Online portfolio and print on demand catalogs for Graphic Design and Animation graduates from the Department of Design 2012. On this page you will find our conference presentations, and by hovering over the menu groups on the left you can read contextual documents. You are welcome to attend our Grad Show, opening on 29 November 2012 at 6pm, and daily from 30 November to 6 December 9.30am – 4pm.
The intention of my third year project is to produce a cookbook that promotes the kitchen and all it’s possibilities in a fun and exciting manner, in order to appeal to students living away from home. My initial research involved investigating how healthy eating and physical exercise could be encouraged to students still at school, but the results lead me to believe that students’ diets became less ideal for a healthy lifestyle once moved out of home. With this information, I adjusted and clarified my original idea to suit my target audience, therefore focusing on affordability, simplicity and creativity.
The “Biscuiteers Book of Iced Biscuits” and Frankie Magazine’s “Sweet Treats” have hugely influenced the style of this cookbook, making me consider how the food is photographed and causing me to focus on the finer details, which needed more attention in order for me to move forward in developing this book. Working this way has enabled me to be more “hands on” with the food and layouts, which I feel is an important factor in my work, that hadn’t been evident in the initial stages of my project.
I made the decision to collect all my content from studentrecipes.com, so all the recipes are written and tested by students. This retains a casual tone of voice, meaning the cookbook is less formal and easier for students to relate to. Obviously food will be the dominant imagery throughout the spreads of my cookbook. I have chosen to use real food in a playful and messy manner, to represent how students don’t have to obtain any special talent to achieve the recipes, just a dollop of creativity.
The style of photography will capture the shadows, textures and colours of the food, establishing the food in 3D forms on a 2D page to initiate an interaction between the students, the food and the publication. Hand-drawn typography and the use of baking paper will also encourage this relationship by enabling students to write notes, add recipes and suggestions to their cookbook in order to personalise it and make it their own.