Styling vs. Composition: Wait… Aren’t They the Same Thing?
Styling and composition are usually lumped together in any books or blogs on food photography and it's hard to work out the difference or even if it matters. And it's difficult enough to decide where to place that first dish and then arrange other props around it, without confusing terminology making it even harder.
Styling and composition are understandably muddled up: as they happen at the same time and there are a lot of crossovers. Here’s a simple way of separating them out:
Composition – Where you put things: where you place the different elements so that the main subject is obvious, with other items positioned so that they create balance and harmony and lead the eye around or through the image.
Styling – What you use: the props, backgrounds and physical things in the shot. How you stage the shot to set the mood and tell a story. It is about much more than the food and how it is arranged on the plate.
The reason the two terms overlap so much is that the colour, shape, size and texture of the props you choose to style with also have a big effect on the overall composition and mood of the image.
Where you put things
In this image the three plates are placed on a diagonal line. The shot is symmetrical which adds a more formal and stylised feel. This is Japanese food so that feels appropriate.
The repeated use of circles - the plates, the lime and the flatbread create harmony.
There is a large empty area - negative space - that draws attention to the food and creates a minimalist look - again well suited to Japanese food. The micro herbs and other ingredients are carefully scattered so that they feel controlled but still add a little texture and interest, as well as suggesting flavour.
However, composition, putting the different elements in the right place so that the shot feels balanced and harmonious, is only half the story. The composition could be perfect and yet the image won't work if you have used the wrong sort of props.
What you use
This starts with asking yourself what are you trying to say? What's the story? It's important to decide the story or mood at the outset, before you do anything else. This way, you’ll have a clear idea of the type of props, colours and textures that will work. With these decisions made you will have a strong sense of how the final image should look and you’re less likely to go off track.
So, styling is about selecting appropriate props that set the right mood and tell the story. But there’s much more to it than that. The props are also there to add interest and to stop the shot feeling flat and boring. And the food should be styled so that it looks as appetising as possible and so that it appeals to the senses. The styling should suggest how it will smell, taste, feel and even sound like to eat.
I've already used the words 'Japanese', 'minimalist', 'controlled' and 'stylised' when talking about the composition of the image in this post. That is reinforced by the styling: the choice of props - neutral coloured plates, napkin and backdrop with subtle textures that allow the vibrant colours of the food to contrast and stand out. There's a slightly rustic feel to the plates, backdrop and wooden bowl and chopsticks. The scattering of ingredients stops the shot from feeling too artificial, even though we know it's staged.
The food itself is plated to feel balanced and to show off each element. Everything looks very fresh and the textures and colours make it look very appetising and suggest how it will taste.
In conclusion
Food styling and composition can feel daunting and difficult to master, but by understanding that it's what props you use and where you put them, you're off to a good start. But the most important ingredient is having a clear story and mood from the outset.
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