Lessons in Photography and Cookery, or “keep it light on the salt”

I was having a discussion a few weeks ago, and the subject of photography came up. The conversation was about image quality, and how sometimes photos on a smartphone can surpass those from a more professional setup.

Now, frankly, three are probably a myriad of reasons why that can happen.

Rather, what came up during the course of the conversation were my lighting preferences, especially where product photography is concerned. See, when shooting, I prefer to slightly under light objects (not too much, mind you). That way, I feel I have better control in my retouching when I bring the images into Photoshop. Now, I won’t fault anyone if they prefer to light objects more accurately. I’m just saying this is my preference.

And it got me to thinking of “why”. And this thinking led me to the subject of cooking (somehow all roads lead back to food in my world). In short, you can always under season a dish. You can add more salt or pepper until things are seasoned right. But once something gets too salty, it’s hard to “take it back”.

Same thing in photography. You can start with an underlit image and you can adjust it in Photoshop until you feel it’s right, but if you start with a shot that is overexposed or otherwise has too much light… Well, there’s not much you can do to remedy the situation at that point.

I’m not sure where I was going with this, but I guess that’s my advice. Be mindful when lighting, and find what works for you.

Now, could you pass the pepper, please?

 

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