The “Around the World” blog series shines a light on a series of photographers from different countries, discussing their images, inspiration and advice.
This edition turns to photographers from the United States of America. We discover the story behind one of their finalist or shortlisted photos, plus their cultural influences, top tips and favourite food from the USA.
Melissa Tantillo
What was the story/inspiration behind your image?
This photo was taken on a whim as I was leaving a restaurant. I saw Chef Ian prepping in the open kitchen at Birch, a beautiful restaurant in Milwaukee, Wisconsin.
Over the past few years, chefs have reached celebrity status. I named this photo “Rock Star” because it evoked such a rock and roll feeling!
The moment felt very serendipitous. It’s one of my favorite photos I’ve taken to date.
How does the food culture of your country influence your photography?
The United States is truly a melting pot of incredible dishes from cultures all over the world!
I have had the opportunity to take photos of so many unique and inspiring dishes of food that I was experiencing for the first time.
I feel that the excitement I’m experiencing is coming through in the photo for the viewer to share in!
From Indian to Thai to South American to African, the food tells its own story, so it is really thrilling to capture.
What’s your top tip for photographers on how to capture a food story?
I love candid photography, even when I’m shooting food. Being a restaurant photographer, I love to focus on context and emotion.
Capturing small magical moments like the atmosphere and the buzz of the restaurant helps tell the overall story of the food.
I love to capture the little authentic details from the server placing a cocktail on the table, to the chef plating a dish in an open kitchen,
or the magical moments of the first bite of food. These little details bring a photo to life and help the viewer connect with the food story.
What’s your favourite dish from your country?
I think food from America has its roots in many other cultures. We are lucky enough to get to experience dishes from all over the world here.
I don’t necessarily have a favorite dish from my country, but I am prone to admiring seasonal dishes that chefs make as they work with local farms.
I am passionate about the connection between farmers and chefs and the support they offer each other.
It is exciting to see the creativity of chefs as they design unique dishes from ingredients that happen to be in season.
They add their own personality to the dish, whether it be through the spices or herbs they incorporate, techniques they use to cook
with or ways they plate the food to add an element of excitement and wonder to the dish.
Suzanne Becker Bronk
What was the story/inspiration behind your image?
Many wineries use dry ice to inhibit the beginning of fermentation of the grapes. Dry ice never melts; unlike frozen water it goes directly from the solid to the gaseous phase, releasing those white, bubbling mist effects.
For this image, I chose to freeze the movement of the dry ice and grapes as they entered the barrel by using a fast shutter speed while also highlighting the wispy quality of the dry ice gas. Capturing the process close in kept the image simple with the focus on the cascading grapes and bubbly effects from the dry ice. I’m always on the lookout for juicy action shots like this because so much of winemaking involves the movement and transformation of liquid.
In Dry Ice both the grapes and dry ice had a playful, whimsical quality, almost like high divers jumping into a pool. The warmth and solid quality of the barrel served as a perfect foil to the dry ice and dancing grapes.
How does the food culture of your country influence your photography?
I live in Northern California where the food culture focuses on locally grown produce, farm to table meals, and sustainable farm practices. These values are consistent with my passion to capture vineyards as an ecosystem and photograph the vibrant habitat for wildlife and farm animals.
What’s your top tip for photographers on how to capture a food story?
My top tip is to start your project by listening and learning about your subject to understand the back story before you start photographing. Pay attention to the smallest details, textures, and rhythm of the food environment. Challenge yourself to figure out what elements are key to tell a compelling food story in one frame.
What’s your favourite dish from your country?
In the U.S. we are fortunate to have access to foods from all over the world. Much of our food emanates from a mix of influences, spices and ingredients. My favorite foods are a California fresh take on traditional Asian dishes.
Glenna Jennings
What was the story/inspiration behind your image?
I grew up eating dinner at TV trays. As an only child in a single-parent household, my ideas about family gatherings often came from 1970s American sitcoms that portray a white-washed but hopeful brand of multiculturalism that would come to inform a lot of my work and research later in life. My long-term series At Table, which documents friends, relatives and erstwhile strangers breaking bread across the globe, arose from a desire to build a bigger, more inclusive table than the ones I had in my youth. For well over a decade, I have captured these “tablescapes” in homes, restaurants and bars scattered across North America, Asia and Europe.
I am generally an active participant in the At Table scenes, and this one is no exception. The gathering took place in Southern California, and the “Make Tacos Great Again” shirt gestures towards a larger narrative beyond our poolside pizza party. The appearance of this parody garment in a group of Australians and Americans grounds the piece in a time of ongoing political polarity in my home country. While my work cannot bridge this gap, it does offer up the table as a space where the shared human need for sustenance creates common ground. After all, everybody is just about the same size once we sit down to eat.
How does the food culture of your country influence your photography?
