Layout

   I have finally begun to finalize the designs of my,  I know, this took way to long.

   For the cover page, I want to keep things minimalistic and avoid crowding the page with cover titles. The focus of the cover page will be the picture of the donuts I blogged about earlier, however instead of the black background I may use a faded out white one.  

   For the table of contents I want it to be two pages. As can be seen below, I am planning on separating the pages by another that spans two pages.  I want the table of contents to be crisp and white to contrast the rustic-ness of the image that will be in between them.

                                                   

   Here was the inspiration for my table of contents nad the image in between them:

   I may change the table of contents to span one page, it depends what the finished pictures look like.

   Lastly, for my double page spread, the first page will be a short article on a local farmers market and the second page will be a recipe using ingredients from the farmers market. It will be two columns and at the top of the first page will be a large image of the farmer's market. Throughout the second page I will have images of the  recipe being made to illustrate the steps graphically.                            

P.S. Excuse my horrible drawing skills

Love, 

Liz

Ritchie, A. (1970, January 01). Martha Stewart Living: 2011 In Review. Retrieved March 31, 2017, from http://marthamoments.blogspot.com/2011/12/martha-stewart-living-year-in-review.html

Kārdinošie virtuļi / Tempting Donuts. (2014, June 09). Retrieved March 31, 2017, from https://amalijaandersone.wordpress.com/2014/06/09/kardinosie-virtuli-tempting-donuts/

Success

   As you all know, yesterday I had my own little food photoshoot and lucky for me it went really well. 




   The picture all the way to the left was just me making the donuts, which I had so much fun with by the way. Also, side note, donuts fresh from the frier is probably one of the most spiritual experiences I've had so far. The picture in the middle shows how I presented the donuts; I used different background to play with different colors and textures, you'll see this in some of the raw pictures I show later. Lastly, the bottom image shows the lighting setup I used (it looks like my house became a little food runway).  I used mostly white light in the pictures to get a brighter more daylight effect and one yellow light to warm up the images. 

   Here are some of the raw images I took: 

  This image I really liked. I thought the black granite background provided a nice contrast to the colors of the food. In the final image I blurred the background a little and intensified some of the colors from the fruits. 

   The image above I liked, but I don't think the whole background provided as nice of contrast as did the granite background. 

    The image to the right I also liked a lot, the focus of the image came out great with the chocolate donut being in focus and everything beneath it out of focus. Unfortunately, the donut had an imperfection, however, when I edited the photo I cloned other parts of the donut to cover the spot. 

   The image to the left needed very little in terms of editing, all I did was enhance some of the colors to make them more vibrant. 










   Here are my edited photos (I edited them using the program Corel Photo Paint):

 I am planning on using the first image as my cover page. 

Love, 
Liz

Picture Time

 
   Yesterday I embarked on taking pictures of my food for the first time, I had my try at donuts: they were delicious. Sadly, my phone was running low on battery and I haven't uploaded the photos from my camera yet.
   Fortunately, I did capture this one picture of my donut dough resting. 

  I used a combination of an umbrella and a light, this is where I faltered. I DEFINTIELY needed to use more umbrellas to get better lighting because the images came out way to dark as seen in exhibit A...

Thankfully, I think there may be some saving this picture by enhancing the overall lighting via editing. Sadly, this is the only one that made it, the others are for sure too dark. For future the future (i.e. today) I plan on using way more umbrellas to get the lighting I desire. 

Speaking of, what I going for is more high key lighting (I know, funny since I did the opposite in the image above). When I was researching and flipping through food magazines like Cooking Light, I found that high key lighting was the most common form of lighting used since it gives the best view of the food to consumers. 

   And now to today, I am spending my Saturday making a new donut batch and retaking 
my pictures. Similar to the picture below, I am going to stack the donuts. Unlike the picture below, I am going to try and achieve the high key lighting that I tried and failed to do earlier, but we'll see how it goes. Wish me luck.

   I'll post pictures tomorrow of how my photoshoot today comes out. Until then, stay hungry.

   P.S. don't put a mixer full of flour on high...it will end badly.

Love,
Liz

Kaucic, E. (2015, February 11). What Do You Know About Sexy Food? Retrieved March 25, 2017, from https://www.pinterest.com/pin/406590672589491800/

What Is Farm to Table?

   The farm to table revolution took off several years ago an soon a small plea for healthy eating became a world wide fad. Farm to table food began to become marketed and even fashionable, with many social media stars boasting about their fresh food intake and restaurants now claiming that they only serve the freshest of foods. However amongst all this, I've noticed that  people don't really know what it is (myself included). So what is it?

   According to The Spruce, farm to table is different for every person, but the umbrella definition of it is food that came directly from a farm without going through a chain of intermediaries. Luck for me, I live in the Sunshine State that has miles of farmable land.  In other words, I have a lot of farmer's markets to hit up which is amazing because I love farmer's markets. 

   There are several popular farmer's markets in near me, including: 
      -FORT LAUDERDALE: Broward Health Imperial Point Farmers Market
      - WESTCHESTER: Southwest Community Farmers Market
      -PLANTATION: Plantation Farmers Market
       -FORT LAUDERDALE: Lauderdale By-The-Sea Farmers Market
   And I am sure many others that I've missed. I look forward to trying them all!

Love, 
Liz

How the Farm-to-Table Revolution Is Taking Root in Fashion -. (2016, September 27). Retrieved March 24, 2017, from http://campfire-capital.com/startup/farm-table-fashion/

Shop Local Farmers Markets in South Florida. (n.d.). Retrieved March 24, 2017, from http://ediblesouthflorida.ediblecommunities.com/shop/farmers-markets-south-florida

What Farm-to-Table Really Means. (n.d.). Retrieved March 24, 2017, from https://www.thespruce.com/farm-to-table-2216574

It's Coming Together

   I have finally begun to narrow down the kind of recipes I want my magazine to show case. I recently watched the Netflix series Chef's Table that really helped to center my ideas, particularly episode 2 featuring Dan Barber. Barber is a world round chef focused on making farm to table cooking sustainable. 

  And with that something struck. 

    I came to the realization that food nowadays is overdressed and often the ingredients that go in are over processed. It is no longer good enough to create a magazine that simply has great food, no, my magazine needs to be revolutionary. As I got to thinking that there is not better way to make it revolutionary than to take people backwards instead of forwards to the next tech induced desert and allow consumers to experience true farm to table desserts. 

   Through research I found two current food blogs that emulate similar food I would like to create, Apt. 2B Baking Co. and The Vanilla Bean Blog. The dished they create focus on more natural flavors and see not soaked in general. The images below are some examples of recipes I would like to try to create. 
                                                                

Rhubarb and Honey Panna Cotta

Vanilla Cornmeal Cake with Roasted Strawberries

    

Apple Brioche Dnouts                                 

       












  I am going to research more about the farm to table movement and farm to table deserts in general, until then, stay hungry. 

Love, 
Liz

Apple Brioche Donuts. (n.d.). Retrieved March 19, 2017, from http://www.bakemag.com/Formulations/Formulations/Detail/Donuts/Apple-Brioche-Donuts.aspx

Baking. (n.d.). Retrieved March 19, 2017, from http://thevanillabeanblog.com/recipes/baking

Blog. (n.d.). Retrieved March 19, 2017, from http://www.apt2bbakingco.com/?offset=1485805485752

Adams, T. (2017, January 15). Dan Barber's long-term mission: to change food and farming for ever. Retrieved March 19, 2017, from https://www.theguardian.com/lifeandstyle/2017/jan/15/dan-barber-mission-to-change-food-and-farming

Food Photography?...More Like Torture Pt. 2

   I am back just like I promised with even more food photography notes. This time I am going to focus on lighting and the camera setup since I feel those are two of the more difficult options when it comes to food photography.

   Since I am a high school senior on my way out and have little of my own spending money I've decided to keep things as economical as possible. In order to be able to control your own lighting and because unfortunately for me my house does not have the best natural lighting I am going to need some artificial help.

