Mengenal Depth of Field

"Mbak, gimana sih bikin background foto jadi blur?"



Pertanyaan semacam ini adalah yang paling banyak gue terima. Banyak yang penasaran rupanya sama foto makanan dengan background yang blur :). Ok, berarti kita akan ngomongin soal Depth of Field di sini. Mungkin banyak yang udah tau atau mungkin juga banyak yang udah pernah denger tapi gak mudeng atau memang ada yang belum tau sama sekali.

Wo wo wo....Tenang...Jangan kabur dulu ;), gue gak akan menjabarkannya dengan segala bentuk diagram segitiga yang mengarah ke sana kemari bikin bingung, Circles of Confusion yang emang bener-bener bikin bingung :D. Ngantuk bow bacanya ;). Penjelasannya akan sangat sederhana bahkan mungkin basic banget.

Apa itu Depth of Field (DoF)?
Penjelasan sederhananya adalah sebuah area/bagian pada sebuah scene foto yang terlihat tajam.

Pernah denger DoF dangkal/sempit/shallow/narrow dan DoF dalam/luas/wide/deep?

DoF dangkal itu maksudnya obyek foto terlihat tajam dengan backgound yang blur/out of focus. Sedangkan DoF dalam maksudnya obyek terlihat tajam sampai background-backgroundnya, biasanya sering terlihat atau digunakan pada foto scenery atau pemandangan alam.

Karena kita bermain di area food photography tentunya akan lebih sering bersentuhan dengan DoF dangkal. Hampir sebagian besar foto-foto makanan gue menggunakan DoF dangkal. Tulisan ini pun akan lebih difokuskan pada DoF dangkal.

contoh DoF dangkal/shallow (bagian depan terlihat jelas, sementara cuppies yang di belakang blur)



contoh DoF dalam/deep (dari depan sampai belakang tertangkap jelas kan? gak out of focus)


Lalu bagaimana caranya mendapatkan DoF dangkal? Eh, jangan ngantuk ya, ini agak tehnikal sedikit. Ya kalo mau dapet hasil bagus harus usaha dong :P. Yuk ambil kameranya, coba diliat setting aperture-nya atau f-stop-ya. Biasanya ditandai dengan icon AV atau A, berupa angka-angka 1.4, 1.8, 2.8, 3.5, 5.6, 7.1 , 8.0, dst. Udah nemu? Kalo gak ada, mungkin yang pake kamera pocket bisa cari settingan makro/close up, ada yang aperture-nya bisa di set, kalo gak bisa di set jangan salahin gue ya mak, berarti emang dari sononya begitu :D. Ok, buat yang bisa di set : untuk mendapatkan DoF dangkal berarti kita harus bermain dengan aperture/f-stop. Semakin kecil angka f-stop yang kita gunakan, misalnya 1.8 atau 2.8 akan semakin blur backgroundnya. Sementara, semakin besar angka f-stop yang digunakan, misal 10, maka background pun akan terlihat jelas. Inget ini aja : Lower number, more blur. Higher number, more clear.

Ini contohnya :




Gimana? Jelas kan bedanya? Lower number, more blur. Higher number more clear.

Dalam food photography, bukan berarti DoF dalam gak pernah dipake. Gue sendiri bukan gak pernah pake, tapi jarang. Biasanya gue gunakan untuk jenis angle foto Bird Eye View atau angle tampak atas, yang kadang keseluruhan obyek perlu terlihat dengan jelas. Untuk angle-angle Bird Eye View, gue biasa menggunakan f-stop 8 dan 10.

contoh-contoh Bird Eye View Angle




Sedangkan untuk DoF dangkal, gue paling sering menggunakan f-stop 2.8, 3.5 dan 4.0.

