Multiple image data of Tete de Moine. Asked myself, what is it about the cheese that makes it so unique visually? The cheese is carefully scraped with a knife to produce thin shavings, which is said to help develop the odour and flavour by allowing oxygen to reach more of the surface. This is my interpretation of this process.
Anne Mason-Hoerter is a Canadian photographer who experiments with the combining of multiple image scans and digital images of food and botanics. She was captivated very early on by extreme photographic manipulation techniques as a photographic student at the Ontario College of Art in Canada. Still today, Anne is constantly in search for unconventional ways in which to present both food and Botanical imagery in a modern and original way.
Awards 2021
Germany’s Top Still Life Photographer, One Eyeland Awards
Pink Lady Food Photography Shortlist, London
2020
Worlds Top 10 Still Life Photographers,Rank#9 One Eyeland Awards
Grand Prize ‘One Shot Movement’ - International Photography Awards, New York
Germany’s Top Still Life Photographer, One Eyeland Awards
Pink Lady Food Photography Shortlist, London
2019
Germany’s Top Still Life Photographer, One Eyeland Awards
Nominee and Screening Artist at the Food Photography Festival, Vejle Dänemark
