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In order for our magazine to be engaging to our target audience at university, it had to be based on a topic that everyone relates to and can enjoy reading. We thought of one idea to present linking to science, however, we understood that there may be many viewers who may not find it interesting. After brainstorming, we decided to develop a magazine upon food.

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As we ended up agreeing on creating a magazine on food, we had to now decide what the magazine will cover and how we add an element of distinctiveness to stand out from a crowd. As all four members of our group are from four different ethnicities, we chose to base our magazine on "Food & Culture"

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With our magazine's final idea being based on "Food & Culture", we decided that the general layout will consist of the magazine having the front cover, contents page, a back cover and four sections, one for each of the members in our group. Everyone's allocated section will have a minimum of three articles which will be all about the food and culture of their country. Articles can consist of anything the designated member chooses, from traditional recipes of the country to its origin.

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1. Bodoni

2. Futura

3. Clarendon

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These are some front cover ideas that we can take inspiration from

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Manipulation of letters could be used for the front cover to implement the sense of food with typography

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Sometimes the munchies can creep up without notice. These nostalgic cookies are an all out snack attack.

Pomodon't you dare touch my bagel.

They used to laugh when my whip was on a tow truck /

'Til me and being broke finally yolk up /

Watch out for me I'm about to glow.

- Glow, More Life (feat Kanye West) collab with Joy the Baker of Drake on Cake fame, a clandestine crossover.

Gold meringue

Our sister project with our sister from another mister project, Drake on Cake. Glowed up and fluffed up on Kanyegg.

Me, myself and all my sprinkles with Drake on Cake, aka Joy the Baker. Loved lettering with this baker and stylist powerhouse with excellent musical taste.

Mayonnaise-colored Benz /

I push Miracle Whips.

- Last Call, The College Dropout

Meringues got whipped back and forth for this new Kanyegg post. More at 🥚kanyegg.com🥚

Sugar mama, this surely is a dream for Posidrag, a online zine serving up flavor of the month images around a theme. We helped christen snacks & .... with the brilliant minds of Jeff Beaver, Casey Brook, Cherilyn Kurtz, among others.

Hard candy choking hazards, meet sweet and sassy.

If we dye in each others' arms /

Still get laid.

- Lost in the World, My Beautiful, Dark, Twisted Fantasy

Poetry at kanyegg.com

Props to the golden goose, Hannah Hatley, for boiling, coloring, and gilding 81 eggs. Grade A intern, a must hire.

Sugar shock. Candy jewelry we twisted with Nick Fancher

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Style Hatch - http://stylehatch.co | @stylehatch

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Sometimes the munchies can creep up without notice. These nostalgic cookies are an all out snack attack. Pomodon't you dare touch my bagel. They used to laugh when my whip was on a tow truck / 'Til me and being broke finally yolk up / Watch out for me I'm about to glow.

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Research into what fonts affects food

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This post was originally published on the AIGA Eye on Design blog.
For the last two years Sarah Hyndman, founder of London-based initiative Type Tasting, has been experimenting with how type can influence the way we think and feel, from how we "manufacture nostalgia" to how we experience food.

To celebrate the studio's two-year anniversary, Type Tasting is publishing its first book, The Type Taster, which author Hyndman describes as "a manifesto for the future and an invitation to join in." Offering readers a journey into the world of type, the book takes an entirely different approach than the typical typographic tomes. Referencing research by neuroscientists and experimental psychologists, as well as Hyndman's own studies that delve into nearly a century of research, it's a completely new perspective on a world that can often be inaccessible and difficult to describe.
-by Emma Tucker
The book explores the subject through the eyes of a "type consumer," and Hyndman says it's purposefully aimed at a broader audience. "There are plenty of really good books out there for designers, so there was no need for me to write another one." Emphasizing type's ability to be more than a transmitter of words, the book discovers how we experience it on an emotional level-the way it's interwoven into our everyday lives, and its power to alter our experiences. The book also broaches new territory, exploring how types can trigger responses across all of our senses, a topic Hyndman is actively researching. "The different shapes and styles of the typefaces themselves stimulate responses independently of the words they spell out, and before we even read them," she explains. "Type triggers our imaginations, evokes our emotions, prompts memories, and links to all of our senses. We automatically recognize attributes from the physical world, like how loud it looks, whether it's heavy or light, fast or slow, or what it would feel like to touch. We have also learned a great deal from our shopping experiences, like knowing whether something is expensive, aimed at children, or how it might taste."

In a mischievous, but not an entirely unexpected touch, the book also comes with a pair of "font goggles," allowing readers to explore the associations that lie behind particular typefaces. "We can all choose to be aware of typefaces at any time; it's purely our choice to 'look past' them when we focus on reading the words," Hyndman explains. The book is also written in this Type Tasting style-friendly and informal, with easily relatable references. But it's not all play. The book makes a persuasive case for changing the way we think and talk about type, turning it into a more inclusive subject that allows non-experts the confidence to express opinions. Although Hyndman herself admits she still gets intimidated by conversations with "serious typographers," she says, "Typography can be serious, but it's also fun-after all, it's what our voices look like. As more people than ever before have access to choosing fonts for themselves, the subject needs to become more accessible. I don't think the design community should feel threatened by this. Quite the opposite, in fact. The more people have an appreciation of good typefaces and good typography, the more they will value the work of designers and typographers."

