Culinary Photography Beginner’S Guide

Culinary Photography Beginner’s Guide


Culinary Photography Beginner’S Guide

Culinary photography beginner’s guide. Do you want to take a photo of your recipe, but not sure where to start?  Food photography opens the door to as many ways as food blogging, Instagramming, writing eBooks, product photography, and more! It is also a creative outlet and a fun way to play with color and express your own style. As a food photographer, I am often asked for tips on how to take good photos. Let’s start with the introduction of this food photography!

Culinary Photography Beginner’S Guide
Culinary Photography Beginner’S Guide


First of all, you need a camera! If you’re just getting started, you can start with a point and shoot because of the low cost and ease of use. You can learn the basic features of point-and-shoot in minutes. (As the name is, they just make you appear and shoot.)

DSLR is steep in price and learning curve. I won’t be too technical, but DSLR means “digital one-lens reflex”. This means that when you take a picture, the camera opens its slide, the image jumps into the inner mirror of the camera and then into the sensor. I started with point-and-shoot, but converting to DSLR makes the world a difference in clarity and color representation. DSLR also gives you more control in different lighting situations. For me, the price difference is priceless. If you have someone in your life who is really good at finding deals online, this could be a great way to find a mild DSLR.

Whether you use points and shoots, DSLRs, or phones, the basic principle of composition is the same.

Creating Picture Bright

The speed of bliss, aperture, and ISO are three elements that affect the brightness of your image. Let us talk about it in more detail.

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Turner Speed

The speed at which the shingle is opened can be slowed down so that more light hits the sensors in low light. I did this on dark, gloomy, or autumnal days when the days were dark. However, with the open bliss longer, there is more blurry and therefore you may need a tripod. I usually shot a hand in 1/125 seconds – you may have a more stable hand than me, but under 1/100 seconds I used a tripod to avoid camera shaking (this led to a blurry picture).


The aperture refers to the width of the lens opening. The opening allows for more light and even creates a shallow depth of the field, blurring the background. This effect allows you to attract the eye of the audience where the camera is concentrated. The lower the number, the wider the aperture. So if you want a sharp focus in an area with many backgrounds blurs, you can choose a lower number such as 3.2 or 3.5. If you want a more focused background object – a wider field depth – you can choose a higher number, e.B. 11 or 14 (because this does not allow much light and you need to adjust the bloating speed or ISO).

Photos on the left show the low depth of the field. The aperture I use here is 2.8 – it focuses on the part of the photo where swimming and avocado, while the herbs are behind and the surface sits in a blurry bowl.

Compare that to the photos on the right, the aperture I use is 10.0. As you can see, everything is in sharp focus, including everything in a bowl and background surface.


The ISO refers to the light sensitivity of the camera. This is an element that I will adjust to the last one according to the speed of the shrimp and aperture, as a high ISO can affect the quality of your image, creating “sound”, especially in darker photo areas. I try to keep ISO below 500, but in dark situations, if I don’t have a tripod and my aperture is already wide open, I’ll go higher.

Using light in food photography

My priority is to use natural light if possible. Professional lamps are available that can mimic natural light; However, I would recommend getting used to your camera and using natural light before you make this investment.

The most important thing to avoid when lighting is the lighting of the kitchen is deep when the yellow light is removed from your food. However, if you want to draw the food and at 5 pm on a rainy day in November, and you have no choice but to use your interior lighting, turn your white shell into the tungsten settings. This will add more blue to your stamp and thicken the yellow a little. If you want to know more, check out my free Low Snack Photography e-course to help you maximize light on dark days.

Another thing to consider is the way you want the light to come. The taillights are the technology I use the most. Normally, I prefer to stand on a table with a window on the other side of the table. I found the way light hit the subject most pleasing to my eyes. But try to make the light hit from the front and the sides and see what you like best! Depending on the weather and the type of dish I describe, my priorities sometimes change.

Let’s see what I mean.

Side lighting:

Take a look at the picture below. In the photo on the left, the lights come in from the left. On the photo on the right comes natural light from the right.

On a dark day, when you use a backlight, you may need to reflect the light to your subject to reduce the shadows on your food. You can buy reflectors designed for this purpose in photo stores. You can also use the foam terrace, billboard, or anything else in white hands. In a pinch, I also used a towel and rolled the paper towel!

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