Learning Food Photography - Part 1

PixSylated’s 3-Part Series On Learning Food Photography

• Part 1, Books that deal with food photography and styling.
• Part 2, Workshops, seminars & conferences / trade associations / a DVD.
• Part 3, Site of food shooters & stylists, web videos on food photography, blogs, online resources and sources of supplies

Shooting food is the culinary equivalent of fashion photography. It just happens at a slower pace and smaller scale. Both can be much more difficult than they appear to the uninitiated.

• There’s the issue of lighting. A strobe setup that works when shooting a glamor headshot won’t work when shooting a meal that’s 12″ square. Yet the lighting concepts are often the same.
• There’s the issue of perishability. Just as a waif of a model can’t look like a Cosmo cover 24/7, the food photographer is always wary of his subject melting, wilting, loosing it’s shine or effervescence.
• There’s the issue of styling. Food for photography often is not food for eating. Just as the fashion shooter often lets another professional deal with hair and makeup, a food stylist understands how to primp and massage food for the camera.

Part 1 - Books on Food Photography: If you’re looking for books on nature photography, you can find a herd of them. If you’re looking for books on food photography, you’ll find a scant handful. Here are virtually all the relevant food photography books currently on the market (as both in-print and out-of-print titles).

I’ll start with books that cover food photography from cover to cover. Then, I’ll describe a few titles that only have a chapter or two that relate directly to food photography - but even a single chapter is often worth the cost of the book. Finally, I’ll review a couple of books that deal with food styling more than photographic technique. Even these titles offer valuable insights for the food photographer.

Books on Food Photography (cover to cover):

Digital Food Photography - Lou Manna
This is THE book to get when you’re starting down the path as a food photographer. Lou Manna is a New York-based shooter who also offers workshops every other month or so in his studio. Lou’s comprehensive book covers not only photography, but also such important factors as: how food photography is used (editorially, in marketing and on packaging), the role of the food stylist and the role of the prop stylist. His no-nonsense talk about food photography covers gear, composition, lighting, retouching and how to get in the business. If there was an award for Mr. Congeniality in the food photography world, Lou would be the perennial winner. [Thompson Course Technology, © 2005, 296 pages, 7.5" x 9", $26–$40, widely available]

Lighting For Food & Drink Photography - Steve Bavister
This book is the Holy Grail for many food photogaphers. It presents the work of more than 20 leading food shooters in the classic format of RotoVision books. Nearly every spread presents a seductive, full-page shot paired opposite a how-to description and explicit lighting diagram. The book starts with ambient light shots, then works through one light setups, two light setups and then “sophisticated” setups. This is the book I open when I need a dash of visual inspiration. Although published in 2001 and full of anecdotes about shooting film, the book is more valuable today than when it was published with a cover price of $35. IF you can find it, expect to pay something north of $200 for a good used copy. Amazon lists two copies as being available (but not for long). In my correspondence with RotoVision, they said that they have no plans to reprint or issue a new edition. So, if you’re serious about your craft as a food photographer, don’t hold your breath for a “cheap” version anytime soon.  [RotoVision, © 2001, 160 pages, 9" x 10.75", $200–$250, a rare find]

Note: Don’t confuse Lighting For Food & Drink Photography with RotoVision’s 1994 Pro-Lighting: Food Shots. The earlier book is done in the same, great RotoVision style, but presents many images that by today’s standards are very dated. For the money, say $75 to $100+, I’d buy Lou’s book (above) and the next three books instead.

