Homework 2: photographing and describing texture

Steamed egg

This is steamed egg. It is made by beating the egg and (sometimes) adding in water. As a result, this style of egg is similar to tofu in which it is very soft and fluffy. If you poke at it with a chopstick it goes through easily and it is easy to rip a piece of it out. There are many air holes, as you can see in the picture, the lumps and tiny black spots. The reason why it looks wrinkly is because as you steam it, the egg grows. When you take it out of the pot, it will quickly shrink as the hot air escapes. The edge of the egg is irregular is the same reason.


HW#2: Photographing and Describing Texture

tex·ture          /ˈteksCHər/       noun

  1. the feel, appearance, or consistency of a surface or a substance.
Olivier Richon, Spiritual Exercise, 2012. From ibidgallery.com

Olivier Richon, Spiritual Exercise, 2012. From ibidgallery.com

For this week’s homework, I ask you to think about the idea of texture in food, and how does one capture texture in a photograph. The key to communicating texture in photography is to pay careful attention to detail. For the homework, you get to practice taking a photograph and uploading it to Instagram. For example, look at the photograph by contemporary photographer Olivier Richon and note how it gives you a sense of the texture of an egg, an object that we’ll be thinking about a lot this semester. Take a food-related photo (something you made or saw), and upload your photo to Instagram with a short 150-character caption describing the texture of your food item. 

Please use the Hashtags  #JayStCam or #ArtTartTech.

If you do NOT want to use Instagram, please post your photo here on the OpenLab and write a 100-word description.