en MASTER PHOTOGRAPHIE
Professeur(s): Charles Negre
‘There are many known connections between food and medicine but there is one quirky link which has not yet been explored: the culinary art of medical training. Despite all the fancy technologies available to educate doctors today teachers still turn to the kitchen fridge or pantry to train students in the skills of their profession. Grapes are perfect for practicing fragile skin suturing. Neurosurgeons learn how to measure the pres-sure of a robotic drill on eggshells.‘ We collaborated with The Gourmand, London based magazine initiated by art director David Lane.