Ini ada sedikit pengetahuan, kayaknya saat ini, kalo kita ngomongin soal DoF gak lepas dari istilah Bokeh (istilah fotografi yang berasal dari bahasa Jepang "Bokeaji" yang artinya blur, dan mulai populer sejak tahun 1996). Mungkin ada yang pernah denger? Ada kesalahkaprahan yang beredar bahwa DoF itu adalah Bokeh dan Bokeh itu adalah DoF. Bokeh dan DoF emang saling terkait, dua-duanya juga berhubungan dengan aperture dan jarak ambil. Hehehe....agak rancu emang. Kalo DoF itu berkaitan dengan bidang yang tajam, sedangkan Bokeh itu berhubungan dengan area out of focus atau blur. Jadi kalo kita lihat sebuah foto dengan obyek tajam dan background blur....nah yang dimaksud Bokeh itu adalah area yang blur itu.

Bokeh sendiri sekarang menjadi seni tersendiri. Kualitas Bokeh yang bagus tentunya juga tergantung dari lensa yang dimiliki. Katanya juga nih (sorry soalnya gue sendiri gak terlalu mendalami seni Bokeh), Bokeh yang bagus itu yang blur obyeknya bener-bener udah gak terdefined lagi bentuknya, sisi-sisi dari obyek tidak nyata terlihat.

1. Poor Bokeh


2. Neutral Bokeh


3. Good Bokeh

Image courtesy of Kenrockwell

Silahkan lihat seni Bokeh di sini.

Belajar Food Photography yuk :
1. Memaksimalkan Fungsi Kamera Saku Digital
2. Resep Mengenal ISO
3. How Do I Shoot My Foodie Pics?

Puff Pastry Soup

In Indonesia, we called this Zupa Soup (I don't know what's the idea of using this name). Zupa means Soup, right? ;). Similar with Puff Pastry soup because it uses puff pastry on top.



This is a great way when you're too lazy to cook. You can use canned soup but we've never consumed any canned soup. Sure, canned soups are easy but most have an especially high sodium content (even the low ones are high, is it not?). Since I've found a homemade-way to do it, I always make it on my own. Our favorite is creamy soup, made with flour and butter roux.

And I bring this soup as a potluck for MFM # 18 : Flour hosted by Ienas.



Puff Pastry Soup



Ingredients :
2 tbsp butter
1 tbsp finely chopped garlic, add more if you're garlic maniac like me ;)
1 tbsp finely chopped onions
2 tbsp all purpose flour
4 cups chicken broth
Chicken, cut into tiny pieces, if you like
Mushroom
Carrots, cut into tiny bites
Salt and Pepper to taste
3 tbsp whipping cream (optional)

For Pastry Hat :
Ready made pastry. You can buy this from any big supermarkets.
1 egg yolk, lightly beaten

Directions :
1. Heat some butter. Saute garlic and the onions, then whisk in the flour to make a smooth roux.
2. Slowly add chicken broth while stirring. Simmer, stir often, till thickened. Add chicken, carrots and mushroom. Bring to a boil. Season with salt and pepper. Add the cream to taste. Remove from heat. Let it cool.
3. Take the pastry which had been thawed. Cut it into round shape if you like, or leave it in its square shape. Fill the oven-safe mug with the soup about 3/4 full. Brush the rim of the mug with the egg and lay the pastry on top. Press down the sides. Brush the top of the pastry with the remaining egg wash. Bake at 375 F for about 15 to 20 minutes until the pastry is golden.
4. Serve warm.

Red & White : Sweet Rice Balls Stuffed with Strawberry Compote

Looks like Klepon?



Actually I didn't mean to make klepon. Klepon is Indonesian sweet pandan rice balls stuffed with palm sugar and covered with desiccated coconut. I just wanted to use up my almost expired rice flour and the leftover strawberry compote.

After googling around, I found 2 recipes that looks interesting. The first recipe is pretty similar with klepon. You can find the recipe here. The second one is mochi recipe, soft and chewy Japanese rice cake, but looking at the ingredients and composition of the recipe I don't think it will turned out to be mochi-like (here for the recipe).

