The Father of Art Photography – Oscar Gustav Rejlander

Oscar Gustav Rejlander, a Swede painter, was born probably in 1883 to Carl Gustaf Rejlander, a Swedish Army Officer. Oscar studied art in Rome and initially settled in England. Abandoning his original line of work as an artist and portrait painter, he turned to photography. One of the assistants of Fox Talbot inspired him.

Commercial photography requires certain kinds of technical skills, such as finding the right subject and creating a presentation for a specific or general effect. The right camera is essential as well as photographic or digital enhancement tools, which is one of the benefits of the modern age – digital tools such as saturation, contrasting, and airbrushing can enhance or even change the state or composition of the photographed subject. However, nothing is a proper substitute for a good food photographer in commercial photography with a handle on his trade.

Rejlander was a pioneer in this genre of photographic composition and is considered the most successful art photographer of his era. His primary composition print was called ‘Groupe Printed from Three Negatives’ and was displayed in December 1855. The same year, Oscar participated in the Paris Exhibition. Being a creative person, he styled his studio in a unique and an unusual way, bent like a cone. The camera was placed at the narrow part in shadow and the sitters at the opposite end, so that they are unaware of the camera.

It was interesting to find that my host for the main event also blurs the background in order to make the commercial item the main things that matters in the composition – as though the sharpness and the clarity of the commercial item makes potential buyers finely see the product clearly. In commercial photography, the food photographer treats the food much as a still life photographer would. Except in food photography, the goal of the photographer is two-fold: to make the shoot look artistic and to make the subject look absolutely, mouth-wateringly delicious in order to entice the target audience. Another thing that makes this kind of photography different than other types of photography like industrial or business commercial photography is the necessity to either be quick at taking the pictures or have lots of the same kind of food on hand. Food does not always stay fresh for very long. It is a singular dilemma, but food photographers are ready for this kind of hitch in the proceedings.

Given that what is ‘non-sexual’ to one person might be sexual to another, it is of course impossible for a photographer to know whether their intent to produce a nude photograph rather than an erotic one will be recognized by the audience. For this reason, at least in Western countries, certain conventions (such as leaving the genital region in dark shadow) are followed to provide an indication of the intent behind the photograph

Resource Author Francisco R. Higueras
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