Ian Fleming's James Bond feasted on more than vodka martinis. Photographer Henry Hargreaves, the brains behind the No Seconds photography series (in which he recreated and photographed the last meals of famous death row criminals like Ted Bundy), is back with another series of snapped meals — this time from the literary adventures of 007, dubbed Dying to Eat.
While the James Bond films like to focus more on cocktails, explosions, car chases and Daniel Craig walking slowly and triumphantly out of the surf, author Ian Fleming spent a great deal of time articulating the dinners, breakfasts and midnight snacks of Bond. But he didn't do this just to create some form of James Bond cookbook. It was a form of escapism for a postwar audience.
"Ian Fleming wrote for the 1950s Englishman, whose everyday experience of the world was coloured by the devastating consequences of war," says Hargreaves. "The ‘50s post-war man could read Fleming’s Bond books and dream not only of adventure and villains in far-off lands, but of an exciting lifestyle of fast cars, beautiful women, finely tailored clothes, and exotic gourmet meals from around the world. Sadly these meals were missing from the cinematic adaptations."
Dying to Eat is a collaboration between art director/food stylist Charlotte Omnes and Hargreaves, alongside graphic designer Will Vink, in which one scene from every Fleming title has been recreated detail for detail. Hargreaves' grandfather actually served with Fleming during the war and consulted on some of the tailoring details of the Bond books, so it's a project surprisingly close to home.
From the eggs benedict of The Man with the Golden Gun to the spaghetti bolognaise of Thunderball and silver dishes of crab claws in Goldfinger, it's a visual essay into the 'exotic' meals only available at the time to a worldly, travelling human — one who stayed everywhere from a Swiss hotel room to a Miami beach club. But you'll notice there's a few Bond-like elements in the frame; a cufflink, a woman's purse, a ----. Hargreaves describes each meal as "more than just a detail contained within a sentence. It’s a story unto itself."
“The trouble always is,” [Bond] explained to Vesper, "not how to get enough caviar, but how to get enough toast with it."
Images: Henry Hargreaves.
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