FoodBanter.com - View Single Post

Ed Pawlowski

On 10/5/2014 3:56 PM, wrote:
> I've never been real happy with photos I've taken of food I've made,
> so today I decided to try some simple experiments.

> Or, with somewhat more effort, you can make a "whiter" light source,
> like this nice MacGyver-ish example:
>
> <http://thetiptoefairy.com/blog/2014/01/diy-soft-lights-photography-blogging.html>
>
> Or, you might be able to take your food outdoors into natural light.
> At dinnertime around here in autumn/winter (~7 p.m., New England USA)
> that isn't really a viable option :-)
>
> And of course, this addresses (barely) just color and lighting.
> Composition, prep, table accessories, etc. are whole other topics.
> Google "food photography tips" for more (than you'll ever want to
> know if you're not a professional!)
>
> Good luck.
>

Thanks for posting that. Lighting is very important and often
overlooked. Soft light, fill light can rally transform a photo. I use
cooler temperature lights for better output.

Flash is so very handy, but harsh and full of shadows. Best to bounce
it or at least diffuse it. Bright sun is also difficult to deal with.
If you rver see a pro photo shoot, you will see assistand holding
relectors to get rid of harsh shadows.

If you want to get serious and take a lot of food photos, build a thee
sided box of white material.

You can spend thousands of dollars and weeks of time getting the perfct
photo from a technical POV but never lose sight of the most important
element. The memories it holds.