Food Photography for Bloggers

I never gave food photography much thought, until I started my food blog. I needed a food and drink photographic agency to supply me regularly with the quality of food photography that I wanted to represent my food blog.  Social networks are now full of pictures of people's lunches and dinners. Bad food photography with dirty serviettes, dirty cutlery, a can of Red Bull in the background or lipstick on the cup could put the entire internet off their dinner. Anxious to learn about the process, I decided to write this article and explain a little of what goes into a food shoot.

Food photography is an expensive venture and the most difficult of subjects for photographers. Hot food cools, moist food dries out, frozen food melts (especially under hot lights) but determined food photographers rise to the challenge with their extraordinary bag of tricks. The only advantage is that their subject matter won't walk away.

It takes many special photographic techniques and equipment, that most photographers do not possess. Most newbies to a food photography shoot are amazed at just how much goes into a successful shoot. Lights, power packs, booms, bounce cards, mirrors, reflectors, computers, cameras, light boxes, filters, grey cards, cords to cameras, cords to computers, cords to the lights, shooting surfaces, food related props...... and other things that you have forgotten when you go on location. Unless of course, you have a studio full of the stuff, that can give you flexibility during a shoot, not available in a restaurant. Also, not many restaurants can afford to devote the entire restaurant for the entire day. A studio is a more practical alternative, fully equipped with fridges and freezers. There are times when shooting on location makes a lot of sense, but it is much more expensive to haul equipment.

www.foodanddrinkphotos.com

Photographer: Tim Hill

Here are the team members, depending on the complexity of the project. The Client, who pays the bill and makes the final decisions. The Art Director, in charge of colours and angles. The Photographer, making sure everything happens from scheduling to logistics. The Photo Assistant, moves equipment, makes lunch and answers the phone. The Food Stylist, shops, prepares the food so that it looks best for the camera. Then, dummy food arrives, plate and prop selection, testing for shooting angles, lens and focus. Composition and lighting process, hero food arrives, final adjustments, final image captured. Then re-touching, enhancing, colour and the final product is delivered. It can take all day just to take one photo.

The background must match the food. Delicious french comfort food would be shot using simple dishes, faded linen, worn silverware, all set on a rustic wood table. Caviar on a blini would be shot using clean, elegant, starched serviettes and a white tablecloth. Better shots play with angles and perspectives, instead of how food appears when you sit down and eat it. 

A good food photographer inspires you to buy the cookbook and make that recipe on that page. The photography should be as perfect as the food itself. 

"Oh" Noir

Visual impairment is the consequence of a functional loss of vision. Coming to terms with having a sight loss can be tough. The RNIB supports people who are blind and partially sighted. 

We all know the enjoyment of food is how it tastes, but which of our senses is boss? Research suggests that our eyes lead the way. Our eyes see the food and tell the brain what it will taste like. When you eat without your sight, your remaining senses are heightened to savour the smell and taste of food.

A restaurant called O.noir is where customers can gain a better understanding of what it is like to be blind, just like the entire waiting staff. Customers are not allowed to use mobile phones, matches or lighters, but can experience food and drink in the dark. It is a dining experience like no other, offering everything you'd expect from a fine dining restaurant, enticing menu and great service. Try the Calamari, Filet Mignon and the Creme Brulee.