Food photography is a form of still life photography specialized for advertising purposes, focusing mainly on producing attractive photography pleasing to the eye which will later be used in commercials, for packaging, menus and cookbooks. For a long time photographers were photographing food how people were used to see it, mostly on the table in front of them. According to that, food stylists were trying to make the food look better from that perspective. As time went by, food photography changed its appearance. Recently it became popular to show food with only few elements, completely clearly and simple, with as few props as possible, using great deep sharpness, skewed shots and extreme closeups. Process of food photographing starts with supplying food and all required, carefully picked ingredients. The best looking ingredients are picked for a shot to make it even more attractive. After choosing the ingredients, it is important to choose the lightning and background to make sure that presented food would not fall in the background. Colour, texture, background and props appearance should match the food in the photograph. This thesis analyzes the theoretical postulates mentioned above. Based on theoretical analysis, author photos of food were taken and analyzed from technical and creative point of view. Same photos were used in a research at a web site for purposes of this graduation thesis.