It is often claimed that the US has no cuisine or that our main contribution to world gastronomy is fast and processed foods, products of the military-industrial complex that have done little to better health or bring people together. However, the “melting pot” cliché also holds true for American cuisine, and I have had the privilege of creating a diet that includes foods from all over the world. I grew up near the border with Mexico in San Diego, and my mother learned how to make homemade tortillas and chorizo with eggs from her Mexican American friends. A love for Baja-inspired dishes is a big part of our culture, and cross-cultural exchange is a big part of At Table, so I enjoyed capturing an Aussie wearing a hat about tacos right down the street from my favorite drive-thru burrito shop.
Of course, At Table is as much about people as it is about food, and the hundreds of photos in the full archive feature everything from kimchi and hot pot to farm-to-table fare and freshly caught fish, not to mention a lot of empty wine glasses and beer bottles. On the whole, an abundance of national cuisines informs my work, and the more they collide, fuse and combine, the better. At present, some of my fellow Americans believe that only a certain kind of individual deserves to be a citizen, yet these same folks rarely pass up food from the countries of the people they are deporting. This is a truth of both colonization and cultural appropriation that shows up throughout the many food histories emerging in this century – shout out to Gustavo Arellano’s book Taco USA: How Mexican Food Conquered America! Basically, when it comes to American cuisine, our diversity is our strength, and I believe that shows up in my work.
I also want to give a shout out to my local community in Dayton, Ohio, where a group of grassroots activists got together to open a member-owned grocery cooperative in 2021. Though At Table shows spaces of access and abundance, much of my work as a community-engaged artist focuses on food justice and the belief that access to affordable, healthy, culturally-appropriate food is a human right. You can learn more about Gem City Market in a new project created with fellow artist Jalisa Robinson called The Price of Eggs. Our still life and wallpaper offer a different kind of food photography from At Table, but the project shows the intersections of politics and lived experience that run throughout my work.
What’s your top tip for photographers on how to capture a food story?
Remember that food stories are people stories. Food and photography share connecting roles in history and memory, so some of your most important work should involve doing research into histories of specific foods or interviews about compelling memories. Of course, lighting, vantage point, proximity and framing are all essential to good food photography, but getting obsessed with the backstories of your subjects – both human and edible – is what will help you capture authentic stories.
What’s your favourite dish from your country?
The Carne Asada Burrito from El Compadre Taco Shop on 2nd street in El Cajon, CA has been in my life for decades and will always be in my dreams when far from home. So my favorite dish did not actually originate in my country, but within other nearby stolen lands. The burrito’s origins are subject to much speculation, but placing nutritional content in an edible wrapper has always supported the transformational power of transborder food trafficking. Long live portable deliciousness!
Ellen Speiser
What was the story/inspiration behind your image?
I was inspired by the history of this iconic street vendor, a place that has managed to stay in business selling cheesesteaks for almost 100 years. The menu is simple, and probably hasn’t changed much over the many years they have been around. I was drawn to the photos on display of the many famous people who have eaten there. These photos provide a counterpoint to the young people working there. Visually I also liked the repeating colors of red and silver, and the smoke coming up from the cooking meat, partially obscuring the workers.
How does the food culture of your country influence your photography?
There have been many millions of immigrants to the United States, and the food culture is very diverse, even more so in large cities, where food from many countries is available. My photography is influenced by a curiosity about the history of iconic places such as the cheesesteak spot, but also by the history and stories behind what people from so many different places and cultures bring with them, when they come here to the US. I like to think about how their stories are reflected and maintained through the gathering, preparation, sale or consumption of food.
What’s your top tip for photographers on how to capture a food story?
First think about what draws you to the scene, is there something that you see that is interesting, new to you, or makes you feel a certain way. Then look for ways to elevate the story visually, whether it’s an interesting angle or point of view, different light or time of day, different lenses, or perhaps by interacting with the people. The people piece is often what interests me, I like to capture the context, the people, the setting.
What’s your favourite dish from your country?
That’s a difficult question, I don’t really have a favorite dish, as where I live it’s common to eat food from all over the world, all the time. It’s hard to say what ‘American’ food is, especially if you live in a big city, although there are regional differences. I can think of some favorite childhood comfort foods perhaps – a grilled cheese sandwich paired with tomato soup, chicken pot pie, pastas.
Luke Copping
What was the story/inspiration behind your image?
I’ve always looked for interesting stories close to home to turn into personal projects — businesses I want to highlight but that wouldn’t necessarily hire me commercially. These stories often become the work I use to promote myself to larger brands, and sometimes they find broader audiences when shared by other outlets that pick them up for distribution.
In this case, Moriarty Meats had recently opened in my neighborhood — a whole-animal butcher shop run by Tom and Caitlin Moriarty, a husband-and-wife team who relocated back to Western New York after spending time in Europe, where Tom learned his butchery skills. I started buying meat from them and immediately appreciated the care Tom put into sourcing from local farmers, offering cuts rarely seen in American grocery stores, and generously sharing endless suggestions and ideas for recipes over the years.
It quickly became clear to me that I needed to make some images of this delightful business. One of the local blogs, Buffalo Rising, agreed — they offered to help with production and distribution of the story.
