WHAT OUR AUTHOR LEARNED ABOUT FOOD PHOTOGRAPHY FROM HAVING DINNER WITH NY TIMES FOOD PHOTOGRAPHER ANDREW SCRIVANI
We know that quite a few of our dotPhoto clients and visitors are food and cooking enthusiasts. I must confess that I am one as well having worked in the restaurant industry for a number of years. One of the things that always concerned me was food presentation. I always wanted our dishes to look as well as taste great.
Once I became interested in photos I started to notice that food photos could be quite attractive and even mouth watering. And, you may recall that we published a blog in August that spoke of the literally millions of food photos now residing on the Internet. In that article we featured a California-based food photographer by the name of Lisa Gershman and her West Coast style.
Since then we’ve kept our eyes open for another expert opinion on food photography. We also thought it would be fun to get a point of view from someone here on the East Coast. As luck would have it we came across this article about techniques to be learned in food photography from none other than the food photographer from the New York Times, Andrew Scrivani. Mr. Scrivani is not the author of our featured article but he is the source of the knowledge that our author, Robin De Clerq was able to gather.
Here’s a quote from Robin’s article that lets us in on Mr. Scrivani’s core beliefs as a food photographer. “The more intimate you are with your subject matter, the better your photography is going to be.” And more, “Food photography is three dimensional art. It has a structure, and you have to photograph it that way.” Here’s one of Mr. Scrivani’s photos. More can be seen and learned in the article linked below the photo.
Let us know what you think.
Walter Krieg
wkrieg@dotphoto.com
http://www.dotphoto.com
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