Year 2

Project 1 – Task 1

Brief - Task 1: Skills and Portfolio

For this project you will use all of the skills that you acquired during you 1st year, and combined with new skills you will learn these will enable you to build Creative Professional Photography Portfolio. This portfolio will play an integral part in deciding your future and will be used as a tool to enable you attain either your place in Higher Education or in the workplace.

Genre

I did some research on some top types of photography. I found a few quite interesting such as architectural photography, street photography and food photography. After thinking which one I should do. I decided on food photography as I do love the taste of food but also the look when it’s just prepared. I want to capture what food looks like when it’s not made at a gourmet restaurant or placed by one of the best chefs. I want to show simple foods from home, or food that isn’t particularly healthy, such as cake. My idea is to present what meals really look like and that they too can look great like expensive meals. Although, I have also thought about photographing the process of the cooking/baking.

The headline is “Top 15 Genres of Photography That you Need to Know”. It didn’t matter to me how many types there were as I only wanted a little inspiration at first. I wanted an idea of what I had the chance to do in this project and I was successful in finding the inspiration that I initially wanted. The website gave a little information above each type of photography they mentioned. (Shaw Academy Blog, 2017)

The website where I found the type of photography linked another website with plenty of tips for people who want to do food photography which will come in handy a lot. (Shaw Academy Blog, 2017)

A few of the types were:

  • Aerial Photography: shooting the landscape from above
  • Architectural photography: shooting building, inside and out
  • Candid photography: shooting spontaneous moments
  • Food photography: taking photos of food
  • Street photography: capturing ordinary, everyday life

As I mentioned before, I found street, architectural and food photography interesting. I found street photography interesting as I liked the thought of capturing real moments. I would have wanted to take photos of things people usually wouldn’t notice. Architectural photography interested me because I do find the shape and design of buildings interesting. I would have especially took photos of the inside of the buildings I think as this shows more of the history of the building.

Why I chose food photography

I decided on food photography because, as I said before, I do love food and I hope I can show something from this photography that can make a lasting effect on people. I want people to look at my photography and get the point I’m trying to make. That even home made food can look above-average. I like how food photography is about more than just  the food. It can be about where everything is placed, how the photo is taken, the design in the background and the manipulation in the photo to make the food look more attractive and glamorous.

I want to learn new skills and I think I will by doing food photography. It is something I haven’t done before so it is something I can get better at, progress in and maybe go on to do something bigger with it.

Food photography seems quite popular already but not specifically by photographers. I see a lot of gourmet style photos of food on Instagram by food lovers or dieters. Before this project, I’d never thought of doing food photography but whenever saw the photos of food people put on Instagram, I always felt a little inspired to try it myself. And now I am.

I have had a little experience doing food photography when I shot photos for my FMP last year. I made storyboards made of a series of photos that I took and edited faces onto, the objects that were characters were sometimes foods such as Pringles or oranges. I would like to think that this would help me with this project but I’m not sure it will as this time I am shooting food for a different purpose and what be shooting them like I did last time.

I want to try and take photos of foods like pizza, fish and chips, burgers and just home cooked meals. Foods that could look simple but could also not be. I plan to make my photos look unique and different to other photographer, but they will still influence me a lot. The process of taking the photos is going to be interesting I think, as it’ll be something I haven’t done before, something new and something I have to learn along the way.

I think I will struggle a little with things like organising my photos because I’ll want everything to be in a perfect place. I think getting the lighting right will be tricky because I only want to use natural light so my photos look more attractive. And even though it may sound funny, but I think I won’t like the idea of trying to get the perfect photos (no matter how long it takes) before I can actually eat the food.

From this project I hope to achieve new skills, an great portfolio and experience that will help me out a lot in the future. I want to do this project because food is something I admire and I want to photograph it.

