This work consists of three scrolls, three porcelain plates and three books each. They show how many individual operations are necessary to convert an ingredient from its original condition into a component of the traditional Taiwanese cuisine. The scrolls do this in vertical form. The illustrated books are rich in detail, concertina folded, and designed in the basic colours of green, red and blue. Anthropomorphic illustrations help to explain the usual preparation processes which are necessary to make rice dumplings, braised pork rice or oyster vermicelli.
[Red Dot: Junior Award]
Yu-Zhen Ouyang, Yi-Ting Song, Jun-Qi Chen, Jun-An Yang, Department of Visual Communication Design, Shu-Te University