Thank you for the link. The videos offered a lot of insight. Not sure how much of a food stylist role I will be playing, but it
Thank you for the link. The videos offered a lot of insight. Not sure how much of a food stylist role I will be playing, but it
You know, I only looked at page 1 of the results, and assumed there would be plenty more that get into more of the lighting aspect. As you probably noticed, the second page has only 1 video on it... but you can see their lighting setup. An enormous softbox (maybe? Lighting isn
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R8 | R7 | 7DII | 10-18mm STM | 24-70mm f/4L | Sigma 35mm f/1.4 | 50mm f/1.8 | 85mm f/1.8 | 70-300mm f/4-5.6L | RF 100-500mm f/4-5-7.1L
Typically speaking, you'll want to light the food from the back with a large light source using a fair amount of fill on the front to open up the detail in the shadows. My only attempt at food photography was this:
I should have used another strobe toopen upthe shadows, but I didn't. I also shouldn't have chopped off some of the plate with my framing. If I were re-editing it, I'd brighten it up and, if the shadows were not as strong, possibly increase the contrast. Setup shot ]here.
Originally Posted by Sean Setters
Sean, What is this yummy looking dish? I see cinnamon sticks, but I can't figure out those dough-ish looking powdered puffs? Is it American, Japanese, or European? I might be looked in a box to long if I can't figure this out!