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How Do Fonts Affect Our Food? The Type Taster Investigates - MOLD :: Designing the Future of Food

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This post was originally published on the AIGA Eye on Design blog. For the last two years Sarah Hyndman, founder of London-based initiative Type Tasting, has been experimenting with how type can influence the way we think and feel, from how we "manufacture nostalgia" to how we experience food.

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These are some more front cover ideas

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A contemporary food, arts and culture journal - The Gourmand

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ISSUE 01

Issue #1 is a personal documentation of how food, culture and growing up impact on each other. Consisting of 9 recipes from Hong Kong and the Philippines, this first issue of FatBoy Zine looks at the connection between location and culture and how "fusion" food can be a misleading term for some.
The recipes in this issue include the Philippine
staple Adobo, and Chinese fried chicken.

ISSUE 02

We're proud to announce the release of FBZ #2. This issue focusses on a specific location; the Philippines. Continuing our documentation of Asian food culture, we look at the rich diversity of Filipino food, highlighting the subtly and chaos through 8 recipes made of opposing flavours (fatty & acidic, sweet & tart). The zine explores how this food culture can be unrepresented, but definitely not undervalued.
Recipes in this issue include the classics Halo-Halo, Lumpia, Leche Flan & Ube Ice Cream.

ISSUE 03

HONG KONG
FatBoy Zine Issue 3 'Palette & Politics' This issue looks at the food and identity of Hong Kong, whose food culture is an amazing story of adoption, adaption and growth. Here we focus on communal dishes set against the backdrop of the current fight for democracy. This is FBZs largest issue, with writing from Cynthia Chou, Illustrations from Jacco Bunt, Film and photography from Kenneth Lam, Photography from Xaviar Manhing and food photography from Emily Leonard.

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ISSUE 01 Issue #1 is a personal documentation of how food, culture and growing up impact on each other. Consisting of 9 recipes from Hong Kong and the Philippines, this first issue of FatBoy Zine looks at the connection between location and culture and how "fusion" food can be a misleading term for some.

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Article on food and culture to understand the topic a bit more

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Have you ever wondered what the food you eat everyday can tell you about where you come from? Have you ever wondered why people from different parts of the world eat different types of food? Do you ever ask yourself why certain foods or culinary traditions are so important to your culture?

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Ideas for my articles for the magazine

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Bangladesh is famous for its delicious food and desserts. The specialty of Bangladeshi food is they are spicy. Rice is the main Bangladeshi food. Rice, fish curry, and lentil is the most common traditional Bangladeshi food for general people. Bangladesh is also famous for its desserts. You will find dozens of sweets, rice cakes, rice puddings, and many other desserts in Bangladesh, mostly made from rice and cow milk. It is a paradise for food lovers.

Here is a list of the top Bangladeshi food someone must try while visiting Bangladesh for an authentic Bangladesh experience. Most of these foods are available to taste on the traditional Bangladeshi restaurants, but some of them are homemade food and not available on the restaurants. The only chance to taste them is if you get invited by a Bangladeshi family. Try these famous Bangladeshi food and let us know in the comments how much you like them.

Paratha is an unleavened flatbread in Bangladesh made by baking flour dough on a frying pan and finishing off with shallow frying. It is layered by coating with oil and folding repeatedly using a laminated dough technique. It is the most popular Bangladeshi food for breakfast in the restaurants, which is normally eaten with Bhaji (mixed vegetable) or lentil or a mixture of these two together, and with fried eggs.

If you are visiting Bangladesh, the most authentic local way of starting your day would be having breakfast with paratha, Bhaji, and egg fry, followed by tea. You can also have Nehari with paratha, which is slow-cooked beef shank with lots of gravy - a very popular breakfast with the locals.

Kachchi biryani is usually a featured dish for weddings and social gatherings and celebrations. Layers of meat, rice, and potatoes are infused with warm and delectable blends of aromatic spices to prepare Kachchi biryani.

The term "Kachchi" means raw referring to the biryani ingredients being combined raw in layers instead of first cooking the meat or rice separately. Traditionally, Kachchi biryani is cooked in a clay oven and the cooking pot is usually sealed with flour dough to allow the biryani to cook in its own steam. The sealed pot is not opened until the biryani is ready to be served.

A simple salad is sufficient as a side for Kachchi biryani but traditionally Shami Kabab and chutney are served alongside. Also very popular is to have Borhani with Kachchi biryani, which is a traditional yogurt drink. Kachchi Biryani is the most popular formal Bangladeshi food that you must try at least once while visiting Bangladesh.

The Bengali word "Bhuna Khichuri" means browning, mixing, or deep frying spices with rice and lentil. It is the richer version of the plain old Khichuri. Bhuna means braised, so this dish is kind of slow-cooked to infuse the flavors and the spices as opposed to the simple process of cooking everything together during the other times. You cannot ignore the beautiful aroma while it is braising and cooking!

Bhuna Khichuri could be cooked with different types of meat - beef, mutton (goat), and chicken. Also, it can have eggs or prawn added to it. It is a very popular dish for lunch in traditional Bangladeshi restaurants. Bhuna Khichuri would be the number three authentic Bangladeshi food you must try while visiting Bangladesh.

