonstrate how the team captured and digitally edited its most impressive images. There will also be tips for amateur photographers on how to capture food with even the most basic equipment.