Food photography is unquestionably
one of the unsung arts. For all of its traditions in the still life paintings
of many centuries ago, continuing into the early photographic age in the 19th
century and more recently the worlds of Instagram and smartphone cameras, food
photography is rarely explicitly recognised.
Perhaps the most seasoned and
capable food photographer
is a victim of his or her own success in presenting food in an attractive way
that places the focus firmly on it, rather than on any photographic or
preparatory tricks or techniques. Much of the success of a good food
photographer is in simply having the right equipment and preparing well. For
example, a working kitchen in close proximity to the studio is a must, with a
range of props and backgrounds and the latest cameras also making a big
difference.
However, various styling techniques
have also had a big part to play in making food photography so engaging down
the years, whether it is witnessed on an advertising billboard, online, in a
catalogue, on packaging or as part of an editorial feature. The food
photographer may use cool air nebulizers or
a combination of chemicals that give off smoke to create the illusion of
steam, while certain liquids - such as water or corn syrup - may also be
sprayed on the food to keep it fresh in appearance.
Cooked meats and poultry may have
their brownness enhanced by a range of browning agents, while there's also the
age-old problem of cereal too quickly becoming soggy in milk, which can be
solved by switching from milk to heavy cream. A food photographer may also
ensure the freshness and crispness of salad greens by misting them with cold
water before composition, and herbs and spices may also be sprinkled over a wet
salad to give it the appearance of dressing, given that actual salad dressing
can make the food difficult to style.
Other foods that can lose their visual
appeal quickly, and hence pose a particular challenge to the food photographer,
include hamburgers - given the tendency of the buns to easily dent - and
sandwiches. The assembly of a burger for photography may therefore involve
toothpicks being used to hold the ingredients in place, while bread may be
prevented from drying out with the use of wet paper towels.
These techniques as used by a food
photographer can complement such methods for drinks photography as applying
dulling spray to create the effect of condensation on the outside of a glass,
as well as the use of artificial ice cubes rather than real ones, which would -
of course - melt. Such approaches are all to the end of the excellent overall
result that creates desire in the consumer, as is the aim and routine
achievement of any highly rated food
photographer - like Graham Precey of Precey.com.
Editor’s
Note: Precey.com (http://www.precey.com) are
represented by the search engine advertising and digital marketing specialists
Jumping Spider Media. Email: info@jumpingspidermedia.co.uk or call: +44 (0)20 3070 1959
/ +34 952 783 637.
No comments:
Post a Comment