I couldn't make up my mind, which recipe I would prefer. So with a little re-worked from me, I create my own rice balls. I modified and combined the ingredients and methods from that 2 recipes. And the result.......
They turned out to look like klepon but the taste is between klepon and mochi. Sweet, sour (from the compote) and chewy.

Dhi, Fitri and Dwi, here's my entry for Red & White Foodie Photo Contest to celebrate Indonesian Independence Day.

Sweet Rice Balls Stuffed with Strawberry Compote



Ingredients :
1/2 cup glutinous rice flour
1/4 cup sugar
1 cup water
1/2 cup tapioca flour

Directions :
1) Combine glutinous rice flour, sugar and water, mix well.
2) Pour into sauce pan, bring to a boil for about 3-5 minutes. Remove from heat.
3) Set aside to cool.
4) Add tapioca flour, smear both of your hands with cooking oil, shape into balls filled with strawberry compote.
5) Fill a large bowl half full with water & bring to a boil. Cook the rice balls for 4 to 5 minutes or until they start to float.
6) While still hot, coat the balls with the coconut. Serve warm.

Strawberry Compote

Ingredients :
2 cup strawberry, halved
1/2 cup sugar
5 tbsp lemon juice
2 tbsp balsamic vinegar (optional)


Directions :
1. In a saucepan combine the strawberry, sugar and lemon juice over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
2. Simmer for 7-10 minutes or until rhubarb is tender. Add balsamic vinegar. Remove from heat.

On the next day, I made this french vanilla cake from Betty Crocker topped with the leftover strawberry compote. Still in the mood for red and white ;)

How Do I Shoot My Foodie Pics?

I received some comments and e-mails questioning about my foodie pics. One of the e-mail comes from my dearest friend, Patricia Scarpin *don't worry dear, I have no secret. I don't mind at all and gladly share it*. First, let me apologize for taking so long to answer your questions.

The reason why do I post my answer here, is because this topic is interesting and I want to share it among my other friends whose got the same question.

The question is how do I get such a light and white background in my pics?

I may not good in explaining, so I try to figure it out by picture. Hope, it's understandable.

Lighting is the important key here. I always shoot my food pics with a natural lighting close to the window. I never use direct sunlight, because it's just too harsh.



Another important point is the right angle. This is my favorite angle. You can see where the light comes from. Yes, I tend to use backlight to get such a light and white background. Sometimes, it looks a bit burned out on the background but I love the effect.



This is the Yakitori Shot!



Can you see where the light comes from? Yes it comes from the back of the object.

Hope it helps. Just let me know, if you have any question :)

Copyright and Cherry Cobbler Recipe

Yesterday, due to a copyright issues, I was worry about copying recipe from someone's book and then publish it on my own blog. Some people said that people have been blogging from books and it wouldn't be any problem as long as we mention the source of the recipe. But still, I feel awkward doing this copy and paste thing from the book to my blog. On the other side, I got a brilliant insight from V, she gave me good examples, you can read here and here. *thanks V :)*

And then my dearest friend Sefa suggested me to ask David *thanks Fa, what a smart idea, why I didn't think about it before? (d'oohh) Why not e-mailing the author himself? * Well, it's fair enough. So, I decided to e-mail David Lebovitz himself to tell about my anxiety of using and copying the recipe from his book Ripe For Dessert and then ask him, what if I publish it on my blog.

And you know what?? He's such a very nice and generous man. He replied my e-mail so quickly, less than 2 hours I guess :). Here's his answer :

Thanks for your message. You're welcome to use a recipe, the general consensus is to use the words "adapted from Ripe For Dessert". So glad you like the book.... happy baking!

David

Now, nothing to worried about. I supposed he doesn't mind at all. I think this is the fairest way to me, asking for permission to the author.

