Beth’s photographs have been published in many cookbooks and her work is exhibited periodically. Her attention to detail and strong sense of composition has allowed her to acquire a noteworthy client list including Hellmann’s, Swanson Broth, Campbell’s Soup, Wendy’s, Kraft Foods, Stouffers, Nabisco, St. posted Monday, at 12:12 PM EDT Beth Galton is a studio photographer whose latest photo series, Cut Food, has drawn praise and attention from photo blogs in the past few days. Daniel Hurlburt, our digital tech/retoucher, was greatly involved and helped images that needed some adjusting and assembling all the elements we shot for the coffee pouring.”īeth Galton graduated from Hiram College with a degree in studio art. Other items required food styling tricks such as using gelatin to solidify liquid in the soup cans and Kitchen Bouquet to color the bits of food in the noodle shot. “The donuts and ice cream were examples of this. “Some items were straight forward and looked great being cut in half without any manipulation,” said Galton. Covid Diary Covid Diary Book Memory of Absence A Vita Plantae Book Study Botanical Study Cut Food Installations. Along with partner Charlotte Omns, Galton is redefining the line between food and contemporary art with her new series The Series of Texture. Charlotte Omnès, and Galton thought it would be interesting to explore the interiors of various foods particularly items commonplace to our everyday life. Genius artist and photographer Beth Galton, whom we’ve previously featured for her stills of foods cut in half, agrees. To the bowl of a stand mixer fitted with a paddle attachment, add the butter and. Beth’s personal warmth and generosity infuse her working and shooting environment. “Normally for a job, we photograph the surface of food, occasionally taking a bite or a piece out but rarely the cross section of a finished dish,” said Beth Galton. In a medium bowl, combine the flour, baking powder, and salt stir briefly to mix and set aside. Beth galton is a NY based photographer and director specializing in food, botanicals and still life. The photos series was inspired by an assignment in which the duo were asked to cut a burrito in half for a client. Galton refrains from digitally combining multiple images into one, instead relying on strobes to freeze action. New York-based food photographer Beth Galton, together with food stylist Charlotte Omnès, took these amazing photographs of different dishes including noodles, corn dogs and even a cup of coffee cut in half. Beth Galton is the author of Say Cheese (3.67 avg rating, 3 ratings, 1 review, published 1993), The Modern Vegetarian Kitchen (3.90 avg rating, 433 rati.
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