This post is going to be a bit different than my other posts. This will be more about my passion for food photography than the usual recipe posts I share. Don't worry, there is a recipe at the end,but I would like to call this one 'The monologue of a self taught food photographer'.
For last few weeks I was planning to add some movement, action and human touch to my food photos. But planning and execution are two different things, specially for a self taught photographer like me.
Whatever knowledge I have gathered about food photography is because of my food blog. During the course of shooting the food I cook, I have managed to understand and learn different aspects of food photography and there is so much yet to learn.
For me experimenting with the camera is the best way to learn. And I enjoy it immensely. I feel super enthusiastic about trying anything new, it gives me a rush, it is like a quest to do something I haven't done earlier.
While looking at a food photo, I am always intrigued to get a feel of the story in it. Being a hardcore foodie and food lover, I think incorporating sense of movements like mixing the batter, or pouring sauce or holding a bowl of soup in a food photo brings out an emotion, it tells a story and that is what I love and want to share. I have shot a few like that previously, but all were very amateurish and I find them awful when I see those images now.
I am my worse critic, and I compare myself with the past me. The images I have taken earlier and now shows me it is an evolving process for a self taught food photographer. Photography in general needs planning and lots of trial. Sometimes it's frustrating but "never give up" is the mantra and above all enjoying your work is the fuel to keep on going. So I placed the camera on tripod, arranged a glass, a bottle and some orange juice and started. I tried a pouring shot. If you follow me on Instagram or like my Facebook page you have already seen the following image.
For last few weeks I was planning to add some movement, action and human touch to my food photos. But planning and execution are two different things, specially for a self taught photographer like me.
Whatever knowledge I have gathered about food photography is because of my food blog. During the course of shooting the food I cook, I have managed to understand and learn different aspects of food photography and there is so much yet to learn.
For me experimenting with the camera is the best way to learn. And I enjoy it immensely. I feel super enthusiastic about trying anything new, it gives me a rush, it is like a quest to do something I haven't done earlier.
While looking at a food photo, I am always intrigued to get a feel of the story in it. Being a hardcore foodie and food lover, I think incorporating sense of movements like mixing the batter, or pouring sauce or holding a bowl of soup in a food photo brings out an emotion, it tells a story and that is what I love and want to share. I have shot a few like that previously, but all were very amateurish and I find them awful when I see those images now.
I am my worse critic, and I compare myself with the past me. The images I have taken earlier and now shows me it is an evolving process for a self taught food photographer. Photography in general needs planning and lots of trial. Sometimes it's frustrating but "never give up" is the mantra and above all enjoying your work is the fuel to keep on going. So I placed the camera on tripod, arranged a glass, a bottle and some orange juice and started. I tried a pouring shot. If you follow me on Instagram or like my Facebook page you have already seen the following image.
It took me a while to nail it, though I am still not satisfied with the outcome. I should have placed the glass little bit more to the center, the negative space on the right side is disturbing me. But this is the fun part of self learning, one learns from their mistakes.
After this shot I felt much confident and tried few more shots like that. I played with the ingredients I was using for preparing my lunch that day, a bunch of Soba noodles and homegrown Thai Basil. While working with the Soba noodles I tried few hand shots incorporating the noodles.
The Soba noodles have a beautiful color and texture in it and it's a delight to work with. After I was done with the noodles I tried few shots with the Thai Basil. I was plucking the leaves from the stem, and tried to capture that, and was so happy with the outcome.
If you are not familiar with Soba noodles, Soba is the Japanese for buckwheat. These are Japanese noodles made from buckwheat flour. These fat and cholesterol free noodle are cooked, rinsed and served with simple dressing or in some broth. It can be served hot or cold. The best part is Soba noodles are gluten free, so it's a great choice for gluten intolerant people. And as itself has a great texture and taste only few things are needed to add. I added some store bought Miso dressing, black sesame, fresh Thai Basil and had it with poached chicken. I poached the chicken in coconut milk, lemongrass and ginger.
You may wonder where to buy these Soba noodles, check the near by super market. I bought it online, from Amazon.
The pair of black chopsticks next to the noodle bowl is a gift from my friend R, who blindly supports me and brought this beautiful chopsticks from her trip to Japan. Lucky to have friends like her.
After this shot I felt much confident and tried few more shots like that. I played with the ingredients I was using for preparing my lunch that day, a bunch of Soba noodles and homegrown Thai Basil. While working with the Soba noodles I tried few hand shots incorporating the noodles.
The Soba noodles have a beautiful color and texture in it and it's a delight to work with. After I was done with the noodles I tried few shots with the Thai Basil. I was plucking the leaves from the stem, and tried to capture that, and was so happy with the outcome.
If you are not familiar with Soba noodles, Soba is the Japanese for buckwheat. These are Japanese noodles made from buckwheat flour. These fat and cholesterol free noodle are cooked, rinsed and served with simple dressing or in some broth. It can be served hot or cold. The best part is Soba noodles are gluten free, so it's a great choice for gluten intolerant people. And as itself has a great texture and taste only few things are needed to add. I added some store bought Miso dressing, black sesame, fresh Thai Basil and had it with poached chicken. I poached the chicken in coconut milk, lemongrass and ginger.
You may wonder where to buy these Soba noodles, check the near by super market. I bought it online, from Amazon.
The pair of black chopsticks next to the noodle bowl is a gift from my friend R, who blindly supports me and brought this beautiful chopsticks from her trip to Japan. Lucky to have friends like her.
Things needed for my soba noodle bowl:
Serves: 2
- Cooked soba noodles: 2 cups
- Sesame oil: 2 tbsp
- Miso dressing: 3 tbsp
- Thai basil
- Black sesame
For the Poached chicken in coconut milk:
- Chicken breast: 2
- Coconut milk (enough to cover the chicken)
- Ginger: 1 inch
- Lemongrass: 2 stalks
- Crushed white peppercorn: 1 tsp
- Salt to taste
Steps to making my soba noodle bowl:
1. To make the poached chicken, place the chicken in a deep pan with coconut milk, ginger, lemongrass, salt, white pepper and cook over low heat till the chicken is done.
2. Cook the soba noodle according to package instructions.
3. Take a bowl, take cooked soba noodles, sprinkle sesame oil, miso dreesing, mix well. Sprinkle black sesame and fresh thai basil, serve with sliced poached chicken.
Enjoy your healthy lunch. I appreciate your views regarding my photography, your opinion matters a lot. If you have any query feel free to ask questions, will try my best to answer.
If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow me on Twitter (@Kcolorandspices) and Instagram (@colorandspices) Thank you..!!!
Such amazing captures. Love your infectious passion and loved the simple recipe.
ReplyDelete