The styling of food, usually referred to as "food styling," is the art of preparing food to be photographed or filmed.

The preparation, or styling, involved can be as deceptively simple as shopping for the perfect apple or as extreme as re-creating an elaborate, twelve-course belle epoque dinner party for fourteen. The creation of appealing images of food is a complex process. Whether the food is to be photographed for packaging, an advertisement, a cookbook, or a magazine, or to be filmed as part of a television commercial, cooking show, or movie, the styling of the food is an integral part of the process. The People Who Do It: Food Stylists Generally, those who work in the field of food styling are known as "food stylists." Since there is no formal training available for food styling, the particular skills and techniques required are usually learned while apprenticed to or assisting an established food stylist. While most people entering the field have a background in the culinary arts, additional skills that are invaluable include a knowledge of basic food chemistry, the principles of design, and the ability to improvise. Until the late twentieth century, courses on food styling were rarely offered, even at the top cooking schools. Where offered, these courses are primarily an introduction to the field. While the term "home economist" is sometimes used, this is basically a holdover from the era when home economists on staff at women's service magazines (such as Good Housekeeping, Ladies' Home Journal, and McCall's), and large food corporations were responsible for the styling of food. Curiously, home economist is the term frequently used in the film industry. Today, very few companies and magazines have food stylists on staff. Food stylists usually work on a freelance basis. The photographer, director, or production company hires them as needed, sometimes choosing a stylist that specializes in a certain area such as ice cream, chocolate, fast food, or baked goods. Is the Styling of Food Necessary? The need for food styling is a question that is often raised. The photographing or filming of food is very involved, and many techniques are employed to stabilize, sustain, and, if necessary, enhance the food to be photographed. Most important is that the food look as fresh and appetizing as possible until the image is captured on film, but this process can take hours. During that time, the food needs to be kept "alive," or replaced as often as needed, sometimes very often. For example, it is difficult to take a photograph of a barbecue grill with flames lapping up through an arrangement of jumbo shrimp, because the flames will char the food within minutes. The food might need to be replaced a dozen times and look identical each time so as not to affect the lighting or camera framing. Or to shoot a commercial that features a slice of pie with a piece being broken off by a fork, twenty takes with twenty perfect slices might be needed before the director gets the shot in which the crust looks flaky enough. Even a bowlful of salad greens demands a unique knowledge and set of skills to keep it looking crisp and moist. This knowledge and these skills are essential to successful food styling, and ensure that the process of capturing the needed image on film is efficient and cost-effective.

While there is a trend toward a more documentary style of photographing food that shuns food styling, this seemingly straightforward approach still involves many of the same considerations that go into typical food photography: props, lighting, camera angle. While food photographed straight out of the kitchen might have an inherent honesty about it, the end result is not always attractive. Most consumers, and more importantly the clients, still expect to see images of appealing food. The Process and Techniques Involved Each project a food stylist undertakes is unique and has its own set of demands. The approach the stylist takes in preparing the foodeven the same foodvaries greatly depending on how the image is to be seen and used. But before the food is prepared, there are several preliminary steps involved. The stylist meets with the photographer/director, and sometimes the client, to discuss what will be shot. The appropriate recipes, layout, or storyboards are reviewed. And from this, the necessary food, material, and equipment are determined. While the stylist is responsible for the shopping and purchasing of the needed food, actual product to be used is usually sent by the client. Often the shopping involves locating out-of-season or difficult-to-find items. The stylist then confers with the prop stylist (the person responsible for providing the tableware, linens, flowers, etc.) to make sure the props selected are suitable. The first step in the actual preparation of the food is to create a "stand-in." The stand-in is a close approximation of the finished food, and gives the photographer/ director the time needed to compose and light the shot without worrying about the food "dying" on the set. Another important reason for preparing a stand-in is that it allows the client to make recommendations the stylist can incorporate into the final, or "hero," food. The preparation of the hero food involves any number of specialized techniques food stylists have developed to deal with the demands of photographing food. The overriding concern of the stylist is to keep the food looking fresh and alive. Moisture is critical. Depending on the food, moisture is retained (or replenished) by brushing or spraying the surface with water or a thin coat of vegetable oil, and keeping the food under cover until needed. This is probably the most basic technique employed by the food stylist. It not only creates the appearance of freshness but can also make the food look juicy or even hot, since it is often cold and undercooked when photographed. (Heat will cause the food to continue cooking, then wilt and appear dried out.) For instance, vegetables are undercooked and kept in cold water until needed to retain their color. Poultry and meats are also undercooked, or cooked at lower than normal temperatures, to prevent them from shriveling or shrinking. A finished, roasted look is then added to the surface by brushing on gravy coloring, or browning the surface with a blowtorch. For a grilled look, grill marks are branded onto the surface using red-hot skewers. Stabilizing delicate foods is a common challenge. This can be as straightforward as using toothpicks, straight pins, or hairpins to hold things in place. Or it can simply be a matter of placing a thin piece of cardboard under a slice of cake, or even meatloaf, to keep it from

