WD-40 i els tampons a microones: secrets de la fotografia alimentària revelen

WD-40 and microwaved tampons: secrets of food photography revealed

És el treball d'un estilista d'aliments per fer productes semblen delicioses a la cambra - fins i tot si el canvi d'imatge de les fulles del menjar no comestible. Sis estilistes ens diuen els seus trucs


Desenvolupat per Guardian.co.ukAquest article titulat “WD-40 i els tampons a microones: secrets de la fotografia alimentària revelen” va ser escrit per Angelina Chapin, theguardian.com per al dilluns 4 de gener 2016 15.51 UTC

Darrere de la majoria de fotos professionals d'aliments és un estilista que enganya l'espectador. aquests enganys van des d'un toc de llapis de llavis a enrogir una maduixa, a "batuts" fetes de puré de patates. No és que els estilistes d'aliments són mentiders i tramposos. Són simplement en el negoci de la improvisació.

Al llarg de la 10 hores que es triga, de mitjana, per completar una sessió de fotos, S'espera que els estilistes per a resoldre una crisi donada en el punt. Sense tzatziki en el set? Conformar-se amb la maionesa o la crema batuda a la nevera. Un client vol que la pell del gall dindi per buscar una "mica més vermella"? Millor tenir colorant d'aliments a la mà.

"Quan es dispara, no es pot aturar i dir: 'Hey, uf, He oblidat aquest,' ", Explica Denise Stillman, un estilista d'aliments basats en el Comtat d'Orange que ha estat en el negoci durant 26 any. "Només cal assegurar-se que [portar prou material en el set per] cobrir totes les bases i després [pregunteu-vos], "Quina altra cosa pot anar malament?' "

Però no tot és fingit. El producte de l'anunciant està tractant de vendre s'ofereix sovint, explica Stillman. Quan, per exemple, En disparar sobre un anunci per Breyers, En disparar sobre el veritable gelat. Però si ella està styling crema batuda Gay Llegiu Foods, el gelat que descansa damunt es poden fer de qualsevol cosa - sempre que es veu deliciós.

Ja sigui que llença un anunci de televisió o publicitat impresa, La meta d'un estilista d'aliments és sovint per emfatitzar la bellesa natural d'un ingredient.

"Sóc com els cabells i maquillatge per a aliments,"Diu Charlotte Omnès, un estilista amb seu a Nova York. "Quan vegi Models de caminar per la pista, que no es veuen com que. Però una vegada que surten del maquillatge, ets com, 'Wow' ".

Si desitja que les seves fotos Instagram d'aliments per semblar cobertes Bon Appétit, que hem recopilat alguns consells que l'ajudaran a favor. Sis estilistes d'aliments ens serveixen els seus secrets sobre com fer plats comuns semblen estar preparats per als seus primers plans.

enchiladas: puré de patates donen l'aparença de major

enchiladas
Per a una enchilada saborosa d'aspecte, afegir puré de patates. Fotografia: Foto per Rick Gayle. El llaurar l'aliment per Kim Krejca.

El menjar mexicana no és la més fotogènica. Ningú sap això millor que Kim Krejca, un estilista amb seu a Phoenix que treballa amb una gran quantitat de plats al sud-oest. "Enchiladas amb salsa de sagnat dins de les faves [són] no és molt agradable a la vista,"Diu ella. "Vostè ha de modificar això, però sent fidel al menjar."

Per donar les enchiladas de l'aparició de voluminositat (com hem vist anteriorment), ella els omple amb puré de patates instantani, go-to d'ompliment, ja que són fàcils de fer i el motlle d'un estilista. Després va afegir Krejca carn i verdures als extrems, on les truites s'obren. Per acabar el plat, es va utilitzar una pistola de calor per fer el formatge es fongui perfectament a la part superior.

tacs: esponges cosmètiques mantenen les petxines s'obrin

tacs
tacs: tractar les esponges cosmètiques, cola, i WD-40. Fotografia: Foto per Rick Gayle. El llaurar l'aliment per Kim Krejca.

A la vida real, tacs són un deliciós desastre. Perquè siguin presentables davant la càmera, Krejca glued two tortillas together and placed cosmetic sponges behind the meat to keep the shells open. For dark and juicy-looking beef, she painted the pieces with a brown sauce called Kitchen Bouquet, made of water and food coloring. Krejca then sprayed the filling with WD-40, her secret weapon to make Mexican food glisten. Stillman uses red peppers in place of diced tomatoes for a more vibrant color and pours corn syrup on beans so they look moist and fresh.

Cereal: men’s hair products and sunscreen make a perfect ‘milk’

Cereal
Do you prefer your cereal dry or with hair cream? Fotografia: Photo by Chris Elinchev at Small Pond Productions. Food styling by Tamara Kaufman.