Patla Khichuri is the actual traditional Khichuri of Bangladesh cooked plainly with rice and lentil. It is semi-liquid. Usually different seasonal vegetables, spinach, and potatoes are added with it. It is eaten with any meat curry - beef, mutton, or chicken. Also eaten with a fried egg or Begun Bhaja (fried eggplants). Just a teaspoon of ghee brings out the actual essence of this yummy dish.

Patla Khichuri is a romantic food in Bangladesh. During the heavy rain of a monsoon day, a hot plate of Patla Khichuri with meat is what any traditional Bengali people want! Patla Khichuri is cooked in every village house during the two Eid festivals, the biggest festivals in Bangladesh. When people go to visit other people's houses in any village during Eid, Patla Khichuri is a much thing to serve with meat curry, along with the special Eid dessert called Semai.

Patla Khichuri is a traditional homemade food and not served in restaurants. Only the Bhuna Khichuri is served in the restaurants. The only chance of tasting Patla Khichuri is if you are invited to a locals house during a rainy day of monsoon, or in a village house during Eid.

Morag Polao is a very rich flavorful full dish where chicken and rice are cooked with spices, yogurt, and clarified butter (ghee). Nowadays to make it a little less rich, oil and ghee are used together.

Morag Polao is a very traditional rich item in Bengali cuisine. It is not spicy, and the chicken has a light and yummy taste. It is a treat for meat lovers because chicken is used in large portions here. It is usually served on special occasions together with the traditional yogurt-drink known as Borhani. Morag Polao would be the number four Bangladeshi food you must try while visiting Bangladesh.

Plain rice is the main food in Bangladesh. It is served with different fish and meat curry, Bhorta (mash) of different vegetables and fish, bhaji (fried) of different vegetables, and Patla Daal (lentil soup). There is a proverb in Bangladesh - "rice and fish makes the Bengali people". From this, you can understand that fish and rice is the most popular food in Bangladesh.

While visiting Bangladesh, go to any traditional restaurant anywhere in the country, and order rice with different curries, Bhortas, bhajis, and daal. This will be the most traditional way of having lunch or dinner. You should try this Bangladeshi food for lunch at least once while visiting Bangladesh.

Planning to visit Bangladesh?

Check out the 8-28 days Bangladesh tour packages of Nijhoom Tours, a multi-award-winning local tour operator directly from Bangladesh.

We run regularly scheduled tours in Bangladesh throughout the year with a tiny group of 2-5 people only, which are good value for money compared to any foreign operator.

Grilled Chicken has become very popular in Bangladesh recently. You can find mouth-watering grilled chicken on almost every street. Chicken is marinated with spices and later grilled on the griller. The chicken is super moist inside but crunchy bits of chars outside make them taste heavenly. Grilled chickens are normally served with Naan Rooti (an oven-baked flatbread), mayonnaise, and simple salads. This is an evening snack, mostly available after 5.00 pm at the restaurants.

Haleem is basically spicy lentil soup very popular in Bangladesh. Haleem is made of wheat, barley, meat (usually minced meat of beef or mutton), different types of lentils, spices, and sometimes rice is also used. This dish is slow-cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley, and wheat.

Haleem is served with coriander leaves, lemon wedges, chopped ginger, green chili, and fried onion. Sometimes it is served with naan or any kind of bread in Bangladesh. This is another evening snack available in almost every restaurant in Bangladesh. Haleem is a special Bangladeshi food you must not miss while visiting Bangladesh. You'll miss a lot if you do so!

Sheek Kabab is beef or mutton cut in cubic pieces, marinated for a long time with spices, put together on a skewer, and Bar-b-Qed. The main trick of melt-in-mouth kabab is how to marinate and for how long to marinate it. They are marinated for three hours to two days.

Sheek Kabab is served with Naan Roti and a simple salad. It is another evening snack, available mostly after 5.00 pm at the restaurants. While visiting Bangladesh, try Sheek Kabab at least once in the evening. You will not regret it!

Fuchka is the most popular street food in Bangladesh, served mainly in the evening. It has a unique spicy, sour, crispy taste. It consists of a round, hollow puri, fried crisp, and filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion, and chickpeas. Fuchka uses a mixture of boiled mashed potatoes as the filling and is tangy rather than sweetish while the water is sour and spicy.

Planning to visit Bangladesh?

Check out the 8-28 days Bangladesh tour packages of Nijhoom Tours, a multi-award-winning local tour operator directly from Bangladesh.

We run regularly scheduled tours in Bangladesh throughout the year with a tiny group of 2-5 people only, which are good value for money compared to any foreign operator.

Sweet Yogurt is a traditional Bengali dessert item that is locally known as Mishti Doi. It is a healthy low-fat dessert. No Bengali occasion is complete without Sweet Yogurt and Sweets. It is not your regular yogurt. Also, it is not at all runny as curd. It is thick, dense, and more like creamy cheesecake.

Misti Doi is made with milk and sugar or jaggery. It differs from plain yogurt because of the technique of preparation. It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar or jaggery, and allowing the milk to ferment overnight. Earthenware is always used as the container for making Misti Doi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture.

Bangladeshi people are very fond of desserts, and sweet yogurt is a popular one after lunch or dinner. Sweet Yogurt is mostly sold in the sweet shops, but also available in restaurants. In the restaurants, they normally serve it in small cups made of pottery. Sweet Yogurt of Bogra is the most famous in Bangladesh. In Dhaka, Ali-Baba Sweets makes one of the best Sweet Yogurts in Bangladesh.