breaking. More complicated stabilizing techniques involve the use of thickening agents such as gelatin or food starches. These can be used to keep sauces in place, or a slice of pie from collapsing. Foods that oxidize easily (such as cut fruit) are dipped in lemon juice. Commercial antioxidants are also used; they are especially good for keeping leafy greens crisp or preventing the surfaces of sliced meat from turning gray. Occasionally, substitutes for the actual food are used. This is done when the technical requirements of the photography or filming make it difficult or even impossible to use the real thing. A model might be made of a candy bar or a piece of cereal. Sometimes ice cream is made out of a mixture of confectioner's sugar, vegetable shortening, and corn syrup. Hair tonic might be used in place of milk in a bowl of cereal. In short, these examples represent just some of the basics of what is involved in the styling of food. More than the mere ability to prepare an attractive plate of food, successful food styling is a demanding occupation that requires resourcefulness, skill, and artistry. Read more: http://www.answers.com/topic/styling-of-food#ixzz2Hp3SUMz8

Fruit & Vegetable Carving

Pumpkins Aren't The Only Artful Fruit also see -> Vegetable Carving How To's

Watermelons, turnips, pineapples and many other fruits and vegetables can be carved and combined into either elegantly simple or very elaborate center pieces or accents for your picnic table or indoor party decorations.
The art of carving foods is an Eastern custom that has been adopted by creative food preparers around the world. In Thailand and Japan food carving is considered part of the presentation of the meal. The stunning designs that can be created makes the food the center of attention when you serve your guests. No need to worry about what else is on the table!

How to make a watermelon basket

How to make a watermelon baby carriage

Some of the more elaborate carvings can take hours to get just right, but practice makes it go faster and soon you'll find yourself designing your own patterns for watermelons, radishes, and any fruit or vegetable that can hold it's form when carved. If you've never seen carved fruits or veggies and you're thinking typical Halloween pumpkin carving check out some of these resources and be amazed: These are simple carved watermelon fruit salad serving bowls: Watermelon Centerpieces Fruit platters, Fruit salads and Watermelon boats

Fruit & Vegetable Carving

Introduction Thai Carving
The purpose of fruit and vegetable carving is to make food more attractive, more appetizing, and also easier to eat. The accomplished homemaker welcomes her guests with fruit carefully pared,

seeded, and perhaps cut into bite-size slices depending on the type. Vegetables are first delicately carved, then cooked, and finally arranged attractively to decorate the dish which they are part of. Needless to say, guests are greatly pleased to be honored with such a gracious welcome, displaying as it does the good feelings and willing hospitality of the maker. Decorating fresh, well-formed, and colorful fruits and vegetables through artistic carving is by no means difficult; all it takes is concentration. Starting out, there is no need for special carving knives; one sharp-pointed knife is enough to carve fruits and vegetables beautifully. The knife, however, must be sharp at all times, and so you should always have a small whetstone nearby. You can purchase the book Complete Step by Step Vegetable and Fruit Carving

Before Carving
1. Before carving, fruits and vegetables must be washed and cleaned thoroughly. 2. Use knives with stainless steel or bronze blades. Knives with ordinary steel blades will cause discoloration of fruits and vegetables. 3. Do not carve excessively so as to avoid waste and loss of nutritional value. 4. The designs carved should be appropriate for decorating a plate of food; thus, floral patterns are suitable, while figures of animals such as rats are not. 5. Vegetables to be dipped into sauces should be cut to appropriate sizes. 6. Vegetables chosen for carving should be appropriate to the dish in which they are to be used, and they should be vegetables which are resistant to wilting, such as carrots and Chinese radishes.

