“Food photography” is usually associated with advertisements, cookbooks and menus, which are full of visually appealing, appetising images. Anne Mason-Hoerter takes a different approach to the genre 鈥 one that is rooted in human memory. 鈥淚 have always found it fascinating how we remember foods we鈥檝e eaten. Sometimes, it is about taste, texture, or colour 鈥 how it felt in our mouths or hands, what we discarded, or what it looked like before we cooked it.鈥 Her process is compelling: items are tasted, dismantled and photographed up to 100 times. Months later, relying on memory alone, Mason-Hoerter knits these shots together to create a collage of many pictures. Subjects include apricots, celery, figs and raspberries. Other images focus on the parts we throw away: packaging, skins, peelings, or the contents of cans. The Munich-based Canadian artist is a 2025 World Food Photography Awards Finalist, and Aesthetica Art Prize Longlistee.
Image credits:
1. Anne Mason-Hoerter, Succade. Image courtesy of the artist.
2. Anne Mason-Hoerter, Fig. Image courtesy of the artist.
3. Anne Mason-Hoerter, Peppers. Image courtesy of the artist.
4. Anne Mason-Hoerter, Gooseberries.Image courtesy of the artist.
5. Anne Mason-Hoerter, Rhubarb Image courtesy of the artist.
6. Anne Mason-Hoerter, Celery. Image courtesy of the artist.
7. Anne Mason-Hoerter, Pomegranate. Image courtesy of the artist.
8. Anne Mason-Hoerter, Honeycomb. Image courtesy of the artist.
9. Anne Mason-Hoerter, Onion. Image courtesy of the artist.
10. Anne Mason-Hoerter, , Apricots. Image courtesy of the artist.
11. Anne Mason-Hoerter, Raspberries. Image courtesy of the artist.
