There is only so much to a picture of bouchons au thon, you know what I mean, or like, chocolate cupcakes. A premium photograph of a chocolate cupcake makes the cupcake look appealing, resulting in a desire or a small unfettered anxiety about finding said dessert and inhaling it. But what does this cupcake taste like? Yes, I mean the one in your photograph, oh pristine food-photographing blogger. I have seen beautiful chocolate cupcakes before, and I've made them from your recipe, and they tasted like foam, or one time oatmeal. This should never happen and it proves the flaw.I would rather interpret the quality and taste of food by how it's been written about, versus the aesthetic appeal of the photograph per se. There is something to be said for people who can do this, who can write engagingly about making/eating food, hence making that food seem irresistible. I believe this recipe really worked for them because they are able to recount the feelings they had as they were eating it and making it. Julia Child has done this. Molly Wizenberg has done this. I have respect.
My calculated declination in food photography over the next few weeks will be in effort to improve my own food writing, starting......now, featuring (above) shoddy photograph of what I ate for dinner last night (post haste), including blurry background glimpses of the disheveled laptop-centered life I lead, not failing to include the occasional cameo of a used Q-tip.
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