More Food for the Eyes

My eye-candy post proved to be very popular, which may well be destined to make me lazy (picture equals hazaar words and all that). However, I’m determined to be as wordy as ever so here’s a ramble on photographs without photographs.

I must say, Friday’s foodblogger dinner opened my photographic eyes. The top honours must go to Shaheen’s, where the pictures are so outstandingly wow that droolworthy is an understatement. Her potato photos should come with statutory warnings for dieters (though the garlic olive oil may provide some relief). Somehow she even manages to sex up the simple opening of a can.

Nowadays, armed with multimegapixel phones and digital cameras, everyone’s photoblogging food. Once upon a time people used to photograph their kids obsessively but I guess food moves less, allows for reorders and often looks better.

Food photography is the logical child of the trend of plating food in artistic ways. One can hardly eat at top restaurants nowadays without feeling constantly guilty about destroying works of art. The pro and amateur chefs on an unceasing progression of foodshows turn out picture-perfect plates under deadlines tighter than Jack Bauer’s on 24. But, like most things, this was not always how it was.

Plated service, though associated most often with French food, was actually started by the Russian courts. The custom (continuing from medieval times) was to serve everything at once in a lavish and impressive banquets ala the feasts of Asterix (who, of course, was French). Somewhere in the early 19th century, however, the French adopted the ‘Russian’ style of serving (service à la russe) and thus, the individual plating of foods began its domination of tables and televisions. By the late nineteenth century, the ‘homestyle’ banquet was headed firmly into extinction -preserved with care only by New York Italians and Las Vegas casino bosses. The (western) world was, meanwhile, firmly in the grip of the plated meal.

Food photography had to wait a few years more for the world to turn colour (I guess there aren’t many ways to make a monochrome chicken look edible). People had been drawing luscious colour apples for ages, but photography was still obstinately stuck in sepia. Then there came Nickolas Muray, a man of many talents, also an accomplished practitioner of the new and novel color-carbro process (you had to develop your own photos in those days, just clicking the button wasn’t enough). As it turned out, the Great Depression robbed him of his main line of work – celebrity portraits in colour – and pushed him into commercial photography. McCall’s magazine contracted him in 1935 for their home and kitchen pages, and just like that, food photography was born. Today, food photography is a big chunk of the commercial photo industry. They even have their own festival!

I really have no idea how purplefoodie gets the results that she does, but here and here are some tips to getting a great food shot (not to mention the 7,890,000 other results from google).


  1. You are so kind with your words Shanky; I'm touched.

    When I don't have time to play around with the manual settings, my thumb rule is to switch to the 'landscape' mode (makes the blues and greens more vivid) and use the macro setting for close up shots. Good lighting is key. I use morning natural light from a South facing window (not planned, just that it's the biggest window I have with a lot of space to keep the food and all that) if I need a little more brightness, I use thermocol to reflect the light coming in from the window.

  2. Aaha good to know. I am one of the sinners who photographs more than writes. And agreed PurpleFoodie has great food shots. Im enjoying your blog quite a bit.

  3. Lotsawriting...Lotsafood...Lotsaphotos...keep them coming!
    My blog:



Related Posts Plugin for WordPress, Blogger...