All About Photography

Light in the Food Photography is essentially the task of defining the volume of the dish or food to portray. In the post above mentioned the main objective of food photography is not one that show the product in a palatable , eat like giving. That is a task shared with the / The Home Economist (or stylist), which deals with the preparation and placement of the product and the photographer who has the task of lighting and framing the product.

Food Photography: The Volumes

Not the same light a steak dish a soup. What is the differentiating factor? The volume . In the first case, usually it’s volume is interesting to note, including the texture of the meat and juicy appearance. In contrast, in the case of soup, raw plate geometry and surface aspet it. Therefore in the first case we use a low angle, usually 45 ° to the horizontal, and if we use a soup encuandre zenith (orthogonal to the plane which supports the plate).

Lighting

Use a framing overhead and side lighting contrasted to highlight surface textures . We also use another flash at 45 °, diffused light (for example, a window of light from at least three or four times the diameter of the dish) which is responsible for lighting smoothly the rest of the dish . This flash is placed between 90 ° and 180 ° to above. In this way, we managed to light up the whole plate at the same time enhances the texture of the cream. Try to imagine how this dish would be if we used a frame at 45 degrees and you will notice the difference.

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