99×99s by Luke Stephenson Captures a Cheap Dessert Staple
Meghan Young — April 24, 2014 — Lifestyle
References: kickstarter & itsnicethat
99×99s by Luke Stephenson, a photographer based in London, United Kingdom, captures a quintessential dessert that, as It's Nice That puts it, is in line with France's traditional crepe and New York's dollar pizza. For those unfamiliar with the term 99, it refers to a swirl of vanilla ice cream spat unceremoniously into a flimsy synthetic cone. Devoured by thousands, it is a staple of little nutritional value, but loved by many.
Currently vying for funds on Kickstarter, 99×99s by Luke Stephenson is the result of a 25 day journey across the length and breadth of the country in a mini camper van documenting the highs and lows of its ice cream trade. He hopes to turn it into a book.
Currently vying for funds on Kickstarter, 99×99s by Luke Stephenson is the result of a 25 day journey across the length and breadth of the country in a mini camper van documenting the highs and lows of its ice cream trade. He hopes to turn it into a book.
Trend Themes
1. Nostalgic Food Photography - Opportunity for photographers to capture classic and popular food staples and create coffee table books.
2. Crowdfunded Publishing - Opportunity for creatives to utilize crowdfunding platforms to finance and publish niche books.
3. Cheap Dessert Innovation - Opportunity for food businesses to reinvent popular cheap desserts and create new experiences for customers.
Industry Implications
1. Food Photography - Photographers can capture the essence of various foods, particularly those that evoke nostalgia to create unique and interesting coffee table books and more.
2. Publishing - Crowdfunding campaigns can help niche books find an audience, and publishing platforms can provide easy access to self-publishing tools for creatives.
3. Food and Beverage Industry - Businesses in the food and beverage industry can innovate on cheap desserts like ice cream to create new customer experiences and tastes using new ingredients and serving techniques.
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