The Science and Art of Insta-worthy Food Photography
Timelapse compilation for Jamie Oliver's Quick and Easy series.
In March 2017 I flew out to Ecuador to spend some time with Rodrigo Pacheco. His food is a marriage of his training as a Paul Bocuse graduate and the incredible variety of eco-systems that his restaurant, Bocavaldivia, is situated between.
Sat on Ecuador's Pacific coast, are some of the richest seas on Earth. To the north lie rock-pools, to the south mangroves, to the east a farm and even further the cloud forests and eventually the Amazonas.
Because of this diversity, the restaurant has embraced a constant state of flux. There are no morning runs to the grocers and butchers to find out what has come in. Instead, every morning Rodrigo and the rest of the staff head out to fish, water fields of tomatillo, pick dragon fruit, collect cassava or make the longest journey of all to gather cacao from the cloud mountains.
When you are as isolated from the rest of the world as Rodrigo is, you teach yourself to see more of the opportunities around you. For me, this was most apparent when we went to the Food Jungle. The Food Jungle is Rodrigo's idea of an allotment, a cultivated plot of land within the jungle just a few minute bike ride from the restaurant. When we were there, we took a moment to rehydrate. Our zero-tolerance policy on plastics and scarce water made us turn to mother nature in unexpected ways. I was then presented with a delicious passion-fruit juice with smashed lemongrass and a papaya stem straw.
Spending time with Rodrigo made me question a lot about what I do as a photographer. We are over saturated with pictures of plates of food where the finished dishes are meant to carry the story of what came before.
Well, I'm finishing this post with an unfinished dish, in fact, nothing bellow was edible when I took this photo, but once Rodrigo worked his magic, it was fucking delicious.
Flavour Palette is an exhibition that explores the connection between colour and taste. The psychological impact of the colour of our food, it's environment and most importantly, it's packaging, can influence our cravings and therefore our choice of food.
The choice of food in each photo corresponds to the associated colour and taste associations as found by a study conducted by the Crossmodal Lab at Oxford University.
Root to Flower is a movement that encourages us to enjoy our food to its full potential by using the forgotten parts of fruits and vegetables. The idea behind it is that we can increase the amount of edible food we consume using the same amount of resources, thus enabling us to feed more people.
The Root to Flower Immersive Dining Experience was created by Infogr8 & IN3 Immersive in collaboration with YFood as part of London Food Tech Week, and supported by Givaudan, Farmdrop and FAIR. The dinner took guests on a multi-sensorial dining journey, starting from the seed in the ground all the way to the flower and its essence, using immersive technologies to help us become more mindful about food waste and aware of the benefits derived from eating plants in their entirety.