For those who have been on one of my courses
on food photography you know that I explain three basic camera angels
to work with; side on, three quarters and overhead. I don't have a
preference but the recent cookbook I
worked allowed me to try the same recipes in two angles. the result?
surprisingly I am liking the overhead shots more....!
I think its because the overhead angle seems more "real" less contrived, The food seems to look modern and of the moment. Overhead the composition is more graphic, strong shapes in the arrangement.
So does the camera angle control how the food looks or does recipe control the best camera angle? To show how some shots work because of the camera angle have included two more from one angle only that works for me.
This squid and fennel recipe is a good example, three quarters looks lovely, the arrangement is has height and lots of texture...
Shot again overhead it looks modern and eye catching, same props, same lighting but the result looks relaxed and less "worked" Any comments from past students ?
I think its because the overhead angle seems more "real" less contrived, The food seems to look modern and of the moment. Overhead the composition is more graphic, strong shapes in the arrangement.
So does the camera angle control how the food looks or does recipe control the best camera angle? To show how some shots work because of the camera angle have included two more from one angle only that works for me.
This squid and fennel recipe is a good example, three quarters looks lovely, the arrangement is has height and lots of texture...
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