“I live to travel and eat.”
August 14, 2009 10:00 AM Subscribe
The Ulterior Epicure takes amazing pictures of food. "If he must travel to visit a restaurant and can eat there only once – especially if there’s no tasting menu – he calls well in advance to ask if the chef can prepare a special multi-course menu just for him." (Detroit Free Press) Collection by states. Saffron Brioche at Joel Robuchon at The Mansion. Soupe aux Truffes Noirs at Paul Bocuse.
This should be tagged as "foodporn". I love it.
posted by specialagentwebb at 10:09 AM on August 14, 2009
posted by specialagentwebb at 10:09 AM on August 14, 2009
2nd Course: Soupe aux Truffes Noirs "V.G.E." by ulterior epicure.
Soupe aux Truffes Noirs "V.G.E."
Heh. VGE. Very goddamn expensive.
posted by juv3nal at 10:30 AM on August 14, 2009
Soupe aux Truffes Noirs "V.G.E."
Heh. VGE. Very goddamn expensive.
posted by juv3nal at 10:30 AM on August 14, 2009
omg...he ate an 11-month-old dried up steak? ew.
posted by sexyrobot at 10:35 AM on August 14, 2009 [1 favorite]
posted by sexyrobot at 10:35 AM on August 14, 2009 [1 favorite]
The Ulterior Epicure...
Eyes crossed, I expected another post about six-bladed razors.
posted by rokusan at 10:38 AM on August 14, 2009
Eyes crossed, I expected another post about six-bladed razors.
posted by rokusan at 10:38 AM on August 14, 2009
I have mixed feelings of admiration and loathing for the writer. The love of food, interest in the process and details around the various dishes, and the photography is great, but at the same time it seems like too much. Perhaps it's the notion that food could cost so much when people go hungry and all that bleeding heart jazz. But it's also likely that I'm just jealous of the vast amount of knowledge and resources the person has to enjoy food like this. Also, I feel bad for the waiters who have to pose for the shots of cutting meat and whatnot, after the barrage of questions about how a steak can be aged for 11 months and not go bad (possibilities: 1- it's a lie, 2- UV radiation treatment followed by rendered tallow to seal the meat)
From this, I am adding "grocery market foodie photo-blog" to my list of things make in the broad and generalized future.
posted by filthy light thief at 10:40 AM on August 14, 2009
From this, I am adding "grocery market foodie photo-blog" to my list of things make in the broad and generalized future.
posted by filthy light thief at 10:40 AM on August 14, 2009
Just to nitpick, the consistency and magnitude of the project is very impressive but the photography is pretty bad. Anyone with nice handheld can take somewhat interesting pictures of food IF the food is itself interesting - not so hard when the pros are preparing it.
With a basic course in lighting this guy would be able to make a lot of money on his passion - the most amazing thing about the project is that he was able to afford to dine at all these restaurants as a graduate student. That kind of imposed frugality + work ethic, he must really be a purist.
But why not reveal his identity?
posted by infinitefloatingbrains at 10:42 AM on August 14, 2009
With a basic course in lighting this guy would be able to make a lot of money on his passion - the most amazing thing about the project is that he was able to afford to dine at all these restaurants as a graduate student. That kind of imposed frugality + work ethic, he must really be a purist.
But why not reveal his identity?
posted by infinitefloatingbrains at 10:42 AM on August 14, 2009
he ate an 11-month-old dried up steak?
That post was pretty interesting (even though I'm a vegetarian). I was intrigued by the idea of someone eating year-old meat, but unfortunately the results of his investigations were inconclusive.
posted by Maximian at 10:42 AM on August 14, 2009
That post was pretty interesting (even though I'm a vegetarian). I was intrigued by the idea of someone eating year-old meat, but unfortunately the results of his investigations were inconclusive.
posted by Maximian at 10:42 AM on August 14, 2009
It's too harsh to call the photography bad. Maybe not fantastic if you subtract the elements he didn't create (the plating of the food), but quite nice. He's doing this in a busy restaurant with equipment he carries with him, so I'd say he's done rather well. 'Bad' would be obviously wrong exposures and strange white-balance choices. This is perfectly decent photography of truly excellent food. And since I'll never eat most of the food, I appreciate the chance to look at it every so often.
