Home Economics Curriculum and Evaluation : Food Photography

Tuesday, 30 September 2014

Food Photography

Food photography plays an important role in the Food and Nutrition coursework as students are expected to photograph their final execution and include it in their coursework. With good photography skills, they will be able to enhance the appeal of their dishes.

We were tasked to photograph food items from 10 different angles - Head-on zen, from above, lost in space, tilt towards, tilt away, close up and personal, above with perspective, diagonal, with respect to the line and gentle tilt. My group members and I brought chocolates for the food photography session. Below are the photographs that we have shot:

Angle 1: Head-on zen
The camera is completely centered to the subject.

Angle 2: From above

The camera is positioned directly above the subject.

Angle 3: Lost in space

Subject is placed in a white Plexiglas surface, creating a seamless and shadow-less environment.

Angle 4: Tilt towards

Camera is tilted to the right so the subject is tilted counterclockwise - it appears that the dish is "welcoming you".

Angle 5: Tilt away

Camera is tilted to the left, so the subject tilts clockwise - pulling away from viewer, engaging the desire to follow

Angle 6: Close up and personal

Up close with subject

Angle 7: Above with perspective

The camera is positioned above the front of the subject, then, camera is tilted up until subject fills the frame.

Angle 8: Diagonal

Position camera so that subject starts from one corner and ends in the opposite corner, breaking the space diagonally.

Angle 9: With respect to the line

Position subject so that the edges of the subject are parallel to the edges of the frame.

Angle 10: Gentle tilt

Camera is slightly tilted to the left

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

Our Teaching Philosophy

As Home Economists, we hope to nurture our students who take Food and Consumer Education with the necessary skills and knowledge to improve their management of lives. We work towards the goal where our students will be able to apply our teachings of real world context, to optimise their food resources, apply basic financial principles and tend to their nutritional needs. As for students, who proceed with us in Food and Nutrition, we work towards developing the ability in critical thinking and the skill of writing in them through coursework and to enhance their knowledge on nutrition and the application of the principles of food science in real world context. We believe in continuous learning and to equip ourselves with experiential and learning strategies for the betterment of our delivery of lessons and to be an expert in content. We will stress importance in collaborative learning as we believe that influencing student behaviour is a joint responsibility between a teacher and a student. On the whole, we hope to portray ourselves as a teacher of referent and expert authority and to allow students to be actively and socially involved in learning.