My Ideas to Photograph

Screen Shot 2017-09-20 at 08.57.27.png

(App.mindmapmaker.org, 2017)

 

The story I'm trying to get across

The story I am trying to get across to people is that you shouldn’t have to spend a fortune to spend quality time with your family, you should be able to have a family meal with your family with a family meal. Around the dinner table. I am going to shoot food from home, takeaways and fast food restaurants to show that all the cheaper food around can be just as good as all the expensive that we don’t need.

Food Photographers

Once I was set on doing food photography, I started looking for some food photographers. I found quite a few people with some really interesting styles. Such as

  • Edward Weston
  • Nicole Genoni
  • Rob White
  • Carl Warner
  • Beata Lubas
  • Dana Shultz

These photographers were all found on the same website and underneath each photographer, was a link to their work which led to their websites. (Interactive Design Institute, 2017)

I need historical and contemporary photographers to be influenced by different eras in food photography.

Historical definition: Historical photography could be a photograph or a photographer from a point before 30 years before the current year. As beyond that point would be considered as contemporary.

Contemporary definition: Contemporary photography could be described as a photograph from our own time, compared to an image from a much earlier period. A relevant definition of the word contemporary is: “happening in the same period of time..of or in the style of the present or recent times… .” (Koslov, 2017)

I emailed my contemporary photographers and have hoped for the best. I have asked if they don’t mind answering some questions to help me progress my work and make it better. For the ones that reply, I will be asking them these questions:

  1. What inspired you to pursue food photography?
  2. How do you describe what you do to someone who doesn’t know you?
  3. What are the best and worst parts of doing what you do?
  4. What is your favourite food?
  5. Did you know much about food before doing this type of photography?
  6. When did you get into food photography?
  7. What did you want to be when you grew up?
  8. What is you favourite equipment to use?
Historical Photographers

EW1

Edward Weston

(edward-weston.com, 2017)

Edward Weston was born March 24th, 1886, in Highland Park, Illinois. At 16, he started photography, having a Bull’s eye #2 camera from his father. In 1909, he married his first wife, Flora,  and later went on to have 4 children with her; Edward Chandler (1910), Theodore Brett (1911), Laurence Neil (1916) and Cole (1919).Weston moved to Mexico city in 1923 where he opened a photographic studio with Tina Modotti, his apprentice and lover.

Edward made a series of close-ups of seashells, halved cabbages, peppers and other objects/foods between 1927 and 1930. He brought out the textures of their sculpture-like forms. In 1932, Weston became one of the founding members of Group f/64 with Ansel Adams, Willard Van Dyke, Imogen Cunningham and Sonya Noskowiak. Weston became the first photographer to receive a Guggenheim Fellowship for experimental work in 1936.  Weston spent the next two years taking photographs in the West and Southwest United States Charis Wilson, with assistant and future wife. He started having symptoms of Parkinson’s disease in 1946 but carried on to take his last photo in 1948, Point Lobos. Over the next 10 years of progressively incapacitating illness, Weston supervised the printing of his prints by his sons, Brett and Cole. He died on January 1st, 1958 at his home. His ashes were scattered into the Pacific Ocean at Pebbly beach at Point Lobos.

I believe Edward started photography to make a difference, as he took photography out of  the Victorian age. I looked into why he chose photography  and found some information. He once said he wanted “to make the commonplace unusual.” He turned a normal pepper into something so modern for that age, something like a sculpture. When he wrote about this in his journal, he put “It is classic, completely satisfying – a pepper – but more than a pepper: abstract, in that it is completely outside subject matter.” As well as writing that, he wrote that something as ordinary and as extraordinary as a pepper  “takes one beyond the world we know in the conscious mind”.

I think he thought of himself as a realist, even though his work seems quite surreal. His still life work came around due to one of his lovers, Modotti. She seemed to have pushed him toward that sort of work later on in their relationship, once they had moved to California.

