[This is a guest post by Carmel Gilan, talking about the ‘Molecular Gastronomy booklet’ project]
Science always fascinated me, even though I was hardly an avid fan while at school.
Biology, physics, mathematics- none of those were my strength and were not going to become my future direction. But, I always envisioned science to be a “quiet” world, and loved how, in my perception, most questions had logical solutions. This is a phenomenon I can’t usually find in my world – that of art and design – where there is no single solution or one answer. In art and design,one creates,and then changes something, then changes it back and recreates it, with no “right” or “wrong” results.
Despite my limited scientific knowledge, I love its aesthetics: formulas, diagrams, graphs. What interests me the most are drawings of the human body and brain, and small particles – molecules, atoms, neurons.
A few years ago I discovered what molecular gastronomy was, and although I did not develop a personal taste for it,I found it extremely interesting. The unique combination of order, logic and precise calculation of food, and the passion, spontaneity, and raw desire that are involved with cooking and eating, intrigued me a great deal.
During my 3rd year of studies at the Bezalel Academy of Arts and Design in Jerusalem, I took a course named “Infographics”. Our first task was to “infographically “illustrate a recipe, no text included. Our options were: omelet sandwich, spaghetti and tomato sauce or chocolate ball.
I chose the omelet sandwich recipe, because it had more than one ingredient and yet easy to prepare. I took a step back to examine the components, especially the main one, the egg. Egg, I discovered, was the embodiment of molecular cooking. I became curious, and after reading further, decided to use the aesthetics of molecules to make the recipe fun, playful, and a bit more food-like without actually being a dish.
Slowly, I developed the graphic language for it, and started to design more and more recipes. The final result is a booklet, which includes 14 recipes of everyday dishes, which are simple to make,with neatly disassembled instructions using no words, only plus signs, degrees, and cutting units. The form and color are essential, because they create the language, and add some context with their scientific and logical features.
*Carmel Gilan is 27 years old, lives in Israel, and graduated from the Dep. of Visual Communication Design, Bezalel Academy, in Jerusalem. Loves advertising, branding, illustration and shoes. Hates avocado. Addicted to Facebook and Instagram. Visit the website: carmelgilan.com