5 Tricks to Great Food Photography
Professional chefs will tell you that we eat first with our eyes before engaging any other sense. When photographing food, visual impact is the only sense we have to work with to entice someone with imagery. The devil is in the details when styling food for shooting, but following 5 simple guidelines will help to produce food images that come to life.
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Pay special attention to Color. Food’s natural colors can run on the bland side. Fortunately, Mother Nature also provides a wealth of natural colorants as well. Spruce up your images with fresh garnish or strategically placed still
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Dense food can create a real challenge in keeping lighting consistent in any picture. Add additional spots to areas that appear darker than the rest of the setting. Use the photography technique of HDR to capture highlights and shadows in dishes that naturally span the lighting spectrum.
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Keep a clear Focus. Create a clear focal point for the picture - where you want to draw the viewer’s eye. Food photography is no different than any other image type in this regard. Standard techniques like rule of 3rds, select lighting or relative size can help you to establish your area of focus.
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Use tricks to fool the Senses. It’s obvious how to use Sight in photography. Engage the other four senses. Use steam to simulate Smell. Taste can be stimulated showing elements in the three types of taste; salt for salty, sugar for sweet or lemons for bitter. Represent the feel of the Touch of food using melting ice cubes or by highlighting rough textures. What does your food sound like? Hear the sizzle of bacon or the popping of popcorn
When I think of culinary I think of France, the culinary capitol of the world. France has so many types of cooking styles in their many regions, such as, the region of Languedoc. (Rapp, 2011) (Rapp, 2011)Languedoc is in southern France. Languedoc was a dominion of the Counts of Toulouse — independent principalities in southwestern France — until the thirteenth century when it became a possession of the French Crown. In the past many French people considered the Languedoc a desert of French gastronomy. But the rich tradition of cooking in Languedoc was evident long ago, if we consider Racine's comment, who first remarked, while staying in Uzès in 1661, that twenty caterers could make a living there but a bookseller would starve to death, and that Languedoc had the best olive in the world. (Wright, 2014). The olive tree is one of Languedoc emblem (meaning peace) and it’s been Languedoc civilization in the past also now in the present. The olive and its tree has defined a place in Languedoc history, culture, and religious, also very therapeutic. There are different types, colors and flavors that olive tree produces. The olive tree require the long hot and dry summers in Languedoc they also need the mild winter in Languedoc climate. In the fall the months of September and October the olives grow a pale green and then the winter months of December and January the olives go through stages, changing it color from pale mauve then violet and then black. In Languedoc the olive trees are everywhere like we have trees in the states, their leaves are slivery gray and green and the provide shade in the summers days like our trees. Olives are so big in Languedoc they are sold in every street market and store, there is a wide verity of olives and...
Nutritionism and Today’s Diet Nutritionism is the ideology that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components. In the book, “In Defense of Food” by Michael Pollan, he critiques scientists and government recommendations about their nutritional advice. Pollan presents a strong case pointing out the many flaws and problems that have risen over the years of following scientific studies and government related warnings on the proper amount of nutrients needed for a healthy diet. Pollan’s main point is introducing science into our food system has had more of a negative impact than a positive one, we should go back to eating more of a traditional diet. I believe food science has given us
Michael Pollan makes arguments concerning the eating habits of the average American. Pollan suggests, in spite of our cultural norms, we should simply “Eat food. Not too much. Mostly Plants.”
Imagine a single mother, living in a poverty stricken neighborhood without any personal means of transportation. She walks down the stone-cold streets of Brooklyn and every corner she turns there is either a neon-green sign flashing 7-11 or a red-orange clown spinning a sign reading McDonald’s. In order to reach a supermarket or grocery store she leaves her kids behind, because of the hassle and danger of New York subways, and travels about two miles to feed her and her children a nutritious meal. Although eliminating food deserts in impoverished neighborhoods may not seem possible overnight or have an immediate effect, communities should come together to raise money to build a local grocery store or placing a healthy food trucks down the street, which can soon become a catalyst for completely
Taste and smell are chemical senses. Taste is a composite of five basic sensations—sweet, sour, salty, bitter, and umami—and of the aromas that interact with information from the taste receptor cells of the taste buds.
