terra cibus no. 32: shrimp tail
What’s in our food?What’s the difference between a bird’s-eye view of a remote vegetable crop and a microscopic swath from a pineapple leaf?
How distinct is a pile of table salt from miles and miles of icebergs?
As a food lover and a photographer, I answer these questions visually. Using scientific laboratory photo equipment, I journey over the surfaces of both organic and processed foods: my own favorites andAmerica’s over-indulgences. The closer the lens got, the more I saw food and consumers of food (all of us) as part of a larger eco-system than mere sustenance.
This particular combination of science, photography and food has never been explored before. I am using equipment that is traditionally used for science and academic advancement for art. Turning that notion on its head is exhilarating for me.
Connecting people and their food consumption is something that I hope to achieve by empowering viewers to reconsider how they think about their food, using art, rather than a plate and spoon. In this day and age when there’s so much rhetoric about food science, food journalism, food history, food how-to, what about a visual survey of what we all need, want and love (3-5/times/day)?