Doi Chira is authentic Bangladeshi food. In this recipe flat rice or Chira is soaked for several hours in water then mixed with sweet yogurt, sugar, banana, or some other sweet fruits. This recipe is comfort food that will calm anyone down. Doi Chira is a Bangladeshi food that is easy to prepare and involves no cooking. You should try this Bangladeshi food at least once during your visit.

Falooda is a cold dessert very popular in Bangladesh. Traditionally it is made from mixing rose syrup, vermicelli, sweet basil (sabza/takmaria) seeds, and pieces of jelly with milk often topped off with a scoop of ice cream, lastly garnished with chopped fruits. The vermicelli used for preparing Falooda is made from wheat, arrowroot, cornstarch, or sago pearls.

Rasmalai is a unique Bangladeshi delicacy. This Bangladeshi dessert is a flattened cheese ball soaked in malai (clotted cream) flavored with cardamom. Malai or clotted cream itself has a unique texture.

Malai is made by heating non-homogenized whole milk to about 80 °C for about one hour and then allowing it to cool down. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat.

Rasmalai is available at every sweet shop in Bangladesh. Raasmalai of a sweet shop in Comilla named "Matri Bhandar" is the most famous in Bangladesh. "Alibaba Sweets" in Dhaka also makes good quality Rasmalai. If you are visiting Bangladesh, good quality Rasmalai is a must to taste.

This is a spicy yogurt drink served at weddings or big parties with Biryani, Tahari, Bhuna Khichuri, or Morog Polao. It is a traditional drink and is very easy to make. Borhani balances the spiciness of the main food and it has ingredients like mint, cumin, and yogurt. It also helps digestion.

Bottled Borhani is available in the restaurants, but it is the home-made one on the wedding feasts which you need to taste for the actual taste of Borhani.

Lassi is a popular traditional yogurt-based drink from Bangladesh. Lassi is a blend of yogurt, water, spices, and sometimes fruit. Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. It is a very popular drink in Bangladesh which you must try at least once while visiting Bangladesh.

Have you ever visited Bangladesh? What is your most favorite authentic Bangladeshi food that you've tasted here? Have I missed something that should be on this list? Share with us in the comments!

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16 Top Bangladeshi food you must try on your visit

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Bangladesh is famous for its delicious food and desserts. The specialty of Bangladeshi food is they are spicy. Rice is the main Bangladeshi food. Rice, fish curry, and lentil is the most common traditional Bangladeshi food for general people. Bangladesh is also famous for its desserts.

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Food and Culture in Bangladesh article to help me in creating an article talking about the basics of the topic

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Bangladesh is a small country in South Asia, but with some great cuisine and a rich culture. This Historyplex article has put forth a brief introduction to Bangladeshi food and culture.

National Symbols of Bangladesh

National Anthem: Amar Shonar Bangla
Flower: Water Lily (Shapla)
Fruit: Jackfruit
Tree: Mango
Animal: Royal Bengal Tiger
Bird: Magpie Robin
National Monument: Shaheed Minar

The culinary and cultural traditions of Bangladesh have close relations with that of the neighboring Bengal and northeast India, with some unique traits of their own. Rice and fish are traditional favorites with vegetables and lentils also forming a part of their staple diet. The river Brahmaputra, which meets the Bay of Bengal in Bangladesh, has a large influence on the culture and cuisine of this small nation. The culture of this country has been shaped by many renowned poets, writers, saints, filmmakers, musicians, and thinkers.

Cuisine

Some food items are popular across entire Bangladesh, while some are regional favorites. In Rajshahi and Rangpur areas, the use of freshwater fish is huge. This region is also famous for its sweets. The town of Comilla is famous for its food culture, most notably the Tehari or Biryani, a rice-based dish. Saltwater fish are commonly found in Barisal and Khulna regions, which are also famous for their heavy use of the spice Piper chaba.

The staples of Bangladeshi cuisine are rice and, to a lesser extent, roti (whole wheat flatbread). These are generally consumed with vegetable, poultry, beef, fish, goat, and mutton curries. Ducks, koel, and pigeons are also eaten in the rural areas. This country also has to offer a host of vegetables, such as a variety of gourds, roots and tubers, leafy green vegetables, succulent stalks, citrons and limes, green and purple eggplants, okra, red onions, banana tree stems and flowers, etc.

Mustard and vegetable oils are primarily used for cooking in Bangladesh, along with sunflower oil. Depending on the type of food, ghee is also sometimes used to enhance the flavor. The food can range from sweet to mild or extremely spicy, and it resembles the cuisine of Northern India and Pakistan. It also has some similarity with the northeast Indian cuisine, most notably in the way fish is cooked. The most common types of fish eaten in Bangladesh are rui, rohu, katla, magur, hilsa, and chingri. The most relished item in this country is the platter of panta ilish, which is a dish made with rice and curried hilsa fish.

The main course comprises rice and flatbreads, like luchi, porota, naan, roti, etc. Curried dishes of chicken, fish, beef, mutton, or daal (lentil soup) are prepared as accompaniments. Certain specialties are gosht bhuna and machher jhol. Biryani, which is a rich rice-based dish, is also served on special occasions as the main course.

