Apart from the use of selective focus, the thing that strikes me the most as characteristic of contemporary food photography is the very neutral colour balance achieved. I would characterize it as contrasty, with rich blacks, very neutral whites, and low to normal saturation of colours. So I was curious: is this the result of a specific film choice (EPN?) or simply the fact that a lot of effort is spent on filtration in order to achieve the proper result? I know that digital is probably involved a lot now, but I wanted to know what is used on the side of film (if it's still involved at all!).