If your hobbies range from food to art to science, they might seem incompatible at first – not to Caren Alpert, though, who combined all of those and presented some stunning microscopic food photographs. The series, called Terra Cibus, were created with an electron microscope, which helps to reveal the side of our food we don’t normally get to see.
A San Francisco-based fine art and commercial photographer says that she was first attracted to microscope photographs because of their mystery and familiarity at the same time. “This medium deconstructs, abstracts, and reveals the ordinary in a riveting way,” explains Caren and goes on to say that eventually she started seeing both the food and the consumers as a part of a larger ecosystem.
To be more specific, the artist used the scanning electron microscope (SEM). It is a type of electron microscope that produces images of a sample by scanning it with a focused beam of electrons. The electrons interact with electrons in the sample, producing various signals that can be detected and that contain information about the sample’s surface topography and composition. The range of magnification may range from 30x to as high as 500,000x.
Caren is currently having an exhibition of her work at the Citigroup Center in New York which will be available till November 31st.
Blueberry: 19x Magnification
Chocolate Cake: 320x Magnification
Purple Onion: 230x Magnification
Shrimp Tail: 230x Magnification
Sugar in the Raw: 15x Magnification
Star Anise: 14x Magnification
Red Cabbage: 27x Magnification
Red Licorice: 20x Magnification
Banana Skin: 210x Magnification
Table Salt: 45x Magnification
Fortune Cookie: 150x Magnification
Kiwi Seed: 320x Magnification
Coffee Bean: 80x Magnification
Sun-Dried Tomato: 250x Magnification
Lifesaver: 17x Magnification
Raisin: 35x Magnification
Pop Tart: 450x Magnification
Vitamin C: 50x Magnification
French’s Fried Onion: 300x Magnification
Oreo: 15x Magnification
Cake Sprinkles: 65x Magnification
See more photos made with electron microscope: here
10KviewsShare on Facebook