Friday, January 8, 2010

Food Photography

 I have always been fascinated by the amazing food photography shoots and how the photos look so delicious, so i have decided to experiment it sometime, i have never been really able to do but one of my friends have offered me the opportunity to do so, he asked me to help him by taking some photos of his dishes that he will be serving in his restaurant so he can make a photo menu.

so i have to do some searching and asking some good friends to help.

special thanks to my special friends:
Dita blog - twitter & Pinot blog - twitter

and special thanks to Neel | LFP blog - twitter 

some of the great websites:

Food Photography - tips and hints and lesson learned:

Best tip ever was giving to me by my friend "ditut: @sakbaboy great lighting,good composition n nice styling that's the key 4 drool-worthy food pics :)."

so i have tried my best to learn how to mange and control all these factors to achieve the main goal "drool-worthy food pics".

lenses been used:
Canon EF 18mm - 55mm
Canon EF 50mm f/1.8


so whats photography with out lighting ??!

as pretty much all food photographers and food photography blogs and websites all agrees on one thing best lighting ever used for food photography is "Natural light" 

"ditut: @sakbaboy I suggest u use natural light 4 food photography. Its the best!"
"ditut :@sakbaboy Food is natural thing so it will work best with natural light :)" 

but the problem is i know is i needed some artificial lights because the photo set going to take place in the restaurant and its dark inside and there isn't much sun that comes thru the windows, so the best artificial light could be used is that have 5600k-6000k aka florescent lamps such as Lowel Ego lights more details * link *

but i didn't have time to order them online so i have to be creative and find something that would work for my situation so i went to IKEA and get 4 florescent desk lights.

the following entry is taking from this *link*

"Camera setting:

ISO: Set to the lowest possible, probably 100. The lower the ISO, the “cleaner” your image will be. Photos shot at higher ISOs have a lot of digital “noise” in them that looks like colorful static. Higher ISOs are used to increase your camera’s sensitivity to light, allowing you to shoot in darker conditions and still maintain a shutter speed that is fast enough to prevent blurry images. But since you’re using a tripod (right?!), and your food isn’t moving (right?!), it’s best to keep this setting as low as possible for the best looking images.

Flash: Keep it off. Always.

RAW or JPG: If you have a choice, shoot RAW.   RAW files record lots and lots information about each photo, which allows you to bring the most out of the image in post-processing (editing color, contrast, white balance, etc.). Be aware that you may need special software to process RAW images, however, and there’s more on that below.  If RAW isn’t an option, make sure your camera is set to the highest resolution JPG option available.

Shutter Speed and Aperture: In my opinion, shutter speed doesn’t matter so much in food photography; it’s your aperture, or f-stop, that’s most important. So important, it gets its very own section.
When shutter speed would matter is for “freezing” action, or purposeful motion blur. For example, in the photo of the pancakes, I needed a fairly fast shutter speed to “freeze” the pouring syrup. And lets say you wanted a shot that showed the motion of you tossing greens or sauteing vegetables; a slow shutter speed would be required for that. But on the whole, you’ll be more interested in apertures than shutter speeds.

Know your F-Stops

Know Your F-Stops

If you’ve ever wondered how photographers get that nice, blurry background with only one thing in focus, now you know. F-stops! The aperture of the camera is the opening that lets the light in, and you can set it to very large (the photo on the left) or very small (the photo on the right).

BokehThink of the aperture on your camera the same way as the pupil in your eye. When it’s dark out, your pupils expand to gather more light. If someone shines a light in your eye, they constrict and get very small to let less light in. Your camera’s aperture is the same. One of the side-effects is what’s called “depth of field.” When the aperture is very wide open, only a small amount of the image will be in focus, just like the photo on the left. If the aperture is very small, much more of the photo will be in focus.

Your eyes are actually the same. Ever squint to read a street sign in the distance? The smaller your pupils get, the more focus you get, so squinting to see a sign more clearly is just like “stopping down” to a smaller aperture to get more things in focus. If you’ve ever wanted to pick out a specific part of an image to draw the viewers eye, a small depth of field is one way to say, “Hey, look at THIS!”

Shallow Depth of Field

There’s no right or wrong when it comes to apertures, it’s just a matter of taste. I prefer many images that have very large apertures because I really like the dramatic focus. If you’re looking for this in your photos, too, make sure to purchase lenses that have a an aperture of 2.8 or wider (like 1.4). All the lenses I recommended above can provide this effect.
By the way, the technical term for the pretty, smooth and silky blurry parts of an image like this is called “bokeh.”" END OF QUOTING FROM THE BLOG,

this should do it for the camera part and the lighting part, now we come to the food it self and styling it and how to present it.

i won't write about it because i didn't get to this part it was the chef work to do but i recommend to go and visit this blog i find it most useful in food styling and good composition, it was been recommended to me by Neel | LFP blog - twitter .

The set:

the results:

result #1result #2

result #3