The course introduces students to the knowledge and skills necessary to food styling techniques and to make the food look attractive in the finished photograph. Topics include the areas of hot and cold foods, location and studio setups, and advertising and editorial differences. The workings of the food studio and the interaction between photographer and food stylist are presented through lecture and laboratory demonstration. The main difference between how a home cook or chef may present food and what a stylist does is the time and effort a stylist takes to carefully and artfully arrange the food. Also required is the visual know how, and ability to translate the perception of taste, aroma and appeal that one gets from an actual dish, to a two-dimensional photograph.
- Teacher: JOHN MICHAEL IBARRA
- Enrolled students: 8