Bangladeshi cuisine also has a rich tradition of sweets. Mishti doi, or baked yogurt that is sweetened with charred sugar, is eaten between main course and desserts. The most common sweets and desserts are roshogolla, sandesh, rosh malai, phirni, and malapua. These are typically made during festivals and other special occasions, like weddings. Pitha is also a special Bangladeshi sweet made from rice flour and sugar. They are either pan-fried or boiled.

Culture

Bangladeshi culture is similar in many ways to that of neighboring Bengal. This similarity is most prominent in its language, music, literature, and dance forms. Over the centuries, the culture of nation has been influenced by Hinduism, Jainism, Islam, Buddhism, and Christianity. This is also a land rich in folklore, philosophy, and festivals.

Language and Religion

Bengali is the national language of Bangladesh, with over 98% of the population speaking it as their native language. English is also widely spoken by the middle and upper class people, with the legal system and education also making a heavy use of it. The constitution and all the laws of this country are written both in Bengali and English. Some citizens also speak indigenous minority languages, such as Tanchangya, Kurux, Sylheti, Rajbanshi, and Oraon Sadri. There is also a huge population, especially in northern Bangladesh, that speaks Assamese, the official language of the neighboring Indian state of Assam.

Islam is the largest religion of Bangladesh, with almost 90% population being Muslim. It has the fourth largest Muslim population in the world after Indonesia, Pakistan, and India. It was a Muslim country until 1972, when secularism was added in its constitution following its independence from Pakistan. Hindus make up for about 8% of the population, with Buddhists and Christians making up for about 1% each. The rest of the population is made up of other minority religions. This country also has some people who follow Sufism, as Islam was brought to the country by Sufi saints. Sufi influence in the region goes back centuries, and it can be prominently seen in the musical traditions of this nation.

Arts and Crafts

Bangladesh is home to classical as well as folk dance forms and music. Classical music is closely related to the Hindustani style, while the dance draws influences from other classical dance forms of the Indian subcontinent, especially Bharatnatyam, Kuchipudi, and Manipuri. This nation also has a rich tradition of folk songs, with the lyrics containing elements of mysticism, spirituality, and devotion.

Folk music also has a recurring theme of love. The Sufi influence on the music of Bangladesh mentioned above can be most prominently seen in Baul, which is a type of folk music. Rabindra sangeet, the songs written and composed by Nobel laureate Rabindranath Tagore, is also an integral part of the culture of Bangladesh.

The national anthem of this country is the first 10 lines of a poem written by Tagore in 1905 following the division of Bengal by the British Raj. This country has also given birth to the great Bollywood music composer and singer Sachin Dev Burman, lovingly known as Burman da, who belonged to the royal family of Comilla. Another native of this small city is the great Sarod player Ustad Ali Akbar Khan, who was born there, but went on to live in Maihar, a small city in central India.

The instruments most commonly used in the folk as well as classical music are flute, drums, ektara (a single-stringed instrument), dotara (double-stringed instrument), and a pair of metal bawls called mandira.

Bangladesh is also one of the biggest centers of art and crafts in the Indian subcontinent. The nakshi kantha, which is an embroidered quilt, first originated in this country. Handicrafts like pottery works, jute works, metalware, textile, etc., are some of the industries that are flourishing in Bangladesh.

Festivals

Festivals and celebrations are an integral part of the culture of Bangladesh. Pohela Boishakh, Eid al-Fitr, and Durga Puja are the most widely celebrated festivals, along with the Independence Day and the Language Movement Day.

Eid al-Fitr is the most important festival for the majority of Muslims and has become an integral part of the culture of this nation. Eid prayers are held all over the country on this day, either out in the open or inside mosques. People visit their relatives on this day and celebrate with them with a grand feast. Different types of games, like kabaddi and boat racing, are also held on Eid al-Fitr in the rural areas.

Pohela Boishakh is the first day of the Bengali calendar and is usually celebrated around April 14. It marks the beginning of the harvest season and is celebrated with great enthusiasm all across Bangladesh. People spend their time on this day visiting their relatives, friends, and neighbors. Great fairs are organized in villages and towns, where various agricultural products, handicrafts, toys, sweets and food products, etc., are sold. The fairs also provide entertainment with cockfights, bullfights, bull races, horse races, etc.

Durga Puja is also a festival celebrated widely in Bangladesh. It marks the victory of Goddess Durga over the evil demon Mahishasura. As such, it is celebrated for the victory of good over evil. This festival spans over a period of nine days and is the biggest socio-cultural event for the Hindu community. The celebrations span across the country with puja mandaps set up in villages, towns, and cities. The aarti, or the prayers, offered during this festival is a spectacular event. The festival ends with great processions of Goddess Durga's statues held all over the country.

Attire

Bangladeshi people have a unique attire that is meant to keep them cool in the hot and humid weather of this country.

The men wear kurta during festive occasions, like festivals or weddings. Lungi is worn as casual wear, while the formal attire is the same as in western cultures, i.e., shirt and trousers. The lungi is not considered proper to be worn outside the house, except by the farmers and men from low-income families.

Bangladeshi women mostly wear a saree or salwar kameez as both formal and casual attire, while the younger generations have also adopted the western style of jeans and t-shirts. The sarees come in different varieties, such as silk, georgette, cotton, or designer sarees. Hand-woven silk sarees are a specialty of this country.

