A great food photograph can do a lot of things – it can make a viewer hungry, it can convince a diner to order a dish and it can sell a hell of a lot of food and recipe books. But knowing how to photograph food to get great results requires a specific knowledge of what works best and what looks terrible. We have put together a few things you will need to think about when you photograph food if you want results like you see in glossy magazines and books.
How to Prepare Food for Look, Not Taste – A Short Guide to Food Styling
There are entire books (and careers) devoted to the topic of how to style food for a photography shoot (I don’t mean photography, I mean STYLE it for a photographer). The food industry is huge and they understand the importance of great photography in selling their wares. Now, if you’re serious about getting great shots (and not so much about just eating the food after the shot) then you need to prepare the food to look its best, not taste its best.
So how do you do that?
Are You Shooting Full-Bodied Food? In photographs, food usually looks best when it is full-bodied (as opposed to “big”). The problem is that often when you take something out of the oven, it usually loses its body in the cool air to a degree. Several photography tricks exist to account for this, but the simple ones are probably the best!
- Shoot the food while it’s still very hot and fresh from being cooked.
- Build the dish so it looks full-bodied (sometimes this requires putting things on the plate but under the food to make it look fuller. Sometimes it requires piling the food on other food.)