I was born in one of the countries in Asia, and our staple food is rice. Rice is always at the center of the table, and the rest of the viand surrounds it. Here in the United States, my household still eat rice every day, accompanied by cooked vegetables and meat. My food choices are influenced by culture and family. Vegetables and fruits of my choice are abundant at the International Market and other Asian grocery stores. Vegetables are also available for a cheaper price at the farmers market. I myself buy these foods to ensure its freshness, prepare and cook them for my entire family. Inspired by Asian and American cuisine, our food is prepared with variety of cooking styles; such as dry like barbecues, baked and fried, with sauce
A defining trait of every country, whether it be Italy or India, is the type of cuisine that they serve. One of the best ways to gain an understanding of a country’s culture is through their food. While some people would deem other aspects of a culture as more important, it is a feature easiest to explain and relate to. A distinguishing fact is that food is both physical and mental in that its creation takes dedication and effort; food is able to create emotions given the proper setting. As cooking traditions evolved throughout the years, to fit people’s ever changing tastes, so does the culture. They are parallel to each other in that as one aspect of culture changes, so does the food and vice versa. Two of the most popular types of foods in society today are American food, and Chinese food. The typical features of how food is prepared and made, the tastes preferred, the utensils, and the beliefs about the food's properties are all reflections of the American and Chinese cultures.
Color is not essential in foods; it is simply added. Without coloring in our foods, all foods that are bright and cheery would be a drab gray. Many believe dyes make food taste better-although studies show dyes do not contribute anything but color (Salisbury). Artificial dyes make up more than 90% of all dyes used today (Salisbury). Ninety percent of...
As part of my project “Be still” in my Design Research class where I have to sit or stand still for a short amount of time and later write about what I observed, I decided to go to the food court area of Quail Springs Mall in Oklahoma City on a Sunday afternoon. As it was Sunday afternoon, I could see lots of people in the food court. The advantage of that place was that the area was full of people so it would provide me the good opportunity to observe the atmosphere and people. At the start, I felt very comfortable doing it. I was standing behind a table.
Topic/Question: What do people usually do when they are at the George Sherman Union’s food court? Is there a difference in behavior between those who study or eat alone and those who do that with friends? Description: My goal is to explore the atmosphere at the GSU food court.
What Makes Great Food Stand out Overview Making food stand out can prove to be a task for many people. Choosing what goes on that plate requires a lot of consideration. However, this can be done easily without spending too much time and energy. These elements are what make great food stand out. Taste and Flavour There is nothing that keeps the mouth watery than that sweet flavour of food wafting from the kitchen.
As part of learning about nutrients and food, in health class, we kept a food diary. In this food diary we kept track of every thing we ate and then calculated the calories, carbohydrates, proteins, and fat amounts in each item that we consumed. Being able to see what all we have consumed allows us to know what we should be eating more of and what we are consuming too much of. I believe that this is a very good way to maintain a healthy and well-rounded diet.
In fact, I really enjoy cooking. I can be at least confident about what I am ingesting when I cook with “visible” ingredients. Having healthy food is extremely important in living a healthy lifestyle. However, as a student, there are so many different aspects affecting my habits and decisions. Therefore, plan well in advance and manage time wisely become very crucial for me to live a healthy life. Keeping a food diary helps me to find
Food labs are great technique for experiencing and learning the right method for preparing healthy and clean food. For some people like me, who have no cooking experience it is very challenging, stressful, and enjoyable. I used to think that cooking is just adding variety of ingredients together, but it is more than that. Through the first two food labs I discovered that there are many things that people have to remember and watch for when cooking such as managing their time, planning a head, following proper knife handling techniques, following proper measuring techniques, following kitchen safety, and following the recipe. Also, through this food lab, I have faced some challenges, success, learned a lot of things, and discovered the roles of some important ingredients including salt, pastry flour, sugars, fats, baking soda, and eggs.
... and nutritious experience by giving people actual experience to see, feel and taste what is nutrition about (Hegler, 2010).