British photographer Martin Parr, of Magnum fame, has compiled a fun selection of iconic food photos he took around the world during a twenty year period in his new book, 'Real Food.'
Whilst the title might conjure up romantic ideas of authentic, feel good food, what Parr has actually captured in many of his original photographs is the antithesis. Many of the photos serve of the reminders of the lurid or gelatinous food reminiscent of the 70s. There's no soft lens work at play, just sheer unadulterated 'real food' of the world in the broad light of day or even harsher light of the 'camera flash'.
“You go to a supermarket and when you open up the pretty packaging and look at what’s inside . . . well, the two are very often different. It’s a fundamental lie that we’re sold all the time. So this book is a kind of fight back. It’s saying that actually we don’t all surround ourselves with food that looks like it’s been shot from the pages of a food magazine. Normal food is quite different.” Says Parr of his book speaking to Phaidon.
The camera doesn't discriminate either - Parr points his lens at all types of food from langoustine to lemon meringue pie, no better illustrated than his shot of two tea bag jars side by side in his studio - one labelled 'peasant' the other 'posh'. In a project that's as much as a social reflection as food fun, Parr reminds us, after all 'we are what we eat.'
Real Food is available for purchase through Phaidon.
Here are some examples of his creative work inside:
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.
World Whisky Day is the perfect excuse to raise a glass of the spirit and savour its character and flavour. But there's a lot more to whisky than hot toddies and cocktails - it makes a great ingredient, adding punch and flavour to your cooking.
Our quick and easy cast-iron skillet pizza recipe is adaptable and straightforward. If you have a favourite sauce or topping, feel free to sub it in to make your very own version of the perfect cast-iron skillet pizza. Take a look.
In the North Atlantic, near Canada's eaternmost point, Fair Island is haunted by the the struggles past, but finding a new future. Kaja Sajovic visited the people that still fish, hunt, cook and live on the island.