“Everything flows”, it’s said. How do you see this as a still life photographer?
It’s a great theme because where other still life themes are really quiet, it is quite different with liquids. The situation is often dynamic with something like happy coincidence thrown in. Take, for example, a fine cognac which is to be photographed as it’s being poured. No one can accurately calculate the course of the splash; it’s different every time. The photograph freezes a fraction of a second and gives us a picture that we could never see with our eyes. It makes it all so exciting. “That sounds like a very special technical approach, right?
Yes. What the food stylist is for food, the liquid stylist is for liquids. It’s a science in itself. Then there are the reflections that are always fascinating with bottles and glasses. Also, when liquid flows and splashes high-speed photography is required. Extremely short pulses of flash are crucial to freeze the movement sharply. With light barriers I get the timing under control. Which liquid shots come to mind?
Maybe the McFlurry shoot for McCafé. A few months later we discovered splatters on tripods and weights – no matter; we had great fun. There was the shoot for Goldfischli. We worked with a 15-liter aquarium as a container, with nice dewdrops on the outside.