Burping

An original coffee table book, by Jillian Kraus.

photographed, styled and created with love,
xo
Ingredients

Beverages........................6
Salads.....................34
Starches.......................62
Meat.....................86
Sweets......................114
 A
from

...
Lets stick it
n shatter stereotypes.

The preconceived notion that the fashion industry

shuns food, promotes malnutrition and worships
tall and skinny as the only beauty ideal is inaccurate
and dated. Lets be real: fashion industry junkies
are as eager to eat overpriced tapas at the hot, new
restaurant in town as they are to buy the latest Marc
Jacobs bag. Food and fashion have a long, romantic
history, which is only growing stronger.

Humans consume; its in our nature. We

over-indulge in necessities and push the practicality
of food and fashion until its unrecognizable. No
longer do we consume food or clothe ourselves to
solely satisfy our physical needs: we use food and
clothes as a tool for self-identity and expression
within society. The food on your plate and the
coffee in your hand are as significant signifiers as the
clothes on your back.

The ultimate purpose beyond making a beautiful

book of images for you to look at is to help people
understand their impulses in relation to
consumption; it is an artistic outlet to allow people
to fully indulge in their relationship with food and
fashion.

Burping Glitter blurs the defining line of food and

fashion. I hope to demonstrate through fashion
photography how individuals of different classes
indulge similarly. By using an oxymoron as the title
of this book, I intend to illuminate both ends of the
social class spectrum.
.
I present: a visual buffet of well-dressed stomachs.
Happy indulging I hope youre hungry.
B
bev
era
ges

7
Latte
2 shots espresso
1 cup foamed milk
cinnamon to taste

Brew an espresso shot

into a mug. In another
mug, steam your milk
or alternatively, shake
warm milk in a jar and
microwave for 30
seconds or until the
froth rises. Spoon the
frothed milk over the
coffee. Sprinkle
cinnamon to taste.
S
sal
ads

35
Detox Smoothie
Bowl
2 cups kale
2 cups spinach
1 green apple
1 banana
3 stalks celery
1 cup ice
2 teaspoons lemon juice
3 tablespoons wheat grass
1/2 cup almond milk

Mix together in a
blender and top with
blueberries, flax seed,
coconut, and chia
seeds to taste. Enjoy
with a lemon-ginger
shot!
S
sta
rch
es

63
 2 cups warm water
1/2 ounce active, dry yeast
2 tablespoons sugar
1/4 cup olive oil
3 tablespoons course salt
4 cups all purpose flour
Simple
Dough
Pour 1 and 3/4 cups of warm water into
a large bowl; pour yeast on top of the
mixture and let stand about 5-7
minutes, or until foamy. Mix sugar, oil,
and salt into the foamy, yeast mixture.
Add flour and 1/4 cup of water and stir
until a sticky dough forms. Transfer
dough to a greased bowl and brush
oil on top of the mixture. Cover the
bowl with plastic wrap and set aside
in a warm place until the dough has
doubled in bulk, typically about 1 hour.
Create a lightly floured work surface
where you can roll out and work with
the dough. Massage the dough for two
minutes before rolling it out.
M
me
at

87
 1/2 tablespoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/2 cup olive oil
1/4 cup capers
6 large sprigs of oregano
1 whole spanish mackerel
6 thick lemon slices
Lemon
Mackerel
In a big bowl, whisk together zest, lemon juice,
minced garlic, and salt and pepper to taste.
Then add olive oil, whisking until mixed well.
Stir in capers and chopped oregano. Make 3/4
inch slits at 2-inch intervals down the center of
the fish on both sides with a sharp knife. Brush
olive oil all over the fish, and top cavity with
salt and pepper to taste. Evenly place 4 lemon
slices and 4 oregano sprigs in cavity. Close
cavity, then distribute remaining lemon slices
and oregano sprigs on top of fish. Tie fish
closed with a string at 2-inch intervals.Prepare
grill for cooking. Grill fish on a lightly oiled
grill rack for 15 minutes. Turn fish over then
grill until just cooked through, about 15
minutes more. Transfer fish to a large plate,
then cut and serve.
S
sw
eet
s

115
 Vegan
Powdered
Donuts
2 cups oat flour
10 pitted dates
3/4 cup vanilla almond milk
2 tsp baking soda
2 tsp baking powder
1 tbsp vanilla extract
1/2 cup coconut sugar
powdered sugar for coating

Preheat oven to 375 degrees F. In a

blender, mix dates and almond milk
until completely smooth. In another
bowl, combine flour, baking soda,
baking powder, and coconut sugar.
Next, add the vanilla and then
finally the date mixture. Mix well.
Spoon mixture into a greased donut
pan and then bake for ten minutes.
After removed from the oven, let
the donuts cool and then dip into
powdered sugar for a sweet coating
before eating.
Burping