foodstylist

See also: Foodstylist and food stylist

English

Noun

foodstylist (plural foodstylists)

  1. Alternative form of food stylist.
    • 1982, Molly Siple, Irene Sax, Foodstyle: The Art of Presenting Food Beautifully, New York, N.Y.: Crown Publishers, Inc., →ISBN, pages 1 (Basic Principles) and 27 (Foodstyling):
      But if we are to become true foodstylists, we have to become sensitive to the patterns around us and adapt them to our presentation of food. […] But any cookbook can tell you how to make sauces. What the foodstylist wants to know is how to use them. How do you add sauce to a plate of food?
    • 1990, Jan Carlton, “Culinary Guild”, in More Richmond Receipts: Past & Present, Norfolk, Va.: J & B Editions, →ISBN, “Meats, Poultry, Fish, and Seafood” section, page 152:
      In 1981, the Richmond Culinary Guild was formed as a means of establishing communication between people connected in some way with food in Richmond. Members include foodwriters, caterers, cooking school teachers, photography foodstylists, restaurant owners, and many non-professional devote’s[sic] of the culinary arts.
    • 1991, Jill Van Cleave, Big, Soft, Chewy Cookies, Chicago, Ill.: Contemporary Books, →ISBN, back cover:
      Jill Van Cleave, author of Icing the Cake, is a celebrated chef and foodstylist and a member of the esteemed Les Dames d’Escoffier.
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