Archived posting to the Leica Users Group, 2011/12/17
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]shooting on the run in the wild great way to work! fine results ric On Dec 17, 2011, at 10:37 AM, George Lottermoser wrote: > > On Dec 16, 2011, at 7:15 PM, Sonny Carter wrote: > >> You need me along to help with the aftermath of this shoot, especially >> since you refrain from eating these subjects. I would work cheaply as >> your >> assistant. But then, I suppose the spritz of glycerine on the salmon is >> not too tasty. ;-( Beautiful work. >> >> When I did the commercials for Dixie Brewing in New Orleans, I always had >> volunteers to assist; that is until they found out that hot beer >> photographs better than cold. >> >> On Fri, Dec 16, 2011 at 4:56 PM, George Lottermoser <imagist3 at >> mac.com>wrote: >> >>> m-m-m good >>> >>> <http://www.imagist.com/blog/?p=5920> > > I do (and did) eat the fish - and it did taste wonderful - perfect really. > > While I had the spritzers (both water and glycerine), brushes, tweezers, > small propane torch, et al; > I didn't need to use any of them. > > Had so many shots to do (half dozen interiors as well as 8 food shots) > WHILE THE PLACE WAS OPEN AND SERVING ;~( > that the only way it could be accomplished was to construct the set and > lighting in a corner > and shoot the food "right out of the kitchen." > 10 - 12 minutes per shot - compose, minor lighting adjustments as > required, a slight variation or two, > NEXT! > The food shots depended on designing the lighting to WORK > with whatever came out of the kitchen; > as well as on the kitchen getting the styling "right." > (and no food stylist on the set) > > Generally the glycerine and all really becomes necessary > when working with a stylist who takes a lot of time arranging things, > and rearranging things, and? and? > - that's when the food starts "drying out" etc. > > Luckily we weren't working with chilled beer glasses > and trying to get those perfect condensation drops and foam with hot beer; > and lighting the glass from underneath, with a hole in the table, to get > the color of the bear. > Been there. Done that. > > Perfect ice cream also provides ridiculous challenges. > > One of the my most memorable food shoots > involved using a hypodermic syringe > to make hundreds of raisins and prunes look "perfect;" > too many wrinkles = too dry, too few wrinkles = too juicy. > > Regards, > George Lottermoser > george at imagist.com > http://www.imagist.com > http://www.imagist.com/blog > http://www.linkedin.com/in/imagist > > > > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information