Here's the recipe, adapted from the book "Ripe For Dessert" by David Lebovitz :



Nectarine and Blueberry Cobbler with Big Fluffy Biscuits
6 servings

The Fruit Filling :
7 medium or 9 small nectarines
6 tbsp sugar
2 tsp fresh lemon juice
2 tsp flour
1 tsp vanilla extract
One 6 ounces basket of blubberies
(dita-I used cherries instead of nectarines and bluberries)

The Biscuits :
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp sugar plus more for sprinkling
4 tbsp (1/2 stick) unsalted butter, frozen
2/3 cup buttermilk
1 large egg yolk
1 tsp milk

Methods :
1. Position the oven rack in the center of the oven and pre-heat the oven to 375˙.
2. To make the fruit filling : Cut the nectarines in half, remove the pits (dita-I did the same for the cherries) and cut the fruit into 1/2 inch slices. In a large, deep mixing bowl, toss the nectarines together with the sugar, lemon juice, flour, vanilla and blueberries.
3. Transfer the fruit mixture to a 2-quart baking dish and bake in the oven for 40 minutes (dita-30 min), stirring once during baking. (David recommended putting a layer of aluminium foil on the rack under the baking dish to catch any juices that may bubble over). Remove the baking dish from the oven.
4. To make biscuits : Mix together the flour, baking powder, baking soda, salt and 2 tsp sugar. Using the largest holes on a box grater, grate the frozen butter into the flour mixture. Stir in the buttermilk until the dry ingredients are just moistened. Spoon the biscuit batter over the nectarines in 6 roughly equal mounds.
5. Mix the egg yolk with the milk and dab the top of each mound liberally with the egg wash. Sprinkle with a nice dusting of sugar and pop the cobbler back into the oven for 20-25 minutes, until the biscuits are browned.

Serving : Serve the cobbler warm with vanilla ice cream or a pitcher of very cold heavy cream.



Related Link :
1. Cherry Cobbler with Big Fluffly Biscuits
2. Cherry Clafoutis

Cherry Cobbler with Big Fluffy Biscuits

I've been dreaming of this book since couple of months ago. It's David Lebovitz's, Room For Dessert. But, I didn't expect too much, what a pity that I can not find the real bookshop (I mean not just a stationery store) with good quality collections of books, here in Kuwait.



One day, my lil' family and I went to Al Manara Bookshop as our Saturday Bookshop Day ritual. Just looking around and checking some new mags.

As usual, I was occupied with cooking books *baca doang gak beli*. Actually I was thinking over to take Donna Hay's Modern Classic (Book 1).



When I was searching through the rack, books by books, suddenly my eyes were catching at a book. To my surprise it was clearly written David Lebovitz Ripe For Dessert. I was so thrilled. But.....wait wait! That wasn't Room For Dessert but Ripe For Dessert? I didn't care anyway :D, anything will do as long as it's David Lebovitz's :P. Besides, it was the only one from Mr. Lebovitz in that bookshop, so I had more reason to grab the book ;).



Lebovitz say that this dessert is very low in the f-word (fat, that is), since the use of buttermilk and only modest amount of butter in the biscuits.



So you don't have to feel guilty to enjoy this with a rewarding scoop of your favorite ice cream ;).



Due to the copyright issue, I am not really sure to post the recipe here eventhough I will mention the source of the recipe (I don't know....you tell me, I have no idea whether it's ok to share the recipe here? If it's possible, I will post it later). Usually I copied and pasted recipes from someone else's blog and always mention the source :), but now since I have the book, I don't know what to do. *hehehe....biasanya asik-asik copy paste aja, begitu punya sendiri bukunya, jadi kelimpungan....norak!*

Mango Ice Cream

Another summertime delight. What do you want the most, to refresh your day in a 50˙C day? Yup 50˙C, I'm not joking.



For me, I had enough with a cup of ice mint tea. But the girls? Their day wouldn't be complete without a glass of ice cream. And lucky me, they wouldn't mind to eat mommy's homemade ice cream ;).



