Changes in Food Photography Styles.  Add/Read Comments

An idle thought. Does having knowledge of the recent history, development and style changes in food photography improve your own skills? Slate has an interesting article on Gourmet magazines cover images. An American publication that I have never seen over here but one with a long history (since 1941 according to Wikipedia). Keeping great piles of food magazines isn't really an option but a few of my older cook books give an indication of style changes.

Should a photographer develop a particular 'style' or continue to experiment with new techniques and style designs?

I also assume that, as with anything 'creative', a stable and relaxed environment manifests itself in the final product. Witness my hideous boiled rice stirred during another turbulent moment in my house. Witness the lack of any decent photo's or culinary creations reported here or tasting notes on Spittoon. Shit happens but eventually passes into memory, to be laughed over in the years to come. Luckily no lasting scars or broken bones, just a sprained and painful wrist and an aching jaw. (Sven - we rock!)

Can rice pick up (I resisted the urge to place the word 'evil' here) negativity through a wooden spoon? In previous centuries I imagine a dunking stool would have been called into play...