| Author |
Message |
jutia
Joined: 15 Apr 2012
Posts: 290
Location: Dominican Republic
|
Posted: Sat Jul 07, 2012 8:30 am
|  |
Please criticize this shrimp and red onion salad
| Description: |
|
| Filesize: |
146.17 KB |
| Viewed: |
943 Time(s) |
|
| Description: |
|
| Filesize: |
197.31 KB |
| Viewed: |
943 Time(s) |
|
|
|
rinder99
Joined: 12 Jul 2005
Posts: 39661
Location: Contact www.rinderart.com/Books and Workshops www.rindersmithphotography.com Youtube/rinder
|
|
Posted: Sat Jul 07, 2012 8:56 am
| |
WB could be better.
| Description: |
|
| Filesize: |
143.94 KB |
| Viewed: |
927 Time(s) |
|
|
|
jutia
Joined: 15 Apr 2012
Posts: 290
Location: Dominican Republic
|
|
Posted: Sat Jul 07, 2012 9:02 am
| |
| rinder99 wrote: | | WB could be better. |
ok, now I notice that some blue contaminated,which is the best tool in PS to try to improve the WB
|
|
rinder99
Joined: 12 Jul 2005
Posts: 39661
Location: Contact www.rinderart.com/Books and Workshops www.rindersmithphotography.com Youtube/rinder
|
|
Posted: Sat Jul 07, 2012 10:30 pm
| |
I used Image/Adj/Color balance. Best to shoot it right.
|
|
jeffbanke
Joined: 18 Dec 2005
Posts: 17518
Location: www.xlr8photo.com, The real California
|
|
Posted: Sun Jul 08, 2012 12:55 am
| |
In ACR, just adjusting the color temperature is the easiest way to correct it.
|
|
ruxpriencdiam
Joined: 07 May 2009
Posts: 26833
Location: Third Stone from the Sun
|
|
Posted: Sun Jul 08, 2012 1:05 am
| |
Enhance/adjust color/adjust color for skin tone.
| Description: |
|
| Filesize: |
144.07 KB |
| Viewed: |
853 Time(s) |
|
|
|
marcusvdt
Joined: 12 Feb 2009
Posts: 1249
Location: www.flashbackfoto.com.br or www.facebook.com/flashbackfoto
|
|
Posted: Sun Jul 08, 2012 1:16 am
| |
If you habe Lightroom it has a dropper tool that you can just click on a white/grey/black area on the photo and the it will adjust the color tdmperature. I think this available too in acr.
|
|
hhltdave5
Joined: 20 Jun 2006
Posts: 24310
Location: Our Stock, Food & Portrait photography books at www.rindersmithphotography.com
|
|
Posted: Sun Jul 08, 2012 7:05 am
| |
Let's look at the details of the food shot itself. Remember how I always talk about the details? Once again it is the details that are causing you some problems.
Look at the onions that you have sliced and put into the glass. They are very thick and become too much of a main component of the dish. An onion used in this way is meant as an enhancement not only flavor wise but also in appearance. If you make them too big they start to overwhelm the dish and the shrimp become the supporting part of the dish instead of the main component.
How to prepare a food shot is so very important when you want to go from just taking pictures of food to food photography. In this case I would have sliced the onion very thin somewhere between 1/16-1/8th of an inch. Also the red onion will have looked better if it had more color too it.
Also why a segment of onion on the side plate with the lime? I have a feeling you were trying to do some extra styling and thought adding the onion wedge would help. It would have been best just using the lime. What would a person do with the onion? Don't over style the food. As I have said about food photography so often if it does not belong do not put it in. Putting something on a plate just for the sake of putting something on a plate does not help very often and more times than not it hurts the styling.
One other thing you could have done was to brush the shrimp with a very light coat of vegetable oil. This would give it a nice fresh and vibrant look to them.
|
|
jutia
Joined: 15 Apr 2012
Posts: 290
Location: Dominican Republic
|
|
Posted: Sun Jul 08, 2012 7:25 am
| |
| rinder99 wrote: | | I used Image/Adj/Color balance. Best to shoot it right. |
thank you very much, Rinder, Jeff, Rux and Marcus.
Jeff ACR which means I'm bad with abbreviations in English
I guess that is an image editor, ha,ha,ha
this WB correction could be better
| Description: |
|
| Filesize: |
138.29 KB |
| Viewed: |
814 Time(s) |
|
Last edited by jutia on Sun Jul 08, 2012 7:57 am; edited 1 time in total |
|
semmickphoto
Joined: 12 Feb 2012
Posts: 6632
Location: Stuck between a shutter and a hard place
|
|
Posted: Sun Jul 08, 2012 7:36 am
| |
Adobe Camera Raw - its a photoshop plug-in
|
|
jutia
Joined: 15 Apr 2012
Posts: 290
Location: Dominican Republic
|
|
Posted: Sun Jul 08, 2012 7:41 am
| |
| hhltdave5 wrote: | Let's look at the details of the food shot itself. Remember how I always talk about the details? Once again it is the details that are causing you some problems.
Look at the onions that you have sliced and put into the glass. They are very thick and become too much of a main component of the dish. An onion used in this way is meant as an enhancement not only flavor wise but also in appearance. If you make them too big they start to overwhelm the dish and the shrimp become the supporting part of the dish instead of the main component.
