The Paper's reporter Wang Yu reported comprehensively
On April 26, the winners of the 2022 Pink Lady Food Photographer contest were announced, and Indian photographer Debdatta Chakraborty won the Photographer of the Year award for a work depicting Indian street food.
The photograph, kebabiyana, was captured in Srinagar, the capital of Indian-controlled Kashmir, on a lively street at night. The vendors had just lit charcoal and were preparing to make the local traditional food, wazwan, and the smoke churned and sparks splashed out from under the grill, and it seemed that the aroma of the roast meat could be smelled through the photos.
Indian photographer Debdatta Chakraborty's kebabiyana won the Photographer of the Year award. Pink Girl Food Photographer Contest official website photo
Caroline Kenyon, founder and president of the competition, said of the work: "In today's world, we need comfort and love more than ever... This photograph is gentle and powerful, nourishing our souls. ”
It is reported that the Pink Girl Food Photographer Contest was founded in 2011. As a highly influential gastronomic photography competition, this year attracted thousands of entrants from more than 60 countries around the world to submit articles, and announced the winners through webcasting. The competition features more than 20 categories, including food trends, family food, food opinion leaders, mobile photography, street food, food short films, younger generations and more, aiming to show the impact of food on all aspects of life and the cultural diversity involved. In addition, in honor of the famous Finnish female photographer Claire Aho, the Female Photographer Award has been added since last year.
Below is a list of winners in other categories of the competition and a description of the works:
Harvest Season Group:
Movement of Noddles, Chang Jianbin, China
Noodles are a favorite food of the people of southern Fujian, China, which is cooled and made with a unique process. Photographed in Fujian, China.
Family Food Group:
Traditional Food, Weining Lin, China
During the Spring Festival, the Xiangxi Tujia family will make tuansa, which is a local specialty dish with glutinous rice as raw material and a light and sweet taste. Most locals use Tuan Sa as a gift or offering.
Food groups on the table:
Putting on the Ritz, John Carey, UK
Tableside performances at arts de la Table are an important part of the Ritz restaurant experience.
Tai Ting Zhe Champagne Celebration Food Group:
Traditional Skill, Chen Ying, China
Photographed from a small farmer's home in Qianlian Village, Xianyou County, Putian City, Fujian Province. The family gathered to make red turtle kon, they used wood prints on the red dough to print the word "Fu" and then put it in a large steamer basket to steam. This tradition means reunion, and the coming year is booming.
Tai Ting Zhe Champagne Wedding Food Photographer Group:
Lemon Cake, Isabelle Hattink, The Netherlands
The lemon cake was cut, but the lady didn't like the shot. When I asked her if she could post the photo, she told me that someone had stepped on her toe.
Errazuriz Wine Photographer of the Year – People Group:
Gathering Prunings On Corton Hill, Jon Wyand, UK
In the vineyards of the Burgundy Gordon Mountains, people are collecting branches that have been pruned in winter.
Errazuriz Wine Photographer of the Year – Scene Group:
Architecture and Wine, Marina Spironetti, Italian
Architecture and vineyards - the perfect combination. Antinori nel Chianti Classico Winery, Italy.
Errazuriz Wine Photographer of the Year – Production Team:
On Ice, Suzanne Becker Bronk, USA
In Caldwell Vineyards, dry ice is used to inhibit fermentation.
Food Stylist Award:
Pumpkin Buns, Carolin Strothe, Germany
Soft brioche bread, shaped like a small pumpkin, placed between the real pumpkins, to fake the real.
Summer Veg Tart, Carolin Strothe, Germany
Celebrate summer with this spectacular vegetable pie – topped with buffalo cheese, feta cheese, home-grown tomatoes, pea pods, shallots and cornflowers.
Field Food Group:
Agricultural Art, Paolo Crocetta, Italy
After a heavy snowfall, I used my drone to photograph the snow-covered earth, and after a few minutes of flying, I noticed that the apple patch formed a special shape that contrasted with the snow on the ground.
Food Documentary Group:
Where Dreams Fey Away, K M Asad, Bangladesh
In September 2021, a little girl collects water with her sister in the Chad Udan slum in Dhaka, Bangladesh. In urban slums, people only get fresh water twice a day – morning and evening.
Food for Life group of the United Nations World Food Programme:
Food After Work, Faisal Azim, Bangladesh
Brickyard workers eat food brought from home in a dusty, harsh environment before starting work. Even after a full day in an unhealthy environment, their salaries are still low.
Fuji Innovation Award:
Central Park, Yuliy Vasilev, Bulgaria
It's a miniature world created from food and part of my ongoing project called "Foodtopia."
Mobile Works Group:
Drying Stockfish, Kasia Ciesielska-Faber, UK
In the Norwegian Lofoten Islands, dried cod dried outdoors has become part of the landscape. Cod can be stored after drying on large racks and does not need to be smoked with salt or smoke because the temperature is just below freezing. The climate here is ideal for outdoor fishing.
Claire Aho Female Photographer Award:
At the Table, Marguerite Oelofse, South Africa
It celebrates the beauty of African traditions while incorporating inspiration from the French post-impressionist artist Henri Matisse. In my photographs, I create a visual effect full of oil painting style through the use of bold colors, forms and textures. These elements are inherent in our diverse South African culture. At the dinner table, celebrate the fruits of our freedom.
Pink Girl Food Photographer of the Year (Southeast Asia Group):
Anchovy Catching, Thien Nguyen Ngoc, Vietnam
The soft light of the new day illuminates the smoke coming out of the fishing boat's engines and the shape of the green nets that move under the water as local fishermen close their nets. During high season, many local fishermen along the coast of Phu Nhito province catch anchovies along the inshore currents. Salted anchovies are the most important ingredient for making traditional fish sauce and the essence of Vietnamese cuisine.
Editor-in-Charge: Ying Xu
Proofreader: Luan Meng