The Rule of Thirds

advertisement

by Jaxon S on February 15, 2009

in Tips and Tricks

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Most of the time when I frame my shots or edit them afterward, I always try to follow the basic rule of photography, that is, to compose subjects according to the Rule of Thirds.

Most of the photographs here have gone through cropping process either to eliminate unwanted elements or to tighten the composition so that there are some elements of the rule in them. The photo below is cropped from a 16:9 aspect ratio photograph.

Egret

Obviously, the original copy of the photograph, below, is shot without following any rule, except the plain rule of point and shoot, that is.

egret-rule-of-thirds

Below is the cropped photograph, reproduced with the Rule of Third grid lines. Of course, the grid lines manage to show show that even after cropping, this photo is still off the Rule of Thirds mark.

rule-of-thirds1

Wikipedia says, the Rule of Thirds is, “The rule of thirds is a compositional rule of thumb in visual arts such as painting, photography and design. The rule states that an image should be imagined as divided into nine equal parts by two equally-spaced horizontal lines and two equally-spaced vertical lines, and that important compositional elements should be placed along these lines or their intersections. Proponents of the technique claim that aligning a subject with these points creates more tension, energy and interest in the composition than simply centering the subject would.”

The Digital Photography School (DPS) has also come up with an explanation on the Rule of Thirds.

By the way, I’ve participated in an assignment given by the DPS to its “students”, that includes me, titled “The Rule of Thirds”.

I’ve sent one of my citrus macro photos for the assignment. My submission and those of the other students can be viewed here.

Bookmark and Share
Sphere: Related Content

{ 1 trackback }

A Guide to the Rule of Thirds for Photographers | Light Stalking
March 2, 2009 at 5:08 pm

{ 1 comment… read it below or add one }

1 johndolasager February 25, 2010 at 4:31 am

The French gourmet cheese Bleu d’Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d’Auvergne started life as an imitation of Roquefort, using cow’s milk in place of sheep’s milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d’Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.

buy fresh blue cheese

[url=http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx]buy fresh blue cheese[/url]

http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx

[Reply]

Leave a Comment

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Previous post:

Next post: