1990s

SAVEUR - - Eat The World - BOB CAR­LOS CLARKE

Pub­lished in the UK at the very be­gin­ning of the 1990s, White Heat came out in the era of lad cul­ture and Cool Bri­tan­nia. In a book that is part me­moir, part cook­book, and part doc­u­men­tary, pho­tog­ra­pher Bob Car­los Clarke, who was known for his sexy black-and-white pho­tos of girls and cars, cap­tured the mas­cu­line, loud, meaty, and he­do­nis­tic kitchen of Marco Pierre White when he worked at Har­vey’s in London. High French cook­ing had never been pho­tographed like this be­fore—it was revered and fussy, and all of the sud­den you have move­ment and steam and machismo and lusty cul­ture. Cook­ing is a sport and White is hy­drat­ing like an ath­lete. The im­ages were full-bleed, more like a mag­a­zine than a cook­ery book, and they shook es­tab­lished modes of pho­tograph­ing beau­ti­fully plated haute cui­sine. In ret­ro­spect, White Heat changed how we look at chefs and restau­rants. It pre­dicted the rise of the chef me­moir and the era of the celebrity chef. Adapted from Feast for the Eyes: The Story of Food in Pho­tog­ra­phy (Aper­ture, June 2017).

The im­ages shook es­tab­lished modes of pho­tograph­ing beau­ti­fully plated haute cui­sine. White Heat changed how we look at chefs and restau­rants.

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