Plate to Pixel: Digital Food Photography and Styling Author: Helene Dujardin | Language: English | ISBN:
B0051BLT4O | Format: EPUB
Plate to Pixel: Digital Food Photography and Styling Description
Tips and techniques for making food look good—before it tastes good!Food photography is on the rise, with the millions of food bloggers around the word as well as foodies who document their meals or small business owners who are interested in cutting costs by styling and photographing their own menu items, and this book should serve as your first course in food photography. Discover how the food stylist exercises unique techniques to make the food look attractive in the finished product. You’ll get a taste of the visual know-how that is required to translate the perceptions of taste, aroma, and appeal into a stunning, lavish finished photograph.
- Takes you through the art and techniques of appetizing food photography for everyone from foodies to food bloggers to small business owners looking to photograph their food themselves
- Whets your appetite with delicious advice on food styling, lighting, arrangement, and more
- Author is a successful food blogger who has become a well-known resource for fellow bloggers who are struggling with capturing appetizing images of their creations
So, have the cheese say, "Cheese!" with this invaluable resource on appetizing food photography.
- File Size: 13528 KB
- Print Length: 288 pages
- Publisher: Wiley; 1 edition (May 12, 2011)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B0051BLT4O
- Text-to-Speech: Enabled
X-Ray:
- Lending: Enabled
- Amazon Best Sellers Rank: #102,107 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #36
in Kindle Store > Kindle eBooks > Education & Reference > Encyclopedias
- #36
in Kindle Store > Kindle eBooks > Education & Reference > Encyclopedias
This book contains way too many technical inaccuracies.
About half the book addresses technical issues (basics, camera modes, natural light, artificial light, post-processing [unread]), it is a shame that these chapters are riddled with so many mistakes, some minor and some huge. And when there are no mistakes, technicals aspects are sometimes poorly explained. Begginners reading this book will be confused, more advanced photographers will cringe.
Dujardin is a talented artist with a good eye for composition, styling, colors and lighting, but is sadly lacking on the technical side. She compensates for this with her own artistic sense, but alas she tries to explain photography in technical terms and fails.
She should have either steered away from technical discussions, or have those chapters written (or at least proof-read) by a more technically competent photographer. I would not recommend this book (in the present edition) to someone starting out. Or perhaps I'd tear the first half off and attach some better resources to it (ie : Understanding Exposure for basics, and Strobist.com for artifical light)
Some examples of inaccuracies :
Minor :
- some captions not matching the pictures (as in page 54, caption says "soft light" but it is hard and undiffused as described in the text)
- on p.31 the phrase "these pears were shot with a wide aperture and shallow depht of field" might lead a begginner to think these are two distinct settings.
Not so minor :
- on p.81 calling a speedlight on the camera's hot shoe an "off-camera flash" (even if you bounce the light)
- on p.
I opened the book to read it on Sunday and finished reading by Tuesday! Neither because I know most of the book contents, nor the book has no contents except some gorgeous photos by the author! The book has almost 260 pages of useful information! But, because the book is written in such a beautiful style. As if someone is whispering in your ears. Also the information flow very smoothly and free of clutter of technical stuff although the book covers most of food photography aspects.
At the beginning I ignored and skipped the parts that talk about exposure, Aperture and Shutter speed and went directly to the parts of interests. After reading one chapter of those, I went back to the beginning of the book and read it from first page to the last. Even I read the information I already know. I don't know why but I felt inspired.
The author is a French came to USA in 90s and worked in several restaurant before she became the master chief of pastry for a French restaurant.
At the beginning she was photographing the pastry she make for the other colleague to make the same when she goes for vacation. In 2006 she left the restaurant job and started her award winning blog [...] and devoted her time in cooking , designing and photographing food.
Soon she progressed and became a professional food photographer and her photos published in national magazines such as Elle Magazine, Forbes Magazine and others
In the first chapter: a talk about the light in general and the importance of it to make a photo and some basics about how to deal with light and find it.
Second chapter is devoted for the talk about photography basics like Exposure variables and how to balance. Then a talk about light and controlling the white balance.
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