(O’Hagan, 2017)

Pepper-1930-30P.jpg

“Pepper, 1930 (30P)”

I like this photo because of the distortion of the pepper. When I first saw this image, it took me a couple seconds to click onto the fact that it was a pepper. I probably would’ve realized what it was sooner if it was in colour but of course, for his time, he had to shoot in black and white.  He has done a few other food images but mainly seems to focus of portraits. I also really like how the different shades of pepper are so distinctive. It really adds  detail and makes the shape look like people who are molded to each other. I find it quite pretty and I think his images are definitely important to the history of food photography.

I believe that Edward’s work is quite traditional. He used the darkroom a lot to create his images at the beginning and went onto creating studio work. But his work also isn’t traditional because he makes things looks distorted and different, which is not really the way everyone photographed in his time.

I think that his audience might have been magazines and different places who wanted the nude photos he shot but also maybe the food photos too. As his work was quite different, it might have been wanted by a few different companies.

Today, you could see his work online, in museums, in his books and others books too. His work is different so I think it would be quite popular.

I know that Edward’s work is historical because not only was his work was made quite a long time ago, but his style is older than recent styles. Even though his work was modern for that time, it is quite not as unique as it was.

Contemporary Photographers

Nicole Genoni

(Nicolegenoni.com, 2017)

On the website where I found Nicole and the other photographers, she mentions photography being fun and relaxing, which I can relate to on a certain level. I see photography as a good escape from the real world, to something that I can create and form to be my own.

She was born in 1987 in Italy. I haven’t found much information about her background but her life around photography seems quite interesting. She mentions that she is a photographer, prop stylist and art buyer specialised in food, still life, lifestyle and events.

She doesn’t mention what year this happens but she does say that after graduating in European Economics at the University of Milan and working in human resources for a multinational company, she decided to change her life by putting her passion into her work. She later enrolled in the biennial professional course at the Italian Institute of Photography of Milan. She says that going there gave her the technical knowledge to start he new exciting project.

She goes on to say what she does and who she has worked for, which is quite a list. Since 2013, she has worked as freelance photographer for various brands, companies and agencies. She says has worked with:

“Great Italian Chefs, Pan of Star (Barilla), Coca Cola Italy, Beer Poretti, Excèlsa, Viceversa, Kiabi, Paneangeli (Cameo), Bottles (Mondelez), Babybel, Zaffy, Le Tre Marie, Consortium Cacciatore, Tonitto, Perugina, Venchi , Molino Casillo, Nespresso, Netflix, Armani, Lateral Film, Imille, The Big Now, Carosellolab, Stylum, AD Store, Luca !, JBS Agency, Day One.”

Also on her about page on her website, she says she has been working for a long time with Lateral Film, she gave the website too. It is a creative lab that was born in 2008 in Milan as a video production house. She says that a combination of different things has allowed them to work together with different projects and to integrate more. This year, they even started a new project alongside the creative studio of Via Binda 3A in Milan.

(Lateralfilm.com, 2017)

I did email her but I didn’t get a response.

screen-shot-2017-09-15-at-14-40-1611.png

I chose this photo to talk about as I like her idea to split the image in two. I see it as the beginning process and what it will turn out to be. She has done this on quite a few images but sometimes its the ingredients and then the end product, each one it a little different and that what I love about her work.

The thing I like most about this image is that it’s not neat and tidy, both halves are messy and imperfect. The crushed chocolate is everywhere and since the image is quite close, it works. It looks like it’s a mixture of different flavours of chocolate too which makes even more contrast to colour in the image. With the melted chocolate, it looks so aesthetically pleasing that it is dropping form the whisk and  then gets better by it dripping out of the bowl as I think it shows how it messy it would be if a normal person, such as I, were to do it.

I think she wanted to capture the before and after sort of thing, crumbled to melted chocolate. Her photos seem messy but on purpose, I think she does this to show how messy baking can be but also to bring attention to the photo. Normally, photos would look clean and presentable. But Nicole’s work is unique in the fact that she makes her work messy. However, she might not have done it on purpose and it happened by mistake and just turned out well, but I doubt it.