Social customs like birth of a child, naming ceremony, etc., have their own distinct feel, and different religious groups have their own way of marking these traditions. However, to know the true essence of Bangladesh, you have to actually go there and experience it.

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Bangladesh is a small country in South Asia, but with some great cuisine and a rich culture. This Historyplex article has put forth a brief introduction to Bangladeshi food and culture.

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I could talk about the nutrition of food to add a section on one of the articles

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Food & Nutrition Overview

The effective management of food intake and nutrition are both key to good health. Smart nutrition and food choices can help prevent disease. Eating the right foods can help your body cope more successfully with an ongoing illness. Understanding good nutrition and paying attention to what you eat can help you maintain or improve your health.

Food and nutrition are the way that we get fuel, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day. Water is an important component of nutrition. Fats, proteins, and carbohydrates are all required. Maintaining key vitamins and minerals are also important to maintaining good health. For pregnant women and adults over 50, vitamins such as vitamin D and minerals such as calcium and iron are important to consider when choosing foods to eat, as well as possible dietary supplements.

A healthy diet includes a lot of natural foods. A sizeable portion of a healthy diet should consist of fruits and vegetables, especially ones that are red, orange, or dark green. Whole grains, such as whole wheat and brown rice, should also play a part in your diet. For adults, dairy products should be non-fat or low-fat. Protein can consist of lean meat and poultry, seafood, eggs, beans, legumes, and soy products such as tofu, as well as unsalted seeds and nuts.

Good nutrition also involves avoiding certain kinds of foods. Sodium is used heavily in processed foods and is dangerous for people with high blood pressure. The USDA advises adults to consume less than 300 milligrams (mg) per day of cholesterol (found in meat and full-fat dairy products among others). Fried food, solid fats, and trans fats found in margarine and processed foods can be harmful to heart health. Refined grains (white flour, white rice) and refined sugar (table sugar, high fructose corn syrup) are also bad for long-term health, especially in people with diabetes. Alcohol can be dangerous to health in amounts more than one serving per day for a woman and two per day for a man.

There are many high-quality, free guidelines available for healthy eating plans that give more details on portion size, total calorie consumption, what to eat more of, and what to eat less of to get healthy and stay that way.

Even if you are getting enough to eat, if you are not eating a balanced diet, you may still be at risk for certain nutritional deficiencies. Also, you may have nutritional deficiencies due to certain health or life conditions, such as pregnancy, or certain medications you may be taking, such as high blood pressure medications. People who have had intestinal diseases or had sections of intestines removed due to disease or weight loss surgery also may be at risk for vitamin deficiencies. Alcoholics are also at high risk of having nutritional deficiencies.

One of the most common nutritional deficiencies is iron deficiency anemia. Your blood cells need iron in order to supply your body with oxygen, and if you don't have enough iron, your blood will not function properly. Other nutritional deficiencies that can affect your blood cells include low levels of vitamin B12, folate, or vitamin C.

Vitamin D deficiency may affect the health of your bones, making it difficult for you to absorb and use calcium (another mineral that you may not be getting enough of). Although you can get vitamin D by going out in the sun, many people with concerns about skin cancer may end up with low levels of vitamin D by not getting enough sun.

Other nutritional deficiencies include:

beriberi: low levels of vitamin B1 (found in cereal husks)

ariboflavinosis: low levels of vitamin B2

pellagra: low levels of vitamin B3

paraesthesia: low levels of vitamin B5 leading to a "pins and needles" feeling

biotin deficiency: low levels of vitamin B7, which can be common in pregnancy

hypocobalaminemia: low levels of B12

night blindness: low levels of Vitamin A

scurvy: low levels of vitamin C

rickets: severe vitamin D and/or calcium deficiency

vitamin K deficiency

magnesium deficiency: occurs with certain medications and medical problems

potassium deficiency: occurs with certain medications and medical problems

Eating a balanced diet can help prevent these conditions. Vitamin supplements may be necessary for certain people, such as pregnant or nursing mothers and people with intestinal conditions.

Many health conditions are caused and/or affected by food and nutrition. Some are directly caused by food, such as "food poisoning" or bacterial infections from contaminated food. Some people can have severe allergies to foods like peanuts, shellfish, or wheat (celiac disease). Gastrointestinal ailments-such as irritable bowel syndrome, ulcerative colitis, and gastroesophageal reflux disease (GERD)-are also directly affected by the consumption of food.

For other diseases and conditions, the type or quantity of food can influence the progress of the disease. Diabetes mellitus, for example, which results in the inability of the body to regulate blood sugar, is drastically affected by the types and quantities of food eaten. Carbohydrate intake has to be carefully monitored if you suffer from diabetes, or blood sugar can rise to dangerous levels. Other conditions affected by food and nutrition include:

hypertension: Salt intake affects blood pressure.

heart disease/high cholesterol: Fatty foods and partial hydrogenated oils can create plaque in arteries.

osteoporosis: Low calcium, low vitamin D and excess fat can result in fragile bones.

certain cancers: A poor diet and obesity are associated with increased risk of breast, colon, endometrial, esophageal, and kidney cancers.

Your food choices and nutritional status can influence your overall health over the entire course of your life.

