Here are my favourite tips from Danica (tweets condensed into paragraphs):
On Food Photography:
"A tripod is the best inexpensive tool you can get for great food photography. DSL users - If you can only buy one lens make it a zoom Tamron 28-75 mm. Shoot by a window, outside or in dark shade. Avoid direct sunlight. Use an old sheet/table cloth or parchment paper to hang over the window if it has harsh direct sunlight. In low light, use a tripod."
On Food Styling and Props:
"Keep your dishes simple. Go for smaller, white, matte dishes with no designs. Keep your props simple and use them over again... mix it up with the food, napkins etc. If you have $25 to spend on photography, buy foam core, white sheet/table cloth, plain white plate, plain white bowl and a clear drinking glass." Tip from Twitter user FrenchFoodieMom: "When adding garnishes to your food pictures, make it like it fell there."
For the live blog notes from the 'Simple, Affordable Tools, Techniques and Accessories to Improve your Food Photography' seminar, go here.
On Crediting:
"Adapting is recipe specific, meaning you saw a specific recipe in a book/online and you change some ingredients to make it yours, based on your own culinary style/tastes. Changing 2 or 3 ingredients in a recipes does not make it yours. When adapting, reference the author and site/book/link where you found the recipe. Put the intro/instructions into your own words.
'Inspired by' means there is no specific recipe. You tried a soup at a restaurant, liked it and created your OWN take on it."
On Copyright:
"Publishers can reproduce up to 3 blogger recipes to use in their book without permission because bloggers are in the media world. Once recipes are published they are considered public domain. Individual recipes cannot be copyrighted, but, groups of recipes (in books) can be copyrighted. The more individual the writing voice you use in your recipe, the intro, the ingredients and the instructions the more claim to copyright you have.
For the live blog notes from the `Copyright, Credit and Etiquette` seminar, check here.
And my favourite tweets from Lindsay (tweets condensed into paragraph):
"For recipe name, find a happy medium. Convey enough of what the dish is but don't name every single ingredient. A long ingredients list is daunting, if you can shorten and simplify, do so. At the same time, don't trick your reader into thinking a recipe is simple when it is not. Use commas carefully when writing ingredient lists in recipes - "noun, verb" - but be aware, "1 cup parsley, chopped" and "1 cup chopped parsley" are not the same. Your recipe instructions are where you can deliver a lot of voice and personality. When writing recipe instructions, give visual cues for done-ness, not just a range of time. Giving the 'why' of an action turns you into a friend in the kitchen (e.g. remove from heat to prevent scorching). When you test your recipes you know your readers will be successful and you know that they will trust you."
To read the live blog notes from the "Professional-Grade Recipe Development" seminar, check here.
I learned so much just from reading the #blogherfood tweets and from reading through the seminar live blog notes. There were a lot of things I had never considered before, like using a tripod in my photography. I already have a really great tripod but for some reason, I never bother to use it. Hopefully these tips will help improve my recipe writing and food photography so I can deliver a better blog. And... depending where BlogHerFood 2012 is held, I might have to look into attending!
