Zasnova grafične predloge kuharske knjige za tisk

• Main Author: Avsec, Megi
• Other Authors: Urbas, Raša
• Format: Bachelor Thesis
• Language: Slovenian
• Published: 2021
• Subjects: fotografiranje; grafična priprava; kuharica; kuharska knjiga; oblikovanje; recepti; cookbook; design; graphic design; photography; recipes; sami
• Online Access: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=129551; https://repozitorij.uni-lj.si/Dokument.php?id=146560&dn=

Ljudje in njihove navade se spreminjajo, spreminjajo pa se tudi običaji, kultura in med drugim tudi kuharske navade. Stoletja nazaj so si lahko skuhali le tisto, kar so ulovili ali pridelali sami. Danes je zgodba povsem drugačna, saj potrebne surovine dobimo povsod, v skoraj neomejenih količinah. Namen naloge je preučiti recepte starih, tudi pozabljenih slovenskih jedi, jih preizkusiti (skuhati) in fotografirati ter iz izbranih receptov in fotografij oblikovati kuharico privlačnega in preprostega videza, ki bi uporabniku nudila praktično rabo – da bi iz nje lahko hitro razbral sestavine in postopke priprave. Cilj diplomske naloge je torej zasnovati in oblikovati pregledno kuharico in izvesti ustrezno grafično pripravo za njen tisk. Da bi bila kuharica smiselno, estetsko in uporabno oblikovana, je bilo v teoretičnem delu preučenih nekaj obstoječih kuharic. Opredeljeni sta bili vsebina in izgled, ki sta se skozi različna obdobja spreminjala – v odvisnosti od potreb ter kuharskih spretnosti ljudi. Izkazalo se je, da so se prvim, pretežno besedilnim kuharicam, postopno začele dodajati risbe, kasneje tudi fotografije. Slednje danes kuharice bogatijo in imajo zato v grafičnem oblikovanju posebno mesto. V nalogi so zato navedeni prav tako pomen kuharic in osnovni postopki, potrebni za njihovo oblikovanje oz. izdelavo, ter tehnološke operacije v grafični dodelavi v trde platnice vezanih knjig. V eksperimentalnem delu je prikazana in analizirana vsebina štirih izbranih starejših in novejših kuharic ter prikazana razlika v njihovem zapisu in oblikovanju. Na podlagi ugotovitev je »nastala« kuharica z obstoječimi starimi, a nekoliko posodobljenimi recepti. V procesu izdelave kuharice se je izkazalo, da je ponudba tovrstnih knjig na trgu raznovrstna, saj se razlikujejo predvsem po vsebini in grafični podobi. Starejše kuharice so običajno neatraktivnega videza in brez fotografij, novejše pa bogatijo lične fotografije in skrbno oblikovano ter enostavno berljivo besedilo. People and their habits change, but so do customs, culture and, among other things, cooking habits. Centuries ago, you could only cook what you caught or made yourself. Today, it is quite different, because the raw materials we need are available everywhere and in almost unlimited quantities. The aim of the thesis iwas to study the recipes of old Slovene dishes, to prepare them, to taste them and to photograph them. From the selected recipes and photos of the dishes, we wanted to create a cookbook with an attractive and simple appearance, which would be of practical use to the user so that he could quickly understand the ingredients and preparation processes. The aim of the diploma thesis iwas therefore to design and create a transparent cookbook, as well as to carry out the appropriate graphic prepress for printing. In order to make a cookbook useful and aesthetically pleasing, we studied some of the existing cookbooks in the theoretical part. We defined their content and appearance, which changed over time, depending on people's needs and culinary skills. While reviewing them, we noticed that the first ones, mostly textbooks, were joined by drawings and later photographs, which nowadays enrich cookbooks and therefore have a special place in the graphic design. In addition, we also investigated the meaning of cookbooks and the basic processes required for their design or production, as well as technological processes used in the graphic finishing in bound books. In the experimental part, the contents of four selected older and newer cookbooks were analyzed, revealing the differences in their notation and design. Based on our findings, a cookbook was created with existing old recipes slightly updated. In preparing the cookbook, it was found that there is a wide variety of such books on the market, differing mainly in content and graphic design. Older cookbooks tend to be unattractive in appearance and devoid of photographs, while newer cookbooks are complemented by neat photographs and carefully designed text that is easier for the consumer to read.