   One website I used suggested using a Halogen light (the light pictured in this image) which apparently get very hot and cannot be left unattended. Deciding that this seemed a little unsafe for a girl who once accidentally glued her fingers together, I chose a different kind of a setup.

Now I introduce, the soft box. Believe it or not my dad actually owns one of these so it is readily available for my use at home. and free! So thats a plus too.  The easiest way to use a soft box is as a side light for an overhead shot, and lucky for me an overhead shot is what I was planning on doing for my cover image.  Across from the soft box is often a fill card, which also doubles as a white foam board I can buy from the local art supply store.

As seen in the image to the right, the reflector (fill card) is across from the soft box with the food being between the soft ox and reflector. In this particular image the light is not at a side angle, which on other websites I was informed is not the best method for food photography. However, when I begin shooting I'll see which angles work best for me.


Love,
Liz


Mathis, T. (2013, July 29). A Simple Way To Light Your Food. Retrieved March 18, 2017, from https://fstoppers.com/food/simple-way-light-your-food-2695

Food Photography Resources for Food Bloggers • The Wicked Noodle. (n.d.). Retrieved March 18, 2017, from http://www.thewickednoodle.com/food-photography-resources-food-bloggers/

T., Mellissa @ I breathe therefore I'm hungry says, Says, D., Says, S., Says, R. L., Says, D., . . . Says, O. S. (2011, December 31). Home. Retrieved March 18, 2017, from http://taylortakesataste.com/the-15-food-photography-lighting-set-up/

Peters, C., Says, J. C., Says, C. P., Says, G., Says, B., Says, M. J., . . . Says, K. M. (2017, January 12). Food Photography Lighting - Easy Artificial Side Lighting. Retrieved March 18, 2017, from https://foodphotographyblog.com/food-photography-lighting-easy-artificial-side-lighting/

Food Photography?....More Like Torture

   I knew when I chose a food magazine layout it would require me researching food photography which then requires me looking at food porn...yet I did it to myself anyways. Now, here I am, looking at food I want to eat and can't have. Thankfully, some good things did come out of it.
   There are 8 main things to take into account with food photography
        1. Lighting- best if its natural, but can be amplified with artificial lighting
        2. Props-don't clutter the shoot, only consider one or two extra props, such as a fork or napkin
        3.  Speed-if your food is at risk of melting or losing its color
        4. Style-pay attention to the balance of color and the way the food sits on the plate
        5. Enhancements-use vegetable oil to give food a natural glow
        6. Angle-better shots are done by getting close to the plate's level
        7. Macro-focusing in on a specific part of the dish
        8.  Steam-can give the "just made" feel
   Lucky for me since I am doing baked goods and my food won't be steaming or melting, all I have to worry about is lighting, props, style, enhancements, angle, and macro...I know its still a lot, but I'll take 6 things to worry about over 8 any day.

    As can be seen in the image to the left, there are three possible options to lighting placement. However, since option A creates a shadow there's really only two options...so who knows why they included the third option as one anyways. It is best to have the lighting come from an angle, as can be seen in B and C so to avoid shadows.

   The photo to the right exhibits a major photography error...the camera slant (it even sounds terrible). Some beginning photographers think this technique creates an interesting composition for views, they were wrong.  It is important to keep the camera as still and as steady as possible. Thankfully, there is now one less newbie that one try to take a crooked picture.




   Researching all this I realize that I still have so much more to know, Ill be back soon with more food photography knowledge!

