There’s an obvious advantage to taking photographs of food. This explains why I’ve just had some Jarlsberg, some Cornish Yarg and a small glass of port.
It had to be done to help tidy up the remains of my photographic set. Now I’m nicely mellow not to say gently matured, I will admit that I really enjoyed photography class tonight.
There’s something exciting about a photographic studio – the selection of lights, the cables running all over the place and the general untidiness with light boxes here, tables there and weird stuff one can only hazard a guess at.
It’s only the third time we’ve used the studio at the college but this time I had a greater command of my tripod and camera and I’m starting to realise things about angles and composition, although I still don’t pretend to be much cop.
My classmate had brought some of her home-grown veg and a little basket so we artfully arranged them ie placed them so they didn’t roll off the table. I held what looked like a white mob cap over one of the lights to diffuse it a bit and we snapped away.
Then it was time for me to unveil the cheeses. Cornish Yarg, Welsh Brie (it’s unlikely but true) and a chunk of splendidly holey Jarlsberg. When I was buying it, I joked to the woman that I was paying for quite a lot of air.
She replied “Yes – I had a woman here last week who asked me to cut her a piece without the holes!”
Under the hot lights, my own personal cheeses starting to whiff appetisingly and, to be honest the Jarlsberg seemed to be having a hot flush but the grapes remained blushfully beautiful.
Other students had set up their own foodie compositions. There was a row of luscious cupcakes on a long piece of slate sprinkled with icing sugar, a baby panettone on its own and best of all, some oranges and an apple on a display lit from beneath.
The lighting created a whole lot of quite extraordinary effects and reflections which were fascinating. It’s quite amazing how adjustments in aperture and speed can transform an image – and that’s without the added element of moving the position of the camera lens.
It was absorbing stuff and thinking about it takes me back to my first visit to a darkroom back in the days of Rolleiflexes and Mamiyas and Hasselblads. It was in the Western Daily Press office in Gloucester and the photographer – a very experienced guy called Geoff Benger – showed me around. I don’t know why they didn’t call it a red room because it was mostly red in there from the bulb hanging in the centre of the room.
I’ll never forget the wonderment of seeing a photo of myself materialising from a blank piece of white paper in a large tray of developer and finally Geoff hanging it up to dry. It was a world away from taking pics with my Kodak Instamatic and taking them into Boots.
The cheese made my mouth water, but oh man, the lemons! Fab.
Your class sounds great fun as well as being very instructive.
Can you tell I am just a touch envious?
PS I am enjoying reading all your posts, so i do hope that in December you won’t just do a vanishing act again.
Amazing effects from lighting the fruit from beneath. Lots of fun taking those 🙂
Thanks for the vote of appreciation, Isobel 🙂 December will be busier but I’ll keep at it. Maybe not *every* day though!