I’d set up a spot in a spare bedroom where you can rely on a good source of
northern daylight, out of direct sun with the light coming from the right,
and try to work in the early morning or late afternoon â a piece of white
card makes a good reflector. Compile a selection of props: for surfaces, a
pile of linens, boards and trays in different materials (I love old Formica
patterns, wallpapers and maps); for backgrounds, choose an old door, screen
or fabric; and keep a well-stocked cupboard full of dishes, cutlery and
glassware sourced from car boot sales, friends’ kitchens, antique shops and
eBay.
Perhaps the dish might dictate the style of props, but don’t let them dominate
the food. Classic understatement won’t date, but it’ll never be exciting
either, and recording your kitchen efforts should be fun. Avoid primary
colours as backgrounds, and you’ll soon find chocolate goes well with spicy
colours and meat looks best on greys and neutrals. Plate your dish to look
appetising, either on a serving dish, still in its cooking utensil or on a
preparation surface â cakes look great on cooling trays, and decide at which
angle it looks best: overhead, side-on or three quarters.
William showed us how, once plated, we should try to shoot while the food was
still fresh, replacing or teasing out elements, and ruffling up the food
with forks or tweezers. To slice food, a knife dipped in hot water gives a
clean cut. He also used water sprays and spritzers to add glisten to food,
and occasionally a light brushing of oil to catch the light, though “greasy”
is not a good look.
We had a fascinating day, a chance to immerse ourselves in food, plus a
delicious lunch from Leiths with lots of support with food and props. The
tuition was relaxed and to the point, with bags of tips, giving us
inspiration to go home and get snapping.
Top tips
Tell a story with your composition
Choose props to reflect your style
Don’t be tricksy, just keep it simple
Use natural daylight if possible
Odd multiples work better than evens
Work speedily; food is at its best straight from the kitchen
A spritz of water or oil will lift and refresh food
Food photograpy courses
Food Styling with Sarah Cook and Jennifer Joyce, January 21 (seven weeks).
Food Photography course with William Reavell, three Saturdays of hands-on
advice, March 22. For both courses, see Leiths
or telephone 020 8749 6400
Food and Product Photography course, intermediate level, four days or two
weekends, London School of Photography; see LSP
Training
Food Photography Workshop, The Kitchen Garden School, Northamptonshire. May 9;
see Juniper and Rose
Article source: http://www.imaging-resource.com/news/2013/11/06/pentax-k-3-image-quality-analysis-can-the-k-3-clobber-the-competition
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