Food design – the photography of food
Outside of landscapes and portraiture, food photography is likely the oldest and most utilized niche of photography. For the very same reasons used in painting, food photography offers the same opportunity to practice with a subject that will remain unchanged for long periods of time while providing a variety of textures, colors, and other qualities with which to experiment. However, professional food photography is in no way amateurish. It is a serious business that requires skilled photographers with experience to capture the quintessence of the shot.
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Our photo agency employs photographers around the world who have the technical and composition skills necessary to ensure that your food photographs look scrumptious enough to eat. Whether you need a photograph of fine Parisian cuisine to advertise a high-end, fine dining establishment or a simple, finished-product image for a cookbook, our photographers are trained to provide the insight required so that the image not only captures the full splendor of the dish or dishes in frame but epitomizes the setting and outlet as well. For instance, if you need a shot of some obscure Ethiopian cuisine restaurant hidden within a New York ethnic neighborhood for your editorial review of hidden gem eateries, our photographers are on-call to not only provide on-site images but can also help determine what type of photograph would best suit your specific style’s need.
At first glance, food photography may seem straightforward, but a master food photographer understands that there is far more involved in food photography than simply finding a well-made, delicious looking item and snapping a photograph of it. The art of photographing food is about a full, compositional approach as much as it is about shooting mouth-watering images. For example, unless the image is intended to be used for an advertisement, the option of shooting food that is not finished becomes a more attractive option. This will generally be used more for editorial food shooting but can add an almost auteur quality. You will want to use this especially if the finished product does not come out with significant detail or contrast.
Vegetables, liquids, dishes and more
For instance, a stew may generate amazing images during preparation with vibrant colors of different vegetables and a medley of textures at your disposal, but the finished product may seem a bit less appetizing to the eye even if it is a delicacy to taste. In this case, you may simply arrange the food stuffs that will comprise the stew along with a few choice props to entice the audience’s eyes while the editorial piece inspires their hunger. Similarly, more engaging photographs of food in preparation can often be achieved with the use of deconstructed ingredients in motion. This is especially relevant if the ingredients are liquid or otherwise viscous. These unexpected approaches to food photography can further enhance the editorial project by assisting with telling a story—the story of the dish. Conversely, prepared food photography, which is often used for editorial purposes but used almost exclusively with advertising, simply intends to present the finished dished in all its glorious splendor. There is no narrative being driven, simply the attempt to inspire desire within the audience—a desire to consume the mouth-watering, delectable food.
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