Don't be shellfish...
the gentleman gourmand
Andrew Baber is a rifleman, personal chef, caterer, food truck and mobile foods consultant, co-creator of Instrucktional (featured on SF Weekly) and has appeared on the Food Network and in the New York Times.Powered by WordPress & Theme by Anders Norén
Allen
Wow, these HDRI shots always amaze me. I’d really like to see exactly how the process works sometime, from taking the pictures to coming out with a final product!
Baber
Hmm.. I guess I should have a post about that — expect one in the future!
Basically — I take three RAW image shots – one at +0 (normal) exposure, one at -2 (underexposed, really dark to capture the brightest parts clearly), and then finally one at +2 (overexposed) to higlight the darkest parts.
Then I import the images to my computer and convert the RAW files to 16-bit TIFF files.
Next I open each set of 3 in Photomatix and make sure they’re in focus/lined up and then use the program to automatically combine the images.
Photomatix creates a “true” HDR image, which cannot be properly displayed on current monitors (one that can do it costs $60k), so I have to “tone map” the colors to ones that our monitors can display.
Finally, in some cases I take the tone-mapped HDR image to photoshop for further cropping, levels, and other fun toys.
Hope this explination helps.
-baber