Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Raw Food

New York's International Center of Photography

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

I’m a big fan of Jennifer McLagan, the Toronto-based chef, food stylist, and cookbook
author. It helps that we’re currently testing her recipes for an upcoming story (keep an eye out for it in the April 2010 issue), which means I’ve been eating a lot of her eye-openingly delicious food lately. But I also have her to thank for a new perspective on raw food, not the movement (definitely not for me!), but the ingredients. Her book Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, which won the Best Single Subject Cookbook award, as well as Cookbook of the Year, at the 2009 James Beard Awards, pretty much changed the way I look at raw meat: Who knew it could be so beautiful? (See Christopher Hirsheimer’s ode to a raw rib-eye in our December/January issue, page 3.)

Which might explain why I was drawn to Pinar Yolacan’s photographs in New York’s International Center of Photography’s current exhibition, Dress Codes. The show features four of her stunning, life-size photographs of Afro-Brazilian woman dressed in elaborate hand-sewn costumes that mix velvet and satin with raw ingredients, among them tripe and kidneys. The photographs are startling, even shocking (this link should probably have a parental guidance code), but at the same time hypnotically beautiful. They are as much about portraiture and painting, as they are about photography. And like Jennifer’s book, they rethink the beauty inherent in the raw.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.