Michelle...budding food photographer
Feb 9, 2012 09:41:46 #
Feb 9, 2012 10:07:22 #
White Bal - DOP but good start
:-)
michelleGD wrote:
Hi, I was given a Nikkormat at the age of 16. LOVED the camera. At 55, just now learning to REALLY use my DSLR. I am writing a cookbook and need to perfect my food photographs. Any tips ? I am having a problem with lighting. Any specific bulbs ? Please let me know.
Thank you !
Remember , these photos can only get better !!
Thank you !
Remember , these photos can only get better !!
:-)
Feb 9, 2012 10:16:57 #
Love them they look yummy! I am also making my own cookbook but it is only for the family. I am compiling all the families favorite recipes and putting them in a hardcover photobook. When I make a meal the family votes on whether or not it is something they would like me to make again and thus put in "our cookbook". Good luck on your project!
Feb 9, 2012 10:26:44 #
Check out pioneerwoman.com. She does cookbooks and photographs her food. She gives great tips on taking and processing photos. Guess you could say I'm a fan.
Feb 9, 2012 10:45:16 #
1. Show the entire dish
2. Softbox and a snoot for highlight and maybe an umbrella
3. Have someone critique the food design before you shoot
4. Paint the food with oil to emulate "just out of the oven"
5. Use a titanium powder to emulate steam (regular steam doesn't show up)
6. Make sure EVERYTHING is in focus (DOF important here)
7. Shoot raw for PP
8. Good luck
2. Softbox and a snoot for highlight and maybe an umbrella
3. Have someone critique the food design before you shoot
4. Paint the food with oil to emulate "just out of the oven"
5. Use a titanium powder to emulate steam (regular steam doesn't show up)
6. Make sure EVERYTHING is in focus (DOF important here)
7. Shoot raw for PP
8. Good luck
Feb 9, 2012 16:44:48 #
google food photography you will find tons of information, Penny Delous Santoes is a good source, as are any cookbooks you might have see what type of lighting was used and if you can deconstruct the photos...
Feb 9, 2012 22:05:35 #
Welcome Michele!!!! Your food is making me hungry, stick around, lots of grat help here!!!!
Feb 10, 2012 09:21:42 #
Welcome Michele! Try a salad mister to spray a light weight oil for that moist sheen that you see in food pictures. Almond oil is really light and you can still eat the food when your done shooting it.
Feb 12, 2012 02:18:26 #
Mark Koons
Loc: Wheatland, WY
Hi, Michelle,
I don't know much about food photography except that I once read an interview with a cooking video filmographer in which the point was made that food photographs well against a walnut cutting board, a factoid I latched onto because I make cutting boards, very high quality end grain laminations, and I usually like best those made of walnut or cherry which, especially in end grain, are quite dark. That's the only tip I have for you.
As a fat old guy, I've long realized that high class cooking is about intellect and imagination. I'm sure that is not a new thought to you.
Maybe someday you'll order one from me. Or not, but this thread has reminded me to make some entirely of dark wood for photographers. I work only in North American hardwoods because I'm familiar and comfortable with the level of equilibrium our forest products industry has achieved.They're relatively expensive, no two alike, and I have just begun the next design iteration of several hundred that will take me months to finish.
Forgive the ramble. I'm not very good at composing in a text box. And best wishes on your project.
If you would like to see some boards made in my last run, several years ago, visit my website, <markkoons.com>.
Mark
I don't know much about food photography except that I once read an interview with a cooking video filmographer in which the point was made that food photographs well against a walnut cutting board, a factoid I latched onto because I make cutting boards, very high quality end grain laminations, and I usually like best those made of walnut or cherry which, especially in end grain, are quite dark. That's the only tip I have for you.
As a fat old guy, I've long realized that high class cooking is about intellect and imagination. I'm sure that is not a new thought to you.
Maybe someday you'll order one from me. Or not, but this thread has reminded me to make some entirely of dark wood for photographers. I work only in North American hardwoods because I'm familiar and comfortable with the level of equilibrium our forest products industry has achieved.They're relatively expensive, no two alike, and I have just begun the next design iteration of several hundred that will take me months to finish.
Forgive the ramble. I'm not very good at composing in a text box. And best wishes on your project.
If you would like to see some boards made in my last run, several years ago, visit my website, <markkoons.com>.
Mark
Feb 12, 2012 19:08:07 #
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