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Calling all inquisitive cooks, chefs, bakers and general foodies, I desperately need your professional suggestions and opinions.

post #1 of 9
Thread Starter 

 

I am currently in my final year at Winchester School Of Art studying Fashion Promotion . For my final major project I am aiming to design and create a photography based publication around the concepts of both fashion and food. 

 

In recent years there seems to have been a sudden increase in television cookery programs which has sparked a trend in food. People seem to be fascinated with it, (as am I), whether it be written about in blogs, be a recipe iphone app, a cookery book or food photography, its everywhere and people can’t seem to get enough of it.

 

I would be incredibly grateful if you could spend a few minutes to answer the following questions and expand on any topics which you think could benefit the progress of my research. 

 

Gender - 

Age -

 

Why does food interest you personally ?

 

Do you enjoy looking at food photography ? 

 

Do you follow any food blogs ?  

 

Why do you believe people nowadays are so fascinated with food and cooking ?

 

In what ways do you think the recent recession has impacted on how peoples relationship with food?

 

Is the appearance of food growing in importance ? For example the styling of dishes, especially where michelin star food is concerned . . . 

 

Are there any recent trends within the food industry that you know of ? 

 

Is food being affected by the increase in technological and digital advances ? 

 

What are your views on food photography ? Are there any photographers which you regard highly in this area? 

 

Do you purchase any food photography or recipe books & magazines ? If so what are they  . . .

 

What are your personal views on a publication which links together the concepts of both food and fashion ? Have you come across anything similar to this ?

 

What do you personally see the target market being for a book like this ? 

 

Thank you so much for taking the time to answer these questions, any other comments or suggestions you have would be greatly appreciated. . . .

post #2 of 9

Gender -  Male

Age - between 35-50

 

Why does food interest you personally ? I like to eat and eat well.

 

Do you enjoy looking at food photography ?  I don't seek it out

 

Do you follow any food blogs ?  A few

 

Why do you believe people nowadays are so fascinated with food and cooking ?

 

It's an inexpensive TV format proven on PBS and hijacked into reality TV. Mixes the highbrow of PBS with the low brow of reality TV. And it's cheap to make.

 

In what ways do you think the recent recession has impacted on how peoples relationship with food?

 

They are having to learn to make their own and do so wisely. Good for them.

 

Is the appearance of food growing in importance ? For example the styling of dishes, especially where michelin star food is concerned . . .  

 

I don't think it's any more important than it used to be. You eat with the eyes first.

 

Are there any recent trends within the food industry that you know of ?  Sure. But I'm not impressed by most of them.

 

Is food being affected by the increase in technological and digital advances ? 

 

Of course. Some for the better, some for the worse.

 

What are your views on food photography ? Are there any photographers which you regard highly in this area? 

 

My favorite cookbooks tend to very low on photographs. To do this successfully requires that the author actually know how to cook and share that information well.  Too many publications rely on glitz and not content.

 

Do you purchase any food photography or recipe books & magazines ? If so what are they  . . .

 

 None 

 

What are your personal views on a publication which links together the concepts of both food and fashion ? Have you come across anything similar to this ?

 

I think it's a concept for people who don't know what they like and don't know who they are. They want to be told. Similarly, I have a very low opinion of fashion. This concept is not for me.

 

What do you personally see the target market being for a book like this ? 

 

See above

 

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 9

Ditto!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 9

 

Good Evening,

 

1. Food is part of our daily intake of vitamins and energy sources. Thus, if I am going to eat, I am going to enjoy the process, from the market to the plate ...

 

2. I am a journalist, Blogger, Globetrotter and Food, Wine and Travel editor both for print magazine and freelance sources so yes, this is what I do all day ...

 

3. Yes, I do follow and write for several Blogs in several languages. I admire Chef Ferrán Adriá and from my viewpoint he has changed the way Mediterraneans look at cuisine in general and he has quite a large number of disciples who had studied under him and he mentors and coaches numerous world wide chefs.

 

4. T.V., the food and entertainment section of world wide newspapers, dining out, and the concerns for their weight and health all around.  The last decade was profoundly marked by FERRAN ADRIA ... Even if a chef cooks traditional style with local product, the curiousity factor is tremendous.

 

5. Many chefs work with Manufacturers of gizmos and kitch gadgets and promote these electronic or electric devices as a means of endorsement, ADRIA, AROLA, JOSE ANDRES and others do it daily here in Spain. Many also endorse products such as Paco Roncero and Angel León ...

 

6. Trends ... there are numerous and especially the oncoming season when Madrid Fusion 2012 takes place ... Indigenious ingredients is one, precious metals, colored salts, colored sugars ... a fiesta of color ... new fusion cuisines for example in Acapulco, Mexican and Japanese ...

