Ingredients
/ Dry sausage with walnut and fennel
/ Home made white tripe
/ Colored pancakes
/ Sugar waffles
/ Hummus of peasant vegetables
/ Square quiche
/ North Sea fish cooked in buttermilk
/ Waterzooi with bycatch
/ Old-Ghent's herb rub for veal chop
/ Homemade watercress syrup
/ Berry verjuice lemonade
/ Lost bread with gingerbread
Preparation
It is often said that Van Eyck's eye for detail inspired a feeling of rawness and realism like no other painter in his time and for centuries to come. Today, influenced by the painter's incentive and Medieval setting, the Foodphoto team realised a series of recipe photography along with Olly Ceulenaere (Chef of Publiek Ghent) and food archaeologist
Jeroen Van Vaerenberg.
Olly, while in search of contemporary recipes that make use of historical components; helped us translate medieval eating culture with present-day eating. The secret lays in the seasonal use of ancient ingredients in current Flemish dishes: The waterzooi met bijvangst, The schelpen stoofpot met verjus en peterselie, Rijstpap met amandelmelk or your classic Appel en perenmoes to name a few.
Challenged by this proposal, photographer Lisa Valcke along with stylists Mieke Goffin and Suzan Teirlinck took the chance of interpreting foodphotography through the eyes painting realism.
The styling team integrated the dishes colors to blend with the pastel soothing tones of still life painting. In photography, the edgy perspective and use of lines within the frame brought dynamism to the overall composition; ultimately inspired by Van Eyck's atmosphere.