Q & A With Andrew Scrivani (Round 2)

This is the following the article that i posted a few days back on.


If you missed the main article. Read it here.
Read the 1st part of the Q&A here



Q.

Any tips on shooting brown food? Like sauces, mashed potatoes with gravy, etc? They never come out right. Thanks.

A.

I am so glad you asked this question. Brown and dark green foods are by far the hardest to photograph. This is where all of your skill as a photographer and especially a lighter comes into play. When I shot the Nigella Lawson column for the Times several years ago, a large portion of her food was dark. Creating a shimmer on the food is essential to create depth. Side lighting the food was almost always the solution to get that shimmer. I have also taken to extreme macro shots (finding one specific highlight on the plate to focus on) or the action shot as was the case with her food: pouring, spooning, cutting, etc. Also, carefully selecting your props and colors really helps compliment the food.

Q & A With Andrew Scrivani (Round 1)

This is the following the article that i posted a few days back on. The last tip really is a helpful one. Check it out.


If you missed the previous article. Read it here.
For the 2nd part of the Q&A, read it here

Some Tips on How to Take Photos of Food

An article that i found in NYtimes on how to take good photos of food.  Read the full article below. 

A few of the tips i find are really useful. Pay attention to point 1 and 2. Those are the easiest to achieve in any typical restaurant setting. 

Point 4 seems a bit technical to non photo enthusiast. It is basically saying not to shine direct light onto the food. Best that the light source has a translucent white paper covering it.

For point 5, ask the waitress for the brightest table and seat that the restaurant has. This is a must. 

I will post more of Andrew's tips in the next few updates. Remember to come back if you want to improve your food photo taking skills. 

The 1st part of his Q&A can be found here.