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Award-winning food and advertising photographer Bill Robbins has been sharing the art and science behind shooting food and drink photographs for years. Join him as he shows how to enhance a food's color, shape, and texture and how to convey a sense of mood, environment, and story. The course also addresses essential gear, effective prop placement, and lighting techniques, and includes tips for styling various dishes, staging and photographing drinks, shooting on location at a restaurant, and editing the final photos.
As we continue looking at two different ways of approaching the creation of an image, let's take a look at the emotional approach. This approach gets the viewer to respond more to an emotion first, rather than the graphic elements. This could happen by the image conveying a feel for a time, a place, or some type of memory. In this image, the setting or environment helps create the emotional response to the coffee. So this was an image I saw in my head probably a month before I took this photograph.
I was sitting on this bench, 8 o'clock in the morning, the sun was coming through the trees, capturing the steam coming out of the coffee cup, and I thought, wow, that's going to be a great photo. So I came back a month later and shot this. So this is completely created by a memory that I had. In these next examples, we're responding to both the storytelling combined with our senses of taste, smell, and hearing. So taste, we taste the chocolates. Smell, we can smell the coffee. And in hearing, we can hear the sizzle of the frying pan. All through the senses of sight.
Remember, the graphic approach that we talked about in the last movie can lead you to an emotional response. So some images, like the image of the chocolates, can give an impression of both approaches. In the next movie we'll spend a little more time comparing these two approaches and using two images of the same subject.
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