Capture: Better Food Photography
223 Responses
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Islander, in reply to
I purely lurve a well-set festive table - thank you for posting that one.
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Cafe con leche and a few Catalan pastries ... was it really ten years ago? Girona 2002.
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Normandy 2007
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Saucisse d'ane (donkey sausage), Nyons market, Provence 8/2012.
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Laura Vincent, in reply to
Thank you, Tom! I assure you it's an easy recipe - a bit of heating, stirring, freezing and waiting is about it, really.
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Islander, in reply to
The large extremely fresh & o so succulent Bluff oysters my mother Mary bought me for my 65th birthday breakfast should star against those- but aue! eaten immediately!
Will capture some later...
For Bluff-buffs: they are exceptionally excellent this season: bonamia seems to have been sloughed...
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Hebe, in reply to
For Bluff-buffs: they are exceptionally excellent this season
Dooon't. I want some. Now. I also used to give my father a couple of dozen or so fresh Bluff oysters for his birthday each year.
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chris, in reply to
but aue! eaten immediately!
I had to be pretty quick to get that shot, I’ve no doubt their nuclear free Bluff cousins would chew ’em up and spit ’em out. A belated happy birthday to you Kai! 65 - E hika!
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jb,
Would someone PLEASE point North and South’s design team to this article…they’re still in the 1980s..
Lunch at the Suter in Nelson. iPhone 4, low-ish light.
More here: http://youmustbefromaway.com/category/yum/
For SERIOUSLY good amateur food photography: http://diekuechenschabe.blogspot.de/ -
Islander, in reply to
Kia ora Chris! It is so good being (kind of officicially) a kaumatua! Or, as we say in the South, he hakui na te hakui (elder from the mother.)
You & family ever get back to the South, please allow me & mine to host you-
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Islander, in reply to
Dear Hebe - oysters (&titi & paua&rawaru & tuna& whitebait) are our family's major currencies. They're the koha we give to those we love. May - very soon - you get some Bluffs in acknowledgement of your father's birthday- ka mihi mahana n/n Keri
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You & family ever get back to the South, please allow me & mine to host you-
I'm incredibly moved by your invitation, in itself reason to cross the strait, I can't say when, but it will happen. Ehara koe i a ia!
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Islander, in reply to
Kai te pai e Chris!
When you all are headed this way, and you let me know, I will send immediate contact details. Meanwhile, stay well, be well, travel well- aroha mai na n/n Keri -
Plate could be a bit tidier, and it is a bit top-down, but I think the lighting makes this one.
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And coffee o'clock at Finc when they still had decent baristas.
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Sometimes, food is more fun when it has been in the fridge too long.
Hummus.
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My only ever addition to the canon of crap food photography was this pork vindaloo, but it was just for a press shot so the stabber was more important than the dish itself.
We do a lot of food photography in our job promoting beef lamb and pork and that hellishly difficult to get right.
Think the usual rule of thumb is to 'slightly' undercook it, let it cool then put a shine on with some oil. Getting good food photography, in our case that you can use on a billboard or tube poster, is a tricky business.
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The other thing is that food photography doesn't age well at all, there's always subtle differences in how the food is presented (tablecloths, wooden tables, plates, cutlery) that make anything out of season stick out like a sore thumb.
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And one last one, since we're talking oysters. Not so successful with the pic - it was in the middle of a backpackers - but it was really a perfect lunch, all from the Borough Market in London.
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After posting up my amateur shots, I'm really inspired by the article to do better! And that cafe con leche, please. :-)
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Laura Vincent, in reply to
The other thing is that food photography doesn’t age well at all, there’s always subtle differences in how the food is presented (tablecloths, wooden tables, plates, cutlery) that make anything out of season stick out like a sore thumb.
I've seen this a lot in food photography over the years. When I started it was all about icy blues, baby pinks, and lightbox-style shots with no horizon/background. Now there's heaps of crisp top-down shots, dramatic shadowy lighting, and ingredients scattered all over the table. I love reading older cookbooks where they seemed to shoot everything under yellowy lighting, with as many props crammed in as possible. I'm no expert on this subject by the way, this is simply what I've observed.
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Ian Dalziel, in reply to
by Jove...
Hummus
looks like Google Oeuf…
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Lilith __, in reply to
The other thing is that food photography doesn’t age well at all, there’s always subtle differences in how the food is presented (tablecloths, wooden tables, plates, cutlery) that make anything out of season stick out like a sore thumb.
Interesting, what spoils professional shots can make amateur ones: looking at old photos of birthday and Christmas tables is an exercise in nostalgia; the style of food, the tablecloth, the crockery, the decorations, etc.... :-)
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Lilith __, in reply to
Sometimes, food is more fun when it has been in the fridge too long.
Kinky food-porn. ;-)
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A cafe series would make a fantastic thread, would it not? Nothing, ahem, from the back of the fridge.
I lack great props when it comes to photographing food and I seem to specialise in the sub genre of "children's pink food photography"...
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