Concept & Research
Sushi has a rich history, and a characteristically Japanese culture of craft and mastery (a culture which resonates with anyone who's been through an architecture program). So when I had to make a book for my communications design class it was a natural topic.
I began by studying the history of sushi, exploring it's origins as a method of preserving fish by packing it in rice (which, as it turns out is not unlike the spanish method of preserving ham by packing it in salt). Next I got my hands dirty and made a number of the most common types of sushi including several that I ended up featuring in this book.
I started to diagram the construction of various types of sushi early on to understand how they were made and how I might write about them. Eventually I realized that the diagrams themselves could be used to communicate the delicacy, precision, and craft involved in the making of sushi. I also found it amusing to describe a culinary topic with an architectural language and sense of assembly.
In the book I explore the evolution of this traditional cuisine through the construction of five different types of sushi including, Nigiri, Bo, Oshi, Inari, and Temaki. Each spread features an exploded axonometric diagram detailing assembly, and three smaller diagrams describing finishing processes for that type of sushi.