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Shooting Food

November 10, 2010
08:42 AM

cadbury.jpg

Interesting to read Caroline at Bibliocook’s piece about food photography.
I must confess to wanting to know how it is done and am impressed that it is a must with modern food photographers that the food should be edible afterwards.

I remember having a conversation with a man who was involved with food photgraphy during the sixties and his discriptions of varnishing apples with vaseline and browning pastry with boot polish were shattering.

But the most damning piece of information he gave me was that he was involved with that iconic shot of of Cadbury’s.
You will remember a shot of a thick stream of milk being poured into a bar of chocolate while a voice over purred ;
” Over a glass and a half of full cream milk in every half pound ”

Well my delusions were forever shattered when he told me that there was no way they could get milk to behave properly for the shoot, they tried cream, evaporated milk and many more products but the one that looked creamiest and the one they finally used for the advertisment was White Dulux Gloss Paint.
In their favour I will say that it never tasted of it.

Comments

  1. Caroline@Bibliocook

    on November 10, 2010

    There were plenty of non-edible tips at the IFBA workshop but, seeing as both Sharon and Donal are food bloggers as well, they understand the need to eat after you shoot! \
    My excuse is my lack of a good camera, ahem…

  2. Petra

    on November 11, 2010

    Cadbury’s “chocolate” provides the clearest evidence that advertising and mass suggestion works.

  3. Martin

    on November 11, 2010

    Ah ! but being from the continent of Europe you were spoiled for choice.
    Mind you according to Americans who were raised on the Hershey Bar their first taste of Cadbury’s was a delight.
    A bit like my first taste of Swiss chocolate.

  4. Petra

    on November 11, 2010

    True. I never tried Hershey but Donal says it’s vile. Still, I don’t understand how even the cheapest Aldi or Lidl chocolate has more of the authentic ingredients, flavour and texture than Cad’s – yet people don’t seem to “get” it and keep paying obscene prices for a vastly inferior product that feels like sugared sandpaper on the tongue and is made out of anything but dairy and cocoa…
    Which reminds me: have you tried the Green & Black’s dark chocolate with dried cherries? You know chocolate is rather low on my vice list – but when Donal and I got a present of that one, I gobbled it all up before he could even lay an eye on it, never mind a hand! I haven’t dared buy another bar yet but I might today after all this…

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