With creative direction provided by Bob Parsons, a most simple concept developed into a striking spread. We talked with Bob about his thoughts on the the project: “Sushi, I think, is an extremely hard food to shoot successfully. And, because we always strive for beautiful food photography in Northshore magazine, I wanted to take a different approach to shooting sushi for a Best Sushi Restaurants article. I figured that looking at the ingredients, all of which are beautiful, and shooting them each separately (as opposed to the finished rolls) allowed us a greater chance of success. Sharon picked up on this concept immediately and was able to visually translate this idea to her images. I think the results are tremendously powerful and alluring.”
See full post here: .2010-05-25.