Credit: Vim Demasemakers, Left, Steven Joyce, Right.
Shortlist has been detected for the World Food Photography Awards sponsored by Bimi®. Judges have inserted through thousands of entries from more than 70 counrties.
The winners will be announced on 20 May at the Champagne Tattinger Awards in London. There are 31 images from the shortlist here. The overall winner of the competition will take a prize of £ 5,000 ($ 6,600).
‘And it was all yellow’ by Marina Spirronity. ‘One of the most famous cuisine of modern Italian cuisine: prestigious saffron residence with Golden Leaf Dish. In 1981, Maestro Gualtiero Marchesi, made, became one of his most famous signature cuisine. It is now especially served on the Grand Hotel Tremozo Lake Como in La Terezza Guultiero March C? ,‘In Don, Hurdars enjoys breakfast with grazing with breakfast by Pinu Rahman.‘Chocolate Hot Cross Buns’ by Amy Treasure.Dinner in ‘Mallin Roose, Paris’ by Frank Tramplle.‘Pasta Gole’ by Federica Melania Orsini.‘Honey Hunters’ by Muhammad Mustafigur Rahman. ‘Traditional honey collectors harvest wild honey in the world’s largest mangrove forest Sundarban. This dangerous job exposes them to the tigers, crocodiles and toxic snakes of royal Bengal. The rising water level and salinity have reduced the yield of honey in recent years, making their livelihood even more challenging. Satkhira, Bangladesh. ,Ellen Specier ‘The tropical fruit in the snostorm’ by street vendors sells mangoes and other fruits even in a snow storm in New York City. ‘Jan c. ‘Picrones’ by Bretchinder. Picron is a traditional Peru dessert, similar to donuts.Thierry is taking a picker rest during the crop in Buzolis by Gaudilere.‘Candefloss Seller by the Sea’ by Kazi Mushfiq. Bangladesh.‘Ham, cheese, bread and butter (zrenzanin, Serbia) by Glena Jennings.‘Sri Manhattan’ by Ben Cole.‘Carina and Swenne cut a vobli cake made by Emma Stoner by their friends’‘The Colors of Meganthius Philiferus’ by Kidsdcon Sukamool.‘The Best Daily in Town’ by Judith Balari. ‘Salumeia La Beta is an authentic daily experience in Fenza, Italy. The quality of the products, friendly employees and sheer variations make it a true gem. The moment you walk, you collide with the fragrance from chopped printutto, old Parmeson, Mortdela and Paneer from Creamy Gorgonzola to Tej Pecorino. ,Pasta crown by Reka Csulak.‘Salad Close Up’ by AV Government. Food stylist: Olha Dachenko.‘Yellow rice season in mukungchai’ by Chim OnahHandmade Phello Dough by Andrea Swanson. ‘One of the last Feel flour shops in the Crete. The third generation son instigated the dough to pull the dilute as much as possible. ,Cao Thi Ngoc Diem ‘Net Collecting’. Two fishermen in Trà Vinh are drawn into their deep sea, a demand and dangerous profession among the open sea. Their small watch is made of hut, barely 8 square meters, just meleluka wood. Balance on taut ropes above spacious water, they harvest the flexibility and determination of coastal laborers, shrimp and fish. ,‘Nature Head’ by Wim Demessemaks. ‘In the Alchmil in Kayersburg, Chef Jerem turns the jagley material into artistry. Bathing in natural sun, this moment catchs the essence of their plants-fishery philosophy-fresh taste, wild vegetation and pure craftsmanship. Prakash revealed every detail, transformed this dish into a celebration of seasonal, taste and dedication. ,‘Cool time – employee Eric Baker takes a minute before opening the time’. Cafe Do Monde, New Orleans.WIM Demasemaks ‘speed in crop’. ‘Along with the Swahili coast of Tanzania, the farmers mastered the art of balance, carrying forward their reward with calm determination. In this way Harvest finds a way to her home. ,‘Chocolate’ by Carl Broning. Styling: Els de Pavav.Candy time by Duncan de Fay. ‘In Malawi, people are actually very few and are happy with simple things like balloons or pen. A dessert is a party. My guide told me that and so every time when I went through the village, I made sure that I had sweets for children anyway, and adults often. ,‘Chocolate Birthday Cake’ by Steven Joyce. Food stylist: Ellie Muligan. Prop Stylist: Hannah Wilkinson.‘A Journey Through Decamps’ by Babs Gorniak.‘Last spaghetti!’ By Pear Luigi Dodi.James Nees ‘so many vegies’.‘Coffee’ by Maja Smand. Art Director: Corey Hele Food Stylist: Bianka Nice Prop Stylist: We Tang.‘Street Food Vienna’ by Florence Vibovo.
