Food Photography – Textures

Hey guys. This is part 3 of the Food Photography tips series. This week: Texture, and why it’s important!

Ok, so we know that everything has a texture. Smooth, rough, wet…uhh, no more descriptive verbs or this will turn into food porn! In any case, when you have such a small ‘set’ to work with in the case of food photography, you need to highlight the right elements, or it’s going to look…odd.

As i’ve mentioned before, the kind of texture makes a big difference to how you should photograph it. Think about how you want to make people feel when they see it.

For example:

  • You have a delicious side of roast beef, crispy on the outside, juicy on the inside. For the best effect, you’d want to come in close to a sliced side, showing the dense texture and some of the crispy fat. What angle makes you drool? Meat makes humans drool, so go for that effect. You want people to almost *smell* the picture.  Do you want to lick the picture? Then you’re on the right track.

  • You have a bowl of hot, broth soup. Soup is a comfort food generally, so go for the cozy, comforting look. Hang back a bit further with the camera; set a scene. A nice wooden table underneath, maybe a spoon nearby. Steam lazily rising off the soup. Make people feel like it’s ready for them to sit down and enjoy.

  • You have a fruity, slushy Bellini. Give the feeling of refreshment – make it cold, so you’ve got some condensation on the glass. Try a sunny, outdoors BBQ setting.  Or, alternatively, up the contrast, find a minimal setting and go for a nightclub or bar-like setting. In the case of drinks, you can be more creative with lighting colours – often a bluish light cast through the glass is very effective.

These are just common examples of what’s effective. The point is to evoke some feeling of ‘I could just sit right down and devour that’ in some way or form. Make people think about eating it.

Picking out the right texture to highlight makes a huge difference in the effect that you will get.

Post questions and comments below!



Part one here

Part two here

Like this post? Pin it to your recipe boards!