by store. 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 tart. comes to food of most of us have eyes bigger than our stomachs food for the eyes is the name of this exhibition this is the moment 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. food has to be beautiful to taste good

and so much of what we see in these photos is staged for the camera. like this photo of picasso with bread for hands taken by hope. 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 the psychological tricks of the advertising industry photography has become as omnipresent as food itself. so what does that say about. this been yvonne's i think is the we have an insane craving to think about info. on

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 males could look if we get them right. to find out how these photos are created we joined photographer claudia good care at a shoot in this berlin studio. so what matters to her the most when she's taking her food photos. because it has to look delicious people have to want to sit down and say this is exactly what i want to use now. to 29 year old photographer has been shooting food for 7 years now for instance for one of germany's top porcelain manufacturers k 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 can 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 than to be healthy and off the shelf because cost 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 a what do you deliver the whole concept to the client with the recipe styling and photos even after mom so the product is ready to go for a cookbook or for

a magazine. like a. good cause photos show how teamwork and visual artistry can influence what ends up on our plates. of course nowadays anyone can publish their own food photos. a 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. 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 passe all your remarks presenter meghan late has been in taiwan sampling local flavors some of which have proved a bit too spicy for western tongue today our time when news reporter. is taking her

to eat something called a 1000 egg and definitely not spicy rice porridge. we're going to have for you to. her and really fun read up about 40 years of the night you really want to know that's probably why everyone from. the get to find out later in the restaurant they're getting it right when you're on. the rice porridge restaurant offers 100 different side dishes. and you can combine them all with this sweet potato porridge. the problem or think 3 years ago before you strolled the carrier they used a 3 legged cooking pot with the rye had become the word for it so you can see the ass theme here ok and then they leave the. cooking pot part off and then they stay

the theme and there are ok so this is the 1st of all through the centuries this is the final word yeah the title. that tastes like a mild sweet potato. it's not as strong as the ones in germany eating fly. to the what about mad love here in the point that now that it's a famous time in this county sheriff 11 dataset just called these things all these chides you see like the little child and each other like stir fried with this preserve perkins and hope for means for together. smooth. taste explosion well those times are definitely coming through. onion. not the onion is overpowering. the rest married to making coffee

2000 a year and it doesn't take a millennium but it does take weeks to months to look like this it has over 600 year old history so from dynasty the office construction worker even found this egg his 2nd stock egg in a chemical pool for cost option from selling felt like fried egg looked very interesting and i think tried it and then of course that was not really had a ball so i changed the recipe and i fall into a. place like the next thing you like to do 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 good sound was for. sure i know you have your famous firm years now and try to do you in the game. but the good.

league. and the full versions of all of meghan's tasty type episodes are available on the d w. you to chop. now this week we've been looking at artists who work with light or shade unlike most it is 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 has brought in lots of fans on social media. where there is light there are shadows which is where these drawings come to life. behind the shadows using vincent ball he calls them shadow doodles ideally he works in his office on a sunny day all it takes is the right 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 are following up around 100000 people on instagram is most fabulous picture is concerned for piano people or. he creates art from all manner of items. 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. but. 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. the result elephant ends with teeth onto facebook and instagram. you get very nice reactions from people who say you make me smile every day and that's a nice mission and i think to do in life i think. the project is given brawler a new perspective on shadows and his own imagination. a cute richard siegel's by difference company is trying to do exactly that be

different to conventional ballet and dance his 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 dancing together in this group specifically. the choreography is done and redone and redone and me done that means it's a volatile art form and at times useful. just to release some kind of latent energy which may still exist within the worth. putting these 2

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

teco africa. the correct way to coffee pushes. the movement influence you are both ways the hubby thought for the thief. an outdoor training session at the climate academies in kenya. the fairtrade foundation is showing farmers how to work economically despite the effects of climate change. to know that 77 percent of. our younger than 6 o'clock. that's me and me and you. and you know what it's time no voice is part. of the 77 percent we talk about because. this is where because of.

the 77 percent this weekend on d w i. thought you'd have to get through the bundesliga break without. football thanks. again. excitements. not such. a 90. stops on the telling me.

this is g.w. news that live from berlin tonight the truth. can't save the planet from global warming a team of swiss sciences has says one minute trillion neutrinos would be enough to absorb our c o 2 emissions they would cover a landmass of the size of the united states but the scientists believe there is plenty of proof will it work also coming up tonight in venezuela. of the political divide celebrate the nation's independence day but the un's human rights.