It isn’t often that a recipe for roast duck will show what the bird looks like, feathers, beak and all, before it goes in the oven.
But this is just what photographer Carrie Solomon has given us with Saveurs Savages. Solomon took photographs of French chefs, like Yves Camdeborde to Thierry Marx, in traditional garb and then photographed the wild game that they used in their dishes, like rabbit to duck, each in their natural form and surrounded by other ingredients like grapes, garlic and mushrooms. The chefs even shared stories of their wild game hunting adventures, like shooting Canadian bear with just a bow and arrows.
Although the lettuce leaves, rosemary and rabbit are straight from the forest, Solomon’s photos are meticulously composed with the wings of each bird either gallantly spread or folded tidily. The chef portraits and even the still life photographs have the appearance of antique paintings, dark, rustic and traditional.
Source : Trendland
One Comment
Very interesting. I believe we’ve become so far removed from our food. As meat eaters I think we have a responsibility to get back in touch.