Food photography is unquestionably one of the unsung arts. For all of its traditions in the still life paintings of many centuries ago, continuing into the early photographic age in the 19th century and more recently the worlds of Instagram and smartphone cameras, food photography is rarely explicitly recognised.

Perhaps the most seasoned and capable London food photographer  is a victim of his or her own success in presenting food in an attractive way that places the focus firmly on it, rather than on any photographic or preparatory tricks or techniques. Much of the success of a good food photographer is in simply having the right equipment and preparing well. For example, a working kitchen in close proximity to the studio is a must, with a range of props and backgrounds and the latest cameras also making a big difference.

However, various styling techniques have also had a big part to play in making food photography so engaging down the years, whether it is witnessed on an advertising billboard, online, in a catalogue, on packaging or as part of an editorial feature. The food photographer may use dry ice or  a combination of chemicals that give off smoke to create the illusion of steam, while certain liquids – such as water or diluted glycerine – may also be sprayed on the food to keep it fresh in appearance.

Cooked meats and poultry may have their brownness enhanced by a range of browning agents, while there’s also the age-old problem of cereal too quickly becoming soggy in milk, which can be solved by switching from milk to heavy cream. A food photographer may also ensure the freshness and crispness of salad greens by misting them with cold water before composition, and herbs and spices may also be sprinkled over a wet salad to give it the appearance of dressing, given that actual salad dressing can make the food difficult to style.

Other foods that can lose their visual appeal quickly, and hence pose a particular challenge to the food photographer, include hamburgers – given the tendency of the buns to easily dent – and sandwiches. The assembly of a burger for photography may therefore involve toothpicks being used to hold the ingredients in place, as well as folded paper to position the burger into place.

These techniques as used by a food photographer can complement such methods for drinks photography as applying matt lacquer to create the effect of condensation on the outside of a glass, as well as the use of artificial ice cubes rather than real ones, which would – of course – melt. Such approaches are all to the end of the excellent overall result that creates desire in the consumer, as is the aim and routine achievement of any highly rated food photographer – like Graham Precey of www.precey.com.

<ENDS>

<ENDS>