First, let’s start with the camera.

As far as food photography is concerned, if it is only used for family records, there are no high requirements for image quality. Consumer digital cameras with some manual functions are not unusable. Fully automatic cards are not recommended for the time being. machine. Of course, if you have a certain interest in photography and have a higher pursuit of picture quality, it is not a bad idea to get an entry-level SLR. The choice of lens is very important. In theory, the more expensive the better, but cheap lenses are not without their advantages. The 50mm/1 and 8F are very cost-effective lenses and have been with me for more than a year. . At most, we can upgrade to another macro head. N’s 105 and C’s 100 are naturally good heads, but the prices are also very

‘good’, especially the 105, which costs about 6,000.

So, you can consider the secondary lens, 60mm and 90mm are both suitable focal lengths. For entry-level or mid-to-low-end SLRs, because the photosensitive chip is smaller than 135

the film area is smaller, so the focal length of the general lens will vary, mostly 1x or 5x, so 60mm is used in non-full cameras The upper focal length is 90mm, and 90mm becomes 135mm. Full-frame cameras do not have this problem, but because of their high price, they are not recommended for non-professionals.

T’s 90 micro lens is recognized as a very good lens, and it is also what I often use when photographing food. In this way, it is enough to take pictures of delicious food.

No matter what kind of machine or lens we use, the first thing we need to understand is our own needs. Once you understand your needs and interests, and then weigh the price, choosing the right camera is a piece of cake.