{"id":679,"date":"2015-07-07T15:43:14","date_gmt":"2015-07-07T15:43:14","guid":{"rendered":"http:\/\/philippemonthoux.com\/blog\/?p=679"},"modified":"2020-03-20T17:29:20","modified_gmt":"2020-03-20T17:29:20","slug":"food-photography-adventures-part-2","status":"publish","type":"post","link":"https:\/\/philippemonthoux.com\/blog\/food-photography-adventures-part-2\/","title":{"rendered":"Food Photography Adventures – Part 2"},"content":{"rendered":"

On the menu this week, red velvet cupcakes, mascarpone cream, \u201cBaci di Dama\u201d (lady\u2019s kiss) and Tiramisu. All prepared by Chiara Scipione of Italian Food with Style<\/a>.<\/p>\n

\"Red<\/a>
The red velvet cake recipe originates from Canada, according to Wikipedia. I’ve never had an original one, but I can say those made ‘Italian style’ as in this photo, tasted delicious<\/figcaption><\/figure>\n

On the photography front, we were to use one artificial light source and a reflector for this assignment. I placed a speedlight in a Wescott softbox camera right and used a reflector on the other side to open the shadows.<\/p>\n

\"Red<\/a>
Another way to serve a red velvet cupcake dessert. With mascarpone cream and dark chocolate. Are you salivating already?<\/figcaption><\/figure>\n

Compared to window light, the speedlight in a softball gave me a more directional light, and hence the texture of the food is better revealed. Also, the light is more consistent in power and colour temperature. That means that once one is set up, one can do several dishes pretty quickly. In Scotland, the light can change quite a bit and when clouds come and go, the exposure and colour of the light changes. With natural light one has to constantly monitor the light in order to get consistent results.<\/p>\n

\"Baci<\/a>
Baci di dama, literally “Lady’s kisses” is a specialty from Turin, Italy.<\/figcaption><\/figure>\n

The two set-ups for the red velvet cupcakes and the Baci Di Dama (lady\u2019s kiss) were shot in succession in a relatively short time. I then decide to try something else with the tiramisu in the glass. I wanted it on a reflecting surface, and after a few tries, I settled on a mirror. I lit the scene from above, but it took a fair amount of time to get it right. I most certainly didn\u2019t want the light from my softbox to be reflected by the mirror into the camera. That would have totally ruined the shot. In the end, I was quite happy with the result of the \u2018tiramisu lighting challenge\u2019.<\/p>\n

\"Tiramisu<\/a>
I must confess tiramisu is one of my favourite desserts. According to Wikipedia, it was invented in the 1960’s at the restaurant “La Beccherie” in Treviso, Italy. If you live in Scotland and can’t make it all the way to Treviso, I would highly recommend you try Chiara Scipione’s tiramisu. You won’t be disappointed. I certainly wasn’t.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

On the menu this week, red velvet cupcakes, mascarpone cream, \u201cBaci di Dama\u201d (lady\u2019s kiss) and Tiramisu. All prepared by…<\/p>\n","protected":false},"author":1,"featured_media":680,"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":[172,50,20,43],"tags":[179,182,178,173,180,53,22,181,7,177],"class_list":["post-679","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-light","category-lighting","category-photography-2","tag-baci-di-dama","tag-cream","tag-cupcakes","tag-food","tag-ladys-kisses","tag-light-2","tag-lighting-2","tag-mascarpone","tag-photography","tag-red-velvet","has-thumbnail"],"featured_image_src":"https:\/\/philippemonthoux.com\/blog\/wp-content\/uploads\/2015\/07\/Philippe-Monthoux-Edinburgh-Red-Velvet-Cupcake-1.jpg","featured_image_src_square":"https:\/\/philippemonthoux.com\/blog\/wp-content\/uploads\/2015\/07\/Philippe-Monthoux-Edinburgh-Red-Velvet-Cupcake-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\/679","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=679"}],"version-history":[{"count":3,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/posts\/679\/revisions"}],"predecessor-version":[{"id":1522,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/posts\/679\/revisions\/1522"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/media\/680"}],"wp:attachment":[{"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/media?parent=679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/categories?post=679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philippemonthoux.com\/blog\/wp-json\/wp\/v2\/tags?post=679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}