And our favorite one is fruit based ice cream. This time I made mango ice cream. I used the pomegranate ice cream recipe. Sustituted the pomegranate with mango and skipped the balsamic vinegar.



Another Ice Cream Recipes, no ice cream maker is needed :
1. Nuttela Ice Cream
2. Cocoa Ice Cream
3. Strawberry Ice Cream
4. Pomegranate Ice Cream

(KBB) # 6 : Cheese Biscuits

I'm warning you : you won't stop until your cookie jar is empty! :D



This is Cheese Biscuits. Challenge number 6 of KBB (Klub Berani Baking/Indonesian Baking Club, pretty similar with Daring Bakers). I made them 3 times. First ones with sesame seeds and oregano and skipped cayenne pepper, the second times I added icing sugar on top of them and for the third times I made them flatten and put walnut on top. And I like them all. They are so cheesy and tasty!



I ate some bites with a smooth soup. And it goes really really great!

Cheese Biscuits
Source: Vogue Australia: Wine and Food Cookbook

Ingredients :
225g grated mature cheese
125g butter
125g flour
cayenne pepper to taste
sesame seeds

Directions :
With finger tips, mix together cheese, butter, flour and cayenne pepper until mixture forms a mass. Butter a biscuit tray. Make small balls of the dough. Roll some in sesame seeds and press on tray, placing them fairly far apart as they will spread while cooking. (We have pressed walnuts on some of the biscuits and, for a colour contrast, some chopped pistachio nuts). Bake biscuits in pre-heated oven 180C for 15 minutes. Store in an airtight container.



PS : so sorry, due to a broken harddisk, we can not publish the how-to video. I will post it later, as soon as possible after the harddisk's worked.

Our Artful Life

If you can not find me here. Maybe I am busy with my family in the next corner! See you there!

Cream Cheese Donut

I'm so happy, finally I've found donut pan!!



There's a donut recipe included in the packaging. And know what???!!! You must try this one! No egg is needed! So simple method. And the results are great, they are soft and sweet and smell so so good! For the topping I just simply drizzled caramel syrup on them.

(Nes, ini penampakan loyangnya)



Donut
for 12 donuts

Ingredients :
200 gr flour
4 tbsp baking powder
100 gr soft curd cheese (dita-I used cream cheese)
60 gr sugar
1 pkg vanilla sugar (dita-I used 1/2 tsp only vanilla)
4 tbsp oil
8-10 tbsp milk
Icing sugar and chocolate glaze for decorating

Directions :
1. Mix soft curd cheese, sugar, vanilla sugar, salt, oil and milk.
2. Sift flour and baking powder over the mixture and blend well.
3. Fill dough into greased pan and baked approximately 20 minutes in the centre of an oven preheated to 180˙C.
4. Dust the donuts with icing sugar or coat with chocolate glaze. Serve while fresh.

Yakitori - Grilled Chicken Meatballs

Yakitori is grill chicken speared on skewer. I used to buy it from my favorite Japanese fast food restaurant, Goiza. In Japan you can get it everywhere from street vendors.



The important key is, apart of using fresh chicken and grilling it well, the quality of the sauce. I'm satisfied with this recipe especially the sauce. It tasted great, eventhough I skipped sake and used non alcoholic mirin. The balls were delicious when eat warmed. But unfortunately, they turned out to be too hard to chew when cold, so better eat right after grilling (on the next day, I used the left-over grilled balls for my chicken meatballs soup).

Ok Sig since you are the host, here's my contribution for Monthly Mingle-Grill It to celebrate summer. Come on join the fun of grilling here! And Bee, thanks for sharing the recipe. I found it coincidently in your 2007's archive ;).





