The book “Messier 102” presents dishes of the avant-garde cuisine and microscope photographs of foodstuffs in a comprehensive and experimental manner. It is inspired by the philosophy of the avant-garde cuisine to combine traditional cooking and modern science. A clear, abstract image language with a graphic appeal creates an original aesthetic framework. Inspired by astronomical catalogues, the design emphasises the new and experimental approach of this cuisine and allows a new fascinating view on avant-garde cuisine.
Fachhochschule Dortmund / University of Applied Sciences and Arts Dortmund supervising professor Prof. Susanne Brügger