For certain diseases, choosing to eat certain foods and take certain supplements may help you maintain your health.

Patients undergoing cancer treatment may need a specific diet in order to maintain their stamina. For instance, high-calorie foods may need to be consumed to maintain energy. Getting enough calories and protein in the diet can potentially help with long-term survival.

In any case, what you eat can help reduce your health problems. Studies have shown that if you suffer from gout, eating cherries regularly can reduce your chances of a gout attack (). Garlic may be an affective medicine against certain bacteria and fungi ( Ankri et al., 1999). Honey has antimicrobial and anti-inflammatory properties ( Bogdanov et al., 2008). Consuming apples may actually reduce your risk for colorectal cancer (Jedrychowski et al., 2009). Additionally, drinking enough water instead of sweet soda or juice can help with weight control, appearance, and overall resistance to disease (Popkin et al., 2010).

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Food & Nutrition Overview The effective management of food intake and nutrition are both key to good health. Smart nutrition and food choices can help prevent disease. Eating the right foods can help your body cope more successfully with an ongoing illness.

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Interesting front covers of magazines to implement in our magazine

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Back in 2016, Vitaly Friedman asked me to design the cover and layout for a printed version of Smashing Magazine, a magazine for web designers and developers. The design I created back then for the cover and inside template layout, however, was shelved for a while as the project was paused for about two years owing to other priorities. Later, after Smashing Magazine launched its new website, a new style was born, and the design I had come up with didn't really match anymore. So it was dropped.

Around mid 2018, the project was reignited, and I was asked to design a new layout template for the magazine. Later, around the beginning of this year, I also redesigned the cover. Now, the pilot issue of a shiny new Smashing Magazine Print has been launched.

I'm very happy they chose my initial design of the table of contents, as I was really fond of it myself. The version I created later (see the above image to the right) was very different, since I went for something closer to the current design style.

In my first design back in 2016, I could choose the typefaces, and I had total freedom over the design style. It was totally different - very geometric and more modernistic. So I was very happy to see that some of the designs were adopted in the magazine's final layout, like the table of contents and this page design for the introduction.

Reshape to Fit the New Design Style

The challenge now was to reshape the design to fit the current style of orange-red roundness, and cartoon cats. The answer was, of course, very simple: start from scratch.

Brainstorming and Sketching

Fortunately, the theme of the first edition had been identified, which made it easier for me to think about a suitable illustration. Smashing Print #1 would be about ethics and privacy. My first idea in terms of the overall design concept was to try out something along the direction of Noma Bar 's negative space design style. That's easier said than done, of course, but I thought it would be awesome if I could pull it off and come up with something clever like that.

After writing down a few keywords (spying, watching, tracing), things like an eye, a keyhole and a magnifying glass came to mind as suitable subjects to use in my illustration. As for "tracing" I thought of a trail of digital data, which I saw in the shape of a perfect curvy line with ones and zeros. So I doodled a couple of basic ideas.

Inspiration Browsing

While designing this cover I did a lot of browsing around. Here are a couple of images that inspired me. The bottom-left one inspired me purely in terms of the layout. In the top-right one I really like the rounded shapes, plus its simplicity and contrasting colors. The middle-top and bottom-right ones use cute figures and a fun, vertical 2D approach. The top-left one has nice smooth shapes and colors, and I like its strong image. There were more images, for sure, but these five did it for me.

First Design

Choosing Colors

I often start a design by choosing my color palette first. The colors I picked here were chosen purely because I felt they go well together. I wasn't sure I would use all of them, but somehow I'm used to having a color palette in circles placed above my artboard. Then I use the color picker tool to select the color fill I want to apply, or I select them all and make them global swatches.

Then I worked with the doodle of the magnifying glass as an eye in Illustrator and played around with a bit of color and composition. I thought adding some colored bars at the bottom would give the illustration an eye-catching touch. They represent digital data gathered from users, converted into analytical graphs.

I ended up with the design shown to the left. (Ignore the name of the magazine, as this was changed later on.) I wasn't sure how much of the Smashing orange-red I should use, so I tried out a version with a lot of orange as well, even though I preferred the other one.

While I did like the result, the idea of doing something with a trail also appealed to me as a second concept. I visualized a person walking around with a smartphone leaving a literal trail of all their interactions. That trail was then picked up, and zoomed in to and saved and analyzed. At the beginning of the trail I added a magnifying glass. I would have also mixed in some graph bars, but at this point I didn't know where or how exactly I would incorporate them into my composition, though I was already playing with the idea of using some sort of rounded shape background, combined with some subtle patterns.

Typically, I don't sketch out my entire design. I only quickly doodle the idea and sketch out the elements I need in more detail, like the person with the phone. Once I had the concept fixed in my mind, I started out designing in Adobe Illustrator. First, I created a grid of guides to be used for the background shapes, and also for positioning the trail and figure. There were a couple of steps to get to this final design.

Final Design

Setting Up a Grid

The inspiration image at the bottom left encouraged me to go for a layout with a lot of white space at the top for the title and some white space at the bottom to add three key articles. As for the illustration itself, I envisioned using a square grid, perhaps going all the way over the spine and back.

I created this square grid and placed the guides in a separate layer. Once this was set up, I started with the walking man and his smartphone, positioning him somewhere at the top-left.