Her audience is the people who read food magazines or look at food websites, she has done quite a lot of work for different brands and different companies so her audience is people who are into those companies. As she works for companies and brands, I imagine you could see her work in magazines and online or the different company pages.

I can tell that her work is contemporary as it looks quite modern and is quite different to others who are in the same profession as her.

Rob White

(Robwhitephoto.com, 2017)Screen Shot 2017-09-22 at 14.04.05.png

Rob has been in the business of shooting photos of food for over 15 years  and is based in central London. I contacted Rob to see if he wouldn’t me asking him a few questions about him and his work. He responded quite quickly and so I went on to ask him the questions, again. He answered fairly quickly.

He came back with really interesting answers.

  1. He first started looking for an assistant job, he had no internet during because of when it was and he didn’t know people actually specialized in food photography. He rang around and wrote to photographers whose work he liked. Luckily, one of those happened to be a food/still life photographer who needed an assistant.
  2. He said he always jokes, especially with packaging, that he’s the one who take the picture on the box, which looks nothing like what’s actually inside the box. It always seemed quite strange to him that it’s a role that not many people were actually aware of. He mentions that nobody really questions how or who creates  food images. But he always tells people how “painstaking it can be and how long it can take to create an image.”
  3. When I asked him what the best and worst parts were, he replied saying that the best bit is getting to work with really creative people and not even having to focus on the clock but also mentions that it can get a little stressful. Having to turn an idea into an actual image. He says “I’m still quite fascinated by the concept that an image doesn’t exist until we create it…that sounds a bit philosophical, but I guess it’s about being able to express some sort of vision.” He goes on to say that the worst part is the fact that it’s difficult to switch off from the work , always distracted. The other thing he says is the modern downside to it, that digital has managed to de-value the skills and role of a photographer.
  4. For the fourth question, he simply put “I love good bread. I also really enjoy Greek, Turkish, or Lebanese food which usually means lots of small shared dishes and a great variety of flavours.”
  5. He explained his interest in food quite simply too, “Originally at college I did an HND in Hotel, Catering and Institutional Management, so there was an interest in food. I’d also been bought up in a household where a lot of what we ate was home-made.”
  6. As I mentioned before, he started as an assistant, in 1989. The first place that he worked at was in Sydney, Australia. He had gone on a one year work visa and ended up staying for 18 months.
  7. His reply to what he wanted to be when he grew up was interesting. He started saying that he would let me know if he ever remembered but later went on to say that he was quite interested in fashion magazines and thought he would have gone onto fashion photography.
  8. In his studio, for many years, his everyday camera was a large format Sinar P2 which he loved using especially after turning digital in 2002. But he mentions that about 2 years ago, he bought a Sony A7Rii which he admitted is an amazing camera and is now the main camera that he uses. He does say that switching from large/medium format has taken some of the drama out of the whole process.

I found all of the information he gave me considerably interesting, I liked the way he put that changing an idea into an image is quite philosophical. It makes me think a lot about how much I love photography.

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Image result for rob white chocolate spoon

Rob has many photos but I chose this one to talk about as I love the simplicity of it. Its only a wooden spoon with chocolate dripping from it, but the photo is so crisps and clear. The chocolate looks delicious. I especially like how the chocolate kind of moulds the shape of the spoon and has one tiny drop at the bottom. The brown isn’t a mucky brown but a shiny and rich brown. For me ,just looking at this image makes me hungry for cakes and cookies and all things even mildly related to chocolate. I do like many of Rob’s other photos which also make me very hungry.

I think that Rob’s work is very precise and exact. This is because his work is very neat and tidy, it all looks like it has been placed to be in the perfect place with no mess around. Most of his photos look like they have been taken from above and I think this is to make his work look modern and stylish. But I also think that some of his work still looks stylish even when there is mess around, probably because he placed the mess there too but that’s besides the point.

