Photographing what people eat.
WHAT MAKES FOOD LOOK GOOD
Light from behind or the side Freshness Texture visible Restraint in styling
WHY BACKLIGHT SPECIFICALLY
It makes food glisten and reveals texture, which front light flattens.
WHAT TO AVOID
Direct flash Overhead room lighting Anything that makes food look flat or grey
WHAT PROPS SHOULD DO
Support the food, not compete with it.
WHAT TO USE
Simple plates Neutral surfaces Minimal cutlery and cloth
WHAT ANGLES SUIT WHAT
Overhead, for flat dishes and spreads Forty-five degrees, for most plated food Straight on, for height: burgers, stacks, drinks
WHAT TIMING MATTERS
Photographing quickly, before food wilts, melts or dulls.
WHAT TO PREPARE
Everything else first, so the food arrives last.
WHAT SMALL DETAILS HELP
A garnish added just before shooting Crumbs and imperfection, in moderation Steam or condensation where relevant
WHY IMPERFECTION
Absolute neatness looks artificial and unappetising.
WHAT TO BE HONEST ABOUT
Portion size and appearance, for anything sold.
WHY
Customers compare what arrives with the photograph.
WHAT TO KEEP CONSISTENT
Lighting and treatment across a menu.
