Owain Shaw wrote in post #16710279
The condensation/smears on the glass take away from the image of the food, in that sense it's atypical of food imagery, it's not about the food or making the food look good
Right, I wasn't thinking "food photography" at the time. The first attraction, my initial reason to shoot, was the texture created by the condensation on the glass (simply a visual sensory feature), along with the fact that those droplets partly hid what was behind the glass.
I'm slowly gathering elements that I find add interest to a picture. Main subject partly hidden; areas of detail set against smoother areas; oblique lines; subtle palette (sometimes); presence of both straight lines and curves; something looking to be in the "wrong" place, an unstable position, as if it should move.
I've seen the others in a different thread and I think this one is the best compositionally, as well. There's certainly something Stephen Shore (whom I like a lot) about it.
Thanks, Owain. I know someone who was Shore's roommate years ago and made the mistake of saying "You must have a good camera." So Shore bought a disposable camera and took it out for a day . . . well, you can fill in the rest of the story. This man said Shore is famous for a photo of an intersection where no lines touch. I looked up Shore's website and found intersections, but the lines touch.