Grilled Chicken Meat Balls (Yakitori)
Source : Rasa Malaysia

Ingredients:
11 oz skinless chicken (minced)
2 eggs
1/2 teaspoon salt
2 teaspoons plain (all-purpose) flour
2 teaspoons corn starch
6 tablespoons dried bread crumbs
(dita- I added 1 tbsp soy sauce)
2 inches fresh ginger root (grated)
Bamboo skewers

For the "tare" yakitori sauce
4 tablespoons sake
5 tablespoons shoyu (soy sauce)
1 tablespoon mirin
1 tablespoon sugar
1/2 teaspoon corn starch blended with 1 teaspoon water

Method:
1. Put all the ingredients for the chicken balls (except the ginger) in a food processor and blend well.
2. Wet your hands and scoop about a tablespoonful of the mixture into your palm. Shape it into a small ball about half the size of a golf ball.
3. Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp.
4. Add the ginger juice to a small pan of boiling water. Add the chicken balls and boil for about 7 minutes, or until the color of the meat changes and the balls float to the surface. Scoop out and drain on a plate covered with paper towels.
5. In a small pan, mix all the ingredients for the yakitori sauce, except for the corn starch solution. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce slightly reduced. Add the corn starch solution and stir until the sauce is thickened. Transfer to a small bowl.
6. Thread 3-4 balls on to each bamboo skewer. Grill the skewers with an indoor grill or broiler or on a barbeque (preferred). Brush them with the yakitori sauce and turn the skewers frequently until the balls turn brown.
7. Serve hot and sprinkle with shichimi togarashi (Japanese chile powder with sesame seeds) and some yakitori sauce if you like.

HFP # 3 : Studio - The Round Up!!

Many many thanks untuk my dearest friends yang sudah meluangkan waktunya untuk berpartisipasi dalam event ini. Excited rasanya menerima entry dari teman-teman yang tinggal tersebar di berbagai penjuru dunia tapi mempunyai minat dan passion yang sama dalam dunia food photography.

Tema event ini memang dibuat fun, lucu dan terkadang nyeleneh (baca : aneh). Melalui cara ini, diharapkan ada hal-hal yang bisa dipetik dan dipelajari sebagai sesama Home Food Photographer, secara santai dan fun. Kali ini temanya adalah Studio....Iya studio odong-dong, jangan dianggap studio fancy dengan segala peralatan mahal ya. Mau tau kan rahasia di balik foto-foto cantik temen-temen Foodie Blogger berikut ini? Gimana settingnya, dll?

OK, are you ready for The Round Up????

Here they are!!
1. Ayin dari AG's Food (Norwegia)



Makasih Yin, gak sampe 5 hari dirilis pengumumannya, kamu udah setor!! Top banget deh semangatnya. Ayin ini rela gotong sana-sini di halaman buat dapetin angle dan cahaya yang bagus. Untung punya halaman ya, Yin, jadi kamu bebas motret, jumpalitan, jungkir balik....hehehe.....mo motret apa sirkus sih? Cerita lengkapnya di sini .

2. Rita dari Mochachocolata-Rita (Hong Kong)



Hihihihi.....Rita ini banyak akalnya. Biarpun apartemennya kecil, dia tetep lihai menggunakan spot-spot yang ada walopun resikonya cedera punggung :D. Cek aja aksi hebohnya di sini!

3. Dhita Beechey dari Cooking Etcetera (China)



Waahhhhh Dhi lumayan serius nih! Niat bikin soft box. Berhubung cuaca memang sering gak bersahabat, ya mau gak mau memang harus pake soft box. Kali-kali ada yang mau belajar bikin soft box, mampir aja ke sini ya. Nyimpennya ati-ati Dhi, nanti digaruk-garuk kucing lagi! :D

4. Zita Abharee dari Simplicious (Yordania)



Yup hampir sebagian besar para Home Food Photographers mengandalkan window lighting. Liat aja yang dilakukan Zita, rela numpuk-numpuk meja di samping jendela supaya mendapatkan cahaya yang diinginkan. Ati-ati jangan angkat-angkat yang berat-berat, nanti sakit pinggang :P.

