style and flair needed to photograph food most effectively. These people usually do a lot of food shootings, working for magazines as well as for catalogs. Their studio facilities will include a well- equipped kitchen in which to prepare the food dishes. A poorly photographed and reproduced food shot will not be appetizing, and therefore will not sell. Color is important in making the shots appealing and credible, and food styling helps to make a savory- looking presentation. Food must be carefully prepared for photography and must look fresh. The presentation of the dishes and courses in a fine restaurant have a psychological impact on how the food
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tastes. In catalog photography, presentation is equally psychological, and contributes heavily toward motivating a customer to buy. A food stylist (or home economist) is a necessary member of the food photography team. This person, shops for the required fresh ingredients, prepares the food and arranges it in the serving dishes. They also provide the subtle decorations to “dress up” the food, touches like bows made of orange rind, mint leaves or sugar-frosted grapes, real or candied violets, and stemmed maraschino cherries. The food stylist sets the table (if a setting is needed), and even folds the napkins. Their knowledge of food
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preparation and food service is reflected in the photography, and helps to establish the catalog’s credibility. Your shooting budget should include the money to retain a top notch food stylist for the shots that will require this special attention. Fresh fruit and produce should be spritzed (or sprinkled) with water and glycerin for a dewy, fresh- from-the-garden look. Brown edges on leafy foods can be clipped off, and spotty leaves should be replaced. Meats, if shown raw or uncooked, need to be the right color, never allowing the edges to change color or darken because they’ve been under the lights too long. It is important for cooked
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