Poisson cru in Tahiti
Raw fish, lime, coconut milk and island light: the essential Tahitian plate still waiting for its full Foodograph story.
Drink. Eat. Enjoy.
The Foodograph
A curated culinary travel journal about food, culture, places and the stories behind memorable tables.
As a passionate food blogger, Li Vi Waldo combines travel, food and different cultures into a personal archive of taste. The Foodograph follows high-quality food, healthy eating, hidden culinary gems and exclusive places around the world, making the diversity of world cuisine vivid, accessible and worth rediscovering.
Coming up
Next plates in the archive.
Kimchi and sushi in Seoul
Fermented heat, clean rice, seaweed, fish and late-night table culture between Korean classics and Japanese precision.
Moving food moments in Tokyo
Small counters, train-station bowls, perfect textures and quiet rituals: Tokyo food memories that deserve their own chapter.
Raw fish on the coast
Ceviche, lime, chili, salt and Pacific heat: a coastal Mexican seafood note for the next curation pass.
Eating in Manaus
Amazonian ingredients, river fish, tropical fruit and market energy from the edge of the rainforest.
Oysters by the Atlantic
Fresh oysters, coastal air and Brazilian table culture: a clean seafood story waiting to be matched with the right images.
Kuala Lumpur night plates
Laksa, satay smoke, roti canai and hawker-table energy: a Malaysian chapter between spice, steam and city lights.
Curry, hoppers and coastal heat
Coconut sambol, egg hoppers, seafood curry and tea-country freshness from an island built for layered flavor.
Creole seafood in the Seychelles
Grilled fish, octopus curry, tropical fruit and Indian Ocean light: island cooking with Creole soul.
Tuna, coconut and reef-side dinners
Mas huni mornings, grilled tuna, lime and resort sunsets: a Maldivian seafood note still waiting in the archive.
Hawker classics in Singapore
Chicken rice, laksa, chili crab and kaya toast: clean city precision meeting one of the world's great food courts.
Tropical plates and pura vida
Gallo pinto, ceviche, plantains, coffee and fruit: bright Pacific-Caribbean food notes for a Costa Rican chapter.
Flying fish and island rum
Flying fish, cou-cou, pepper sauce and beachside rum: Bajan flavor with sunshine baked into the plate.
American food notes
From seafood counters to diners, barbecue smoke, sushi bars and coastal tables: the USA archive still has range to unfold.
Open archive
Image archive for curation.
Masterplan
Curation workflow.
Source first
Use Aiyodia and Foodograf captures as the truth layer before accepting any automated image match.
Private image review
`r`nKeep automated matches behind the scenes until they are manually approved as story assets.
Editorial preview
Turn the archive into a curated timeline, then deploy the static preview before touching the live site.
Curation desk
Click wrong images and move them to the right story.
Unassigned