Learning to use your camera’s macro feature will open up a whole new world in your photography and may just get you into trouble. Compact cameras can shoot remarkably good close-up photos depending on the quality of the camera.
Although some say a tripod is useful, I think that it is essential for any form of close-up or macro photography.
The ability to set your aperture manually is a big advantage, as this allows you to control the depth of focus mentioned in point four.
The use of your camera’s self-timer is essential in limiting camera shake and vibration when pressing the shutter button. Wayne Turner has been teaching photography for 25 years and has written three books on photography. I started macro photography about a year ago and I use the screw-on magnifiers and it is such fun. I use Kenko extension tubes a lot of the time for my macro photography although I do own a 100mm macro lens. We are always looking for more interesting and insightful photography tips and techniques to share with our readers. If you don’t get your tripod all tangled up in whatever you are shooting, it is beneficial to use it. Sometimes — because you will scare your subject or it is just too awkward to maneuver — your tripod is actually an inconvenience. Because of your thin focal plane when using a macro lens, you often cannot get your whole subject into focus.
If you are shooting insects (which are a favorite of mine) go out early in the morning when it is cool and the insects are stationary. Sometimes the best time for photo taking (the golden hours of dawn and dusk) has soft glowing light, but it is too low for taking close-ups.
I have a camera-mounted flash that I use with a pocket bouncer to get more natural-looking light. Some time ago, I was asked “do you take all the photographs on your blog?” and the answer is Yes!
The 5 photographs we’ll be using as examples are for a Pisco Sour, Chilcano, Pisco Apple Cider Punch, Pisco Thyme, and Mardi Gras Pisco Sour. The Pisco Sour is typically served in a tumbler or Old-Fashioned glass, but serving it in a coupe highlights the egg white foam that is contrasted nicely with the dark background. Using spices to infuse the flavor of the simple syrup works great, and a cocktail like the Pisco Thyme is very simple: Pisco, lime juice, and simple syrup. SF 4 Pisco Punch CampaignLet's make the Pisco Punch the official cocktail of San Francisco! I was using simple screw on close-up filters and not a macro lens, but it was still great fun. This is usually represented by a small flower on the settings dial, but make sure you know where it is on your individual camera.
Try shooting in bright available light and, if necessary, use some form of reflector to fill the shadows.
Because you are working with such limited depth of field, you need to be able to determine what you want in focus. The technical term for this is depth of field, and it determines how much of your image is in focus in front of the subject. This is basically a delayed shutter release allowing vibrations to subside before the photo is taken.

He has produced 21 Steps to Perfect Photos; a program of learner-based training using outcomes based education.
I only shoot macro using my Fujifilm HS20EXR,although it is not 1:1 ratio I could get it closer to that by using close up filters. I see the macro lenses for sale but for me, so far, the screw-on magnifiers are a lot of fun. Not having any glass components in the tubes they don’t affect the quality of the shots. Because of the very small focus layer achieved with macro lenses, your tiny movements can make your subject very out of focus. I like to take a series of images to make sure one is the correct focus when I don’t use a tripod. You want to get the great effect of having a clear focal point with a soft focus around it. The slightest change in your angle will allow different colors to change the whole feeling of your photo.
I used to say I hated flash, but that is just because I didn’t know how to use it properly. Most times, I have to set it to underflash, or the subject is overexposed since I’m so close to it. I write all the recipes, cook all the dishes, make all the cocktails, and photograph all the food and drinks. Your eyes are drawn to the three drops of Angostura bitters on top, and the bright green lime adds some color pop.
On it’s own it has very little color, so to make this photograph interesting I made four versions of the Chilcano with four different fruits.
Showing all the ingredients, such as cloves, cinnamon, nutmeg, and apples, was important to evoke the fall season and the warmth from the spices.
Macro photography is really the use of a dedicated macro lens giving a 1:1 view, but we use it to generically describe all forms of close-up photography. This can be the white back cover of your camera manual or a proper reflector from a photo shop. Allowing the camera to choose by auto focusing will interfere with where you want to focus.
Some cameras won’t allow changing the aperture once the setting has been changed to macro mode. Often when people shoot close-up, composition goes out the window, because they are so focused on the detail. It’s always a good idea to try it out with your compact before spending money on more expensive digital SLR camera systems. I have a blog I let other photographers post their shots too, visit and check you might be interested to share your macro shots.
I like to have a consistent background so it doesn’t distract from the object I am shooting.
In the early morning, dew drops might still be on your subject, too, which makes a cool effect. Photographing cocktails is particularly challenging because many times, the subject is a liquid, that may or may not have much color, which is held in a glass instead of a plate.
The angle of the photographs allows you to see some of the drink beneath the egg white foam, and the close-up makes you want to reach, grab the glass, and take a sip.
The natural light shines through the glass on the left, and shimmers where the ice is floating on top of each drink.

From a top view, one can see small pieces of nutmeg zest floating on the surface of the drink, and the large apple round garnish provides a bright contrast to the color of the drink. A top view shows the partial coupe garnished with a single sprig of thyme in the foreground, balanced on the rim and touching the drink.
The dark amber color of the cocktail stands out between the wood surface and the egg white foam. I set up the mise en place, including any ingredients and props before making the cocktail. Look at other blogs or food magazines for inspiration, and take photography workshops if possible. It would be ideal if your camera gave you control of the flash, but if it doesn’t, use a piece of tracing paper and tape it over the flash to diffuse the harsh strobe light. If you can change the aperture, you’ll probably use a large aperture in order to blur out the background, which is very effective for close-ups. Another trick I learned is to photo-process your images to blur areas of sharp focus that are not important. The drinks are garnished with fruits that are also placed on the dark background next to the glasses for additional color and contrast. The dark background is sparse, with a single lime and a few sprigs of thyme that make a v-shape with the garnish. Drops of the chocolate bitter are swirled using a toothpick to create a circular pattern on top of the egg white, and the lime adds some color.
After making the cocktail, I present it in the right glass over a background that provides the contrast I am looking for. For the past two years I’ve been attending the International Food Blogger Conference, and have been really inspired by the work of Andrew Scrivani, who always wows the audience with his food photography.
Sometimes it is easy to get focused on the main object of our photo and not notice the unwanted branch or blade of grass in the photo. Because no matter how good something tastes, you need to make it look like it’s going to taste great in the photo. I try different viewing angles and re-arrange or add ingredients, adding color when needed.
It also really helps if you are really inspired by your subject, which in my case is Peruvian cuisine and Pisco cocktails, two things that I will be photographing and writing about for a long long time. Many, many times I end up cloning out distracting elements of the photos, which takes patience and time. In other words, of all the senses you can use to enjoy food: sight, taste, smell, sound, and touch, you can only appeal to the sense of sight in a photograph. Using 5 different photographs for cocktails I’ve made on Pisco Trail, here are 10 tips for photographing cocktails.
The rim of the glass, the garnish, the egg white foam, some detail that I want to be sharp, clear, and enticing. It’s not unusual that for any drink, I take over 100 photos, which I review and edit to find the one I like best.

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Comments to «Tips on close up photography magazine»

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