The ever-captivating category of food photography is constantly evolving, it can feel hard to keep up. Our photographer and producer, Kate Broussard, did a deep dive on what she is calling the most noteworthy food photography styles of 2019.
It’s been around for years and it doesn’t seem to be going anywhere. Perhaps it’s because it’s the point of view we typically see our food from, so it might feel more UGC, or maybe it’s just the tastiest angle to view most foods. Whatever it is, the overhead angle still reigns supreme in the world of food photography.
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Dessert doesn’t get easier than this pan of tender roasted apples drenched in browned butter and cozy spices. @mstevenscooks' simple recipe gets warmth and complexity from Chinese 5-spice, and is just as perfect on a weeknight as it is (hint, hint) as a part of your Thanksgiving dessert spread. Recipe link in our bio. #FWCooks 📷: @gregdupree
The Authentic Mess
Out with the perfect, in with the authentic. A good meal usually means there is a big mess somewhere. It seems no matter how hard I try to clean as I go, I usually have dishes piled in the sink, ingredients on the counter, and food scraps littered on the stove. That’s just in the preparation and serving—eating can create a whole new mess. Instagram seems to be moving to a more true and authentic view of the world. I am not talking about a styled mess, I’m talking about a “lick the plate” mess. Our Place recently asked fans to “show us your #DirtyDishes” in an effort to remove the veil from the perfect kitchen.
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Home made, hand pulled pici, the simplest pasta you can make, just with flour and water, a teaspoon of extra virgin olive oil and a pinch of salt. Well, I always say a drop of olive oil, but everyone during my classes is like: what? Is that a drop? Well, yes, an Italian drop! The dressing? A garlicky tomato sauce, made with aglione, a local variety of garlic, whose clove is as big as an apricot, and my mum’s tomatoes. This has been the flavour of the past week: an intense three day cooking class experience with the brilliant @flacabustos, @isabellafdez and their ‘mom’, and a dinner with @toomuchtuscany and @zucca37, during which we learnt to make pici together before sitting at the table under our fairy lights eating our efforts! On a final note, I also want to share the flour I use. Thanks to @ladolcepeonia I started buying @vivalafarina flour, which is produced in Italy, in Piedmont. It is stone ground, rich in fibre and nutritional substance. And yes, it contains the wheat germ. If you have read ‘The third plate’, by @chefdanbarber, you know how important this is, also for flavour. . . . . . #freshpasta #pastagrannies #cookingfromscratch #italiancooking #italianfood #tuscanfood #tuscanrecipes #tuscancookingclasses #f52grams #savblogawards #f52seasonal
Light can add so much to a photo. It can make you feel the warm sun on your back as you picnic in the park or the coziness of being bundled up inside by a fire. When it comes to food photography, it’s time to embrace the shadow.
Up close and personal
Macro shots always make things interesting. It’s a view that we aren’t accustomed to seeing with food, but that only makes it that more delectable. With a shift away from complicated recipes, the individual ingredients become the stars of the show.
There is no one-size-fits-all method when it comes to shooting something beautiful. One thing we will say, is that you should budget more time than you think you need for a recipe shoot to accommodate shot testing and taste testing, of course!
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