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Food Photography
Food photography is a still life photography genre used to create attractive still life photographs of food. It is a specialization of commercial photography, the products of which are used in advertisements, magazines, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants. In advertising, food photography is often – and sometimes controversially – used to exaggerate the attractiveness or size of the advertised food, notably fast food. History The first known photograph that showed food as a subject was a 1845 daguerreotype by William Henry Fox Talbot showing peaches and a pineapple. For a long time, food photographs tended to be shot and composed in a manner similar to the way people were used to encountering their food: laid out on a table setting and shot from an overhead perspective, i.e., from the point of view of the eater.Manna/Mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poly(methyl Methacrylate)
Poly(methyl methacrylate) (PMMA) belongs to a group of materials called engineering plastics. It is a transparent thermoplastic. PMMA is also known as acrylic, acrylic glass, as well as by the trade names and brands Crylux, Plexiglas, Acrylite, Astariglas, Lucite, Perclax, and Perspex, among several others ( see below). This plastic is often used in sheet form as a lightweight or shatter-resistant alternative to glass. It can also be used as a casting resin, in inks and coatings, and for many other purposes. Although not a type of familiar silica-based glass, the substance, like many thermoplastics, is often technically classified as a type of glass, in that it is a non-crystalline vitreous substance—hence its occasional historic designation as ''acrylic glass''. Chemically, it is the synthetic polymer of methyl methacrylate. It was developed in 1928 in several different laboratories by many chemists, such as William Chalmers, Otto Röhm, and Walter Bauer, and first brought ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cube
An ice cube is a small piece of ice, which is typically rectangular as viewed from above and trapezoidal as viewed from the side. Ice cubes are products of mechanical refrigeration and are usually produced to cool beverages. They may be produced at home in a freezer with an ice tray or in an automated ice-making accessory. They may also be produced industrially and sold commercially. Origin of production American physician and inventor John Gorrie built a refrigerator in 1844 with the purpose of producing ice to cool air. His refrigerator produced ice which hung from the ceiling in a basin to lower the ambient room temperature. During his time, bad air quality was thought to cause disease. Therefore, in order to help prevent and treat sickness, he pushed for the draining of swamps and the cooling of sickrooms. Production Trays and bags Ice cube trays are designed to be filled with water, then placed in a freezer until the water freezes into ice, producing ice cube ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycerin
Glycerol (), also called glycerine in British English and glycerin in American English, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known as glycerides. Because it has antimicrobial and antiviral properties, it is widely used in wound and burn treatments approved by the U.S. Food and Drug Administration. Conversely, it is also used as a bacterial culture medium. It can be used as an effective marker to measure liver disease. It is also widely used as a sweetener in the food industry and as a humectant in pharmaceutical formulations. Because of its three hydroxyl groups, glycerol is miscible with water and is hygroscopic in nature. Structure Although achiral, glycerol is prochiral with respect to reactions of one of the two primary alcohols. Thus, in substituted derivatives, the stereospecific numbering labels the molecule with a "sn-" prefix before the stem name of the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is not the same as from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter substance. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. Commercial preparation Historically, corn syrup was produced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masking Tape
Masking tape, also known as painter's tape, is a type of pressure-sensitive tape made of a thin and easy-to-tear paper, and an easily released pressure-sensitive adhesive. It is available in a variety of widths. It is used mainly in painting, to mask off areas that should not be painted. The adhesive is the key element to its usefulness, as it allows the tape to be easily removed without leaving residue or damaging the surface to which it is applied. The tape is available in several strengths, rated on a 1–100 scale based on the strength of the adhesive. Most painting operations will require a tape in the 50 range. Household masking tape is made of an even weaker paper and lower-grade adhesive. History Masking tape was created in 1925 by 3M employee Richard Drew. Drew observed autobody workers growing frustrated when they removed butcher paper they had taped to cars they were painting. The strong adhesive on the tape peeled off some of the paint they had just applied. Tou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensation
Condensation is the change of the state of matter from the gas phase into the liquid phase, and is the reverse of vaporization. The word most often refers to the water cycle. It can also be defined as the change in the state of water vapor to liquid water when in contact with a liquid or solid surface or cloud condensation nuclei within the atmosphere. When the transition happens from the gaseous phase into the solid phase directly, the change is called deposition. Initiation Condensation is initiated by the formation of atomic/molecular clusters of that species within its gaseous volume—like rain drop or snow flake formation within clouds—or at the contact between such gaseous phase and a liquid or solid surface. In clouds, this can be catalyzed by water-nucleating proteins, produced by atmospheric microbes, which are capable of binding gaseous or liquid water molecules. Reversibility scenarios A few distinct reversibility scenarios emerge here with respect to the n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cubes Openphoto
Ice is water frozen into a solid state, typically forming at or below temperatures of 0 degrees Celsius or Depending on the presence of impurities such as particles of soil or bubbles of air, it can appear transparent or a more or less opaque bluish-white color. In the Solar System, ice is abundant and occurs naturally from as close to the Sun as Mercury to as far away as the Oort cloud objects. Beyond the Solar System, it occurs as interstellar ice. It is abundant on Earth's surfaceparticularly in the polar regions and above the snow lineand, as a common form of precipitation and deposition, plays a key role in Earth's water cycle and climate. It falls as snowflakes and hail or occurs as frost, icicles or ice spikes and aggregates from snow as glaciers and ice sheets. Ice exhibits at least eighteen phases ( packing geometries), depending on temperature and pressure. When water is cooled rapidly (quenching), up to three types of amorphous ice can form depending on its his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Natural Lighting
Daylighting is the practice of placing windows, skylights, other openings, and reflective surfaces so that sunlight (direct or indirect) can provide effective internal lighting. Particular attention is given to daylighting while designing a building when the aim is to maximize visual comfort or to reduce energy use. Energy savings can be achieved from the reduced use of artificial (electric) lighting or from passive solar heating. Artificial lighting energy use can be reduced by simply installing fewer electric lights where daylight is present or by automatically dimming/switching off electric lights in response to the presence of daylight – a process known as daylight harvesting. The amount of daylight received in an internal space can be analyzed by measuring illuminance on a grid or undertaking a daylight factor calculation. Computer programs such as Radiance allow an architect or engineer to quickly calculate benefits of a particular design. The human eye's response to li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Photographic Studio
A photographic studio is often a business owned and represented by one or more photographers, possibly accompanied by assistants and pupils, who create and sell their own and sometimes others’ photographs. Since the early years of the 20th century the business functions of a photographic studio have increasingly been called a photographic agency leaving the term "photographic studio" to refer almost exclusively to the workspace. The history of photographic studios and photography dates back to the 1840s with the invention of processes for recording camera pictures, by Henry Fox Talbot and Louis Daguerre. The earliest photographic studios made use of natural daylight to create photographic portraits. As already used by artists, a northern light with no direct sunlight was favoured. The first use of a "flash" dates back to 1839 when L. Ibbetson used limelight to photograph very small objects. Limelight was produced by placing a piece of lime into a flame fuelled with oxy-hy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