How to prepare a food shot is so very important when you want to go from just taking pictures of food to food photography. In this case I would have sliced the onion very thin somewhere between 1/16-1/8th of an inch. Also the red onion will have looked better if it had more color too it.
Also why a segment of onion on the side plate with the lime? I have a feeling you were trying to do some extra styling and thought adding the onion wedge would help. It would have been best just using the lime. What would a person do with the onion? Don't over style the food. As I have said about food photography so often if it does not belong do not put it in. Putting something on a plate just for the sake of putting something on a plate does not help very often and more times than not it hurts the styling.
One other thing you could have done was to brush the shrimp with a very light coat of vegetable oil. This would give it a nice fresh and vibrant look to them. |
Ok, I understand your point about the onions very thick, are details to improve and only with their thoughtful and explicit criticism so I can be achieved.next time will cut off the cut onions without finer finger
actually you are taking me by the hand in this process,
also cut the onions a bit broad considering giving some prominence to this ingredient with the idea to give a little more emphasis upon the keywords and not only compete directly only with the word "shrimp" and I imagine doing just great competition emphasis on shrimp
I have other versions only with the cup and another version where I do a selective focus in the area of onion and lemon.
| Description: |
|
| Filesize: |
124.45 KB |
| Viewed: |
787 Time(s) |
|
Last edited by jutia on Sun Jul 08, 2012 8:12 am; edited 4 times in total |
|
jutia
Joined: 15 Apr 2012
Posts: 290
Location: Dominican Republic
|
|
Posted: Sun Jul 08, 2012 7:45 am
| |
| semmickphoto wrote: | | Adobe Camera Raw - its a photoshop plug-in |
Ok thanks,I guess this plugin is only for RAW files
|
|
hhltdave5
Joined: 20 Jun 2006
Posts: 24310
Location: Our Stock, Food & Portrait photography books at www.rindersmithphotography.com
|
|
Posted: Sun Jul 08, 2012 8:47 am
| |
| jutia wrote: | | hhltdave5 wrote: | Let's look at the details of the food shot itself. Remember how I always talk about the details? Once again it is the details that are causing you some problems.
Look at the onions that you have sliced and put into the glass. They are very thick and become too much of a main component of the dish. An onion used in this way is meant as an enhancement not only flavor wise but also in appearance. If you make them too big they start to overwhelm the dish and the shrimp become the supporting part of the dish instead of the main component.
How to prepare a food shot is so very important when you want to go from just taking pictures of food to food photography. In this case I would have sliced the onion very thin somewhere between 1/16-1/8th of an inch. Also the red onion will have looked better if it had more color too it.
Also why a segment of onion on the side plate with the lime? I have a feeling you were trying to do some extra styling and thought adding the onion wedge would help. It would have been best just using the lime. What would a person do with the onion? Don't over style the food. As I have said about food photography so often if it does not belong do not put it in. Putting something on a plate just for the sake of putting something on a plate does not help very often and more times than not it hurts the styling.
One other thing you could have done was to brush the shrimp with a very light coat of vegetable oil. This would give it a nice fresh and vibrant look to them. |
Ok, I understand your point about the onions very thick, are details to improve and only with their thoughtful and explicit criticism so I can be achieved.next time will cut off the cut onions without finer finger
actually you are taking me by the hand in this process,
also cut the onions a bit broad considering giving some prominence to this ingredient with the idea to give a little more emphasis upon the keywords and not only compete directly only with the word "shrimp" and I imagine doing just great competition emphasis on shrimp
I have other versions only with the cup and another version where I do a selective focus in the area of onion and lemon. |
Don't worry about showing the onion more because you have onion as a keyword. All that is necessary is that you have it in the shot if you are going to use it as a keyword.
Remember this. When you are doing a food photography shot you want the food to look its very best. It is the star of the shot so pay attention to each element of the shot. Look at food magazines and see how their shots look. Look at my work and pay attention to the details.
For example. Here is a shot of mine using the same kind of glass that you used. It is shot in much the same way and has a garnish on it. In my case it is an apple garnish. Look at how thin the apple slices are. They add a certain refinement to the shot. They are not thick and over powering. I used apple because it is a cranberry and apple compote.
http://www.shutterstock.com/pic.mhtml?id=21544723
As far as using selective focus on the lime and onion why do that? Selective focus should be done to draw the eye to the spot in the shot you want the viewer to really see and pay attention to. The object of the shot is the shrimp cocktail not the garnish.
|
|
rinder99
Joined: 12 Jul 2005
Posts: 39661
Location: Contact www.rinderart.com/Books and Workshops www.rindersmithphotography.com Youtube/rinder
|
|
Posted: Sun Jul 08, 2012 2:13 pm
| |
90% of most Product work is Focus front to back. Never somewhere in the middle. stop trying to reinvent the wheel, KEEP IT SIMPLE.
|
|
jeffbanke
Joined: 18 Dec 2005
Posts: 17518
Location: www.xlr8photo.com, The real California
|
|
Posted: Sun Jul 08, 2012 3:02 pm
| |
| jutia wrote: | | semmickphoto wrote: | | Adobe Camera Raw - its a photoshop plug-in |
Ok thanks,I guess this plugin is only for RAW files |
ACR actually processes RAW. TIFF and JPG files
It is part of the PS package, the trilogy Like father, son and holy ghost, but Bridge, ACR and Photoshop :-)
|
|
| |
|
Log in
