On Food Porn. I Mean, Food Photography

I’ve mentioned before that I don’t have the time to learn how to shoot food in the way that food’s shot these days. You know, expensive camera aside, I don’t have time for retouching and selective focus and that perfectly perfect mess on the plate. Plus, I want to show that food can be made to look as good as it does in those retouched photos. So with me, you get the shots you get.

But according to this Wall Street Journal article, I’m either way ahead of my time, or so far behind it I’ll never have more than nine readers. As food stylist Alison Attenborough says in the article, “people are interested in small butchers, artisan producers, farmer’s markets—a more handmade look.”  See, I just don’t think that’s enough.  Think about it: You remember those shots from old issues of Gourmet? The Julia Child Menu Cookbook? Do you think Martha Stewart serves lopsided cake?  I mean, really.

I’ll give you an example of the problem.  I was in a local bakery recently to find pastries clearly made by someone who has the right touch for it. But the baker stopped short, and I don’t know why: She obviously handled the dough perfectly, but left it looking hamfisted, as though it was destined for a bake sale for the blind.  I understand that this is the trend, but why wouldn’t you want to do more?

So when you’re that close, people, don’t stop. Then you won’t have to touch up your food shots like a Playboy centerfold, and you can save all that Photoshop time for something more important: Making people happy with your bakery–and being the one who can do the very best.