I think his audience is people share an interest in food but also companies who focus on food too as he has worked for a number of brands in editorial, packaging and advertising. because of this, I imagine you can see his work in stores, in magazines and also on his own website obviously.

I think his work is quite contemporary as all his photos look really modern and sleek. I also think that his work is contemporary because some of his work is used for businesses so the photos would have to look modern but different to suit that brand.

Carl-on-Lettuce-Seascape-Set-Med.jpg

Carl Warner

(Carl Warner, 2017)

Carl was born in Liverpool in 1963, now living in Kent with a studio near borough market. He worked in the business of advertising for 25 years before having the idea of making landscapes with food. Doing this type of photography led to commissions for individual clients as well as a publishing deal with Abrams books, his first book published in November 2010, ‘Carl Warner’s Food Landscapes’. His work has been used in children’s hospitals, childhood obesity clinics, by nutritionists as well as many other good causes. He has now completed his second book ‘A World of Food’ which features poems, also written by Carl. He is now starting to exhibit his work around the world to an audience of the young and the old.

He builds his ‘foodscapes’ in his London studio on a large purpose built triangular table top. The scenes are taken in layers from foreground to background and sky. As the process of this is incredibly time consuming, the food can turn bad underneath the lights. In post production, each element is put together to create the final image.

I emailed Carl and luckily, he did get back to me. He sent me eight different documents with different questions and different information about himself.

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Warner identifies as a photographer and an author who ‘creates landscapes and other scenes out of food and then I photograph them in my studio using special lights to make the scene look as real as possible’. He mentions that he uses his work to advertise different types of food. He chose photography because he ‘had an amazing talent and gift of being able to imagine things and I was always good at art’.

On his website, he says at the end of the ‘About’ section “As a photographer I find there is nothing more rewarding than going into my studio at the start of the day with an empty canvas and leaving at the end of the day with something wonderful to hang on the wall”. And I think that he is completely right. The feeling of being able to accomplish something that I once never even thought of, is so fulfilling and special.

To produce one of his final structures, he has to have a team of many people who each play a different role, some  food stylists, modelmakers  and re-touchers. He has to trust every single person who helps him to transform his sketches into reality.

“Panera Vista

One of a series of images created for an online game for Panera Bread. The series was commissioned by Anomaly NY and developed by RESN.

Agency / Anomaly NY / RESN Amsterdam

Client / Panera”

I chose this photo to talk about because it has a different bit of some of his other photos included in this one, such as the little village with the church, and the bread water fall near the back. I also chose this photo because there is so much I could talk about. I love how the hot air balloons are different round-ish foods. I love the way Carl has used bread to create mountains and rocks, the way he has used different green vegetables to create the trees. I like the whole process of it being put together and I think it’s so clever.

I can tell that this type of photography takes a lot of planning and difficult work to produce. Carl in particular has a whole team of people who help him out in his studio. Each one of his works takes a a long time as he has to do it bit by bit and put it all together at the end. I don’t think his work is traditional as his work looks quite modern. However, some of the places he creates could be considered traditional, such as the church. He puts a modern day spin on the traditional side of things.

Carl’s audience, as I can see, is people who enjoy nutritional foods or people who are healthy and want to promote healthy eating to anyone else, like magazines or hospitals.

This image is contemporary because it uses quite modern techniques to have been made as well as being made recently. The image also looks new and modern, it wouldn’t have been created over 30 years ago as it would have been even more difficult than it is now.

This type of work can be found in magazines such as nutritionist/diet – Carl’s work can be seen in hospitals, child obesity clinics and most places that are to do with nutrition.

Beata Lubas

Beata Lubas

(Beatalubas.com, 2017)

She was born and raised in a small, picturesque town in the south-west Poland. She lived close to nature which made her extremely sensitive to the beauty of the surrounding world. She now live in the UK as she moved there in 2006 with her husband.

