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The book is intended for students, technologists, nutritionists, and everyone involved in the fisheries and food industry.
It is strange that the most important things in our life are often so obvious that we are not aware of their occurrence at all or barely notice them. Such is the case with our daily activities of cooking and eating.
John Hedgecoe, the author of this book, explains clearly and concisely the basic techniques of photography, explains all the procedures involved in making photographs, and lists and describes in detail the necessary equipment.
It is a revised and updated edition of the book that was first published in 1972, after the "Croatian Spring".