Image 33
I captured this image at a slanted angle, this
technique creates a unique perspective which differs from other images, and the
lines created by the cone draw the viewer into the bottom right corner and then
it directs him/her to the rest of the subject. The colours tones are contrasting;
the chocolate ice cream creates an eye catching effect without overwhelming the
image and viewer. The way the ice cream has been placed creates a curvaceous
effect which adds a calm vibe; furthermore the smooth and slushy texture
invites the viewer in it makes them want to try that brand of ice cream.
Image 9966
This image is interesting because I used a
mixture of contrasting and harmonizing colours, for example look at the red ice
cream it is covered in red sauce and the chocolate ice cream contains oval
shaped chocolates these colours also add a contrasting effect, this splits the
image into two styles which some viewer may find interesting. The strawberry sauce adds a flowing
effect and leading lines.
Image 37
I captured this image while the ice cream
was melting because this persuades the viewer to purchase an ice cream it
allows the viewer to imagine themselves enjoying that ice cream on a hot summer
day, the melting ice cream creates a flowing effect this adds leading lines
which pull the viewer in. the colours are vibrant but not overpowering it adds
a striking effect without being too bright. Moreover I used depth of field to
blur the objects closest to the camera this directs more emphasis to the
chocolate ice cream.
Image 32
when capturing this image I wanted to
shoot a close up shot of the detail within the ice cream cone, it contains
diagonal lines which cross to create a diamond effect this is a great way to
attract viewers. The shapes also add a dramatic and striking effect this can also
be used to pull viewers towards my image. The colours are earthy and
naturalistic the golden cone colour makes the image inviting furthermore the
shadows within the background add detail which makes the image more interesting.
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