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擺盤設計解構全書:6大設計概念 x 94種基本構圖與活用實例

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擺盤設計解構全書:6大設計概念 x 94種基本構圖與活用實例
Product Code:
451677
Model:
9789864081271
Product by:
麥浩斯
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Product Information

ISBN: 9789864081271

出版日期: 2016-02-03

作者: 町山千保

譯者: 吳旻蓁,謝薾鎂

裝訂: 平裝.全彩印刷.192頁.

 

首見!「擺盤設計概念」系統性完整教學第一本!
點、線、面、立體、色彩、空間6大設計原理徹底解構,設計擺盤一次精通!

  ◆如何設計出好看又美觀的擺盤?
  ◆構思擺盤時最重要的是什麼?
  ◆怎樣可以讓擺盤更有效地傳遞心意?


  「擺盤是透過料理傳達訊息的媒介。如果能理解基本的設計心理學,更能創作出效果良好的擺盤。」──作者町山千保

  不同於市面上的擺盤教學書籍以收錄案例為主,本書回歸起點,以無壓力的圖解法,輕鬆說明「擺盤設計」基礎概念,完整剖析如何將點、線、面、立體、色彩、空間6大設計原理靈活運用在擺盤上。94款基本構圖將與實際擺放食材的照片並列,同時將同一道料理區分成「日常」、「宴客」、「派對」三種不同情境,透過具體示範,教你活用基本構圖,創造截然不同的擺盤效果。

  完整的擺盤設計基礎概念,一目瞭然的對照插圖,清爽簡單的版面編排,不論是身經百戰的料理職人、即將踏入業界的餐飲系學生,或是對擺盤有興趣的料理愛好者,都能輕鬆吸收,真正理解何謂「擺盤設計」,掌握關鍵,進而設計出專屬於自己的獨一無二擺盤!

本書特色

  ◎實例蒐不盡,扎實的基礎理論永不過時
  ◎近百款基本構圖,提供最立即的效果檢驗、最豐富的靈感來源
  ◎《料理擺盤:超簡明技法圖解事典》《超詳解實用料理擺盤大全》《日本料理擺盤基礎事典》編輯團隊隆重引進

 

作者簡介
町山千保



作者簡介



町山千保


  自祐成陽子烹調藝術研討小組畢業後,開始積極為報章雜誌、電視媒體設計食譜和料理,也參與餐廳的菜單規劃等。為了追尋嶄新的料理積極走訪國內外,從甜點到正統法式料理都一手包辦,創作的料理充滿了個人美感,深受好評。著作眾多,如《100% Vitantonio BOOK》(ASPECT出版)、《用矽利康餐具簡單做菜!每天在家做甜甜圈》(小學館出版)等。



譯者簡介



吳旻蓁


  輔仁大學日文系畢業,曾於京都產業大學交換留學一年。自國中起就開始接觸日本文化,覺得自己會踏上學習日文之路是命中註定。興趣為閱讀、旅行、聽音樂。譯有《高人氣!商品吉祥物設計術》。

謝薾鎂

  輔仁大學應用美術系畢,曾從事插畫、網頁設計、文字編輯等工作,現為專職譯者、特約文字兼美術編輯。熱愛畫畫與閱讀。譯有《這個設計好在哪?》、《這樣O那樣X馬上學會好設計》等。

擺盤設計解構全書:6大設計概念 x 94種基本構圖與活用實例
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ZoneWeightDelivery Fee (RM)
West MalaysiaFirst 2.00 kg5.30
West MalaysiaAdditional 1.00 kg2.12
East MalaysiaFirst 1.00 kg12.72
East MalaysiaAdditional 1.00 kg12.72

ZoneOrder Price Range (RM)Delivery Fee (RM)
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East MalaysiaAbove 79.00FREE

 

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