NYT Eat magazine spreads
Spread Design 2023
For this project, I created a NY Times Eat spread based on a pre-existing article and recipe. The article of my choice is about the Doenjang Salmon Rice Bowl. The article explores the pairing of rice and salmon, discussing what the recipe means to the writer. I developed three main concepts, heavily inspired by the taste of the dish and its ingredients.
Concept 1: The Union of Salmon and Rice
I was inspired by the rice fields that are used to cultivate salmon and how these two ingredients complement each other so well. I incorporated the patterns of the rice fields into the typography and used the colors pink and green, which are opposite on the color wheel. These complementary colors symbolize the harmony between the two ingredients.
Concept 2: Heavily inspired by salmon
This design direction is inspired by the rich hues and intricate patterns of salmon fat marbling. The typography incorporates flowing, rounded forms that reflect the movements of a salmon swimming through water.
Concept 3 : All about the rich taste of the dish
The dish offers a rich, deep umami flavor. I aimed to highlight these flavors through various shades of brown in the imagery and by using large, bold typography to reflect the dish's strong taste.
