Fondue
A type based editorial exploring the perfect fondue recipe, through it's science and history, with hidden quirks through out the zine.
Brief: Create a typographical explanation of a food and its recipe.
Concept: Fondue has a deep history and a fascinating science behind it, which I chose to
investigate on a mission to find the perfect fondue recipe.
Solution: A editorial split into two halves, with each section revealing a different side to
the cheesy dish (it’s history and science). The two halves represent the most
common, and arguably perfect, fondue recipe; Moitié-Moitié (which translates
to half-half in English). Each half is presented as their own separate book.
Experimentation
The most obvious ode to fondue typographically in this editorial is the melted
effect of the text. This alludes to the melty, stretchy nature that is classic of
fondue, and adds a melty flow to the text, like the dish. Experiments in order to
obtain this melty effect are displayed below.
Swiss origins
As fondue is intrinsically Swiss, the book is littered with references to
Switzerland, most clearly with its use of Swiss School design. Furthermore,
the images used are scans of Swiss fondue recipe books found in my Swiss
grandmaman’s house, as an ode to my Swiss heritage and my inspiration for this
editorial; my grandmaman.
Community aspect
Fondue is a communal dish, meant to be shared with friends and family.
Therefore, the editorial encourages a communal aspect by providing tear-out
recipes for the reader to share and make with others. Furthermore, the final page
defines the ‘perfect fondue recipe’, which includes a pull out copy of my Swiss
Grandmaman’s famous fondue recipe - my version of the perfect fondue.
Type Specification
I created a rigid type specification for my editorial, including a document and
baseline grid. In order to continue with my ‘half-half’ theme, I made the grids
divisible by 2 (6x4). This meant I could make majority of my copy cover half
the page, using two out of four columns.