I Deconstructed These Food Recipes To Bring Awareness To What You Eat (23 Pics)
I wanted to inspire people to think about what they eat. Food is not only a bite we put into our mouth. It is a combination of processes which all affect what is finally consumed by eating. By deconstructing recipes into individual steps I wish to create an easy to approach and positive way of inspiring people to cook from scratch and explore how food is constructed.
The project started from a series of individual pieces in 2009. The very first photo was the Cinnamon Rolls recipe. The series slowly evolved into a book published in Finland by WSOY (2012) and in Taiwan by I’m Publishing (2016). The book is not a normal cookbook but something that ties the world of art and cooking together.
All 62 images are produced by myself. It means first I had to learn how to cook the dishes, then do the groceries, prepare and style the food, take the picture, post-process, write and finally clean up. I made my own rules and it was very important that all the food was consumed. I despise the throw away culture that is common in the food photography scene. I also wanted to shoot all the steps with a single shot and not compose the final image of separate images. So steps that are represented in the photographs were made into the final dish instead of throwing everything away. This food was shared with neighbours and friends.
More info: marinaekroos.com
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Guacamole
can't not think of austin powers when I hear guacamole... moley... mole...
i live in Eastern Europe, 1 pcs. of large avocado cost about 1,5 euro, max (usually 1,2€). A pack of smaller ones (abt. 6 in a bag) 2,5€. Pretty reasonable for healthy food
Load More Replies...Cinnamon Rolls
Tried to do a similar thing the other night but it didn't turn out to look that great; it's a good idea to know before you do ;-)
Ok, but did they taste good? If not, don’t give up! Baking is hard, it’s not like cooking. Ingredients have to be exact, as do measurements. It just takes practice…and screwing up a few times along the way.
Load More Replies...Aubergine Dip
Outside the USA people call eggplants aubergines. Like they call zucchinis courgettes.
Quiche Lorraine
Banana Cake
I add walnuts instead of raisins to mine...the slightly crunchy texture is soooo nice...
That’s the usual recipe isn’t it? I’ve never made it had banana bread with raisins.
Load More Replies...My grandma would make me this all the time when I was younger. She can’t cook much now so I make it for her. :)
Houmous
In French it's written houmous, but spoken almost the same as hummus in other languages. Because a single U in French pronounced differently (like the German Ü, which Americans are completely unable to pronounce).
Load More Replies...You can cut the time on this one by about 90% by using precooked chick peas out of a can. There's no need to spend a day and a half cooking them. This recipe looks fairly bland, too.
Soaking them over night, cooking 30min. Cheaper & easier to store (living on a sailboat, every storage is needed badly.) But did it the same way back in our house. Dont like the taste of canned chickpeas.
Load More Replies...Pine Syrup
It has been used as a medicine and some still use it as a cough syrup. But you can use it like an ordinary syrup, for tea, pancakes, ice cream etc. And it has to be made from annual shoots when they're still soft and pale green, otherwise it will taste horrible.
Load More Replies...My Polish Mom still makes this in her backyard for medicinal purposes. I wish she would label it bc I once took a big swig thinking it was juice and WHOA! not juice
Euell Gibbons lives, lol! Dating myself here, Google him. Famous for writing "Stalking the Wild Asparagus" and for eating bits of a pine tree in an ad for Grape Nuts cereal in the '70s.
Creme Brûlée
Biff À La Lindström
This was a horror when served in school. The beetrot made it look raw and bloody.
The meat isn't served raw, it's red because of the beetroots mixed into it!
Load More Replies...Porchini Soup
Berry Porridge
So nice to see someone using a manual rotary whisk, not ANOTHER electric kitchen gadget
I wouldn't call my electric hand mixer a "gadget" if that's what you're implying.
Load More Replies...Why would you put sugar in this? The berries sweeten it. I never use sugar on porridge.
Because those are lingonberries and that porridge is actually called whipped lingonberry porridge. It's our national food. https://myvintagecooking.com/whipped-lingonberry-rye-porridge-recipe/
Load More Replies...What? Is a nursery rhyme the only place you've seen the word used? It's a common food stuff. You'll see it in menus all over the world. Smh.
