Importance of light in food photography

As photography means light writing, light is a major factor for food photography. The picture above depicts a butternut squash soup with pumpkin oil drizzles, butternut brunoise, butternut chips and roasted butternut seed powder. I chose this particular picture because the light reflection has clearly been projected on the soup; which then gave the soup a three dimensional outlook. The reflection of light had also made the texture of the soup more visible.  Leaving the positive aspects of the image aside, the photography of this dish isn’t perfect. This is because; the picture was purely captured with the help of natural sunlight. Therefore; no fill light, reflectors or dispensers were used to spread the light evenly throughout the dish. As a result, even with a good angle, the outlook of the soup tends to look dull. In conclusion, light affects the mood and outlook of a dish even if the dish was well plated.

Say no to mainstream food photography

Food photography is an ongoing trend in various social networks. Many individuals upload or update various photographs of food, which they have eaten or about to eat. However, many fails to understand that food photography is more than status updates. Based on my personal opinion, pictures should be able to talk through the flavours, textures and colours of a dish. For example, look at the picture above. This particular main course is one of my fall season creations. The photography had clearly portrayed the cookery of the components on the plate. Especially the venison, which had been sous-vide cooked at 55°C. At a glance, one would notice the nice sear on the outside of the meat and the rareness in the inside. In addition, due to the usage of vibrant coloured ingredients such as beets, butternut squash and red currents, this dish is simply a treat to the eyes as well as the palate.

Explaining textures & flavours through photography

This picture is clearly screaming out details of the textures and colours of the components used for this cold appetizer. The nutty as well as earthy taste of the red beet purée has neutralized the sharp tasting, succulent wild boar tender loin crusted with Mexican chili flakes. The shine on the mesclun greens coated with palm sugar vinaigrette and sesame oil had elevated the flavour profile of this dish. In addition, the oven dried crostini without the addition of oil had brought in a healthy touch as well as crisp to this simple yet elegant looking appetizer.

The art of colours & flavours

Basically this picture depicts a main course which is a combination of various flavours as well as vibrant colours. The crunchy texture of the salted garlic bread crumbs; the nuttiness of the pistachio crumbles; the bright yellow, soft and rich butter folded saffron potato puree; the sweet and tangy taste of the pickled rhubarb; the acidic as well as vibrant redness of the red current and the creaminess of the goat cheese has greatly complemented the moist chicken thigh roulade which was stuffed with rich flavoured, melting textured and pale coloured foie gras.