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This book deals with food photography, a topic chosen because it is currently under-explored in the photography literature. It presents a study of some culinary photographers and some of the techniques they use to produce food photos, seeking to understand how the photos are taken and the type of lighting used to awaken the pleasures of taste, which is the main objective of this type of photography. After this study, a series of photos was taken using the photography methodology developed by Paulo Kuhlmann, divided into five phases: problem definition, definition, production, action, and post-production. With the application of the methodology, the techniques studied can be applied and a better understanding gained of how lighting behaves in order to obtain a photograph that awakens in the viewer the desire to consume the product.