Load More Replies...Nettle Soup
Early spring is the best for picking and prepping this soup. It is full of vitamins and very healthy.
Nettle is actually delicious, more people need to realise how tasty it actually is
Chicken Soup
Because it's a Mexican recipe and it's delicious https://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe-1948662
Load More Replies...This is actually a recipe for the traditional Mexican sopa de tortilla/azteca (tortilla soup). The soup is delicious and does contain avocado and crushed tortilla pieces: https://pinaenlacocina.com/sopa-azteca-sopa-de-tortilla-tortilla-soup/
Load More Replies...Grav Whitefish
Jelly Doughnuts
Radish Pasta
interesting. I've never heard of radish pasta. Some of these foods pictured are things I've never seen which is cool. That's part of why I love to be on a site where people from all over the world are contributing content and comments. I get to learn about all kinds of random things and I get to "meet" and talk about all kinds of things. I'm kind of addicted to this site right now.
Tortilla Chips
Quesadillas
Mixed Salad With Lemon
Finnish Sima
It's (usually) non-alcoholic mead finns make for the First of May.
Load More Replies...Jam Dodgers
In the United Kingdom, Jammie Dodgers are two shortcake biscuits with jam sandwiched beneath. (They're essentially a linzer biscuit). The cookies in the photo look like delicious thumbprint cookies.
Rhubarb Kissel
Makes you wonder who first thought of doing it. "Hey, the leaves are poisonous, and the roots aren't much better, so let's chop up the petioles and stew them up with a lot of sugar! We'll either kill ourselves or make a tasty dessert."
Load More Replies...My mother used to make this, only she called it stewed rhubarb! It is amazing the way you have spread out the ingredients, and shown the basic steps in the making of these dishes! Thank you!
Fish Broth
I absolutely don’t get it. Is it for people who don’t cook? It looks just the same like any recipe BEFORE you make it. “Deconstructed” …just why…
It would help if the different things were labelled. It's not easy to tell a bowl of fine sugar from a bowl of flour when photographed this way - and there's no way of knowing if it's plain flour or self-raising. And if you don't recognize the green leafy ingedient, then you're lost.
Load More Replies...No, a cookbook is of no use without instructions and amounts.
Load More Replies...This reminds me of the IKEA promotion from a couple of years ago. They designed a recipe for a piece of parchment paper. It was marked with dots that you were meant to cover with the ingredient on them - so there was a dot for chopped garlic, salt, pepper, etc. It was incredibly popular.
Hi Aunt Messy! I know that project. It was published just after I had my first exhibition in 2010. Nordic minds must think alike :)
Load More Replies...Ha! I have actually deconstructed a sausage as well :) https://bit.ly/2GktRAE
Load More Replies...I really liked these pictures, they're extremely pretty and well-arranged. As a Finn I'm very familiar with most of these Finnish, Scandinavian and Russian dishes but to see some of these old and traditional recipes in a site like this makes them feel somehow exotic anyway.
I absolutely don’t get it. Is it for people who don’t cook? It looks just the same like any recipe BEFORE you make it. “Deconstructed” …just why…
It would help if the different things were labelled. It's not easy to tell a bowl of fine sugar from a bowl of flour when photographed this way - and there's no way of knowing if it's plain flour or self-raising. And if you don't recognize the green leafy ingedient, then you're lost.
Load More Replies...No, a cookbook is of no use without instructions and amounts.
Load More Replies...This reminds me of the IKEA promotion from a couple of years ago. They designed a recipe for a piece of parchment paper. It was marked with dots that you were meant to cover with the ingredient on them - so there was a dot for chopped garlic, salt, pepper, etc. It was incredibly popular.
Hi Aunt Messy! I know that project. It was published just after I had my first exhibition in 2010. Nordic minds must think alike :)
Load More Replies...Ha! I have actually deconstructed a sausage as well :) https://bit.ly/2GktRAE
Load More Replies...I really liked these pictures, they're extremely pretty and well-arranged. As a Finn I'm very familiar with most of these Finnish, Scandinavian and Russian dishes but to see some of these old and traditional recipes in a site like this makes them feel somehow exotic anyway.
