‘A Feast for the Eyes’ is an 8-week food photography course followed by an exhibition in which we will explore and share our relationship with food while learning new skills.
Through playful assignments we will celebrate each other unique culture, favourite recipes and unique stories.
This course will also be an opportunity to investigate the journey of food from farm to plate, and improve our wellbeing while protecting the environment.
As many people struggle with food it is important to be mindful about our approach and not waste food.
Photo © Peter Menzel, Hungry Planet: What the World Eats – Egypte
You are already an expert
Food connects us all. It’s a necessity to survive and an important foundation of our identity. In other words, food is part of who we are.
Since our relationship with food started in our mother womb we are all experts with many years of experience.
As a matter of fact, memories of food takes us back to magical moments forever engraved in ourselves.
One of my first memories of Ethiopia was eating a tomato salad with my younger brother outside in the garden. I always feel happy when I think about the beautiful summer light and the juicy tomatoes.
Therefore, before learning new skills let’s see what we already know and can learn from each other.
What about you? Do you remember a meal from your childhood?
Proust's Madeleine and Ratatouille
Like the french writer Marcel Proust who when he ate a Madeleine was taken back to his childhood the mean character of the film Ratatouille has his heart melt when he remembers the loving kindness of his mother.
Is there a meal you like to prepare for your children, or loved ones to cheer them up?
What is your favourite meal?
For New Years Eve I was very fortunate to share with my partner and friends a Doro Wot.
I grew up in Addis Abeba, Ethiopia’s capital city, where my mother is from so I was delighted when my childhood friend surprised us with my favourite meal.
In Amharic – one of Ethiopia many languages, Doro means chicken and Wot sauce. It’s a spicy curry made of tomatoes, onions, garlic and loads of shallots, and Berbere which is a spice blend that contains over a dozen different spices.
It is usually served on Injera, a sort of pancake made of Teff, a grain that has it’s origin in East Africa. Because we didn’t have Injera my friend prepared thick buckwheat pancakes which have the same grey colour and that are also gluten-free.
In other words, it was lovely to have in my plate my two culture – Ethiopian and frech – happily mingling together while celebrating with loved ones.
What about you? What is your favourite meal? And when was the last time you had it? Have you taken a picture of this happy moment?
How to photograph food from home?
The great thing about food photography is that you don’t need much to take great photos.
What you will need is just to understand how to use light and a few accessories.
Keep in mind that we are not competing against each other. The aim of the course is to share our knowledge while improving our photography in a playful way.
So please be kind to yourself if you don’t get the result you’re expecting, and open minded about your fellow participants images.
1. It's all about Light
The word photography is derived from the greek – photos, light and graphos, writing, delineation or painting. In other words, photography means “painting with light.”
By paying attention to light you will understand how it affects your photographs which will improve your skills.
There are two type of lights; Natural and Artificial light.
At the beginning I recommend you to start with natural light as it is easier. I invite you to observe the light in your home. Do you have direct sunlight coming into your kitchen? If yes, at what time? By being attentive to light you will quickly improve your photography.
For exemple, if you are taking pictures make sure your curtains are open to let the light come in. During winter it’s important to take your pictures near a window to have as much light as possible.
Keep in mind that the most common mistake you will make is that your picture will be too dark.
So if there’s not enough light you can always switch on the light.
2. Choosing the right Background
At the beginning try to have a plain background such as a colourful table cloth, a wooden chopping board or simply a white table.
3. Taking your time
The great thing about food is that it stays still. So take your time, change angles, and try taking your pictures at different time of the day if possible.
Week #1:What are you favourite ingredients?
Ingredients are the building blocks of our meals. We can find them on markets, shops and on our shelves.
Which one do you use the most? Where do you buy them? What’s you’re favourite?
Ingredients can be anything from spices, fruits, nuts or even tin chopped tomatoes.
For this assignment take a series of three photos of your favourite ingredients and a picture of one of your weekly meals and send them by email to Elaine before Thursday 3pm: E.Swan@sussex.ac.uk
Next week session will start by a positive review of your pictures so it’s important that you send them on time so I can review them.
Tips:
- When we are busy it’s hard to think about taking photos. Therefore I recommend you to take picture on the fly if you don’t have much time.
- Try to take your pictures when you are shopping and cooking for exemple.
- Don’t be a perfectionist. Progress will come naturally as weeks pass by.
Have fun !
Pierre