Still Life Pasta Photo...

Still Life Pasta Photo...

Hi all,

I took this image back in February of this year using my old Minolta 7000i and Sigma 70mm Macro lens (it's one sharp lens). I was playing around with various food stuffs, including pasta, and came up with this image.

I got the film developed (it's cross processed Fuji Sensia) and scanned at my work and then lightly tweaked it in Aperture. I am quite pleased with the result, but, as usual, all C+C is welcomed.

Click to raise

Image hosted on my flickr site (www.flickr.com/photos/woodyjnr)

Cheers
Andrew


Andrew

Your making me hungry. LOL
Dan

Andrew, I like the colors and the textures ...

Andrew,

I like the colors and the textures of this image. I like the composition and the narrow DOF, too. I like the grain, but I think it masks some of the interesting textures of the pasta. How much grain is enhanced by the cross-processing or by the bit of post processing in Aperture?

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b shaw

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Hi B Shaw

Hi B Shaw,

Thanks for the comments, really appreciated.

I didn't add any grain in Aperture, so I guess it's all down to the film/scanning-scanned on a pro lab scanner. I am unable to say how much of the grain is a result of cross processing, but I know that cross processing will increase grain. Although as you say it does mask some textures, the grain is one of the reasons I do still use film from time to time- I actually like the effect, especially on more arty images.

Cheers

Andrew

LOL Dan....

LOL, yes makes me hungry too :-)

Cheers for the reply.

Andrew

Hi Andrew

What I like most about this shot is the lighting, the tones and the textures. I just posted a couple digitized film shots I got back from the lab today. The grain is interesting, as is the color. There is something about it so different than digital, it is hard to explain but very attractive.

In your framing, I would like to see a little more of the pasta to be honest (not cuz I'm hungry either :)....). I like the tilt composition you chose (did you shoot it on a flat table?) however.

Thanks for the post :)

Carl

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