Food Styling: The Art of Preparing Food for the Camera / Edition 1

Food Styling: The Art of Preparing Food for the Camera / Edition 1

3.3 3
by Delores Custer
     
 

Behind every mouthwatering image of food is a dedicated food stylist whose job it is to consider, plan, and perfect every detail from the curve of an apple stem to the fan of a shrimp tail.In Food Styling, master stylist Delores Custer presents the definitive reference in the field—complete with detailed information on essential tools and useful equipment,

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Overview

Behind every mouthwatering image of food is a dedicated food stylist whose job it is to consider, plan, and perfect every detail from the curve of an apple stem to the fan of a shrimp tail.In Food Styling, master stylist Delores Custer presents the definitive reference in the field—complete with detailed information on essential tools and useful equipment, step-by-step guidance on achieving the perfect shot, and a wealth of tried-and-true techniques for everything from voluminous frostings to mile-high sandwiches. Based on her thirty years of experience styling for advertising, magazines, books, television, and film, Custer shares her expert guidance on how to achieve stunning visual perfection for all media.

Product Details

ISBN-13:
9780470080191
Publisher:
Wiley
Publication date:
05/03/2010
Pages:
416
Sales rank:
228,936
Product dimensions:
8.90(w) x 11.00(h) x 1.40(d)

Table of Contents

Acknowledgments.

Introduction.

SECTION 1: THE BASICS.

Chapter 1: A General Overview of Food Styling.

Chapter 2: The MEDIUM IS THE MESSAGE.

Chapter 3: THE CAST OF CHARACTERS.

SECTION 2 :THE JOB FROM PHONE CALL TO INVOICE.

Chapter 4: GETTING THE JOB.

Chapter 5: PREPPING THE JOB.

Chapter 6: THE SHOOT.

Chapter 7: ABOUT PHOTOGRAPHY.

Chapter 8: ABOUT PROPPING.

Chapter 9: ABOUT PRODUCTION WORK.

SECTION 3: THE NUTS AND BOLTS.

Chapter 10: TOOLS OF THE TRADE.

Chapter 11: WORKING WITH THE FOOD: Some Foods JustMisbehave.

SECTION 4: PULLING IT ALL TOGETHER.

Chapter 12: THE BUSINESS OF FOOD STYLING.

Chapter 13 :USEFUL ADDITIONAL SKILLS.

Chapter 14: TIPS FOR FOOD PROFESSIONALS WHO WANT TO FOOD STYLETHEIR WORK.

SECTION 5: TRENDS: FOOD AND FOOD PRESENTATION.

Chapter 15 :REVIEWING THE LAST 60 YEARS.

Glossary.

Resources.

Index.

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