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April 28, 2021

Playing with colour theory in food styling

Hey! I've been very inspired recently by two great books - How to photograph food by Bea Lubas and Brand Brilliance by Fiona Humberstone. 

Both books talk a bit about colour theory in styling and photography, and although I must have covered this in my art A-level or foundation course, I realised I couldn't remember a single thing about it!

So I set myself a challenge to do some research and style a couple of shots with colour theory in mind.  Turns out I have actually been using it as a tool in my styling all this time; I just didn't realise (or forgot) how and why.

Two ways to use colour theory in your food styling and photography

For my first play I wanted to use only green in this guacamole shot. I knew it wouldn't be boring because there are so many beautiful green ingredients in it.

We've got the warm, yellowy lime and vibrant pea green peppers, olivey avocados and the strong coriander green going darker and cooler in the shadows.

I selected props that are light, textural and neutral to create the flow of the composition, going a little bolder with the clay plate to meet the strength of the coriander seeds and za'atar on top of the guac. (Side note; ground spices and herb pots are a fantastic way to bring in complimentary colours as well as a final flurry of texture, I have loads to hand in my studio!) 

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