The Science of Pastry
Instead of illustrating the various types of desserts in a unique and identifying way, I proceeded in the opposite direction, looking for a system of representation that visually highlights the similarities found at the level of ingredients. This choice is based on the nature and science of pastry, or rather the five main ingredients with which you can create everything. Within the sequence of the book the illustrated plane composes a sort of visual score that on the one hand supports the textual part, on the other it becomes autonomous and representative of the combinatory side of the pastry.​​​​​​​
ISIA Urbino, 2018
MA in Communication and Design for Publishing
Supervised by Sandro Natalini

Original text by Dario Bressanini
The Science of Pastry
789
11,182
38
Published:

The Science of Pastry

An illustrated book about the science of pastry. Original text by Dario Bressanini
789
11,182
38
Published:

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