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First published in 1987, Charlie McDonald wrote and photographed a regular magazine column call "From Water to Waiter" in Canada and also was a contributing editor for the
nationally published book of the same name.
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| Food photography for advertising or menus is as precise and exacting as the chefs that spend countless hours working to prepare delicacies that tempt and delight our palate. World renowned chefs will spend as many years perfecting their craft as photographers do to perfect the "art" of food photography. Creating a masterpiece dish/photo takes time and planning. You need to show the texture of the food and in many cases you need the perfect setting and perfect lighting to convey and infer the taste and the experience that delights the soul when the food is finally consumed. Please click this text to view just a small sampling of some the tastier foods that I have the pleasure of photographing. | ||||||||||||||||
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