Food Photography… eggs….
Included in the study of Food at Otago University in the 1970s (Nutritional Science, Industrial Foods, Food Production……) was a unit of Food Photography. Tricks of Food Photography (film in those days) were taught by an industry professional.
In collaboration with several local Dunedin food companies, we students progressed through the process of creating new recipes using their product, followed by the procedures to bring this new food to the consumer, including nutritional analysis, food photography for print imagery, magazines, books, packaging, etc.
Today, digital food imagery is so immediate, enjoyable & prolific. The montage of photos above are from one of my current projects about the gold standard of protein foods, the Egg.
The amino acid profile of a protein source determines the quality, in particular the relative amounts of essential amino acids. Eggs contain all 8 essential amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine and the semi-essential histidine), the particular amino acids which cannot be synthesized by the human body and therefore must be provided in the diet. An average egg, provides about 6 grams of such high quality protein that it is used as the standard by which all other foods are measured as a source of protein.
Eggs are also a very rich source of vitamins A, D, E, K and the B vitamins, biotin, folate and riboflavin & an especially good regular dietary source of the very important B12, “basically nature’s multi-vitamin”, according to nutritionist Dr Carrie Ruxton. Being versatile and also a great source of minerals including selenium, iodine, zinc, iron, phosphorus, choline, essentially makes eggs a superfood, The New Zealand Nutrition Foundation suggests including eggs as part of a healthy, balanced diet, especially for the elderly.
I Love Eggs, NZ provides a nutritional analysis chart of New Zealand hen eggs, together with a list of essential vitamins, minerals and antioxidants naturally present in eggs, and their importance to our health. (The Concise NZ Food Composition Tables are also a valuable nutrient information resource – 12th edition 2016 at this link)