Synopses & Reviews
The proliferation of food blogs and how-to books have led us to believe that anyone who has access to a kitchen and a window can shoot food–
and of course, you can–
but it's not the same as creating those images within the confines of an advertising layout and the pressure of having your clients watch you do it.
This book provides an in depth look at the world of commercial food photography. Veteran photographer Teri Campbell provides an insider's perspective on what it takes to light and capture a wide range of food and beverages.
With candid descriptions of the events that lead to the creation of each photograph and detailed diagrams of lighting and camera set-ups as well as background and prop selection, this beautifully illustrated guide includes six core chapters on the equipment, studio set up, and players in business. Then 12 case studies that go in depth about a particular assignment–from shooting beignets on location at the Café du Monde in New Orleans to making hamburgers look delicious on a grill in your studio–the author includes the story behind the shoot and the particular challenges of working with specific food. He also covers how he handled post processing of the final images with each assignment.
Dubbed "lighting master" by PDN magazine, Teri shares detailed lighting information while offering candid and practical advice to anyone who photographs food, or just wants to better understand the business of food photography.
Creating mouth-watering food images requires more than just a love of food and access to a kitchen. With the popularity of food blogs and photography how-tos, it’s tempting to think that anyone can photograph food, but it’s another thing entirely to shoot for a tight ad layout with the pressure of your client watching over your shoulder.
Commercial food photographer Teri Campbell has been called a “lighting master,” and in this beautifully illustrated book, he not only shares his detailed lighting set-ups and shooting techniques for a wide range of food and drink shots, but also offers candid advice on how to set up a studio, use the right equipment, market your work, find clients, bid on assignments, hire food and prop stylists, and communicate effectively with everyone on the set.
Campbell shares his expertise on dozens of commercial assignments–from shooting beignets on location in New Orleans, to creating perfect ice tea pours, to photographing beans on real flames in his studio. Learn how he creates dynamic compositions, uses studio strobes, and arranges light diffusers, reflectors, fill cards, and mirrors, to create the perfect capture. Campbell also discusses his post-processing techniques in Adobe Camera Raw and Adobe Photoshop to create images that are irresistible.
This guide for intermediate and advanced users provides the insider details to help you expand your photography skills or turn your passion for food and images into a professional career.
About the Author
Teri Campbell is a pro photographer with 25 years of experience shooting food. He founded Teri Studios in 1988 and has created award-winning work for consumer packaged goods companies and restaurants, including Kellogg’s, KFC, SuperValu, Long John Silver’s, Dean Foods, Duncan Hines, and Hershey’s. Teri is a frequent speaker at PhotoPlus Expo, the International Conference on Food Styling and Photography, and the FoodPhoto Festival in Tarragona, Spain. He is a member of the American Society of Media Photographers (ASMP) and the International Association of Culinary Professionals (IACP). See his work at terishootsfood.com.
Table of Contents
Introduction: Food and Me, the Beginning
Part I: Chapter One: What Makes Shooting Food So Difficult
Chapter Two: The Space
Chapter Three: The Tools
Chapter Four: The People and Their Roles
Chapter Five: The Process
Chapter Six: Marketing and Business
Part II: Assignment stories