posted by echo target at 10:57 AM on August 14, 2009
posted by echo target at 10:57 AM on August 14, 2009
sexyrobot: "omg...he ate an 11-month-old dried up steak? ew."
yes he did, and he clearly hated the server at that restaurant, too. the review is packed with little jabs at him.
posted by shmegegge at 10:59 AM on August 14, 2009
yes he did, and he clearly hated the server at that restaurant, too. the review is packed with little jabs at him.
posted by shmegegge at 10:59 AM on August 14, 2009
Remember to bring your fastest glass to get a nice Bokeh.
posted by basicchannel at 11:01 AM on August 14, 2009
posted by basicchannel at 11:01 AM on August 14, 2009
infinitefloatingbrains, out of curiosity what would you consider examples of good food photography?
posted by geoff. at 11:03 AM on August 14, 2009
posted by geoff. at 11:03 AM on August 14, 2009
Yeah, the indignation I felt merely reading about waiters with the gall to serve a fine course they hadn't the faintest about really soured the taste of the porterhouse post for me. I'm with the UE all the way on wanting to know all there is to know about a rare and delicious meal I mean to put in through the mouth and pay out the nose for.
posted by carsonb at 11:07 AM on August 14, 2009
posted by carsonb at 11:07 AM on August 14, 2009
To name a few of the photographers who shoot at the highest level: John Kernick, Anna Willams, Gentl+Hyers, Con Poulos, Marcus Nilsson, Maria Robeldo.
posted by infinitefloatingbrains at 11:14 AM on August 14, 2009 [8 favorites]
posted by infinitefloatingbrains at 11:14 AM on August 14, 2009 [8 favorites]
Oh wow that is good photography. My eye is untrained and I'm easily fooled by short depth of field (bokeh?) and soft lighting with a fast lens. Thanks.
posted by geoff. at 11:18 AM on August 14, 2009
posted by geoff. at 11:18 AM on August 14, 2009
With a basic course in lighting this guy would be able to make a lot of money on his passion
posted by infinitefloatingbrains at 10:42 AM on August 14 [+] [!]
With the exception of the Carne Vino (Carnevino?) and their 1-person sitting, I think dragging/setting-up softboxes, stands, gobos, reflectors, etc. inside a restaurant may be impractical for what HE wants to be doing.
posted by basicchannel at 11:21 AM on August 14, 2009
posted by infinitefloatingbrains at 10:42 AM on August 14 [+] [!]
With the exception of the Carne Vino (Carnevino?) and their 1-person sitting, I think dragging/setting-up softboxes, stands, gobos, reflectors, etc. inside a restaurant may be impractical for what HE wants to be doing.
posted by basicchannel at 11:21 AM on August 14, 2009
basicchannel - you're right, in that sense that what he wants to be doing is appreciating good food. Which he does, and does well.
But you don't need all that equipment to take nice shots - just more experience with a camera that doesn't have Auto setting.
posted by infinitefloatingbrains at 11:28 AM on August 14, 2009
But you don't need all that equipment to take nice shots - just more experience with a camera that doesn't have Auto setting.
posted by infinitefloatingbrains at 11:28 AM on August 14, 2009
If only all "your favorite band sucks" comments on MeFi actually referenced superior work like infinitefloatingbrains comment does.
It makes the comparison crystal clear.
posted by fake at 11:29 AM on August 14, 2009
It makes the comparison crystal clear.
posted by fake at 11:29 AM on August 14, 2009
narrow depth-of-field and bokeh are two different things (i'm a big fan of both)...bokeh is basically the shape imposed on out-of-focus point sources of light by the aperture diaphragm (think of one christmas light off in the distance)...the more blades on the diaphragm (and we all like lots of blades on our diphragms, amirite ladies?), the more circular (as opposed to hexagonal) and smoother (and less distracting) the out-of-focus areas will appear. generally, the faster the lens, the more diaphragm blades they include in the design (usually 9).
there's actually a fun trick you can do with this...take a piece of black cardstock and cut a shape out of it, like a star or something (use an x-acto knife...we want the outline, not the shape itself). affix this card to the front of the lens and hang up some christmas lights behind your model...or cake. open the lens aperature all the way (so it's shape doesn't interfere) and you've got a qick and easy background of stars or whatever...
