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Wednesday, November 23rd, 2005

Enhancing Food’s Natural Design

Caryn, Delicious! Delicious!

Posted by Caryn, Delicious! Delicious! | View all posts by Caryn, Delicious! Delicious!
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Caryn is a screenwriter and filmmaker living in Los Angeles, California. Since early childhood, she has loved all things related to food and she loves to make up stories. She designed her blog — Delicious! Delicious! – as an opportunity to practice her chosen craft (screenwriting) and her beloved hobby (cooking).

Caryn’s entry is the sixth of our ‘Pass the Mic: Delicious Design’ event that brings together food bloggers and designers to mark the Thanksgiving holiday and the launch of our new Modern Tabletop category. We’ve also created a Flickr group “Aesthetics of Food” to make your mouth water. Enjoy!

I’ve heard that food stylists shellac, glue, tease and torment their way to the perfect photo of the dish they are commissioned to capture. Because we home cooks have to actually eat what we prepare, our tools for food enhancement are perhaps more limited. Still, I firmly believe that with a little talent, a bit of skill and a lot of luck, you can make just about anything appetizing. To demonstrate the point, I present to you, Deviled Eggs.

Deviled Eggs

Ah, the egg. Crack it open and what appears? An almost clear mass with a bright yellow blob in the middle. Appetizing? I think not. Eggs, like almost any food product of animal origin, need a little help before they take on the appearance of something edible. How, then, to enhance the egg? Read the rest of this entry »

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