{"id":669,"date":"2015-06-30T13:25:25","date_gmt":"2015-06-30T13:25:25","guid":{"rendered":"http:\/\/philippemonthoux.com\/blog\/?p=669"},"modified":"2020-03-20T17:26:55","modified_gmt":"2020-03-20T17:26:55","slug":"food-photography-adventures-part-1","status":"publish","type":"post","link":"https:\/\/philippemonthoux.com\/blog\/food-photography-adventures-part-1\/","title":{"rendered":"Food Photography Adventures – Part 1"},"content":{"rendered":"

All businesses can benefit from professional pictures to advertise their services and products, but I think it is especially important if you are in the food business. Because if your products don\u2019t look appetising to the potential customer, he\/she won\u2019t want to taste your food, yet alone buy from you. In other words, with food, how your products look is going to have a very direct effect on the customer\u2019s opinion of the quality of your dishes.<\/p>\n

\"Home<\/a>
Very simple dish, and yet this home made tagliatelle with tomatoes dish tastes even better than it looks!<\/figcaption><\/figure>\n

If you read this blog on a regular basis, you already know that I always like to learn new things and perfect my craft. In this regard, a wonderful opportunity presented itself during the month of May, as world class photographer George Crudo<\/a> taught a food photography course for the Bryan Peterson School of Photography.<\/p>\n

\"Freshly<\/a>
The freshly made tagliatelle of the above dish, before they were cooked. I couldn’t resist, for colour contrast’s sake, and added a small tomato to the photograph<\/figcaption><\/figure>\n

I\u2019ve been intrigued by food photography for some time now, and since I very much enjoyed the many classes I took at the Bryan Peterson School of Photography, I decided to enrol in that course. I was also fortunate to be able to team up for this project with chef Chiara Scipione of \u2018Italian Food with Style\u2019<\/a>. Each week, Chiara would prepare a few dishes for me to photograph.<\/p>\n

\"Raw<\/a>
Raw ingredients<\/figcaption><\/figure>\n

For the first week of the course, we had to take images using natural light only, and learn to harness the power of window light to show the food\u2019s texture. On the menu this week were home made tagliatelle with tomatoes and pesto pasta. Once you\u2019ve tasted home made pasta, it is really difficult to go back to the kind you buy at the supermarket!<\/p>\n

\"Close-up<\/a>
Freshly made pesto sauce. I just love the colour!<\/figcaption><\/figure>\n

All the food photographs in this blog post were taken using a light coming through a window camera left and a reflector camera right to lighten the shadows. I also only needed to use a single lens, my trusty Nikon 105mm micro. And I had almost forgotten how much fun you can have using only minimal equipment!<\/p>\n

\"Plate<\/a>
Freshly made pesto pasta. Absolutely wonderful lunch!<\/figcaption><\/figure>\n
\"Pesto<\/a>
Another presentation of the pesto pasta dish of Chiara Scipione<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

All businesses can benefit from professional pictures to advertise their services and products, but I think it is especially important…<\/p>\n","protected":false},"author":1,"featured_media":670,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[30,27,172,50,20,43],"tags":[188,173,53,22,174,175,7,176],"class_list":["post-669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business","category-edinburgh","category-food","category-light","category-lighting","category-photography-2","tag-edinburgh","tag-food","tag-light-2","tag-lighting-2","tag-pasta","tag-pesto","tag-photography","tag-tagliatelle","has-thumbnail"],"featured_image_src":"https:\/\/philippemonthoux.com\/blog\/wp-content\/uploads\/2015\/06\/Philippe-Monthoux-Edinburgh-Tagliatelle-1.jpg","featured_image_src_square":"https:\/\/philippemonthoux.com\/blog\/wp-content\/uploads\/2015\/06\/Philippe-Monthoux-Edinburgh-Tagliatelle-1.jpg","author_info":{"display_name":"PhilsBlog","author_link":"https:\/\/philippemonthoux.com\/blog\/author\/philsblog\/"},"_links":{"self":[{"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/posts\/669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/comments?post=669"}],"version-history":[{"count":3,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/posts\/669\/revisions"}],"predecessor-version":[{"id":1520,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/posts\/669\/revisions\/1520"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/media\/670"}],"wp:attachment":[{"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/media?parent=669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/categories?post=669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/tags?post=669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}