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10-20
A08=Martin Parr
A24=Fergus Henderson
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Category1=Non-Fiction
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Real Food

4.00 (20 ratings by Goodreads)

English

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.

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Current price €15.59
Original price €19.99
Save 22%
10-20A08=Martin ParrA24=Fergus HendersonAge Group_Uncategorizedautomatic-updateCategory1=Non-FictionCategory=AJBCategory=AJCCategory=WBCOP=United KingdomDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€10 to €20PS=Activesoftlaunch
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Product Details
  • Weight: 662g
  • Dimensions: 210 x 150mm
  • Publication Date: 28 Mar 2016
  • Publisher: Phaidon Press Ltd
  • Publication City/Country: United Kingdom
  • Language: English
  • ISBN13: 9780714871035

About

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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