November 9, 2010
Well, since this is going to be a series, I decided I better get organized. Here’s a list of topics – it will probably change as we go. I hope this will be useful not only to interested amateurs and professionals, but also those who use food photography in their work. Some people will find this too basic, others too advanced, I know.
- What makes a shot mouth-watering? The “Yum” factor
- Styles of photography – Visual language – composition etc
- Equipment – in the kitchen
- Equipment – photo and lighting gear
- Practical working methods
- Use of props surfaces and backgrounds
- Thinking and working digitally
- Specific camera info – hardware etc.
- Software – cropping and sizing for the web
Here’s a commercial shot I did for Dunkin’ Donuts. Does it have the “Yum” factor for you? Let’s discuss.
November 7, 2010
OK, I lied. Back in September I said I’d start a string of posts on food photography, and here it’s already November, and — nothing! Sorry. Anyway, here we go. We’ll do myths, tips, and FAQ’s on food photography, and I’ll include various images that may be interesting even if they’re unrelated.
When I meet someone new and they ask what I do, I often have a feeling of dread because I pretty much know what’s going to happen. Oh, you shoot food? Do you use mashed potatoes for ice cream? Tell me about those hot lights! And what about all that varnish you put on the turkey? etc., etc.
If you’re reading this you probably already know these are popular misconceptions. And they’re so persistent! So in this first post of my series, let’s start by emphasizing the word natural. These sweet and white potato fries are real, and we ate them soon after they were shot. They were photographed with natural light, coming in from a window. This kind of light has an “open” quality and doesn’t call attention to itself (as in: gee, how did he light that?). The food is the main attraction, the only attraction.
More coming, so please stay tuned.