For centuries Georgian people developed traditions of hospitality. Love and boundless respect for guests, devotion to host's duties, traditional feast are passed from one generation to another. As a result Georgian culture is distinguished by high culture of hospitality.
The aim of this project is to promote Georgian cuisine by putting together an archive of recipes. The work consists of three recipe books containing in total 30 recipes for the most well-known Georgian dishes. The recipes are divided on the following categories: Milk & Cheese, Nuts and Meat. Each book contains general information about dishes, total time of cooking and step-by-step instructions.
All three books have the same structure:
1) First spread is almost blank with no imagery on it.It contains some basic information about each dish (name, short description, number of servings, preparation and cooking time).
2) Second spread reveales a full size photograph of the final dish. This creates a good contrast between the previous spread and the one with photograph.
3) A smaller folder is placed in the middle of the second spread. It's first page contains a part of photograph in order not to break a full image of the dish. These folios are designed for step-by-step instructions.
Step-by-step instructions are accompanied by small infographics that consist of two details:
1) a chart identifying the number of step (1st, 2nd, 3rd, etc.)
2) a dial dentifying how much time each step takes (5 min, 10 min, 15 min, etc)
A combination of these two parts gives a user a clear understanding of on what stage of preparation a dish is.
All selected dishes were cooked and photographed specifically for this project.
Book 1. Milk & Cheese / Молоко и Сыр
Book 2. Nuts / Орехи
Book 3. Meat / Мясо
PROCESS BOOK
This book is an overview of undertaken activities, along with a reflective review
and evaluation of the activities and project in general.
and evaluation of the activities and project in general.