She realised her passion for food photography after many years trying to figure out what she wanted to do with her life. On the ‘About’ section on her website, she mentions that she had always been enthusiastic about food. She enjoyed trying new dishes, loved discovering new ingredients and also loved coming across new cook books. She says “Photography made my love affair with food complete.”

A couple months after deciding to do food photography, one of her photos was short listed in Pink Lady Food Photographer of the Year Competition, which was judged by some of the most influential people in food and photography business. She was announced one of the top food photographers in 2014 by The Interactive Design Institute.

She said that her inspiring journey had enriched her life. She is a self-thought food photographer and a believer that if you are a determined and if you are in love with your passion, everything is possible.

She says she is a visual storyteller and her photographs are strongly influenced by the natural light and how it changes throughout the day and through the seasons. Her style focuses on colours and textures and she always wants to express the emotions behind the dish.

At the end of the ‘About’ section, She wrote “I am based in the Midlands but I am also willing to travel around to unleash my creativity on various photography projects.”

I did contact Beata and after a while she did get back to me, so I have gone off of her ‘About’ section and the answers she gave me.

  1. She started food photography due to her passion for both food and photography but she was also inspired by bloggers and other photographers. It was natural to her when she first started shooting.
  2. She simply states that she is a food photographer but that always leads onto longer conversations.
  3. She loves the community and the creative opportunities for her too. As well as that, she obviously loves the food itself and the flexibility. What she doesn’t like is that her business can leak into her private life and she doesn’t like to juggle so much all at once.
  4. When I asked her what her favourite food was, she says “I really love all the food” which is fair enough.
  5. She says she did love food before doing photography and she thinks that you have to love what you photograph.
  6. She started photography about four and a half years ago, she had never had a camera in her hand before other than her phone or a tiny compact one. She started just wanting to take photos when she was on trips and such but when she started food, she didn’t want to do anything else.
  7. When she was a child, she didn’t know what she wanted to do. Even in her 20’s she didn’t know what she wanted to do. She mentions that her English teacher said to her that she probably didn’t know because she hadn’t tried anything and he was right.
  8. When I asked her what her favourite equipement to use was, she just said “My heart and my eyes 🙂 There is no better creative equipment!”

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Screen Shot 2017-09-22 at 13.52.27.png

These four images of hers are on her home page and they represent each season. Top left – Spring. Top right – Summer. Bottom left- Autumn. Bottom right – Winter.

I like the layout but I don’t really see how they represent the seasons. I get that the Winter one looks cold but the Autumn one looks warmer than the Summer one. I see Spring is to do with plants and the growth of things so I see that fits with the image because of all the veg in the burger.

I do like all of the images as individual photos but I don’t think they suit the seasons they have been given. My favourite of the four would have to be one of the bottom two images. I like the pancakes with the chocolate sauce and fruit as all the colours go incredibly well together. I like the messiness of it all as well. It may be a mess but I like it tells the realistic point of view of how baking/cooking really is. It’s messy but brilliant. I also really like the one with the berries on the plates because it does have a cold effect on the viewer but I also like where everything is placed. I like how there is more than one plate and that the berries are everywhere. I like where the bowl is placed in the corner and the tea towel opposite it. I think it all works really well and wouldn’t be better any other way. All the colours work together and creates the desired effect.

The techniques that Beata uses are quite unique I think as she tries to create it photo in a season. She’ll create photos and separate them to be in either Spring, Summer, Autumn or Winter, and I think it’s quite a different and unique idea to do something like that. She tries to capture the emotion of the dish, which I guess is what puts it in its season. But then again, that idea is not un heard of. People have produced specific type of work for different groups.

She she shoots her work to present emotions so each photo is shot differently, with hints of different colours or at different angles to get that emotion across to the viewer.

I believe that her audience is people who are mainly just interested in the food that she photographs. I haven’t seen any indication that she has done work for companies or brands so any her audience would be people who just like her work in general. I’m also not sure where else you can see her work other than her website, probably magazines that she had published her own work in but other than that, i’m not sure.

