Inside the Curious World of a Food Stylist

Genevieve Fish

We’re currently experiencing an artistic renaissance of epic proportions. The still life has returned, and it is more popular than ever. This century, however, instead of impressionist painters like Cézanne spending hours and hours hunched over an oil-painted canvas, we are able to document our curated food presentations in less than a second with the click of a thumb.

If you spend any time admiring the endless stream of #ButFirstCoffee Instagrams, the crisp photography of countless blogs and print magazines, or the glossy pages of mouthwatering cookbooks, you know that capturing food is still very much an art form. When it comes to food styling, some have the gift and, sadly, others do not.

We have long been admirers of food stylist and artist Sophia Green. Her seemingly effortless photographs convey a yearning for the food she presents and an appreciation for their natural ingredients. Since we keep hearing about the bizarre tools and techniques of food styling (e.g., using an eyebrow pencil to give undercooked meat the charred look, mixing motor oil with cream for an extra-buoyant texture, or spraying Scotchguard on pancakes to keep the syrup from absorbing too quickly), we wanted to know about Green's method, and lessons from years of cooking and styling. 

With our detective hats on, we caught up with the food-art master to uncover the myths and styling secrets behind her impeccable photography.

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