I’d like to share my studio’s recently published book, INGREDIENTS: After deconstructing the Twinkie a few years ago, I decided to take an even deeper look into the world of white powders and clear liquids that is modern food science. The result is a combination of fine art photography and food science that brings food labels to life and gives a face to unpronounceable food additives. INGREDIENTS: is a collaboration with writer Steve Ettlinger, was designed by Manual and published by ReganArts.
Left to Right 1. Shellac 2. Acesulfame Potassium 3. Soy Lecithin 4. Isoayml Acetate 5. Caseinates (Calcium and Sodium) 6. Anthocyanins 7. Caffeine 8. Mono and Diglycerides 9. Xanthan Gum 10. Carmine 11. Diacetyl 12. Milk Thistle Extract 13. Partially Hydrogenated Vegetable Oil 14. Calcium Sulfate 15. Red 40 and Yellow 5 16. Phosphoric Acid 17. Sodium Benzoate 18. Soy Protein Isolate 19. Soy Group