Getting to YUM, part 2
December 1, 2010
So now that we’ve figured out some of the things that give us that appetite appeal, take a look at these two very different pictures from separate stories in the current issue of Saveur, just a few pages apart.
The top image is admittedly tame, possibly a bit “old school” in its approach because of its subject, use of a human element, vantage point and color palette. The bottom image is an example of a new trend: overhead angle, unusual colors, smears on the surface. Um, what is it?
I think the first image is pretty, but conventional. In the second image I think the photographer is trying to create art by using food as the medium. There’s a certain shock value in the image – the blue highlights, and the very clear showing of what appears to be fat, or gristle. Fashion photography uses shock in a similar way.
Hmmm … what do you think?