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FOOD AND FASHION
Italian photographer Fulvio Bonavia created a series of pictures for the book A Matter of Taste writted under the collaboration with chef Pete Matia. The photos were taken to show the variety of opportunities of food-design and food photography. But what they got in the result is very impressive.
‘consumer’
This is quite a depressing piece highlighting the society we live in, rather than embracing the shelf life of food (and design) we try and make things that last forever, but at what cost?
Reflection
I found the Studio One course to be very diverse. The lectures highlighted the relationship design has with food on more than a superficial level. Many parallels can be drawn between the two, such as the way both are constantly recycling. Learning about appropriation in art was thought provoking and raised questions regarding intellectual property and whether taking something and appropriating it is ethically right. It challenged me to consider how I would feel if my own work was appropriated. In the core classes, I was able to reflect on the type of food I want to celebrate and enjoyed envisioning a festival that I would personally want to attend. Through the process of making the poster I faced a few challenges. The greatest was photographing the food. Without the proper equipment or camera, it was challenging to make the desserts look appetising. I had to enhance their brightness, fix the contrast and edit the colouring. If I was to make this poster for a real festival, I would invest in hiring the proper photography equipment because it is the food photography that attracts customers. After looking through advertising books and collecting examples of particularly effective campaigns, I concluded that for my poster to sell my festival, it needed to tell a story. Without making it too obvious, I aimed to portray the way the gods may tempt humans to try their desserts. I used a calming, natural colour scheme to reflect the calm, relaxing nature of the festival and the fact that greek desserts are not impudent or overly flamboyant. I enjoyed designing the packaging but felt that I needed to physically make the packaging to understand the way it would interact with the desserts. I am glad I made a physical mock-up as it meant I could fix any issues with the scale of the design. If I was to do this project again, I would want to present the poster and packaging as hardcopy finals, as this was the way they were designed to be seen and used. Though it was nice to create the Instagram as a group, and share our work with one an other, the posters loose part of their charm when viewed at such a fraction of their intended scale. The essential classes, though still relating to food, felt entirely different from the core classes. It was helpful to learn about management, proposal writing and production. These are all useful skills that apply to all future projects I will do for real clients. As a whole, Studio One offered a range of variety and challenged me to use different skills. I look forward to undertaking an other studio next year.
W E E KÂ 13 | studio
100 question book (also r/AccidentalRenaissance)
Visiting Brunetti Before beginning my essentials project, I visited the cafe with a friend of mine. To better understand the quality of the food, we shared a delicious cheesecake. I gained an understanding of Brunetti's atmosphere, vibe and decor too.
Greek desserts I looked to incorporate in my poster. Only the most appetising made the cut!
This poster particularly inspired my own festival poster. I loved the illustration of the waves and referenced it in my cloud drawings. This poster is from Barcelona.
Brunetti — competitors Here is the display cabinet at Vanilla, one of Brunetti's indirect competitors. While they offer a similar range of food, Vanilla is Greek and is situated in Oakleigh. This also happens to be where I bought the desserts I photographed for my poster from.
To understand the scale of bill posters, I looked around my neighbourhood. This was a very cute one near my house. It has a strong hero image and while there is quite a lot of text, it is legible, even from afar.
Project timeline for Brunetti rebrand. My design relies on colour coding I order to interpret the chart.
Timeline: I chose to use a key to explain the number of weeks visually. I feel this is a clear way of explaining a timeline without using many written words
Before and after of my project management document. As you can see, it went through a number of changes in order to become easier to read and more consistent with my proposal.
some pages from my essentials proposal. I used a somewhat retro, vibrant colour scheme matched with vibrant photography and a consistent grid to attempt to win the client over
Marije Vogelzang tackles "mindless food consumption" with strangely shaped tableware
This is an interesting idea; by filling the plate with tablewear, it looks like there is more food so the people using it end up eating less.
These complex, geometric desserts are made by Ukrainian patisserie chef Dinara Kasko, who draws on her background in architecture in her cooking.
Kasko's desserts have architectural characteristics, which she achieves by using silicone moulds modelled with Autodesk's 3ds Max software. Combining this technique with precise piping, she can achieve clean lines and smooth surfaces.
https://www.dezeen.com/2017/02/24/architect-turned-patisserie-chef-uses-3d-modelling-software-create-desserts-design-cakes/
Blending architecture and food together
W E E K Â 8 | lecture
In todays lecture we looked at consumerism and particular the waste and the nasty world behind it all. We looked at this image of factory workers gutting chickens by Andreas Gursky. I remember seeing a very similar scene in this documentary film Samsara, which is about:
‘Featuring no conventional narrative, this film presents footage of people, places and things from around the world. From chaotic cities to barren wilderness, the movie takes viewers around the globe to witness a variety of spectacles in both natural and technological realms. Detouring into former concentration camps, the production doesn’t shy away from the dark side of humanity, and ultimately shows how much of the world is interconnected by both the tragedy and the vibrancy of life.“
I think it’s interesting to see where our food comes from and the consequences that come with them. Thought provoking and quite moving doco, highly recommend.
