We shared a table with Licia Florio and with her positive vibes towards beauty and lifestyle. Milanese adoption and yoga lover, she designs for all women daily uniform to face the city without forgetting to smile and love. Go ahead and discover how.
The Amsterdam based photographer Rene Mesman creates clean still life images starting from food to end up with the most unusual combinations. In this article we asked him more about this unique passion as he produces new species such as a “pinefish”, “berriebeans” or “peachrooms”.
How would you define your approach to food photography?
My approach to food photography is to keep it natural. If it is a recipe or an abstract photo, it is still nice if you get a natural feeling. With the abstract work I try to focus on the beauty of food or on the surrealistic side. With the surrealist images I like it that you can not see at first what you are looking at, but it still feels familiar. A second look will give you a different perspective. Usually I work with food-stylist Claartje Lindhout on these projects.
When did you start working with food? Why?
The first food project was making a landscape out of food. It was so amazing what happened when we started creating the landscapes. The food turned into nature and objects and it became surreal. This was a great inspiration and since then we did several food projects together from cookbooks to art.
What's the concept behind the series?
The series was shot for a food lab that develops food. We combined food to create 'new food' that would inspire them.
Are you a food passionate or you're just fascinated by its aesthetics?
Both, I love eating out and I love the beauty of nature. It is so amazing what happens if you focus on the aesthetics with photography.
You also work with interiors, travels, still life in general. What's your favorite subject?
I am very happy that I work on a diversity of subjects. This keeps my work very interesting.
You are based in Amsterdam. What's your favorite restaurant in the city?
Difficult, the quality of the restaurants has gone up so much over the past years that I have many favourites. If I have to choose one it would be Rijsel (http://rijsel.com/).
