Real Food by Parr, Martin

Real Food (Hardcover) (ISBN-13: 9780714871035)

Vendor: Martin Parr
Product type: Books
Format: Hardcover
$24.95
$24.95
$24.95
Subtotal: $24.95
Real Food by Parr, Martin

Real Food

$24.95
Real Food by Parr, Martin

Real Food

$24.95
Format: Hardcover
Description
Description
x

A fun collection of Martin Parr's food pictures, which documents the simple notion that 'we are what we eat'.

Real Food celebrates all things food through the eyes of the renowned British photographer Martin Parr - a kaleidoscope of foods the world over, from hot dogs to sticky buns and langoustine to lemon meringue pie.

Featuring photographs taken throughout Martin Parr's prolific career to-date, Real Food will comprise the very best of Parr's iconic imagery - a collection of close-up food shots, in typical garish colour, taken by Parr throughout his travels across the world.

Introduced with an essay by Fergus Henderson, British chef and founder of the restaurant St John's in London, which considers Parr's photographs in the context of global cuisine, and Parr's fascination with the social aspect of food that is at the heart of these photographs.



Author: Martin Parr
ISBN-10: 0714871036
ISBN-13: 9780714871035
Publisher: Phaidon Press
Language: English
Published: 03/28/2016
Pages: 208
Format: Hardcover
Weight: 1.45lbs
Size: 6.00h x 8.40w x 1.10d
By Martin Parr
By Martin Parr
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The work of Martin Parr bridges the divide between art and documentary photography. His studies of the idiosyncrasies of mass culture and consumerism around the world, his innovative imagery and his prolific output have placed him firmly at the forefront of contemporary art. A member of the international photo agency Magnum, Parr is an avid collector of books and a world authority on the photobook.

Fergus Henderson is a British chef and cookbook author, who opened London's St. John restaurant in 1994, and later St. John Bread and Wine, to wide critical acclaim. He is well known for his simple, pared down cooking and his philosophy of 'nose-to-tail eating', also the name of his first cookbook.

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