"foodstylist" meaning in English

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      "form": "foodstylists",
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      "expansion": "foodstylist (plural foodstylists)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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        {
          "word": "food stylist"
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      "examples": [
        {
          "ref": "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):",
          "text": "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?",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "1991, Jill Van Cleave, Big, Soft, Chewy Cookies, Chicago, Ill.: Contemporary Books, →ISBN, back cover:",
          "text": "Jill Van Cleave, author of Icing the Cake, is a celebrated chef and foodstylist and a member of the esteemed Les Dames d’Escoffier.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Alternative form of food stylist."
      ],
      "id": "en-foodstylist-en-noun-o2TUwcKm",
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          "food stylist",
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  "word": "foodstylist"
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      "form": "foodstylists",
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  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "alt_of": [
        {
          "word": "food stylist"
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      "examples": [
        {
          "ref": "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):",
          "text": "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?",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "1991, Jill Van Cleave, Big, Soft, Chewy Cookies, Chicago, Ill.: Contemporary Books, →ISBN, back cover:",
          "text": "Jill Van Cleave, author of Icing the Cake, is a celebrated chef and foodstylist and a member of the esteemed Les Dames d’Escoffier.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Alternative form of food stylist."
      ],
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  "word": "foodstylist"
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