We must prepare in advance if we are going to have any idea of what we’ll do when we get there! Space travelers have a wide variety of different things to eat while they are up in the air. The first space travelers had to eat stuff that came out of a tube. Not a very appetizing way to eat your meals. Thanks to technological advancement, space astronauts can eat many kinds of edible goods.
The very first astronauts that stepped foot on the moon could actually prepare hot water for themselves to make tea or coffee. They also had the ability to make hot foods. These astronauts also ate out of the first spoon bowl, plastic devices that let its users eat out of them using a spoon.
Sometimes astronauts will eat food that is freeze dried. Freeze drying is a procedure that completely dehydrates edible goods, limiting the ability of microorganisms and bacteria to contaminate them. Freeze dried stuff is also great because you can store it for long periods of time. Sometimes astronauts eat freeze dried desserts like ice cream. Thankfully, astronauts can how rehydrate food, making eating a more pleasurable experience.
Luckily for astronauts today, they now have the ability to rehydrate things that have been dehydrated, making them more pleasant to eat. Now astronauts can eat a variety of foods like casseroles, vegetables, cereal, and soups. As technology grows and grows, what we can use for Mars food will get even better. Thanks for reading this article, and I really want to help you more, so I have included some links for you to look at, click here!
High key lighting with low-key props can be a recipe for confusion and disaster. Many times in a food photography shoot, the entire team isn’t happy with the shot and no one really knows why. In these cases, propping is usually the problem. The propping is the thread that ties everything together. The color, texture, and style of the props must complement the food for the “concept” of the photograph to make sense to the subconscious of the viewer.
I know, it sounds a little weird, and it is… It’s all really subjective and on most shoots, not everyone ends up completely happy with the end results. As a matter of fact, I would venture to say that an all shoots, not everyone gets his or her way, but the important thing is that the end result be consistently excellent.
You need to trust in the rest of your team members. If you don’t, you need to tweak the team so that the results are better and the working experience continues to be a pleasurable one for the majority of the team, or at least the client. Camera Angle – Many times the angle that the food is to be photographed from has been determined in advance by the layout artist or art director. He or she will usually have an illustration or sample photograph to show you what they expect you to produce.
If not, I would suggest that you choose an angle somewhere between 10 degrees and 45 degrees above the table surface. You job as photographer is to make a two dimensional medium, (a photograph) as three dimensional as possible. If you shoot from directly above so that you can’t see the sides of the food, you eliminate one of the two dimensions left available to create the impression of three dimensions. Not a good idea. The lower angle you shoot from, the more height the food will appear to have.
If you go too low though, you won’t be able to see the top of the food, thus eliminating another dimension. These suggestions here are only basic rules of thumb. Always remember, breaking the rules can sometimes be a fun and exciting thing. I sure hope my daughter doesn’t read this…This never ever applies to doing your schoolwork or listening to you PARENTS! Another factor in the decision of camera angle is that the lower you go, the better the food looks, but the more props you need to take up some of that vertical space created in the composition.
Tags:
How Make Food