posted by sexyrobot at 11:49 AM on August 14, 2009 [2 favorites]
there's actually a fun trick you can do with this...take a piece of black cardstock and cut a shape out of it, like a star or something (use an x-acto knife...we want the outline, not the shape itself). affix this card to the front of the lens and hang up some christmas lights behind your model...or cake. open the lens aperature all the way (so it's shape doesn't interfere) and you've got a qick and easy background of stars or whatever...
posted by sexyrobot at 11:49 AM on August 14, 2009 [2 favorites]
I do that all the time sexyrobot. Thanks.
posted by basicchannel at 12:00 PM on August 14, 2009
posted by basicchannel at 12:00 PM on August 14, 2009
I kept thinking "man, this sounds unhealthy" as I was reading the blog until I got to the part where he seemed surprised that he was served a soon-to-be-outlawed food only once in seven meals and then he lost me. Snobbery is fine when its educated.
posted by Ogre Lawless at 12:24 PM on August 14, 2009
posted by Ogre Lawless at 12:24 PM on August 14, 2009
> I have mixed feelings of admiration and loathing for the writer. The love of food, interest
> in the process and details around the various dishes, and the photography is great, but
> at the same time it seems like too much.
Epicurus would agree with you, like enough. His line of thought was quite radically different from what is now suggested by "Epicure" and "Epicurean." It's true he taught that the pleasureable is equivalent to the good and that the only rational point in life is to be happy, but that's only half the message. The other half (which doesn't get nearly as much press) was that the only way to be happy is to keep your needs under control. He himself lived on boiled beans.
posted by jfuller at 12:29 PM on August 14, 2009
> in the process and details around the various dishes, and the photography is great, but
> at the same time it seems like too much.
Epicurus would agree with you, like enough. His line of thought was quite radically different from what is now suggested by "Epicure" and "Epicurean." It's true he taught that the pleasureable is equivalent to the good and that the only rational point in life is to be happy, but that's only half the message. The other half (which doesn't get nearly as much press) was that the only way to be happy is to keep your needs under control. He himself lived on boiled beans.
posted by jfuller at 12:29 PM on August 14, 2009
Surely I can't be the only one who is annoyed to no end with people taking pictures of their food at restaurants? Where are you manners, people?!
posted by halogen at 12:39 PM on August 14, 2009
posted by halogen at 12:39 PM on August 14, 2009
Where are you manners, people?!
I feel like an old man telling kids to get off his lawn but yeah. What ever happened to etiquette? Respect the other diners.
posted by Justinian at 3:33 PM on August 14, 2009
I feel like an old man telling kids to get off his lawn but yeah. What ever happened to etiquette? Respect the other diners.
posted by Justinian at 3:33 PM on August 14, 2009
He definitely seems infinitely dedicated, but like infinitefloatingbrains mentioned, how does he do it on a graduate student salary especially with the travel?!
In the interview, he mentions how his family wasn't rich and that his mother was a airline stewardess. Maybe part of the perks/pension is reduced airfare?
I've only read in detail the 11-month old steak entry, but he sounds a bit like a jerk. Maybe it was just because of his loathing of the waiter.
posted by porpoise at 4:10 PM on August 14, 2009
In the interview, he mentions how his family wasn't rich and that his mother was a airline stewardess. Maybe part of the perks/pension is reduced airfare?
I've only read in detail the 11-month old steak entry, but he sounds a bit like a jerk. Maybe it was just because of his loathing of the waiter.
posted by porpoise at 4:10 PM on August 14, 2009
um, taking pictures of food at restaurants? It's a compliment, and if you can't handle it, maybe cook at home? Kidding, but if you're somewhere you don't feel motivated to take a snap, but someone else does, maybe there's a question of privilege here? If I love something I'm eating and want to take a snap, is that really so gauche as to ruin it for every one else?
posted by Mngo at 9:06 PM on August 14, 2009
posted by Mngo at 9:06 PM on August 14, 2009
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posted by geoff. at 10:06 AM on August 14, 2009