i stall. now as food ever being photographed as much as it is today i doubt it people's mails are probably featured on social media more than pictures of lovely cat so puppies the seo gallery here in berlin has an exhibition all about the history of food photography which is a little more sophisticated than the snaps on social media. this little piggy is covered in sugary icing some like it's sweet others like it hard. when it comes to food of most of us have eyes bigger than our stomachs food for the eyes is the name of this exhibition this august it's a feast for the eyes of the exhibition shows how photographers have dealt with food motifs since the 19th century often at the. top of the food has to be beautiful to taste good and so much of what we see in these photos is staged for the camera.

this photo of picasso with bread for hands taken by home. for the eyes covers 150 years of food and photo history. and it's much like our own dining experience. or downright sloppy. to the sublime. so called food porn mirrors our own desires and fantasies. from simple documentary photos and still lives to be psychological tricks of the advertising industry photography has become as commonly present as food itself. so what does that say about. this been yvonne's and is the we have an insane craving to think about it folks. sun food and we see that reflected in cookbooks.

and we all have cookbooks at home and they've got the highest circulation of any kind of book that's still being printed. the inspiration to buy these books and maybe even to cook the recipes in them comes from high quality photos showing how gorgeous the meals could look if we get them right. to find out how these photos are created we joined photographer claudia good at a shoot in this berlin studio. so what matters to her the most when she's taking her food photos. is because it has to look delicious people have to want to sit down and say this is exactly what i want to eat now. to 29 year old photographer has been shooting food for 7 years now for instance for one of germany's top porcelain manufacturers can pm the international purveyor of frozen pizzas doctor. for cookbooks she works with a set designer and stylist and

a food stylist his job is to cook the food that claudia good photographs other food stylists work with sprays an artificial colors but lucas calls man believes an unadulterated real food this into the thick of it yes this really is all real food what matters to me is that you can eat it all and one reason being that we don't have to throw everything away afterward but it's also about the food looking more natural and fresher. official. cause money is also a recipe author the photo sessions are a chance for him to tweak his recipes the photographer then takes $5.00 to $6.00 carefully framed shots nothing is left to chance. yeah but not as if this is the order we deliver the whole concept to the client with the recipe styling and photos signing even after mom so the product is ready to go for a cookbook or for

a magazine the. good because photos show how teamwork and visual artistry can influence what ends up on our plates. course nowadays anyone can publish their own food photos. look at instagram proves that food photography is more popular than ever before. it's just great to see people taking photos of food better some worse and some of them may even turn into artists. food for the eyes is one exhibition not to be visited on an empty stomach. we're going to tickle the taste buds some more with color a series tasty tie pad all your much present to megan late has been in taiwan sampling local flavors some of which have proved a bit too spicy for how westen tongue today our time when news reporter. is taking

her to eat something called a 1000 j.-a egg and definitely not spicy rice porridge. we're going to have for it to. her and put it on for. about 40 years the night really wound up on the right everyone so to get to find out later the things our restaurants are getting right now the on. the rice porridge restaurant offers 100 different side dishes. and you can combine them all with this sweet potato porridge. the problem worse than 3 years ago when you stroke the care they used to be like cooking cotton with the rise and become a war horse so you can see the ass being here ok and then they leave the. cooking pot part off and then they say the female and the rod say this is the 1st of all

through the centuries this is the final word yeah i got. that taste like a mild sweet potato. it's not as strong as the ones in germany eating fly that. is what a little man was here and pointing to a cut now that the famous tiling is how it is shaped 11 day to set just all these things all these child you see like the little child's and eternal like stir fry them with this preserve croppings and hope for means more together. moon. taste explosion well those times are definitely coming through. and you. know the onion is overpowering. the rest very demeaning.

2000 year eggs it doesn't take a millennium but it does take weeks to months to look like this yes over 600 year old history so from the meantime the deal with this contractor and what he found this egg if they can suck eggs in a chemical pool cost option from picking and selling felt like that it looks very interesting right going to try that and then of course that was not really had a ball so i could change the recipe and have some salt into a. case like that so you like doing that while i love it it's what i like all i like and side dishes with intriguing names are a must and finally. this really is a field service was. so you know you know it was very near now and try. to. get the public to get.

the full versions of all of meghan's tasty time episodes are available on the d.w. your own max you to chop. this week we've been looking at artists who work with lysol shade unlike most efficient shade that inspires belgian artist vincent bowl he studied filmmaking so knows how important light and shade can be for creating an atmosphere but it's the shade he features in his quirky drawings that has brought him lots of fun on social media. where there is light there are shadows which is where these drawings come to life. behind the shadows using vincent hall he calls them shadow doodles ideally he works in his office on a sunny day all it takes is the bright light and some imagination. the

thing is to not expect anything to just look at the shadows see if there's a shape that i recognize because if i want to have a specific idea in mind in the beginning it doesn't work i have to be very open minded very relaxed it's really like playing. and vincent playing has produced some 400 drawings to date which he posts on social media. his creations have a following of around 100000 people on instagram is most popular the picture is. for piano people or. he creates art from all manner but. this might be interesting to do something with because i like the objects i like the color and it's nice that you can see true a little bit. i'm always surprised myself

what comes out of the shadows. the endeavor began in 2016 with the shadow of a teacup incorporated into a drawing. of the result elephant ends with teeth onto facebook and instagram. can get very nice reactions from people who say make me smile every day and that's a nice mission and i think to do in life i think. the project is given ball a new perspective on shadows and it is. own imagination. cured richard siegel's by difference company is trying to do exactly that be

different to conventional ballet and dance has performers come from various cultures around the world and in their latest projects they've teamed up with dancers from nigeria and you can see the results in total on our program this weekend i leave you with a taster of that thanks very much for watching and goodbye from that. people have come to work people have come because they're because they're passionate about dancing in general and about down to together in this group specifically. the embassy is done and redone and redone and me done that means it's a volatile art form and at times it's useful. to still release some kind of latent energy which may still exist within the work of. putting these 2

things together of different value of conservation progression of innovation. that that's not only very productive but i think it's very necessary. the food.

eco forgot. the correct way to prune coffee pushes. the movement in food you have both ways to have the thoughtful deceases. an outdoor training session that the claim academies in kenya. the fair trade foundation is showing farmers how to work economically despite the effects of climate change. minutes. to know that 77 percent of pocket are younger than 60. that's me and me. and you know what it's time no voice is part. of the 77 percent he told me to shoot. this is where you cut. the 77 percent this weekend on g.w.

no. i'm not laughing at the gym i just sometimes i am but i stand up and whip it up and think sneaked into the german culture of looking at the stereotypes of the classics but if you think the future of the country that i'm not. yet needed so we take from this drama play out to me it's all about. i my job join me to meet the gems i'm d.w. . post cool. logo to the girl next you tube channel. oh good fun of stupid. with exclusive. must see concerning part time culture keep your a. place to be curious minds. do it yourself networkers. subscribe don't miss a. movie.

player. to. play. this is a w's live from the fight global warming plan to surely entries that's a recommendation from a team of swiss scientists they would cover the size of the united states but the scientists believe we have plenty of room also on the program saddam celebrates a breakthrough in its political crisis after months of protests looting generals agree to share power with civilians for the next street yes so how viable is this plan for a peaceful transition to democracy.