Festival Poster Layout Idea Sketches

Moodboard Items Sketched

Festival Poster Brainstorm & Moodboards

Fine Foods

Food Festival Poster Research

My Evaluation - Why This Style

My influence for the colours that I used came from Thai culture and my perception of it.

The flavours for this dish are pretty punchy, zingy and medium to hot as well as salty. I wanted something punchy and bright for the recipe design. One of the ideas that I had was to make a background of a Thai pattern on a cloth. This made the whole recipe far too cluttered. 

 Even the food is bright coloured. I just took an exaggerated view of this and created the recipe with red being for utensils, adding yellow, orange and a green too.

Variations of the Recipe

Kaffir Lime Leaves have been replaced by lime zest in this case because  wanted a version of the recipe that used ingredients easily available to those in the west. 

Cumin is sometimes used.
I have not put the alternative ingredients on the final pictorial recipe to avoid the look being too cluttered and most importantly because it works well as it is. 

The History Of Thai Lemon Shrimp Recipe

Thai food is greatly influenced by Chinese cuisine because originally the Thai emigrated from China over 2000 years ago. Like the Chinese, the Thai based their recipes on salty, sweet, sour, bitter and hot ingredients. The differences lie in the balance of these ingredients per recipe.

The spicy influence came from India involving spices like cumin and curry. Ingredients like lime, lemon, lemongrass are used to tone down the spicy dishes. 
From the Malays they got their love for coconut which they use in desserts a lot of the time.

Nearly all meals are served on a bed of rice or noodles. 

Recipe Development & Redesigned

Sketches

Option 3 - Green Background

First Option - White Background

Option 2 - Orange Background

Sketches of the Full Recipe

Thai Lemon Shrimp - The Ingredients

Recipe Redesign - Thai Lemon Shrimp

Thai Lemon Shrimp

Thai Lemon Shrimp (Goong Maa Now) is a simple recipe that is sweet, sour, hot and salty all in one which is typical of most Thai dishes. It is basically shrimp in a lemony sweet chilli sauce. 

It is versatile in that it can be eaten as a starter or as part of a main meal served with rice or noodles.

This recipe appealed to me for this exercise because it's quick and has punchy elements of colour and taste to it.

• 1 lb Shrimp
• 1 Tablespoon fish Stock
• 1 Lime Zest
• I Lemon Juiced
• 1 Tablespoon Brown Sugar
• A Third Cup of Chilli Sauce
• A Third Cup of Sweet Chilli Sauce
• A third Cup of Cilantro / Parsley
• Salt and cayenne Pepper to taste
• 3 Cloves of Garlic diced
• A Tablespoon of Oil  
•  

• Mix the fish stock, Lime zest, Lemon Juice, Sugar, Chilli Sauce, Sweet Chilli sauce and the garlic.
• Marinate the shrimp in this mixture for about 10 minutes.
• Heat a pan over medium heat.
• Add the shrimp and marinade as well as the coconut milk and simmer for about 3 minutes  - until shrimp is cooked.
• Remove from the heat and mix in the cilantro.

Expressive Words