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Food Photography
Food photography is a still life photography genre used to create appealing still life photographs of food. As a specialization of commercial photography, its output is 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 Theatrical property, prop stylist and their assistants. With the advent of social media, amateur food photography has gained popularity among restaurant diners. 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 o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. Different terms 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, double-breasted jacket, apron and sturdy shoes (that ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cubes Openphoto
Ice is water that is frozen into a solid state, typically forming at or below temperatures of 0 ° C, 32 ° F, or 273.15 K. It occurs naturally on Earth, on other planets, in Oort cloud objects, and as interstellar ice. As a naturally occurring crystalline inorganic solid with an ordered structure, ice is considered to be a mineral. 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. Virtually all of the ice on Earth is of a hexagonal crystalline structure denoted as ''ice Ih'' (spoken as "ice one h"). Depending on temperature and pressure, at least nineteen phases ( packing geometries) can exist. The most common phase transition to ice Ih occurs when liquid water is cooled below (, ) at standard atmospheric pressure. When water is cooled rapidly (quenching), up to three types of amorphous ice can form. Interstellar ice is overwhelmingly low-density amorphous ice (LDA), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycerin
Glycerol () is a simple triol compound. It is a colorless, odorless, sweet-tasting, viscous liquid. The glycerol backbone is found in lipids known as glycerides. 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 Hygroscopy, hygroscopic in nature. Modern use of the word glycerine (alternatively spelled glycerin) refers to commercial preparations of less than 100% purity, typically 95% glycerol. Structure Although chirality, achiral, glycerol is prochirality, prochiral with respect to reactions of one of the two primary alcohols. Thus, in substituted derivatives, the Glycerophospholipid#Nomenclature and stereochemistry, stereospecific numbering labels the molecule with a ''sn''- prefix before the stem name of the molecule. Production Natural sources Glycerol is generally obtained from plant and animal sources where it occurs in triglycerides, est ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup
Corn syrup is a food syrup that is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften Mouthfeel, texture, add volume, prevent crystallization of sugar, and enhance flavor. Most table syrups are typically based with corn syrup. It can be processed into high-fructose corn syrup (HFCS) by using the enzyme xylose isomerase, D-xylose isomerase to convert a large proportion of its glucose into sweeter fructose. 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 hydrolysis, 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 by combining ... [...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 Masking (in art), mask off areas that should not be painted. Some inexpensive masking tapes are suited for general use in homes and offices. Others are designed for professional house painters. Masking tapes for automotive or aircraft use have special characteristics for these demanding applications. History Masking tape was created in 1925 by 3M employee Richard Gurley Drew. Drew observed automobile, 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. Touching up the damaged areas increased their costs. Drew realized the need for tape with a gentler adhesive. Constructions Several const ... [...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. Condensation is usually associated with water. 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 rev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Defocus Aberration
In optics, defocus is the aberration in which an image is simply out of focus. This aberration is familiar to anyone who has used a camera, videocamera, microscope, telescope, or binoculars. Optically, defocus refers to a translation of the focus along the optical axis away from the detection surface. In general, defocus reduces the sharpness and contrast of the image. What should be sharp, high-contrast edges in a scene become gradual transitions. Fine detail in the scene is blurred or even becomes invisible. Nearly all image-forming optical devices incorporate some form of focus adjustment to minimize defocus and maximize image quality. In optics and photography The degree of image blurring for a given amount of focus shift depends inversely on the lens f-number. Low f-numbers, such as to 2.8, are very sensitive to defocus and have very shallow depths of focus. High f-numbers, in the 16 to 32 range, are highly tolerant of defocus, and consequently have large depths ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallow Focus
Shallow focus is a photographic and cinematographic technique incorporating a small depth of field. In shallow focus, one plane of the scene is in focus while the rest is out of focus. Shallow focus is typically used to emphasize one part of the image over another. Photographers sometimes refer to the aesthetic quality of the unfocused area(s) as bokeh. The opposite of shallow focus is deep focus, in which the entire image is in focus. Overview Shallow focus has become more popular in the 2000s and 2010s. It is also a means by which low budget filmmakers use to hide places that would require expensive props. It is often proclaimed by some to being a way to avoid the "video look." Extremely shallow focus – sometimes called ''bokeh porn'' – made its debut in cinematography in 2008 with the release of the Canon EOS 5D Mark II and the start of DSLR cinematography. Details The effect can be obtained by a larger aperture, a close viewpoint, a larger image sensor or a longer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kiwifruit
Kiwifruit (often shortened to kiwi), or Chinese gooseberry, is the edible berry (botany), berry of several species of woody vines in the genus ''Actinidia''. The most common cultivar group of kiwifruit (Actinidia chinensis var. deliciosa, ''Actinidia chinensis'' var. ''deliciosa'' 'Hayward') is oval, about the size of a large Egg (food), hen's egg: in length and in diameter. Kiwifruit has a thin, fuzzy, fibrous, tart but edible, light brown skin and light green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture with a sweet and unique flavour. Kiwifruit is native to central and eastern China, with the first recorded description dating back to the 12th century during the Song dynasty. In the early 20th century, cultivation of kiwifruit spread from China to New Zealand, where the first commercial plantings took place. It gained popularity among British and American servicemen stationed in New Zealand during World War II, and later became c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daylighting (architecture)
Daylighting is the practice of placing windows, skylights, other openings, and Reflective surfaces (climate engineering), reflective surfaces so that direct or indirect sunlight 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 Dimmer, dimming or switching off electric lights in response to the presence of daylighta 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 (software), Radiance allow an architect or engineer to quickly calculat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
