This being the season of good cheer and good food ...
...I found myself reading a wonderfully sour article by Jonathan
Meades, titled ‘Meat on Canvas.’ Here’s a good bit about food
‘As a result of the food photographers who see themselves as heirs to Archibaldo and Miro … chefs have submitted to the dictates of art direction. They make food which is to be looked at … They talk about presentation, all the time, believe me they do.’
Of course he was talking about professional food photographers and professional chefs, and this was written in 1986 when ‘social media’ were a sci-fi writer’s fantasy. But these days, half the world seem to be food photographers, and a quick riffle through the social media of people I follow has brought up all manner of pleasures, that are a long way from being Archimbaldian
Here, for example, is William Basinski’s ‘Xmas schorgasboard … root beer glazed ham, quiche lorraine, buttahmilk buisquits, brie and Italian salami and crackers & what-not for noshing and grazing.’
This is Christmas Gumbo as eaten by Lynell George:
This is a mutant Santa from Food Sake Tokyo:
And this also Tokyo, and more or less unimprovable, is a photograph Carl Stone put on Instagram labelled 熊すき焼きwhich I gather translates translates as Bear Sukiyaki.
And since you ask, this was my pheasant and chestnut casserole; which could have been better, though I’m not sure what I’d have done to make it better. I don't think snazzier presentation would have been the answer, though it could have done no harm: