Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Penny De Los Santos, is a senior contributing photographer to Saveur magazine and a contributing photographer to National Geographic magazine. We profiled her on Eatocracy back in 2010. Follow Penny on Twitter @pennydelossantos
I was editing a serious of images from a shoot I did in Minnesota, and I came across the frames in this post. It got me thinking about color and composition, about the elements of what really makes a great food photograph.
For me, it’s several elements:
A few additional notes that will elevate your photos even more:
Arrive early and stay late. My best photographs happen before anyone ever shows up—or long after they’ve left. The best stuff happens when no one thinks you’re looking.
Think about how to tell the story of a food. I know this sounds crazy; you're thinking, “It’s just hummus on a plate...booooring.” But trust me, you can create mood, movement, and tension in a food photograph. It starts by adding drips, crumbs, torn bread, messy spoons, interesting light - get the idea?
Note: Still wanting more advice? Here are some tips I offered on National Geographic.
Read more at the Southern Foodways Alliance's blog