In the past, food photographers emphasized a very refined, formal approach to design. Stylists dressed tables with multiple layers of fabric, linens, and ornate decorations that suggested luxury and elegance. In recent years, however, photographers and stylists have moved away from this look. Today’s magazines, advertisements, and cookbooks emphasize simplicity, natural beauty, and an organic feeling. Photographers shoot at close range, zeroing in on a specific ingredient or element of a dish. As a result, the prop stylist must be able to determine which props work best with very small elements of food, as well as larger scenes. The following examples illustrate differences in approaches to prop styling.