 

7. fashion and cuisine:  this is not a novel topic here in Spain ... I believe the European market might be far better for you as interiors and fashions are part of the restaurant and gastronomic sectors, colors, table linens, decor, candles, lighting, dishes, napkins, chefs uniforms, alot of angles here  ... and think of translation ... TABLE FASHION ... visually, this is part of gastro fashion ...

 

Happy Holidays 

post #5 of 9
Quote:
Originally Posted by MARGCATA View Post

7. fashion and cuisine:  this is not a novel topic here in Spain ... I believe the European market might be far better for you as interiors and fashions are part of the restaurant and gastronomic sectors, colors, table linens, decor, candles, lighting, dishes, napkins, chefs uniforms, alot of angles here  ... and think of translation ... TABLE FASHION ... visually, this is part of gastro fashion ...


Europe certainly has a history of being more concerned with their food and cuisine than the US. And from the time I've spent in Eruope, I'd say there is a greater interest generally in fashion as well compared to the US.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 9

You might think a little more about who are "people" in your post, because even among folks I know well, interest in food and cooking ranges from obsessive to zero, and even among those strongly interested in food/cooking, the reasons are all over the place -- health, gluttony, narcissism, novelty ... you can cook to economize and you can cook to splurge.

 

FWIW my own interest in cooking translates into impatience with pretty pictures and trendiness for its own sake -- on the whole, the higher the ratio of gleaming color pictures to text, the less useful the book.  And I'm afraid I haven't watched a cooking show in 20 years.  OTOH he explosion of youtube cooking videos, amateur and professional, is a great help in learning techniques and thinking through how to cook new stuff.  To the extent that any of my cookbooks have useful pictures, it's demonstrations of technique.  A web-based publication would let you combine video, text, and still images.  If you want a trend, it's the replacement of print by pixels. 

post #7 of 9

Better they should worry about their economy .Not that we are in that much better shape.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 9

I have some pretty solid opinions about this sudden interest in food and the culture it has spawned.

I realize that it is a marketing ploy to get people to watch the television food programs, buy cook books and generally take a better interest in their own eating habits.

Where I have the problem is certain publications that extol the virtues of cooking and feature celebrity Chefs who volunteer their recipes.

When someone goes to re-create that recipe they find some method or ingredient left out which causes the product not to come out as intended  (all done to protect the fragile ego of the Chef who donated the recipe)

If one IS a Chef, recipes are just guidelines and ideas to be used to create something else, new, and cutting edge.

So Chef's who already have the knowledge can look at a recipe, see what's missing and still re-create the dish.

 

I did dabble in food photography once and found it to be not my style....especially when I see things like non food items used to make the dish more pleasant to the eye (varnish, nail polish, baby oil, etc...It's all about the look.

 

Also I might add that I have a personal peeve with foam. It's disgusting to look at on a plate, is not in the least appetizing, and reminds me of food that's already been eaten and placed back on the plate. Gross.

post #9 of 9

 

Gender - Male

Age - 26

 

Why does food interest you personally?  Honestly my interest probably started to impress girls but after a few years of working in haute cuisine, food is a creative outlet that just pays a lot of dividends in life.

 

Do you enjoy looking at food photography ?  Yes.

 

Do you follow any food blogs ?  Yes.

 

Why do you believe people nowadays are so fascinated with food and cooking ?  These days a lot of people are concerned with health so that aspect might be drawing more interest than ever before.  People have always had to eat though so the interest has always been there.  Globalization is largely to blame as well.  Americans have access to more ingredients and techniques than ever before.

 

In what ways do you think the recent recession has impacted on how peoples relationship with food?  Well if restaurants are suffering, you know its not because people aren't eating.  More cooking at home likely leads to more people getting hooked on cooking and food in general.

 

Is the appearance of food growing in importance ? For example the styling of dishes, especially where michelin star food is concerned .  I wouldn't say growing, just important.  Michelin stars have always required the complete experience and the appearance of the food has always been part of that.  In recent times though, I would say that the bar has been raised as to what the elite tier of haute cuisine should look like.

 

Are there any recent trends within the food industry that you know of ? Spanish food has never been bigger.  

 

Is food being affected by the increase in technological and digital advances ? Of course.  New appliances allowing new techniques are out there.  But biotechnology has affected our food and will continue to on a dramatic scale.

 

What are your views on food photography ? Are there any photographers which you regard highly in this area? I don't know any.  At least not any professionals.

 

Do you purchase any food photography or recipe books & magazines ? If so what are they  . . .  Most recently the modernist cuisine.

 

What are your personal views on a publication which links together the concepts of both food and fashion ? Have you come across anything similar to this ?  I can see the similarities in concepts in high fashion and haute cuisine but have never experienced a publication linking the two really.  It could be interesting but probably not for the masses.

 

What do you personally see the target market being for a book like this ? Those working in either industry or who are enthusiastic customers of either industry and wish to know more about the other.

 

Thank you so much for taking the time to answer these questions, any other comments or suggestions you have would be greatly appreciated. . . 

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