I am often asked why I shoot my photographs in RAW format. RAW capture refers to the direct transfer of the information acquired by the sensor of a digital camera to the memory card without any in-camera processing. In the 18-megapixel Canon EOS 7D, this translates into files of 25MB, compared to the 6MB of a high-resolution JPG-compressed file. Why would one like to shoot RAW files? The RAW format contains all the information captured by the sensor and is therefore most amenable to corrections of exposure, saturation, chromatic aberrations and noise during post-processing. Compressed JPG files contain a reduced amount of information and so are much more limited to adjust during post-processing. Why would someone want to adjust a photograph? Shown below are three examples taken during a recent trip to the Otavalo valley in Northern Ecuador. In all cases, the top image is straight-out-of-camera, while the lower image is after conversion in Adobe CS4 Camera Raw (no Photoshop in any of these examples!).
Food photography is a challenging photography genre wiht many books and articles written about it. Lighting, framing angle, arrangement, freshness, speed are some of the most important elements to consider. A recent meeting of our Molpark EU research network took us to Seiano, Italy where we enjoyed a few days of great science amid magnificent views of the bay of Naples and stunningly crafted meals.
Here are some dishes from our stay at the Grand Hotel Angiolieri in Seiano, spectacularly located on the northern coast of the Sorrento peninsula. The L’Accanto Gourmet Restaurant is the “hotel’s temple of flavor”. Recently awarded its first Michelin star, the restautrant serves amazingly creative dishes based on local products and firmly rooted in the Mediterranean tradition.