7. Care must be exercised during carving so as to avoid bruising fruit and vegetables.You can purchase the book Complete Step by Step Vegetable and Fruit CarvingWatermelon Basket CarvingPerfect for a summer picnic, this Watermelon Fruit Basket is carved from a watermelon into the shape of a dolphin. Kids will love to help draw the pattern on the watermelon rind and make the melon balls with the help of a melon scoop. Refrigerate until serving time, when you can sit back and enjoy the compliments.Materials

One small watermelon Sharp-pointed knife Carving knife Melon scoop

Preparation
1. Choose an elongated watermelon. 2. Lightly draw a dolphin on the rind of the watermelon as in the picture with a sharp point. 3. Cut along the lines carefully with the knife and then gently cut away the rind. 4. With a melon scoop, make the flesh into watermelon balls and set aside in a dish. Remove any remaining flesh so the interior is clean and white. 5. Cut triangles through the rind to represent the eyes, and in the edges, cut notches for the eyelashes. 6. Cut a crescent for the mouth, and then notch the upper border of the rind all around except at the tail. 7. Arrange the watermelon and cantalope balls attractively in the dolphin-shaped bowl. Apple LeafMaterial: 2 red or green apples Equipment: sharp pointed knife, carving knife Instructions: 1. Wash the apples. 2. Cut a wedged-shape slice as in the picture. 3. Trim away any of the core, leaving the flesh and skin. 4. With the carving knife, cut the slice to the shape of a leaf. 5. With the tip of the knife, make curving grooves in the skin to represent the veins of the leaf. Work from the base of the leaf to the tip.

6. Cut notches along the edges of the leaf. Simple White Lotus Cucumber Garnish Material: 1 long cucumber and 1 carrot Equipment: sharp pointed knife and carving knife Instructions: 1. Wash the cucumbers. Cut into 3 sections. 2. Divide the circumference of each into 8 equal parts and then make cuts about 3mm deep between each part down the length of the section. 3. Slice beneath each part down the length almost to the base to separate it from the flesh, thus forming the 8 outer petals. 4. Trim the flesh to remove ridges and then divide into 8 parts as before to make the inner ring of petals. These should be centered between those of the outer ring. 5. Remove the core of the cucumber, trim each petal so it tapers to a point, and then insert the center of the flower. 6. For the center, use 1/4 thick disk cut from a small carrot. Cut small grooves in a crisscross pattern on one face, and place up in the lotus flower.You can purchase the book Complete Step by Step Vegetable and Fruit Carving

Tips on Selecting Fruits & Vegetables for Carving

Each kind of fruit and vegetable has its own unique characteristics, so keep these pointers in mind when choosing fruits and vegetables to carve. Onions and shallots should be fresh and without wrinkles. Choose either mediumsized or small bulbs that are all of uniform size. Carrots should be straight and of medium or large-size. Radishes should be fresh, firm, and round. Use medium-sized radishes, all of uniform size. Chinese radishes should be straight and of medium-size with clear bright skins. The flesh of large Chinese radishes tends to be mealy. Cucumbers should be green, straight, and of medium-size. The type called for in this book is the larger type (Tang Ran). If the smaller type (Tang Kwa) is used, those with green skins have firmer flesh and are better for carving than those with greenish white skins. Tomatoes should be of uniform size. Plum tomatoes, with elongated fruits, are firmer than round varieties. Choose fresh ones with no wrinkles. Pumpkins should have thick, firm flesh.Such pumpkins have a rough exterior. Spur chillies should be fresh and have firm skins. Generally small ones are used, because if large ones were cut and spread out to make a blossom, they would cover the entire plate. However, large spur chilies are used for making anthurium flowers.

