welcome to day serving you food 4th foot tall graffiti and even food photography all about seagal starting with an exhibition called food for the our also our series tasty taipei continues with meghan lease something the profusion of colony delights on offer in taiwan this time would you believe porridge. and an artist whose love of shadows has taken the internet by storm. 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 c.e.o. 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. 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 it's obvious that it's a feast for the eyes of the exhibition shows how photographers have dealt with food motifs since the 19th century often it isn't the most none that gets it's 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. like this photo of picasso with bread for hands taken by a whole bad one. for the eyes covers 150 years of food and photo history. and it's much like our own dining experience. but now 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 food photography has become as omnipresent as food itself. so what does that say about us. that's been yvonne's and is that we have an insane craving to think about and focus 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 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. because it has to look delicious people have to want to sit down and say this is exactly what i want to eat now. the 29 year old photographer has been shooting food for 7 years now for instance for one of germany's top porcelain manufacturers 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 cooks 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. and official. 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 you have to think 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 secret. like a. cloudy are good because 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. look at instagram proves that food photography is more popular than ever before. it's just great to see people taking photos of

food something 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. so we're going to tickle the taste buds some more with a series tasty pag all your remarks present to maggie lake has been in taiwan sampling local flavors some of which have proved a bit too spicy for western. so they are time when the reporter. is taking her to eat something called a 1000 eggs and definitely not spicy rice porridge. to have boys that. are a little. hard to hear you really want to buy everyone

so. i guess you'll find out later this hour restaurant they're getting ready for. the rice porridge restaurant offers 100 different side dishes. and you can combine them all with this sweet potato part. of the more than 3 years ago you were just throwing the thing that you. the 3 legged cook in hoffman withdrawal has become a war horse so you can see to ask being here ok and then they leave the. cooking pot part off and then they say the theme at the wrong place says this is the group of all through the centuries and this is the final version yeah i've done. that too it's like a mild sweet potato. it's not as strong as the ones in germany eating fly. to the what about mad here in the point in the late night now. it's

a famous taiwanese dish towel in the shape on one day the chef just all these things all these chives you see like the little try and he tried to like stir fry with this preserve her beans and toast for means for together or. lose. taste explosion well those times are definitely coming through. onion. not an onion is overpowering. the rest married to meaning soft. 2000 year eggs it doesn't take a millennium but it does take weeks to months to look like this. over 600 year old history so from means dynasty there was this construct from the looks of he found this egg case and can suck eggs in a chemical pool polka struction ok and he's selling for like 3 eggs both very interesting and i'm going to try that and then of course that was not really had

a ball so i could change the recipe had asked himself into a. place like an egg so you like to know why i love it why i like all i like side dishes with intriguing names are a must and finally he says really do the fields not. was. there any of us now and try. to get. the full versions of all of meghan's tasty type episodes are available on the deed your own max you to chop. 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 him 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 van 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 concerto 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 that he 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. i've got 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. redone and redone and we don't mean 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 world. putting these 2 things to get there a difference of ballet of conservation progression of innovation. that's that's not only very productive but i think it's very necessary.

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