![]() She advises, “Consider shooting through a window, if it’s not direct sunlight, or through a white curtain that diffuses the light.” Overcast and cloudy days can be ideal for photographing food - photographing food outside may seem counterintuitive, but Aagesen says that sometimes that’s where you’ll find the best light. But that’s not to say natural light isn’t ideal. The decision about location and setting will also impact your lighting choices and options.Īagesen cautions against direct sunlight for your food photos. Where would this food normally be eaten? If you’re photographing a hamburger, you probably won’t put it on a fine, white linen table cloth, unless that disparity and contrast is a stylistic and artistic choice. You want stone or tile or something like that underneath the salad bowl.” If you’re shooting a Mediterranean salad, you maybe don’t want a lot of rustic Americana props around. “The texture that you’re shooting on might be important. Hot steam can negatively impact your lighting and shadows, so consider letting a hot subject cool before starting your shoot - plan ahead and think about what will make your food look appetizing. Also consider whether your subject is served hot or cold. Not every piece of fruit or cold treat looks good enough to eat, so having options is essential. To address this challenge, make sure you do research on your food product, and get more than one example of it. If your subject is frozen, like a popsicle or iced beverage, it can visually change quite quickly. I’ll have a style in mind that I want to do before I start.” I’ll have a style in mind that I want to do before I start.” So before you start, be sure you have the materials, props, and gear you need. Food photographer Sarah Aagesen says, “I typically always try to have a plan. If you’re looking to gain some experience, start with the basics. Now, with that in mind, appetizing food photography can be done without making your subject toxic. Otherwise, you’ll be pounding your head against the wall.” Just set achievable, realistic goals for yourself. But that doesn’t mean you shouldn’t continue to try. “So if you’re actually just trying to set some food out and shoot it, you’re inherently at a disadvantage compared with someone who’s a professional food stylist. They have a tremendous bag of tricks for styling food, all of which make the food toxic and inedible.” ![]() Experienced photographer and teacher Ben Long explains, “If you’re looking at professional food photography in a food magazine or in a really upscale cookbook, that’s great to aspire to, but don’t be disappointed when your shots don’t look like that - because you’ve got to remember that in a situation like that, they’ve got a professional food stylist who has come in to basically do hair and makeup on the food. Consider these insights and tips from professional photographers when beginning your journey into the realm of culinary photography.įirst, it’s important to understand a little bit about the food photography industry. Great food photography takes careful planning and more than just a point-and-shoot camera. ![]() The delectable truffle spaghetti and succulent pheasant come out looking flat, bland, and unappetizing. But food photographs taken in this low-light setting never look as good as they should. This seems like a perfect time to snap a photo of your plate. The atmosphere, lighting, and decor are all lovely. Picture this: You’re eating out at a beautiful restaurant.
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