Nikolas Muray's Food Photography on NPR website

[Mainecoonmaniac]

Check out NPR on Nikolas Murry. They mentioned the 3 Color Carbo Process.


http://www.npr.org/blogs/pictureshow/2010/04/22/126189139/nickolas-muray

 

[David A. Goldfarb]

On the one hand, this is definitely of the era of "regrettable" food (see http://www.lileks.com/institute/gallery/ ), but it's interesting to read that those vibrant colors were achieved with three-color Carbro. I quite like the one with the woman with perfectly clean hands and polished nails preparing the cake roll (#9 in the slide show). The plucked chicken with the head attached in the background is a bit surreal, and the blue of her dress is intense. It's probably the oldest shot in the group (1938), but looks the least dated.

 

[Mainecoonmaniac]

Love the link to "regrettable" foods. I think Americans are much more sophisticated about food these days with the Food Network being the hot cable channel. The styles of food photography has changed over the years. It's great ethnography that shows what people ate and aspire to eat. On an end note, it's too bad that Gourmet Magazine folded :-(

 

[David A. Goldfarb]

The photography in Gourmet magazine was really classic. They must have had an amazing studio with all those fancy place settings, props, and complicated setups that regularly appeared in their photographs.

 

[prmarlinc]

Just found this site and registered. I saw the photos on NPR as well. It was VERY interesting because several years ago I came into pocession of about 14 food photos by Nickolas Muray – these are large photos that seem to be mounted on a 1950’s style foam type board used by advertising agencies at that time. Most of them are in original cardboard presentation frames and are stamped on the back with Nickolas Muray & Associates with their address in midtown Manhattan. Some also have a stamp from the advertising agency as well.

It seems these would have been presented to clients/magazines as part of the advertising campaign.

I’m wondering if these have any real value and how I might go about obtaining that information.