This may ruin your appetite, but the milk used in cereal photos is usually fake. Since the real stuff quickly makes cornflakes look soggy, food stylists have come up with alternatives. In this photo, Wisconsin-based Tamara Kaufman used Wildroot, 1 white hair cream for men with a sunscreen lotion-like consistency that many stylists covet. Krejca prefers the old-school method of white glue, which photographs just like the real deal. When pros do use actual milk, it’s only a very small amount. According to Michelle Rabin, a Toronto-based food stylist, you can place the most beautiful pieces of cereal in a bowl filled with vegetable shortening and cover it with a thin layer of milk. “The shortening resists the liquid and it looks like the whole bowl is filled with mounds of cereal,"Diu ella. “The pieces will stay pretty crisp for a long time.”

cafè: watered down soy sauce and gelatin give a smooth look

cafè
For a smooth-looking coffee, try water and gelatin. Fotografia: Photo by Beth Galton. Retouching by Ashlee Gray. Food styling by Charlotte Omnès.

Black coffee is hard to work with because of its oily sheen. en una latte or cappuccino, the foam will quickly evaporate. In this photo, Omnès used a combination of Kitchen Bouquet, water and gelatin to give the coffee a smooth look. In a pinch, Rabin has used watered-down soy sauce and once had to improvise with cream and gravy browner on the set of a popular Canadian brand. “I see that billboard I worked on and I’m like: ‘That’s funny, because that’s not a coffee,’” she says. Kaufman uses the real deal when possible, but adds drops of soapy water around the perimeter with an eyedropper to simulate fresh brew. The froth, stylists say, is often made from piped soap foam.

Turquia: it may be raw and bloody inside, but the skin looks good

turkey
Undercooked turkey is often featured in ads. Fotografia: Photo by Marshall Troy. Prop styling by Grace Knott. Food styling by Charlotte Omnès.

Every home chef knows it’s hard to make a bird crispy on the outside and moist on the inside. Luckily, food stylists only have to focus on aesthetics, which means they never fully cook one. “It is important not to overcook them so the skin stays looking moist, plump and juicy,” says Omnès. “These are visual cues that make your mouth water when you look at it.” New-York based stylist Brian Preston-Campbell says he often roasts five or six turkeys for a few hours each to get that “perfect hero bird”. “It’s still raw and kind of bloody inside,", Diu. “It’s kind of nasty but it’s about the end product in the photo.”

In this shot, Omnès pinned down the turkey’s skin so it wouldn’t tear in the oven. She lined the pan and stuffed the bird with a water-soaked paper towel so it would steam instead of turn crispy. To achieve that brown, glistening look, she brushed the turkey with a mixture of water, Kitchen Bouquet and dish soap.

Ice cream or whipped cream: shortening, corn syrup and frosting

ice cream
Frosting plus icing sugar makes an impressive-looking ice cream. Fotografia: Photo by Marshall Troy. Prop styling by Grace Knott. Food styling by Charlotte Omnès.

If ice cream were a human model, she would be a diva. The dessert is hard to mold, and if you’re not styling in a refrigerated space, melts quickly. To avoid the headache, experts often turn to other ingredients. To create the “ice cream” on the left, Omnès mixed frosting with icing sugar (the cone on the right is the real deal), but the most common fake ice cream recipe is a combination of vegetable shortening, powdered sugar and corn syrup.

For other milky desserts, stylists have many hacks. For a dollop of whipped cream, Omnès used a non-dairy creamer that “does not wilt or weep”. Kaufman prefers Barbasol shaving cream but notes: “The woman who mistakenly tried a bite was not pleased.” For milkshakes, Stillman uses sour cream because it’s thick and easy to swirl.

Drinks: that frosty glass? It’s spray-on deodorant

cola glass
If your drink lacks the right sheen, just spray some deodorant on it. Fotografia: Alamy

Stylists don’t waste real booze unless the ad is for alcohol. To make cocktails, Omnès mixes food coloring in water, a trick Kaufman also uses to create “chardonnay” from diluted Kitchen Bouquet. En realitat, the liquid itself is the sideshow. “The most important part about cocktails are the visual cues,” says Omnès – cues such as ice, fizz, bubbles and froth. “They [make the drink] look refreshing.”

For frozen drinks like margaritas and daiquiris, the pros rely on ice powder, bits of gelatin that look like crushed ice when mixed with liquid. They also use fake plastic or acrylic ice cubes, which don’t melt under the hot camera lights and vaseline on the rim of margaritas. To create frost, Stillman coats a beer mug with spray-on deodorant and uses a mixture of Scotchguard and glycerin to make soft drinks look icy cold with beads of condensation. “What a hassle it would be otherwise,” says Stillman. “This way, you can choose the level of wetness on the glass.”

Steamy pasta: incense gives the appearance of steam

That moment when steam rises up from pasta like mist over a mountain is hard to capture naturally on camera. Kaufman hides a tin foil package of steam chips inside the pasta bowl and adds water to create vapor. To get the same effect, she has also lit incense and later removed the stick with Photoshop, while other tricks involve a clothing steamer or cigarette smoke. By far the most interesting method is to microwave water-soaked tampons (cotton balls work as well) and bury them behind a dish. “I have them in my kit just in case,” says Kaufman. Regardless of the technique, she says steam should always be shot against a dark background.

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