WD-40 un microwaved tamponi: noslēpumi pārtikas fotogrāfijas atklāja

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

Tas ir darbs pārtikas stilists, lai produkti izskatās garšīgi uz kameru - pat tad, ja makeover atstāj maltīti nepārtikas. Seši stilisti, pastāstiet mums savu triku


Powered by Guardian.co.ukŠis raksts ar nosaukumu “WD-40 un microwaved tamponi: noslēpumi pārtikas fotogrāfijas atklāja” bija raksta Angelina Chapin, par theguardian.com pirmdien 4. janvārī 2016 15.51 UTC

Aiz lielākā daļa profesionālo pārtikas fotogrāfijas ir stilists, kurš triku skatītāju. Šie deceits diapazonā no pieskārienu lūpu nosarkt ar zemeņu, uz "milkshakes" izgatavoti no kartupeļu biezeni. Nav tā, ka pārtikas stilisti ir liars un Mīklas. Viņi vienkārši uzņēmējdarbības improvizācijas.

Viscauri 10 stundas tas aizņem, vidēji, lai pabeigtu fotosesiju, stilisti ir sagaidāms, lai atrisinātu kādu konkrētu krīzes uz vietas. Nr tzatziki atmatā? Jāiztiek ar majonēzi vai putukrējumu ledusskapī. Klients vēlas, lai Turcija ādai izskatīties "nedaudz vairāk sarkano"? Labāk ir pārtikas krāsviela uz rokām.

"Fotografējot, Jūs nevarat apstāties un pateikt: "Hey, ugh, Es aizmirsu šo,' "Skaidro Denise Stillman, Orange County bāzes pārtikas stilists, kurš ir bijis uzņēmējdarbības 26 gadiem. "Jums vienkārši ir, lai pārliecinātos, ka jums [dot pietiekami daudz materiālu par kopumu, lai] segt visas savas bāzes un tad [Pajautā sev], "Ko vēl var noiet greizi?' "

Bet ne viss ir faked. Produkts reklāmdevējs cenšas pārdot bieži attēlots, skaidro Stillman. Kad, piemēram, viņa dzinumi reklāmu par Breyers, viņa atvases reālo saldējumu. Bet, ja viņa ir stils Gay Leas Foods 'putukrējumu, saldējums tā balstās atop var izdarīt neko - tik ilgi, cik tas izskatās garšīgi.

Vai šaušana televīzijas komerciālo vai drukas reklāmas, pārtika stilists mērķis bieži vien ir uzsvērt sastāvdaļu dabas skaistumu.

"Es esmu kā mati un grims pārtikai,"Saka Charlotte Omnes, stilists, kas atrodas Ņujorkā. "Kad jūs redzat modeļus staigāt pa skrejceļu, tie nav izskatās, ka. Bet pēc tam, kad tie nāk no grims, jūs, piemēram,, "Wow". "

Ja jūs vēlaties, lai jūsu Instagram pārtikas fotogalerija līdzināties Bon Appetit vāki, mēs esam apkopojuši dažus pro padomus, kas palīdzēs. Seši pārtikas stilisti kalpoja mums savus noslēpumus par to, kā padarīt kopīgas ēdieni meklēt gatavs to tuvplāniem.

enchiladas: kartupeļu biezenis dod izskatu taras

enchiladas
Par garšīgs izskata Enchilada, pievienot kartupeļu biezeni. Fotografēt: Foto Rick Gayle. Pārtikas stils Kim Krejca.

Meksikas pārtika nav pats fotogenisks. Neviens nezina labāk par Kim Krejca, Phoenix bāzes stilists, kurš strādā ar daudz dienvidrietumu virtuvi. "Enchiladas ar mērci asiņošana pupiņām [ir] ne ļoti vizuāli patīkams," viņa saka. "Jums ir mainīt to, bet joprojām uzticīgi pārtiku."

Lai dotu enchiladas izskatu bulkiness (kā redzams iepriekš), viņa pildījumu tos ar instant kartupeļu biezeni, stilists ir go-to aizpildīšanas, jo tie ir viegli izdarīt un pelējuma. Tad Krejca piebilda gaļu un veggies galiem kur tortillas pavērt. Lai pabeigtu trauku, viņa izmanto siltuma lielgabalu, lai siers izkūst perfekti uz augšu.

Tacos: kosmētikas sūkļi saglabāt čaumalas atvērts

Tacos
Tacos: izmēģināt kosmētikas sūkļi, līme, un WD-40. Fotografēt: Foto Rick Gayle. Pārtikas stils Kim Krejca.

Reālajā dzīvē, tacos ir garšīgi haoss. Lai padarītu tos reprezentabls uz kameru, Krejca pielīmētas divas tortiljas kopā un ievieto kosmētikas sūkļus aiz gaļu, lai saglabātu čaulas atvērts. Tumšiem un sulīgs izskata liellopu, viņa gleznoja gabalus ar brūnu mērci sauc Kitchen Bouquet, izgatavots no ūdens un pārtikas krāsvielas. Krejca tad izsmidzina pildījumu ar WD-40, viņas slepenais ierocis, lai Meksikas pārtikas mirdzēt. Stillman izmanto sarkano papriku vietā kubiņos tomātu lai vairāk dinamiskas krāsas un ielej kukurūzas sīrups ar pupiņām, lai tie izskatās mitrs un svaigs.

labības: vīriešu matu kosmētiku un sauļošanās padarīt perfektu "piens"

labības
Vai vēlaties, lai jūsu graudaugu sauss vai ar matu krēmu? Fotografēt: Foto Chris Elinchev pie nelielu dīķi Productions. Pārtikas stils ar Tamara Kaufman.

Tas var pazudināt apetīti, bet piens, ko izmanto graudu fotogrāfijas parasti ir viltojums. 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, a 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," viņa saka. “The pieces will stay pretty crisp for a long time.”

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

kafija
For a smooth-looking coffee, try water and gelatin. Fotografēt: 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. Iekšā 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.

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

turkey
Undercooked turkey is often featured in ads. Fotografēt: 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. par laimi, 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," viņš saka. “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. Fotografēt: 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. Fotografēt: 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. In truth, 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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