Love,
Liz

Team, T. S. (2015, March 04). The Serious Eats Guide to Food Photography. Retrieved March 15, 2017, from http://www.seriouseats.com/2015/03/beginners-guide-to-food-photography.html

Food Photography: How to Take Mouth Watering Shots of Food. (2014, December 14). Retrieved March 15, 2017, from https://digital-photography-school.com/food-photography-an-introduction/

A Basic Food Photography Kit. (2009, June 26). Retrieved March 15, 2017, from https://digital-photography-school.com/a-basic-food-photography-kit/

I Am Nothing Without An Audience

   Similar to the start of all great food magazines, I had to research what my target audience is. As I quickly learned, there are few websites with facts about food magazine sales and food magazine target audiences, but I did manage to find a few that helped. Here’s what I learned: 

• women are more likely to consume food related media 
• the average age demographic is between 18-49, with the most frequent viewings coming from age 43
• Food Network Magazine reaches approximately 12.7 million readers
• successful magazines are more than just a magazine, they offer valuable information and act as a recipe source 
• most of the adults who read food magazines are college educated professionals
• there has been a trend viewing food magazines as statement piece for tables 

   As I was researching, I also noticed that other food magazines such as Sift, Cooking Light, Food Network, and Food and Wine offer both in store sales and subscriptions to reach the largest amount of people. Due to this, I plan on doing the same for my magazine. In the process I also found a new inspiration, Sift Magazine. I was immediately drawn the the magazine cover and hope to be able to emulate the same feel through my magazine.  

   
 














Love,
Liz

Magazines Archives. (n.d.). Retrieved March 12, 2017, from https://www.fastcocreate.com/3045830/beautiful-new-foodie-mag-sift-is-actually-brand-content-for-the-hardcore-baker

    Magazines Archives. (n.d.). Retrieved March 12, 2017, from 

    http://brandongaille.com/40-captivating-food-network-demographics/

    Magazines Archives. (n.d.). Retrieved March 12, 2017, from 

    http://blog.kingarthurflour.com/2016/08/31/fall-love-sift-magazine/

    Magazines Archives. (n.d.). Retrieved March 12, 2017, from 

    http://foodandtravel.com/assets/img/content/general/Media_information_for_web.pdf

Going Places

   I have finally decided which food path I am going to take for my magazine layout. Being the sugarholic I am, it seemed only appropriate that I do a deserts and baked goods layout. 

   
   When I envision my layout, I know I want it to be clean, crisp, and aesthetically pleasing. For the cover page, I picture something simple and fairly neutral in color. I do not want to riddle the magazine cover page with cover lines, and instead want to focus on the luxurious feeling that desserts can give people. One dessert magazine that I have drawn inspiration from is Desserts Magazine. 

  

  

      

    I like the feel the magazine above gives off, although I do intend to create a few more cover lines so readers can know what to expect.

   Aside from the cover page, I also see the table of contents being crisp and clean, the focus being on the images.  The table of contents will also be two pages, with an image in between the two. 

  The one place I am still lost in is what actual recipes I want to include. If I had to think of a phrase to describe what to include it would be “professionally simple”, in other words that kind of food you know wasn’t that hard to make but left your friends and family not knowing that you were a Masterchef and should probably sign up for Hell’s Kitchen. 

So far these are just a few ideas and I am going to keep researching to see what else I find, however I am willing to bet it will be torture since I’ll want to eat my research. 

Love, 

Liz

Magazines Archives. (n.d.). Retrieved March 10, 2017, from http://www.dessertsmagazine.com/category/magazines

The Start

   Hi my name is Elizabeth Barbe, but I go by Liz. Similar to other Media Studies students, I am currently in a mental battle with myself regarding which way I want my project to go. Earlier this year I had to choose whether to do a film opening or a magazine layout. After some internal conflict, I uncertainly chose magazine…and I have never been happier with that decision than I am right now. 

   Before I go on any further I feel like there is something you must know about me first, I LOVE food. Sure, I may only be 5’2’’, but I can eat just as much as the next guy. The latter reason is why I am incredibly excited to be able to create a food magazine layout for my project! 

   The catch? How do I pick what kind of food to center my magazine layout on? Pizza, desserts, baked goods, pastas…they all sound amazing. 

   Nevertheless, I am sure it will work out in the end. In the meantime, I hope you enjoy what is bound to be a hungry, tasty, and very bumpy filled rode with me as I document my process. 

Love, 

Liz