Ebook Free Digital Food Photography
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Digital Food Photography
Ebook Free Digital Food Photography
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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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Product details
Paperback: 312 pages
Publisher: Cengage Learning PTR; 1 edition (August 1, 2005)
Language: English
ISBN-10: 1592008208
ISBN-13: 978-1592008209
Product Dimensions:
9 x 0.8 x 7.2 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
56 customer reviews
Amazon Best Sellers Rank:
#1,156,493 in Books (See Top 100 in Books)
I would recommend this for those just wanting to dabble in food photography. There are some useful tips for lighting and styling food for photographing that are use in the advertising industry but are not commonly known. This would probably be great for those who want to do food blogs and are taking their own photos, and a good intro for photographers just starting to think about working with food. I don't think this would have much depth for those who want to get really into doing this professionally, but then again, you'd expect to pay more for that.
Lou Manna's DIGITAL FOOD PHOTOGRAPHY takes the beginner step-by-step through the intricate process of obtaining stunning shots of food. I don't know if the "yum factor" is present in his stylized work, but the little tricks of the trade are invaluable to the home photo addict.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 hate to say that I was disappointed with this book, but I was. As a photographer, I was looking for a book that really got into the nitty gritty of photographing food - the equipment, the lighting, the preparation, the thought processes of the photographer as he chose angles and shots and props and lights. With the exception of a few chapters (Chs 4, 5, and especially 6, which was a fantastic chapter for showing the thought process of getting the final shot), the book focuses almost entirely on the business of being/becoming a food photographer.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.
I am definitely enjoying reading this book and have found it extremely helpful to my own food photography learning curve, but I found that Lou's choice to put so much info in the beginning about actually choosing your dSLR was absolutely unnecessary and a waste of space. I can't imagine a newbie photographer being at the point of doing food photography if they didn't even possess a camera yet, so I wish more space had been used for simple instruction. Other than that, the book is great with lots of examples and info on food-styling etc, etc--thanks Lou!
Although this is touted as being one of the better books on food photography available, I didn't find it to be all that informative until I got towards the end. The section about how to edit images of food in Adobe Photoshop was interesting, and I often refer to that section when I choose to edit the pictures of my food (I rarely do so, though).In my opinion, readers are better off learning solid fundamentals in the craft of photography. These fundamentals will help young photographers in many diverse situations, not just when dealing with food. Better pictures of your food will follow once you understand that a good picture of a plate of fruit is more like a good portrait picture than it isn't, if you get what I'm saying.So long as you understand the principles of good lighting (read Light: Science and Magic: An Introduction to Photographic Lighting for more information), understand why you want to use fill lighting or reflectors for your shadow detail, you can produce some pretty amazing pictures without this book. You might not be as good as Lou Manna, but this book won't make you as good as him either. Just keep practicing your craft and you'll get there one day.This book also contains a section about starting your own business doing food photography for those who are interested in getting into the industry. Again, I found this mildly informative at best, but others might disagree.
unsure why this was set for me to review - not a purchase of mine
I am a semi-pro photographer and was looking to expand my photography. Food photography from what I've heard is an advanced art. But this book covers too much basic photography and not enough on how to shoot food.The chapters on food and prop styling where good. The chapter on composition was also good with lots of examples from the bad shots to the keepers. The lighting chapter was a joke with no real advice on how to best light food. His description of lighting ratios was less than half a page and didn't explain how to setup the lights to achieve the ratios.His Photoshop retouching examples are very-very basic. The last chapter on "Getting into the Business" has very general and basic business advice.If you are new to photography and looking for your first photo book, this book could be helpful. Amateur and advanced enthusiast photographers should look elsewhere.
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