Food Photography, Day 16

We’re approaching the end of food props. Today it’s dishes: colour, size, shape, texture, material: what works and what we should avoid. We’re told to avoid dark colours.

Surprisingly, it was suggested that acrylic plates can work well for the purpose. I don’t have any. Don’t think I will ever have any. I don’t like the sound of a fork and knife going tick-tick-tick on plastic unless I’m sitting on a log in the forest or on the beach. I’ll stick with porcelain and china. And I’m not going out and buying anything specific for the purpose to prove that plastic is annoying — I already know it’s annoying.

Fried Egg Pasta

Anyway, enough of my snit … my plates and bowls are mostly white. I have some Danish blue and white patterned plates but those aren’t everyday dishes. I also have some old Denby that’s white with a blue-green rim.

A warm plum, cinnamon and nut cake.
A warm plum, cinnamon and nut cake.

So that’s that. White dishes for props is what I’ll use. By the way, the cake is delicious.

Advertisements

Please Leave a Comment. I'd Love to Hear From You.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s