Food Photography: Wild Garlic unipro foodservice Pesto> Blend Freiburg
Dear blog readers, Today was an exciting day because I dared to photographic territory. Ever since I read the book Food Photography by Peter Rees, I'm pretty unipro foodservice hooked on this photo genre.
Since I love wild garlic and I had planned unipro foodservice anyway to collect and process pesto to which the idea was born quite fast, it produce appealing photos. So I opened myself this weekend in the floodplains and brought a few pounds this wonderfully tasty bulbous plant with Freiburg.
Today I have now spent a few hours in the studio. And I realized that food photography is damn difficult to implement. In the light setting I was inspired by the setups outlined in the book by Peter Rees. Nevertheless, it has very long until you find the right settings lasts. Ultimately, I decided to use four flash heads, two square softboxes, a Octabox and a strip light.
But was rather expensive, especially the preparation of the food. Since we have no kitchen in the studio, I had to pre-cook the pasta at home, not knowing whether they look like two hours later still appealing. However carefully sprayed with water helps. Since the wild garlic also was two days old and looked very faded, I was rather placed him as an accessory in the background. The pesto I made the day before and it added a dab on the noodles. The ingredients for the pesto should of course be still be seen in the photo.
I have taken here with a focal length of 67 mm, an aperture unipro foodservice 22 and a shutter speed of 1/125 at ISO 200. In the postprocessing I have the lights slightly raised and the colors selectively pushed.
On the second try I except the arrangement of some important parts picture really nothing major changed. Ok, I have photographed this time in portrait mode. As you can see, there is also at food photography pure chaos in the studio ...
Food Photography's great fun but also very complex and requires thorough considerations. Which is generally true for the still-life photography is the photographing food more important: creativity, planning and especially patience! Anyone who uses quick results and achievements, should rather photograph flowers ...
the lighting effect is as the author works in his examples. unipro foodservice Where you do not have so many harsh shadows, which I personally like a lot better. As a tip I can only give to the plate do not crowded. The noodles make a soft-boiled impression. If so, it is better to cook the pasta al dente in the truest sense of the word, keep then immediately into ice water and there until the final shot. Instead of forming the pile of noodles, you take from the floral or craft store as "moss stuff" on it stuck to the flower and worry so underground for volume.
The photographic territory but have coped well! Picture # 2 I like very much. It is very tasty and inviting. Hope there you can see more of it soon!
Technich I can only say hats off, which is intended the great art of photography. Everything depict unipro foodservice tasty and so apetitlich as it gets to set the scene. Now in food photography reminds me of another tilt / shift because they allow more depth of field gets into the receptacle and the secondary focus can turn to his favor. unipro foodservice Since my "Schneider Superangulon 50 / 2.8" would sometimes come right to use, it also times I had "pleasure".
Blend Freiburg
Photographer Wolfgang Armbruster & technical author e-mail: info@blendwerk-freiburg.de Office: Eschholzstr. 72 | 79115 Freiburg Studio: R. Bunsen Str. 11a | 79108 Freiburg Phone: +49 (0) 761 202 37 57 Mobile: +49 (0) 177 611 3882
Recent unipro foodservice Comments Patrick Feldhusen to forgive at Brave tots illusion at Studio Place to forgive Frank at Studio Place Hannes Bart models for TV Shoot Thomas Reiff at The Ultimate Guide to the frequency unipro foodservice separation
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Dear blog readers, Today was an exciting day because I dared to photographic territory. Ever since I read the book Food Photography by Peter Rees, I'm pretty unipro foodservice hooked on this photo genre.
Since I love wild garlic and I had planned unipro foodservice anyway to collect and process pesto to which the idea was born quite fast, it produce appealing photos. So I opened myself this weekend in the floodplains and brought a few pounds this wonderfully tasty bulbous plant with Freiburg.
Today I have now spent a few hours in the studio. And I realized that food photography is damn difficult to implement. In the light setting I was inspired by the setups outlined in the book by Peter Rees. Nevertheless, it has very long until you find the right settings lasts. Ultimately, I decided to use four flash heads, two square softboxes, a Octabox and a strip light.
But was rather expensive, especially the preparation of the food. Since we have no kitchen in the studio, I had to pre-cook the pasta at home, not knowing whether they look like two hours later still appealing. However carefully sprayed with water helps. Since the wild garlic also was two days old and looked very faded, I was rather placed him as an accessory in the background. The pesto I made the day before and it added a dab on the noodles. The ingredients for the pesto should of course be still be seen in the photo.
I have taken here with a focal length of 67 mm, an aperture unipro foodservice 22 and a shutter speed of 1/125 at ISO 200. In the postprocessing I have the lights slightly raised and the colors selectively pushed.
On the second try I except the arrangement of some important parts picture really nothing major changed. Ok, I have photographed this time in portrait mode. As you can see, there is also at food photography pure chaos in the studio ...
Food Photography's great fun but also very complex and requires thorough considerations. Which is generally true for the still-life photography is the photographing food more important: creativity, planning and especially patience! Anyone who uses quick results and achievements, should rather photograph flowers ...
the lighting effect is as the author works in his examples. unipro foodservice Where you do not have so many harsh shadows, which I personally like a lot better. As a tip I can only give to the plate do not crowded. The noodles make a soft-boiled impression. If so, it is better to cook the pasta al dente in the truest sense of the word, keep then immediately into ice water and there until the final shot. Instead of forming the pile of noodles, you take from the floral or craft store as "moss stuff" on it stuck to the flower and worry so underground for volume.
The photographic territory but have coped well! Picture # 2 I like very much. It is very tasty and inviting. Hope there you can see more of it soon!
Technich I can only say hats off, which is intended the great art of photography. Everything depict unipro foodservice tasty and so apetitlich as it gets to set the scene. Now in food photography reminds me of another tilt / shift because they allow more depth of field gets into the receptacle and the secondary focus can turn to his favor. unipro foodservice Since my "Schneider Superangulon 50 / 2.8" would sometimes come right to use, it also times I had "pleasure".
Blend Freiburg
Photographer Wolfgang Armbruster & technical author e-mail: info@blendwerk-freiburg.de Office: Eschholzstr. 72 | 79115 Freiburg Studio: R. Bunsen Str. 11a | 79108 Freiburg Phone: +49 (0) 761 202 37 57 Mobile: +49 (0) 177 611 3882
Recent unipro foodservice Comments Patrick Feldhusen to forgive at Brave tots illusion at Studio Place to forgive Frank at Studio Place Hannes Bart models for TV Shoot Thomas Reiff at The Ultimate Guide to the frequency unipro foodservice separation
Archives Select Month March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December unipro foodservice 2013 November 2013 October unipro foodservice 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 September 2011 August 2011 Oct 2011 Jul 2011 June 2011 May 2011 April 2011 March 2011 February unipro foodservice 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010
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