- Paperback: 312 pages
- Publisher: Cengage Learning PTR; 1 edition (August 1, 2005)
- Language: English
- ISBN-10: 1592008208
- ISBN-13: 978-1592008209
- Product Dimensions: 7.3 x 9 x 0.8 inches
- Shipping Weight: 1.8 pounds (View shipping rates and policies)
- Average Customer Review: 4.1 out of 5 stars See all reviews (55 customer reviews)
- Amazon Best Sellers Rank: #1,071,237 in Books (See Top 100 in Books)
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Digital Food Photography 1st Edition
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Introduction 1. The Key Ingredient: Pixels 2. Digital Photography: The Necessities 3. Who"s Digesting It: Advertising, Packaging, Public Relations, and the Media 4. Who"s Doing the Cooking: Working with Food Stylists 5. Prop Styling: Who"s Doing the Shopping? 6. Grabbing Your Attention: Composition 7. The Recipe for Light 8. The Digital Spice: Retouching 9. Get Cooking and Make Some Money: Getting into the Business
About the Author
Lou Manna is an award-winning Olympus visionary photographer whose work has appeared in national ad campaigns, major magazines, and more than 30 cookbooks. After shooting for the New York Times from 1975 to 1990, he went on to establish his own Fifth Avenue studio, where he works with corporate, advertising, and restaurant clients to create photos that can only be described as "exquisite." Lou is the author of DIGITAL FOOD PHOTGRAPHY, the only book on the art of food photography devoted exclusively to digital technology. Craig Clairborne, restaurant critic and food writer for the New York Times, said, "The important thing about being a real photographer is not only having a great lens, but having a feeling of warmth, collaborating, and bringing out the best of a subject. It requires a sense of style and a feeling of creative arrangement--Lou is marvelous at this."
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Top Customer Reviews
If you're completely new in the business end of photography and looking to make a career of it, I can see how this book would be useful to you, which is why I gave it 3 stars instead of fewer. It takes you through the process of choosing equipment, working with editors and art directors, choosing and working with stylists, back end office and image management, getting work, copyright issues, and even touches on PhotoShop techniques.
From a photography standpoint, however, I was disappointed. Out of 300 pages, only 35 of them were devoted to lighting food - and the first 13 of those went back to the extreme basics of shutter speed, aperture, and metering that any photographer with basic skills should already know.
And while Ch 4, on working with food stylists and the tips of the trade, was interesting, I really was hoping for more tips on learning to shoot real food, rather than learning how to substitute glue for milk in a cereal shot, or how to make fake fruit pie with mashed potatoes, or how to add soapsuds to coffee.
I also think that the book tries to be an all purpose "for everybody" book. As a result, it's too basic for anyone who has a decent photography background. There is too much time spent on basic photography skills and on choosing your basic equipment (camera body, lenses, and encouraging photographers to move past their pop-up flash). These are things that can and should be learned elsewhere, instead of trying to cram Photography 101 into a book about a specialty field of photography.
The images in the book are stunning, as Lou Manna's images always are. I just wish there had been more information about how those images were achieved, and less about the business of food photography.
His work seems to be centered around selling a product as opposed to eating. The prose is clear and understandable that alone makes it a good read.
Nash Black, author of SANDPRINTS OF DEATH.
I wanted to do some serious still life and food photography but didn't know where to begin. I checked out dozens of online resources and books in the library. This book was the perfect choice.
Finally, in one place I had great lessons on lighting, composition, and depth of field. Finally, I had a straightforward lesson on using Photoshop to retouch digital photographs.
But, the icing on the cake, so to speak, is the step by step (and photo by photo) examples of different food photography assignments and what was needed to be done to make the perfect shot.
In addition, the book includes secrets of food stylists, proven ways to get that perfect shot of cornflakes or ice cream or even a steaming cup of Java.
Rounding up this recipe for success are great tips on digital photo management, and markets and marketing for the digital food photographer.
Lou really did a great job and you can really learn how to take incredible pictures of food -- if you've got the creative vision, this book will help you realize that vision and create that lip-smacking, dream photo of a gooey dessert or vegetables as art.