5. Regina Budiardjo dari Estudia 14 (Australia)



Bersyukurnya jadi Re yang punya dapur gede, bersih dan lega. Tengok aja tuh dapurnya yang kinclong! No wonder bisa dijadiin studio odong-odong.

6. Arfi Binsted dari Through My Lens (New Zealand)



Sebuah pojok yang sederhana ternyata ada di balik foto-foto cantiknya. Masi gak percaya sama foto di atas? Mampir ke sini! Arfi gak punya studio fancy.

7. Vin Wong dari Enjoyable Baking (Indonesia)



Waduh waduh, senengnya punya sebuah lantai yang didedikasikan untuk baking ;). Jadi lega ya, Vin, bisa sekalian buat pojok foto-foto. Pantes aja bakingnya jadi enjoy :D. Intip yuk studio odong-odong di lantai 2 rumahnya.

8. Ambar dari Mlaku-Mlaku (Amerika)



Asik banget punya dapur gres ya, Mbar, puas berbaking ria dan makin rajin bikin food photos. Foto-foto makanan hasil karyanya berkesan sederhana dan cantik. Mau diskusi sama Ambar soal photography, mampir ke sini aja, sekalian nengokin studio odong-odongnya :).

9. Dwiana Porter dari The Adventure of My Cooking Diary (Amerika)



Seru banget ya Dwi, punya alternatif motret di halaman kalo motret di dalam rumah lagi gak memungkinkan, gitu juga sebaliknya. "Studio" alam di halaman rumahnya bisa diliat di sini.

10. Retno Prihadana dari Kedai Hamburg (Jerman)



Penasaran kan kenapa foto-fotonya mbak Retno selalu bertaburan bunga-bunga cantik. Ketauan deh sekarang!!! :D. Liat studionya yuk!!! Huhuhuhu...sirik sama halamannya!! ;)

Ada satu kutipan yang gue suka dari mbak Retno : Jadi, Home food photography ini paling tidak merupakan hasil karya, yang melewati proses masak memasak, tidak cukup hanya sekali jepretan, hasil kreativitas yang memerlukan waktu dan tenaga (wira-wiri turun tangga, keluar masuk ruangan sembari gotong-gotong perabot, makanan, menata ulang dlsb, dst)....soooo...please don´t steal our pictures, ask first!

11. Mae dari Mae's Little Kitchen (Indonesia)



Mae punya tempat favorit untuk motret makanan di teras belakang rumahnya. Soalnya tempatnya strategis deket dapur. Beratapkan langit, berlimpah sinar dan gak musti repot gotong-gotong properti foto. Cerita lengkapnya di sini.

12. Elsye dari Dari Dapur Saya (Jepang)



Nih, perlengkapan lenongnya Elsye : kursi lipet kayu, buku buat ganjel, selembar styrofoam sama maenan puzzle anaknya yang dilapisin alumunium foil buat reflektor. Percaya gak dengan alat sesederhana itu bisa bikin foto-foto bagus. Yuukkk buktikan di mari!

13. Fitri dari Rumah Manis (Amerika)



Fitri buka kartu soal kegiatan fotonya. Mau liat gak studio lainnya selain foto di atas? Fufufufufuuuuuuuuu....jealous gue dengan backyard lo!!!!! Ati-ati keujanan ya, mak!

14. Rurie dari Just A Thought (Belanda)



Heboh juga suasana studio odong-odongnya. Apalagi kalo si meong udah ikut-ikutan :P. Cerita lengkapnya di sini ya.

15. Mindy dari Mindy di Caracas (Venezuela)



Wooohooooooo sedep banget kan actionnya!!! Belum lagi ngeliat studio odong-odongnya yang berlimpah sinar gitu. Gak di dapur, gak di ruang makan, jendelanya gede-gede gitu *ngiler*. Intip deh karya cantiknya di studio odong-odong di sini.

