The encyclopaedia of gravy
Gravypedia publishes its own photography and properly licensed images only. Historic packaging and advertising are used only where licensing genuinely permits.
What we publish¶
Our own photography, wherever possible: finished gravies, consistency comparisons, step-by-step sequences, gravy boats, roast dinners.
Properly licensed images — public domain, Creative Commons with the terms honoured, or images used with the owner's explicit permission. Every uploaded image records its credit and licence in the media library, and those are displayed where the licence requires it.
What we do not publish¶
Historic packaging and advertising, in most cases. It is a genuine shame, because it is fascinating material, but two problems recur:
- Copyright in the artwork may still subsist, and for twentieth-century commercial art it usually does.
- Trade marks do not expire. A brand's logo remains protected long after any particular advert's copyright lapses.
Where a specific item is verifiably out of copyright and used in a way that does not imply endorsement, it may be published with the evidence noted. Otherwise the article describes the material and, where possible, points to an archive that holds it legitimately.
Images scraped from elsewhere, however easy that would be.
Photographing gravy well¶
Since we shoot most of it ourselves, a few notes that may be useful to others:
- Natural light, from the side or behind. Gravy is defined by its gloss, and front-on light kills it.
- Shoot it hot. Gravy skins over within a couple of minutes and dulls as it cools.
- A dark background makes brown gravy read as rich rather than muddy.
- Show the pour. A static jug says little; a pour shows viscosity, which is the thing readers actually want to judge.
- Consistency comparisons are more useful than beauty shots. Three bowls at three thicknesses, same light, same spoon.
Corrections¶
If you believe an image here is used without proper licence, tell us and it will come down while we check. See contact the editors.