Kevin J. Miyazaki interviews Peter Frank Edwards.

Kevin J. Miyazaki: First things, first – you go by Frank, rather than Peter, correct?  

Peter Frank Edwards:  I’m a Jr.  My dad is “Peter”, and I’ve always been “Peter Frank” or just “Frank” to most.

Miyazaki: Got it. I think your food photographs are gorgeous, and I love how honest and real they are.  I get the sense that right after making the picture, someone (maybe you?) tucked a napkin under their chin.  True?

Edwards: Thanks for the kind words.  True – I’ll stuff that napkin right into the collar of my shirt if I need to.  I love to photograph food as much as I love to cook and eat.  Food can be so beautiful in so many ways and I especially love how beautiful some of the simplest foods or preparations can be.

Miyazaki: You worked in restaurant kitchens for 6 years, both during and after college.  Does your knowledge of the ingredients and process contribute to your food photographs?  I always thought (pre-auto focus, anyway) that the best sports photographers were the ones who understood the most about the game they were shooting.

Edwards:  Definitely.  The first chef I worked with really encouraged me to learn about the chemistry of food.  I don’t claim to know everything about it, but I do have a pretty good understanding of how ingredients react with one another, to heat, to cold, etc.  This can be really helpful when working with food (cooking and photography), where timing is everything.

Miyazaki: You’re based in Charleston, South Carolina, a town known for it’s great restaurants.  Keeping in mind the income of an editorial photographer, if I were in town for just one meal, where would you send me?

Edwards: I’d tell you to check out Hominy Grill.  Chef Robert Stehling (above) has what is probably the most solid menu for all three meals of the day in town – and lots of southern favorites.

Miyazaki:  Besides your food photography, your portrait and fashion work is lovely. Are there similarities in your approach to food and people?

Edwards:  Yes – I like to keep my portrait and fashion work pretty simple.  I like to get to know my subjects and give them an opportunity to express themselves – which can be tough when you’re working fast, but i find that you can almost always find something in common with someone else – everyone eats!

Miyazaki:  Desert island book:  Sebastiao Salgado or MFK Fisher?

Edwards: MFK all the way.

Miyazaki:  Care to leave us with a favorite recipe?

Edwards:  Frogmore Stew (above) is a favorite where I’m from.  It’s really just a bunch of stuff thrown in a pot and boiled:  1 lb. shrimp, 6 crabs, 1 lb. crayfish, 4 ears corn broken in half, 1 lb kielbasa cut into 1 in. pieces, 8 small red potatoes, 1 can beer, 1/4 cup Old Bay seasoning.  Boil beer, potatoes and enough water to cover for 8 minutes.  Add the rest of the ingredients and more water to cover and bring to a boil for another 8 minutes.  Drain, sprinkle with the Old Bay to taste – and serve with ice cold beer, melted butter and lemon.

Miyazaki:  And don’t forget “Enjoy.”

See more of Frank’s work on his website, and also on his mouthwatering blog, Wriggling Around Like A Fish In A Tin.