16. Sefa dari Food is Love (Jerman)



Istilah studio asal goblek pertama kali gue denger dari Sefa dan kata-kata ini "asal goblek" pas banget menggambarkan bagaimana studio foto para home food photographers ini :D. Sama kayak gue, Sefa sering mengandalkan kardus-kardus bekas di studio odong-odongnya. Kalo kurang tinggi mejanya, ya tambahin ada kardus bekas :P. Setelah baca entry-nya Sefa dan Rita, gue juga makin sadar, sebagai Home Food Photographer kita dituntut untuk punya badan yang lentur untuk mendapatkan angle-angle asik....bwahahahaha.....

17. Yuli dari Bundacorner (Indonesia)



Ternyata banyak juga temen-temen kita yang gak beruntung bisa mengejar window light. Alhasil lampu meja yang diandalkan. Seperti halnya Yuli, yang sering gak punya waktu di pagi hari karena beliau bekerja, akhirnya kesempatan motret baru bisa dilakukan malam hari atau weekend. Gak ada natural lighting, toh kegiatan foto bisa terus berjalan. Yuk intip studio dan set-nya :).

18. Lidia Sianturi dari Bianca's Mom (Canada)



Asiknyaaaaa yang punya balkon!!! Ibu hamil ini masih giat aja ber-Home Food Photohraphy walopun perut semakin membuncit. Cerita lengkapnya ya.

19. Lia Gurun dari Lia's Home (UAE)



Tadinya gak pede ikutan, tapi setelah dapet gambaran betapa odong-odongnya "studio" gue, Lia langsung mau join. Bayangannya semua studionya canggih-canggih ya, Li? Tempat strategisnya ada di pinggir jendela *toss dulu ah*. Ngrasain ya Li tinggal di apartemen kecil, agak-agak tricky nyari spot :). Cerita lengkapnya di sini ya.

note : berubung ada yang lupa kirim foto karna mikirnya udah summer vacation aja....huekekekekkkk....sorry gue copy dari blog lo fotonya.

20. Dita dari My Culina Sanctuarium (Kuwait)



Gak jauh beda sama temen-temen yang lain, gue punya spot andalan di pinggir jendela apartemen. Ya berhubung tinggal di apartemen jadi cuman bisa ngiler liat temen-temen yang punya backyard ;). Ada 2 spot favorit di apartemen gue. Satu ada di kamar tidur, yang fotonya ada di atas itu, satu lagi di living room, fotonya ada di sini.

21. Rachmah dari Ordinary Woman with Great Obsession (Indonesia)



Rachmah dengan semangatnya gak mau ketinggalan. Liat deh gimana beliau beraksi di "studio" odong-odongnya bersama asisten cilik.

22. Yohana dari Foot Print (Indonesia)



Mau liat studionya MamaJo yang penuh ganjelan? Loh kok ganjelan? Liat aja ke sini. Ganjelan-ganjelan ini berjasa loh menghasilkan foto-foto cantiknya ;).

23. Findrie dari Mamapindie's Kitchen (Indonesia)



Punya kursi putih gak ke pake? Jangan dikasih ke tukang abu gosok!!! Liat deh karya cantiknya Findrie yang hanya bermodal bangku putih yang udah mulai dakian...hwakakakakakkk!!

Sekali lagi buat temen-temen, thank you so much buat partisipasinya dan rela "rahasia" dapurnya diintipin. Mohon maaf kalo ada kekurangan atau salah-salah ketik nama atau yang merasa udah ngirim entry tapi gak ke round up. Silahkan kirim ulang e-mailnya supaya bisa gue ikutin dalam round up. Atau kalo ada yang masih mau ikutan, silahkan kirim foto studio odong-odongnya biar bisa dipamerin di sini ;).

See ya di the next event ya!!!

Related Links :
1. HFP # 1 : A Tiring Job! - The Round Up
2. HFP # 2 : Gila Properti! - The Round Up