Visual identity inspired by the Karl Blossfeldt's plant portraits and Mendeleev's table design for molecular cooking classes in Brussels. Each ingredient has its own abbreviation like a chemical element of the table.
The molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axis, as cooking was recognized to have three components, which are social, artistic and technical.
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