How does the food culture of your country influence your photography?
Lately, I’ve been most inspired by Buffalo’s emerging food scene, particularly the contributions of the city’s immigrant and refugee community. Over the past several years, Buffalo has evolved from being known primarily for its bar-food staples — wings, pizza, and the like — into a city with a growing number of incredible Burmese restaurants, as well as eateries from South Sudan, the Congo, the Philippines, and many more corners of the world.
This growth has been supported by restaurant incubators and start-up spaces that help small business owners find their footing and become an integral part of how Buffalo eats.
What’s your top tip for photographers on how to capture a food story?
Above all, make it personal — and have a point of view about what you’re doing. Cooking is a form of self-expression, and chefs put so much of themselves into their food. Take the time to get to know them, understand their opinions and philosophies, and let that inform your images so that your work feels authentic to their story.
And don’t shy away from imperfection — it’s often far more interesting than something overly polished or fussy.
What’s your favourite dish from your country?
American food is deeply regional, so it’s hard to pick a single favorite. I prefer to think locally and focus on one of my favorites that’s uniquely Buffalo: the Beef on Weck.
While Buffalo is known worldwide for its wings, I’m a sandwich fanatic, and my first love is this older, often-overlooked classic. The sandwich features lean roast beef on a roll generously coated in coarse kosher salt and caraway seeds, served with jus for dipping and a good amount of horseradish. Like many regional dishes, it’s deceptively simple but endlessly variable — every bar and restaurant has its own take.
For what it’s worth, I’m partial to the version served at Cafe Bar Moriarty, the restaurant adjacent to Moriarty Meats, which of course uses their own house-butchered beef.
Heather Daenitz
What was the story/inspiration behind your image?
I was hired by my friend Jessica Gasca of Story of Soil Wine to photograph a midnight harvest at La Rinconada Vineyard in the Sta Rita Hills. It was a super misty evening, as is fairly typical for this particular wine region which has a transverse mountain range that funnels ocean air into the valley. During night harvests like these, photographs can quickly start looking the same but if you’re patient enough and pay attention, you’ll start seeing unique opportunities. In this case, I had been watching this one vineyard worker running bins to the tractor. Each time he would dump the grapes in, he would temporarily block the light and I’d see this really amazing silhouette. That coupled with the fog made for a really ethereal and striking scene. I ended up crouching in the middle of the row and duck walking forward for about fifteen minutes before I got “the shot”—I kept missing the key moment, either the bin was empty before the camera fired or I got it just before the grapes fell out of the bin, or one of the other crew members would be in the “wrong” part of the frame. I think that’s kind of the truth about photography in general. Yes, it takes skill and knowledge, but you also have to be patient and be in the right place at the right time.
How does the food culture of your country influence your photography?
I think that California’s food and wine culture plays a much bigger role in my work than the food culture of the United States as a whole. We’re incredibly lucky here to have year-round access to fresh, local ingredients and a strong sense of connection between the land, the people who farm it, and the people who cook from it. I believe that same interconnectedness shows up in my photography. I love photographing people who are passionate about their craft and these folks, almost ubiquitously, care about the land and the ingredients they are using. There’s an ease and honesty to California food culture that I try to reflect in my images, focusing on showing the hard work that goes into bringing the final product to our tables.
What’s your top tip for photographers on how to capture a food story?
I’d say to start with curiosity and to get to know the people (or ingredients) you’re photographing before you start photographing. Since I’m often photographing people who aren’t always comfortable in front of the camera, I always start with questions: Why did they make this decision in their winemaking? Is there a project they are particularly excited about this vintage? Is there something they are finding challenging or weird or funny about what they’re doing? I find that this helps loosen them up and it helps me “see” different opportunities for photographs. I can more readily see what light, texture, or movement tells their story more effectively in the space we are in. Are they more serious and reserved? I might move them into darker space with harder light. Are they a little goofier and lighter? Then maybe we find a space with more warmth and diffused light. Technically, I’d say pay attention to the direction of light and use it to emphasize depth and detail, but storytelling-wise, just be patient and observant. My most powerful (and favorite) photographs have been found in those unscripted moments where the person is completely absorbed with what they are doing and less aware of my camera.
What’s your favourite dish from your country?
This is tough because I feel like a lot of United States food culture is borrowed or tweaked from other countries. In California, we see a lot of influence from Mexico—I love ceviche and tacos! I’m not sure if this counts as “American” but I could eat an artichoke dipped in lemon butter every night and not get sick of it. I suppose if we’re talking about “American” food in a broader sense, I love a good smash burger with skinny french fries on the side.
In general, I think what I love most about Californian cuisine is that we have access to such amazing fresh ingredients year-round. Most of my favorite foods are pretty unfussy but made with great, local ingredients and pair well with wine.
Have you got images of people behind the USA’s food culture?
The James Beard Foundation Photography Award is for images in any context that celebrate the people behind America’s food culture – “good food for good” anchored in talent, equity, and sustainability.
See previous finalists here for your inspiration.
