Spusht: Food Photography: Light – By a Beginner, For the Beginner, Part 1

I do not claim to be an amazing photographer like the experienced, creative and popular food bloggers, food stylists, or food photographers around the world. I am nowhere close to professional and still consider myself a newbie since I began blogging in 2011. I have not attended any photography workshops or bought any of the brilliant books on food photography.

But as a self-learner, I have read tips and tricks on photography sites, observed numerous food photos on websites and personal blogs, and watched plenty videos. I made notes as I learned anything new from anywhere and used trial-and-error as time passed. And even though I may not have applied most of the learning and observation, I know I still have a long way to go and enormous room of improvement.

So, why am I still writing this post?

Because I like to share what I know, and I’m only sharing my notes and opinions here on a few basics of food photography so that it may help another beginner click better as we learn and grow together. The explanations are in my own words from my understanding and they may not necessarily be the photography jargon.

Light

Light, light, light – natural daylight has been written all over as the most important element of food photography. But how do you make good use of that light?

Choose a place near the window (or door) in your house (or on your patio, perhaps?) where you get ample natural light. This will be called as the ‘source of light’.
Place a small table (or chair, or ottoman, whatever) there. This will be called as the ‘surface’.
If the light is sharp or if the sunlight is harsh, put A4 sheets on the window, or a white cloth. This is called ‘diffusing’ the light. This way the natural light softens out (is not too harsh on the subject), plus it spreads equally without having shades (say, because of the blinds) or shadows (say, from the trees outside).
Then place your plate of food on the surface, and click a picture from ALL sides and different angles of the table. I like to draw an image of it on paper before starting, so that as I click each photo – I might draw an arrow or write the settings after each photo so that I don’t have to remember details when I compare photos – just the way you used to write data after each experiment in your chemistry/physics lab, remember? (at least SOMETHING learned from labs in university helps!)

Transfer your photos to computer and see the difference that a source of light from one angle but shooting with camera from different angles makes on the food that’s on the same spot.

Next, if you place a ‘reflector’ either direct opposite the source of light or at an angle that’s suitable, you will notice the food brightening up, because the ‘reflector’ will help the light ‘bounce’ back on the subject, and give more clarity.
A plain white A4 sheet, a white foam board, white cardboard, white polystyrene (Thermocole or Styrofoam), aluminum foil, a tin can, or a stainless steel plate – anything that can reflect light can be used as a ‘reflector’. Yes, a mirror, too.
Either you hold the reflector with one hand and click with the other (or use a self-timer or a remote) or you support the reflector with any object, then click, zoom-in, zoom-out, have fun, and move yourself and the reflector around as you change your angles.

Transfer the photos to your computer and see the difference the source of light, the camera shots, and the reflector makes on the food – and compare them to the previous pictures you took without a reflector.

Only this kind of experiment can best help you understand how light works on food and what angles makes YOU think makes YOUR photo stand out. And whether the source of light is from the back, from the side, from the front, or from under – it’s also about experimenting shooting from different angles and positions – because no matter where your source of light is … a shot from the left-right-center, or a top view, or at eye-level makes a huge difference in your photo.

Do you see the effects and difference in light, shadow, angles, reflector, and zooms?

Sometimes light from the side (side lighting) works on certain food, some other times shadows from sunlight make it look better, sometimes very subtle ‘moody lighting’ may give a charming effect, or may be the light from behind (back lighting) may make the food look tasteful.

So, that was my take on lighting.

Message to the experts – will you correct me if I’m wrong?

Question to the beginners – did this post help you?

I have other posts planned on topics like a) basic settings of camera, b) simplifying some terminology, etc, c) very basic Photoshop tricks, and d) links to certain blogs I follow that I think have superb photos.

But, but, but. That will happen ONLY if you, the reader, liked and understood this post, learned something new, thought it was worth your time, and will leave a comment below to let me know your feedback. Otherwise, this series stops here.

Update: Thanks for the feedback, readers.

More Food Photography Posts:

Part 2: Makeshift Props on a Budget

Part 3: Small Changes, Small Differences

Part 4: Behind-the-Scenes

Part 5: From My Perspective