Amanda Hibbert
Content- Amanda Hibbert is a food and drink photographer who mainly focuses on the presentation of such, making them look attractive and well-presented to an audience. However, she did concentrate on one particular sub-topic in which she took several before an after shots of certain foods showing how they vary once rotten. She left them on the same table over this period and took both pictures using the same types of lighting and positioning. It was clear that each subject had rotten as the colour and shape of them had altered quite drastically, and therefore this is a factor that I will need to take into consideration when deciding if mine have decayed enough. The rotting of food is often the most common and classic form of decay that people generally first think of when the topic is mentioned, therefore, I though it was key to include this into my selection.
Form- Each photo has been taken with the food in its original fresh state, it hadn't rotten nor had it even looked damaged, therefore, there were no other components that could determine how fast it decayed other than time itself. The subjects have been placed on a wooden table, making everything seem more natural and less processed and constructed as they may have look if it was placed against some sort of backdrop or in a studio etc. The lighting also looks very natural, more resembling that of sunlight rather than any form of intense lighting, however, this could be done by altering the brightness of the lamp using a soft box to diffuse its magnitude.
Process- Hibbert identified several foods that have the capability of rotting within a certain time frame, therefore she was able to establish where she was able to leave the products and a rough estimate as to when she would be able to photograph them again after they had rotten. She either used natural lighting, or a soft, diffused lamp projecting a more orange tone to give off the impression that everything in the photo is natural. She left the foods in a certain composition, so that when she retook the photos for a second time, the decayed versions mirrored the originals and you could identify that they were the same. As I am not sure as to how long this process make take in relation to the time in which I have to complete this course, I have decided to purchase both fresh and rotten versions of the same productions, and position and shoot them in a way that makes them look as similar as possible to one another, hopefully creating the same affect. I will also somehow also identify the process in my photography, highlighting that this was a transition rather than a sudden change from one photograph to the next.
Content- Amanda Hibbert is a food and drink photographer who mainly focuses on the presentation of such, making them look attractive and well-presented to an audience. However, she did concentrate on one particular sub-topic in which she took several before an after shots of certain foods showing how they vary once rotten. She left them on the same table over this period and took both pictures using the same types of lighting and positioning. It was clear that each subject had rotten as the colour and shape of them had altered quite drastically, and therefore this is a factor that I will need to take into consideration when deciding if mine have decayed enough. The rotting of food is often the most common and classic form of decay that people generally first think of when the topic is mentioned, therefore, I though it was key to include this into my selection.
Form- Each photo has been taken with the food in its original fresh state, it hadn't rotten nor had it even looked damaged, therefore, there were no other components that could determine how fast it decayed other than time itself. The subjects have been placed on a wooden table, making everything seem more natural and less processed and constructed as they may have look if it was placed against some sort of backdrop or in a studio etc. The lighting also looks very natural, more resembling that of sunlight rather than any form of intense lighting, however, this could be done by altering the brightness of the lamp using a soft box to diffuse its magnitude.
Process- Hibbert identified several foods that have the capability of rotting within a certain time frame, therefore she was able to establish where she was able to leave the products and a rough estimate as to when she would be able to photograph them again after they had rotten. She either used natural lighting, or a soft, diffused lamp projecting a more orange tone to give off the impression that everything in the photo is natural. She left the foods in a certain composition, so that when she retook the photos for a second time, the decayed versions mirrored the originals and you could identify that they were the same. As I am not sure as to how long this process make take in relation to the time in which I have to complete this course, I have decided to purchase both fresh and rotten versions of the same productions, and position and shoot them in a way that makes them look as similar as possible to one another, hopefully creating the same affect. I will also somehow also identify the process in my photography, highlighting that this was a transition rather than a sudden change from one photograph to the next.