I think her work is contemporary as she is unique to do her own specific work to do with seasons. As well as that, her work also looks very modern. It looks like a lot of work has been put into each photo and it looks like it took a lot of time to get it right.

mb-25

Dana Shultz

(digital) et al., 2017)

(Instagram.com, 2017)

Dana has an Instagram account, that’s how I found her, and her own website which is connected to her WordPress blog. I searched her on WordPress and it led me to her website.

I contacted a food bloggers from Instagram and someone from her team did get back to me, one of the screenshots is from my phone due to it not showing up on the computer. She only managed to answer a couple of my questions but I am still very thankful.

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The person who contacted me back was someone called Ziggy, she answered the questions which she could which was helpful even if Dana couldn’t answer herself.

She answered questions 2, 4 and 6.

2.She said Dana classes as a recipe designer, content creator and food photographer behind Minimalist Baker. She mentions that Dana has been blogging in some form since 2010

4. Ziggy says that one of Dana’s favourite things to have is an almond milk latte.

6. The last thing that Ziggy says is that Dana has been doing food photography for seven years.

Dana’s website gives a lot of information such as about her recipes, people on her team, herself and more. It tells us all this in the ‘About’ section on her page.

It talks about why most of her recipes are special-diet friendly, specifically plant-based and gluten-free, it also gives the three reasons why. The first reason is that Dana is lactose intolerant. Lots of her friends are gluten free so she her recipes go more into that direction for them. And her team thinks that ‘everyone can benefit from incorporating more plants into their diets.’ That is the overall all message they tries to promote.

The website does mention that they don’t do sponsored work as they want to keep the trust from their readers. They say they aim to keep their content pure and honest, and that they want their audience to know that they aren’t being paid to say or promote anything.

Dana, as I had previously mentioned, had been blogging since 2010. She has developed a her love for experimenting with recipes and food photography in the process. She has written a couple books such as Minimalist Baker’s Everyday Cooking, 31 Meals Cookbook and is also the co-creator of The Food Photography School and The Essentials of Building a Great Food Blog Course. It says that Dana is also an exercise enthusiast, green smoothie addict and aspiring wine and coffee aficionado.

It gives five of their favourite recipes near the bottom of the page. It includes Sweet Potato Chickpea Buddha Bowl, Mediterranean Baked Sweet Potatoes, Crispy Peanut Tofu Cauliflower Rice Stir Fry, The World’s Easiest Cinnamon Rolls and Peanut Butter and Jelly Muffins. To me,, the last one sounds the most interesting.

Screen Shot 2017-09-28 at 10.00.38.png

I chose this photo as I liked all the colours, I liked where everything was placed. I think the lighting is brilliant and I really liked how there was other stuff in the background. I think that it’s good to have the main part of the photo in the middle where it stands out but I like the fact that Dana adds in other stuff to add colour and to create the effect that making something is a messy process, whether everything is placed there or not. I especially like the straw in the drink and the strawberries on top. I think they compliment each other and the drink.

I think that Dana likes to make sure that whatever she is shooting, is in the middle of the photo. I don’t think it matters whether the photo is from above, portrait or landscape. Each main item in every photo of hers seems to be in the middle with other stuff around it. But sometimes she has other techniques like there might be more than one main thing in an image then there won’t be one main thing in the middle.

Her audience is her Instagram viewers and her blog viewers. I read on her website he hasn’t worked and won’t work with brands as she wants to keep her content as true and pure as possible. I think this is a great thing to do and I appreciate the way she does things for her viewers. So you would only be able to see her work on her website, on her Instagram page or other sites she has a page on. Such as Facebook maybe.

I think her work is quite contemporary as it looks modern, stylish and colourful. She has her own style and definitely likes to show it.

Bibliography 

Websites:

Books

  • Hobday, C. and Denbury, J. (2010). Food presenting secrets. London: Apple.
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