Spring shallots and leek should be fresh and green with no yellowing on the leaves. Select thick, medium-sized plants. Cabbage and Chinese cabbage should be fresh with firm, heavy heads. Use medium sized heads. Lemons should be very fresh. Taro should be of medium-size. The fragrant taro (Pheuak Hawm) has fine-textured flesh. Cantaloupes should be those that are not yet fully ripe. The skin should be pale yellow without wrinkles or scratches. Yam bean tubers used for carving should not be too large. Large, mature tubers have a lot of fibers. These become frayed in carving, detracting from the appearance of the finished work. Papayas should be straight, thick-fleshed and without any bruises. They should not yet be fully ripe so that the flesh is firm and does not bruise easily. The Khaek Dam variety is recommended be cause of thebeautifully colored flesh. Green mangoes should be fully mature and of a variety whose flesh is not too crisp. The skin should be green and un-wrinkled and the stem should look fresh. Watermelon should have red flesh and green rinds with no bruises or wrinkles. Pineapple should have large eyes. The leaves should be fresh and green and there should be no shrivelling of the skin or stem. Guavas should be those that are just becoming ripe. The skin should be a fresh light green skins and there should be no bruises or scratches. Apples should be fresh with glossy, brightly colored skins and no bruises. Jujubes should have straight fruits with green skins and no bruises. Sapodillas must be firm, so avoid fully ripe fruits. The skins should be even and clear. Avoid sapodillas that have been dyed for the market. Their skins have a dusty appearance. Rose-apples should have clear, fresh looking skins.

Specific preparations and treatments

1. Tomatoes should be soaked in a mixture of lime juice and water to prevent browning. 2. Shallots and onions should be soaked in water before being peeled and carved to reduce irritation of the eyes. 3. Taro should be washed thoroughly before being peeled. If washed after peeling, a slime is released which causes itching. 4. Carrots should not be soaked in water before carving as this will make the flesh tougher and more difficult to carve. 5. Beets should be washed in water to which a little salt has been added. This will reduce loss of color. Also, if left standing, beets will blacken, so they should be kept moist by spraying them with water regularly.

6. Potatoes should be washed with water after peeling to remove the sap and then washed again after carving. This will help prevent browning. 7. Apples should be soaked in mixture of lime juice and water before being peeled to prevent browning. 8. Cantaloupes should be washed before carving. While carving, avoid letting water come into contact with the fruit because it will lose its taste and spoil more quickly. 9. Yam bean tubers should be soaked too long after carving, will yellow.

Storing carved fruits and vegetables

1. After carving, fruits and vegetables should be placed in ice cold water so the petals of flower designs are firm and spread beautifully. 2. Carved fruits and vegetables should not be left in water as this will cause petals to become discolored and to spoil. 3. Each type of carved fruit should be kept separately. This will prevent loss of all your work in the event that one type spoils. 4. Store carved fruits and vegetables by putting them in containers and placing in a refrigerator, or if no refrigerator is available, by covering them with a damp piece of thin white cloth and putting them in a place protected from drafts so they do not dry and wilt. 5. After carving, pumpkin should be dipped in water and removed right away. If left in water, flower petal designs will become bruised.

The Art of Vegetable Carving

Historical records show that vegetable carving was first begun almost 800 years ago in Thailand and China, where local artisans often dazzled the royal court with beautiful centerpieces made with, and inspired by, nature itself.

Humble and familiar root crops like carrots, radishes and turnips - along with and other vegetables like peppers, tomatoes and squash took center stage as they were magically transformed into exotic birds like parrots or peacocks, or delicately carved into roses, daisies, and other flowers. As the years past, vegetable carving along with decorative fruit carving reached the level of pop cult status throughout Asia, and became a traditional feature at restaurants or family gatherings. Today, vegetable carving is no longer a feast fit ONLY for kings, and has been adapted by other countries and cultures as a sophisticated way to 'wow' guests with special garnishes, or to add humorous touches to the home table.
How to make pepper palm trees

How to make potato mushrooms

The resurgence of vegetable carving's popularity is now often seen at festive dinner parties, where the everyday veggie-and-dip dip tray becomes the evening's highlight when carved into a colorful display of flowers or birds. What's more, any get-together can be an occasion for showing off a new-found carving skill. In addition to Halloween pumpkin carving other holidays such as Thanksgiving, Christmas or Valentine's Day lend themselves perfectly to a beautiful centerpiece made entirely of vegetables and leafy greens.