Dec 1, 2011

Photographing your Holiday Feast

by Cindy Larkin
For all you foodies out there, I thought it would be fun to post a few tips I've discovered on my journey to learning more about food photography.  Keep in mind that I'm still learning this craft, and I am in no way an expert.  I love it none the less.  Enjoy!

[Copyright © Cindy Larkin]

1.  Always use natural light if possible.  I have found that shooting during the day, and near an open door or window is the best place to shoot.  If you really need to shoot during the evening, don't use a flash directly on the food as it can be too stark.  Bounce the flash off the ceiling or wall, or use a diffuser. 

2.  Shoot from varied angles. Move around and really take a look at the food from all directions.  It's okay to take too many shots, especially when you're practicing.  This is my favorite way to discover what works and what doesn't.     

3.  Styling your food can make it stand out in a nice way, but keep it simple.  You want it to look good, but not too good to be true.  Use a clean and clear background, removing any unwanted clutter.  Add only necessary props.

[Copyright © Cindy Larkin]

4.  Use a macro lens if you have one, or simply zoom up close, filling the frame of your camera so the viewer can almost smell the food.  Details are awesome!

5.  Take pictures during the process.  Preparing and cooking the food can be just as fun to shoot as the finished product.

6.  Capture the food at its freshest, when it's hot and steamy or when it's still glistening.  From experience, waiting too long can have a disappointing effect.

7.  Lastly, don't forget to photograph the people surrounding the food.  After all, they are the main reason the food was made in the first place!  Cooking together is such a rewarding tradition, but having the pictures to look back on, makes it even sweeter!


RECIPE SHARE- 2 Crust Fruit Pie 


4 cups flour
1 tsp. salt
2 cups cold butter
1 1/4 cups ice water

*  Sift flour and salt together in a medium bowl. 
*  Add cold butter after cutting it into 1/4 inch slices. 

[Copyright © Cindy Larkin]

* Add ice water and mix with a fork until the butter is mixed thoroughly, but not over mixed.

[Copyright © Cindy Larkin]

* Divide the dough in half, then roll the dough out flat on a piece of wax paper, and place it in your pie pan.    

[Copyright © Cindy Larkin]

* Add pie filling, and then the top crust.  You can either do a lattice top (pictured) or you can do a simple casing that covers completely.

[Copyright © Cindy Larkin]

* Bake at 450 degrees for 35 minutes, and then reduce the temperature to 350 and bake another 15-20 minutes.

[Making pies in Grandma's kitchen with Aunt Cindy]

1 comment:

Anne Snyder said...

LOVE it, Cindy! I have so much fun shooting food & am always looking for tips! THANKS!!