I had a wonderful day at the Makelight studio in South London on Friday, with photographers Emily Quinton and Catherine Frawley. I have books on photography and did one of Emily’s online courses earlier in the year, but nothing can really compare to first person teaching, when you’re able to ask questions and get feedback on the images you’re taking.
I have the best of intentions about food photography, but I never put much planning into it – it’s always an afterthought from the food I want to make. And that’s what came across in the workshop: planning your shots, especially when and where you will take them, is what makes the difference. Catherine and Emily have no patience for anything other than natural light for food photography, so that means taking photos when the light is available, not when the food is ready.
I was fairly pleased with some of the images I got on the day, but there is so much more to practice and learn at home. First on the list is to get hold of some nice textured backgrounds to use (see above for the lovely old wood table in Emily’s studio).
We’re off on holiday today, so the shortage of food reading this week will probably be made up for with the reading list next week (at least I hope so!)
- Fish with rye and bacon crumbs – from How to Hygge with baked sweet potatoes and broccoli
- Pizza dough – using the country bread recipe from Tartine Bread (at time of writing, a ridiculous £2.99 on Kindle!)
Without a recipe:
- Fish fingers and chips
- Spelt risotto, with roasted squash and sausages
- Slow cooker beans from the freezer, with a leftover sausage and some Norwegian meatballs from the freezer
- This is a lovely ode to the end of Bake Off by Deborah Robertson in the Telegraph – I’m glad that someone else feels the same way as me about the John Lewis basement.
- Fascinating article in the Atlantic about the impact of gut bacteria on the brain and mental illness (via NextDraft)
- Melissa Clark in the New York Times covers sprinkles and the bizarre American phenomenon that is ‘funfetti’.
- A timely guide to pumpkins and squash from NPR – which ones store well, and how to cook them