Video: How to shoot food photography

0

Watch this video with Lee Morris of Fstoppers.com and Chef Brett Mckee to learn about food photography and lighting food shots in a restaurant setting.

If you are an aspiring food blogger and/or food photographer, here are some more general resources that you may find useful:

Weeattogether.com – One of our favourite food photography websites. Husband and wife team Skyler and Heather Burt are not only remarkably generous in sharing their knowledge, but they make you want to literally lick the food off the computer screen.

Seriouseats.com offers a guide to food photography that is packed with tips on lighting, shutter speed, composition, styling, the equipment to buy, how to choose the right ISO, white balance and post-processing with handy diagrams showing where to position your camera and lights sources. The Serious Eats guide to food photography is here.

Plate to Pixel: Digital Food Photography & Styling by Helene Dujardin – One of the most detailed dedicated food photography books we have found and it may be the only book you need to buy. Her writings and images on tarteletteblog are a joy. The proof that she can take a good photo is quite literally in the pudding in this case.

CookieandKate.com – Kate is a self-taught food photographer form Oklahoma and she and her dog (Cookie) are obsessed with food: she shares her tips to make your food photos great, including what lenses to use, her favourite food books and where to buy food photo props.

Nicole S. Young wrote one of the first books on food photography for bloggers. Called ‘Food Photography: From Snapshots to Great Shots’, it is in its second print and well worth buying. You can read more of her writings and tips on food photography here. She photographs food for photographic libraries and also sells sell post-processing tools including presets, actions and textures, all useful for the food blogger who is time-poor and wants a quick result.

 

Related Recipes and Features

How do you cook a duck egg? Duck eggs need a little more care in both handling and cooking than hens' eggs. Duck eggs are usually organic or free-range – the people who rear d...
Neven Maguire: Honey-glazed Ham with Cloves 'This ham is cooked in the traditional manner', says Neven Maguire in his new book Neven Maguire’s Perfect Irish Christmas. ‘It’s simmered in a large ...
Edward Hayden’s Baked Ginger Pudding, Cinnamon-Roasted Pears wit... 'The combination of the rich sauce with the moist, spiced ginger pudding is delicious and is a very indulgent dessert to complete an elaborate dinner ...
How to make Biltong at home If you are South African and living in Ireland, you probably miss Biltong, so we've curated the best instructions so you can make it at home (if you d...
How to use Jam Skimmings The froth you skim from the top of jam when you are clarifying it should not be thrown out as it is still good to eat. It's a real treat when you have...
Why you need to clean a knife handle Knife handles can store bacteria so you need to clean them properly. Many cooks don't realise that they need to clean the part of the knife where t...
Share.

Comments are closed.

Follow

Follow this blog

Get a weekly email of all new posts.

Email address