The term “still life” is nothing more than the shot of one or more objects, mostly small or medium: jewelry, ornaments, cutlery, glassware, fruit etc ... A specialization of the still life is the shot of cooked dishes, interesting and difficult subject. Summarize in a few lines what is and how you run it is virtually impossible since it is a genre where it is very important the mastery of light, the composition of objects in the shot that depend greatly on the skill of the photographer combined with any client needs. As Weston had to say, “The composition can’t be taught, because it depends on the maturity of the photographer."

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