Books on Food Photography (at least in part):

Studio Lighting Solutions - Jack Neubart
This is one of those books that you open and think “hey, it’s a food photography book” - because that’s what the first chapter covers in detail. Beyond food, you’ll find great stories and how-to about the creation of solid photography in the realms of product, fashion, jewelry, nature, thematic and automotive. I managed to glean great tips and insights from every chapter. A great value for the price. [Amphoto Books, © 2005, 176 pages, 8.5" x 11", $20-$30, widely available]

Still Life and Special Effects Photography - Roger Hicks and Frances Schultz
As mentioned above, I love the format of RotoVision books. A big, beautiful photo opposite a detailed lighting diagram with just enough words to explain how the image came together. Although this book is a compilation covering a wide range of still life photography, there are many direct and indirect lessons on food photography. For instance, I found that the techniques for making a length of rusty chain look beautiful are equally applicable to lighting bread. Given that it costs about as much as a good pizza, Still Life and Special Effects Photography is another must-have for the food shooter’s library. [RotoVision, © 2005, 288 pages, 7.5" x 10.5", $16-$25, widely available]

Light: Science & Magic - Hunter, Biver and Fuqua
I bought this book for the chapter on shooting glass - a subject that vexes many food photographers. I read it. Then I read the whole book from cover to cover. My recommendation… buy the book for the chapter on shooting glass and just start reading at the beginning. Great material on the mechanics of light presented in pieces that a photographer can digest. The chapter on shooting metal is equally helpful - especially for those holiday shots where you have crystal stemware, china and silver together. [Focal Press, 3rd Edition, © 2007, 308 pages, 7.4" x 9.8", $36-$40, widely available]

Books on Styling Food For Photography:

The first thing I learned about styling food for photography is that I want to be the photographer and not the stylist. For advertising and packaging shoots, a food stylist is the indispensable equivalent of a makeup artist and hair stylist. I need to focus on creating the image and not on how to keep the carrots looking fresh. When you are starting out, you’ll probably have to style your own food or find a stylist that is just starting out as well. Either way, a general knowledge of food styling will be invaluable to the development of your portfolio. Here’s a classic and a new kid.

Food Photography and Styling - John Carafoli
Dare I say that John Carafoli is the godfather of modern food styling? In addition to having several decades of styling experience, having been published internationally and having taught many of today’s leading stylists, John is the co-founder of the International Conference On Food Styling and Photography (to be held again next year in Boston). The current edition of Food Photography and Styling was re-published directly by the author in 2003. Many thanks for this, John. The original edition, published by Amphoto in 1992, has long been out of print. Chapters include: Drinks, Poultry, Steam, Pizza, Ice Cream, Pasty, Special Effects and Shooting On Location With People. While some of the photography is dated by today’s standards, John shares many styling secrets that are as relevant now as they were when this classic was born. Order from the author for $65 postpaid - and ask that he autograph your copy. Sometimes available from Trengove Studios for a bit less (and without the autograph). [Carafoli, 2nd Edition, © 2003, 144 pages, 8.5" x 10.5", $65, limited availability]

Food Styling For Photographers - Bellingham & Bybee
This recently published book is a how-to primer on preparing food for the camera. Bellingham is an Oregon-based stylist. Bybee is a Dallas-based commercial photographer. The detailed content runs the gamut: cold beverages, salads, pasta and sauces, burgers and sandwiches, grilled and roasted meat, vegetables, ice cream, desserts, breakfast and garnishing. My only complaint is not about the information on styling - which is comprehensive and easy to follow. Rather, as a food photographer, I am naturally interested in the sets and photo techniques used to create the hero shots. While there are a number of set shots and brief descriptions of how the shots were created, their small size and limited number suggests that they were an afterthought. Again and again, I wished that Bybee’s comments on her vision and process had been greatly expanded into the ample amounts of adjacent white space. Clearly, the book was written primarily for food stylists. A more appropriate title would have been Food Styling For Photography. Nevertheless, Food Styling For Photographers is an important read for both students of food photography and styling. [Focal Press, © 2008, 249 pages, 9.3" x 7.5", $31-$40, widely available]

Also In PixSylated’s Series On Learning Food Photography

• Part 2, Workshops, seminars & conferences / trade associations / a DVD.
• Part 3, Site of food shooters & stylists, web videos on food photography, blogs, online resources and sources of supplies

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