Todd Selby have been portraying creative people and their lifestyle by some beautiful photography work on The Selby. He is careful with details focusing unusually interesting musicians, artists, designers, and actors in their places. After Todd’s first book, The Selby is In Your Place, he launches Edible Selby.
“Todd recently launched Edible Selby, in collaboration with NYTimes T Magazine in which he photographs the most creative and interesting people in food around the world.”
“Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day. Plus it comes with magnets for your fridge.”
Anyone who has ever taken a picture of their food on a mobile device knows how challenging it can be to make it look good. Is the lighting just right? Should you change angles? Do the colors work well together?
Food photography is a field that requires an eye for the extraordinary, solid technique, innovation and wicked creativity. We respect professional food photographers who seem to always get it right. That’s why we thought it was only fair to share with you a few of our favorite food photographers.
This young photographer and fashion designer from Paris is very skilled at using minimalistic techniques to get his message across. He’s most known for deconstructing fruit and vegetables in his photo project A colorful winter. He told us: ”My photos show that even if this is not acceptable, the kitchen is a playground for the cooker or the eater.”
This budding food photographer from Minnesota is only 18-years old but he’s already making a name for himself with his out-of-this-world photography. He publishes under the alias DreamingOfAutumn and is most known for his erie series of Pumpkin People.
Kings County Distillery is New York City’s oldest operating whiskey distillery, the first since prohibition. Founded in 2010, soon after the creation of a New York State Farm Distillery License, Kings County makes handmade moonshine and bourbon out of the 113-year-old Paymaster Building in the Brooklyn Navy Yard. The distillery uses New York grain, traditional processes, and unorthodox distilling equipment to make distinctive whiskey. Our moonshine won “Best in Category” for corn whiskey at the 2011 American Distilling Institute’s Craft Spirits Conference and Kings County’s bourbon won a bronze medal at the 2012 Conference.
“Egg Unlimited is ‘the little bakery that could’. The bespoke Prahran bakery supply miniature breads, pastries and cakes to Melbourne’s finest caterers, hotels and corporates. Egg identified the emerging corporate market as a major opportunity for new business development.”
“The rebrand and positioning was heavily targeted at this space. We put emphasis on communication around growing their catering service, the introduction of deluxe lunchboxes and a Wellbeing range.
Project scope / Suite of art directed photography, stationery, postcards, brochures, menus, packaging, website and other digital communication. A special thanks to Mike Long for the photography and Leesa O’Reilly for the styling.
Business results / As a result of the new brand identity launch, 88% of new business was in the corporate market. 17% increase to the customer base.
Online results / An average of 1617 new visitors have been tracked per month. 50% of page views in the new product range.
I’m usually hungry by mid morning on a Monday, and a set of photographs showing off British kitchenware brand Falcon‘s fresh rebrand – a collaboration between designers Kiwi&Pom and Morse Studio – really isn’t helping things…
Falcon Enamelware has been around since 1920 and its classic kitchenware is highly distinctive with its blue-rimmed pie dishes and plates . The rebrand sees a new visual identity, with the logotype referencing the distinctive blue edge of the product, and the packaging is pared down and simple with each package sporting a screenprinted, half-tone illustration of a top-down view of the product within. “We wanted to remain true to both the form and the heritage of the product; all of the visual elements started from there,” says Morse Studio’s Hugh Morse of their approach to the rebrand and packaging.
The new identity also boasts no nonsense, shot from above photography by Sam Stowell, which highlight the signature shape of the products but which also showcase a variety of different, mouthwatering uses of the products…. Be warned, the following photos may prompt an early lunch!
New colourways are also now available for the very first time so you can seek out products with pillarbox red, sky blue or pigeon grey edging as well as the classic dep blue colour. More info about Falcon’s range of products (and lots more hunger-inducing photography) can be found at falconenamelware.com
Andrew Scrivani, a freelance photographer and food stylist for The New York Times, is taking questions on how to photograph food. Andrew writes the food and photography blog Making Sunday Sauce. Post your question in the comments below and he will respond throughout the week. In the meantime, here are five basic tips on creating a successful food portrait.
Making Food Pretty
1. Shoot in natural light whenever possible. Use window light, shoot outdoors. Flash photography is possible but not preferable and takes some gear and instruction to execute well. The flash in most point-and-shoot cameras is your worst enemy for shooting food. Your photos will always look dull and flat from this type of flash. Turn it off. Ideally you want your food to be back lit or side lit.
2. Fill your frame with the food. You don’t want to have a lot of empty space, meaning it shouldn’t be so far away from the plate that you don’t capture what’s on the plate.
3. Set up your plate with the same care you might apply to dressing yourself for a night out — classic, coordinated and elegant. Every imperfection is magnified under the camera. Don’t overfill the plate. Smaller is better. Larger plates, bowls and pots are much more difficult to frame. Keep your plates below 10 inches wide.
4. For bright and sunny days, where there is direct light, use a white card or paper, placing the food between the light source and the card, which will allow the light to bounce off the card, ultimately softening the level of brightness. And you can also use scrims, filters and gel frosts (available at any camera shop) to cover the window and allow the daylight to filter through. Cloudy days or indirect sunlight often don’t need filtering. Also, wearing neutral colors like white or tan will help reflect light back onto your subject.
5. When shooting in low light, move the food to the brightest part of the room. Turn up your lamps and other light sources. For a point-and-shoot, turn off your flash and employ a tripod or a flat surface to keep the camera steady. Hand holding the camera in low light will often produce blurry images.