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Catriona Byers, a historian with a unique side hustle as a food stylist, has a fascinating background in researching the dark histories of 19th Century morgues. Despite delving into the grim world of urban death and forensics, she finds solace in crafting visually appealing dishes for magazines. The Scottish historian, who hails from Kirkcaldy in Fife, navigates the macabre nature of her academic research by immersing herself in the vibrant world of food styling.
Balancing her academic pursuits with her passion for food presentation, Dr. Byers has carved out a niche for herself by photographing delectable dishes alongside her weighty historical research. Her forthcoming non-fiction book, Morgue, is set for publication in 2027, adding to her repertoire of work that delves into the intersections of policing, medicine, crime, and photography spanning centuries.
Dr. Byers’ journey into the world of food styling began during her student days at the University of Manchester, where she ventured into the peculiar uses of photography in 19th Century Paris. Her academic curiosity led her down a path that intertwined her love for history with a newfound appreciation for the art of food arrangement and presentation.
Despite the weighty nature of her research into morgues in Paris and New York from the mid-19th to early 20th centuries, Dr. Byers finds a sense of escape and focus in the meticulous details of food styling. Juggling between crafting the perfect pizza or roast potatoes and delving into complex theoretical questions about life and death, she finds a harmonious balance between the tangible world of culinary creativity and the ethereal realm of historical inquiry
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