As celebrations begin this year for the bicentenary of photography, the bibliothèque Forney invites you on an emotional journey through the world of food photography, with a selection of images dating from 1898 to the present day
How can an image whet the appetite? A matter of taste? A matter of color! Whether illustrating a dish in a cookbook or the “food” section of a periodical, or promoting a food product, drawing continued to be preferred to photography for many years, for technical, sociocultural and, above all, economic reasons. From the 1930s onward, photography began to be used more frequently, most often in black-and-white prints. But it was advances in color printing that finally made it possible to fully reproduce a dish’s sensory qualities in print, opening up new possibilities for memory and sensory imagination. - The speaker Anne-Claire Si Fodil’s professional work promoting the art of photographers in the culinary world led her to research the history of food photography. Since 2010, she has worked to trace its evolution, with a particular focus on the visual cues that stimulate the appetite. She has given numerous talks on the subject, helped organize food photography exhibitions (FIPC), and created workshops devoted to expressing emotions associated with food.
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Source: paris.fr — photo: Anne-Claire Si Fodil