Artisans had to begin taking food aesthetics into consideration in order to gain a competitive edge. Actually, color additives have been in use for centuries. That’s right – food-safe dyes aren’t just for Easter eggs or cookie frosting. So, what’s a person to do when they’re forced into conditions or with props that are less than ideal? Often times, the answer lies in styling food for photography with food coloring. Sometimes, temperature or exposure to air can impact how food looks as well. A dish may look absolutely delicious through our eyes, but the camera isn’t always kind when faced with unnatural lighting. Unfortunately, food photographs can’t always do a meal justice, especially when it comes to accurately recording colors. A nice set of food styling brushes goes hand in hand with food coloring This isn’t just the case for diners – defeating discoloration is one of the most difficult tasks a food stylist must learn to overcome. When food doesn’t meet those expectations, we immediately suspect that something may be spoiled, rotting, or prepared incorrectly. French fries should have a golden brown crisp to them. The fact of the matter is, we have certain expectations of what our food should be. Think dressings, wines, drinks, sauces, soups… Mixing different colors of food allows food stylists to create a lot of different dishes components from scratch, without having an actual food. At the very least, there’d be a moment of hesitation before skeptically trying the fare out.
Chances are, you’d throw the food away or request that a waiter send the plates back to the chef without ever lifting a fork.
Imagine that you’re sitting down to dinner, only to be served a salad with yellowing leaves or a steak flank sporting a purplish tint.
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