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Isabelle Rozenbaum began her career working with professionals specializing in still life and food photography. She learned the art of lighting in studio and gained much from this early period of experimentation. Her photographs of culinary dishes have been stimulating our taste buds for the last fifteen years. These have been published in magazines, books (Recette Gourmande de Guy Martin, publisher Du Chęne) and on CD-ROMs for PhotoAlto. At the same time her passion for phototypography and textures prompts her to attend conferences all over the world, where she also presents her work. Searching as she does for flavors, sensations and aesthetic, her photographs evoke a certain sense of pleasure. |
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