Next came the curvy path. I just drew an angled line on top of the grid and used the corner widget to convert these into perfect rounded corners. I was thinking of using ones and zeros on the trail, because that's how I visualize digital data. I turned the curvy path into a fine dotted line with a very wide gap to use as a guide to place the numbers. Once I started to place the numbers on each dot, it looked way too busy, so I decided to place one tiny dot between each number.

The next thing in the process was the creation of the background. I only had a vague idea in my head: a composition of geometrical vertical shapes with rounded corners in different colors from the palette. During this phase, I did a lot of experimenting. I moved and recolored shapes over and over. Once I had the flat colored shapes finished, I started adding in patterns on top. I tried out tiny dot grids that I randomly shaped in length and width, and applied color to. This was all a matter of intuition, to be honest, trying out something, then trying out something else, comparing both and choosing what worked best: changing color, changing the transparency mode, opacity value, and so on.

The bar graphs and icons were created in the last phase, together with the magnifying glass, and the spine and back. I just kept the idea at the back of my head, and waited till I had the man and the background shapes ready. Finally, I added in some basic icons to refer to the type of action made on the data, such as geolocation.

Back Cover

As for the back cover, I had already envisioned the background composition going all the way around, only much lighter. That's how I came up with the idea of using a light area in the center with a couple of intersecting colored lines there.

In the final printed version, text is added in the center space, nicely framed in a rounded box with a yellow border, so the composition of the lines you see here has been removed and doesn't match the printed version.

Spine

For the spine, I'd had the fun idea earlier of having the Smashing logo build up with each release (see image at the top of the article), but the tricky thing here is that each edition needs to have the exact same thickness or the whole concept falls apart. It wasn't realistic since I wasn't sure each edition would have exactly the same page count. I had to remember that the width of the spine could vary. So I came up with the idea of using some sort of pattern combinations that can vary in width, but still have the magazines connected.

The general idea was also to use a different theme pattern for each issue. The pilot issue uses fine dots in combination with a capsules pattern. In the spine I use a couple of others. The idea is to achieve a coherent composition when you place or stack them in the right order, which serves also a motivation to buy all issues. 😉

Drawing Can Be Really Simple

Here I'll describe a quick process of a simple detail of the cover illustration: the creation of the walking man's face. I know a lot of people are convinced that drawing in Adobe Illustrator isn't easy and that you have to use the pen tool a lot, but that's not true. You can create beautiful illustrations using only simple shapes like rectangles and circles, combined with the corner widget, pathfinder options and align tools.

Quick Design Process Of The Walking Man

If you keep the shapes in your illustration as simple, flat 2D, drawing in Adobe Illustrator can be easy. Take the head of the walking man. I didn't even use the pen tool. I've only used simple shapes: rectangles and a circle, and these steps:

1. Rectangles and circle

With the sketch in the background, I drew a rectangle for each part of the head, and a circle for his ear.

2. Align and unite

Next, I used the align options to align the shapes correctly, and the Pathfinder > Unite option, and I also moved the top-left corner point a little to the right for his nose, using the → key.

3. Rounded corners

Then, with the Direct Selection tool (white arrow) I created the rounded corners for the hair and chin.

4. Arrange and apply color

All that remains is removing the strokes and applying a proper fill color for each shape. Last but not least, I made sure the shapes were in the correct stacking order by using the Object > Arrange options.

Chapter Illustrations

The chapter illustrations also have a bit of my handiwork. Below are the illustrations created by someone else, but the request came to improve them a little bit and make them full-page.

And so I did. Below are the ones I delivered to Smashing Magazine and which were implemented in the final version.

Note: As you can see, I've incorporated the dotted pattern and modified some of the icons a little bit, but I kept the overall illustration style.

For the first chapter, there was no image, so that one was based on the style already in place.

I hope you've enjoyed my design process story and the quick process tutorial. Don't forget to check out the pilot issue of Smashing Magazine Print (view sample PDF). It's a must-have for any web designer! Enjoy!

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My Design Process Of The Cover Design For Smashing Magazine Print Issue #1

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Back in 2016, Vitaly Friedman asked me to design the cover and layout for a printed version of Smashing Magazine, a magazine for web designers and developers. The design I created back then for the cover and inside template layout, however, was shelved for a while as the project was paused for about two years owing to other priorities.

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First Crit Points

Decide upon a name from the list

Consider having a theme that each members articles hold

For front cover, consider what colours to use

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Global Grub

Sunday Stir

Edible Atlas

I'm So Hungry

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GLOBAL GRUB

We chose this as our name due to the world Global displaying that it is an "around the world" magazine, focusing on different countries. Furthermore, the word Grub is a slang terminology for Food which we found works well with alliteration alongside the word Global.

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1. Futura

2. Bodoni

3. Clarendon

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We chose to use Futura as our main font out of the three selection. This is because we believe it is versatile and seems universal due to its geometric style typeface, it is easily read and recognisable by many.

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Sadaf & I created this front cover design by combining similar colours from the another front cover and the typography of the others too.

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Colours used are popular colours in the food industry and psychologically makes the viewer interpret food

The filled in 'O' replicates the idea of the globe as this magazine takes you around the world

Removal of the crossbar on the 'A' adds a different and quirky touch to the overall design of the type

Drop shadow on the typography adds an element of perspective and creates the visual effect of the letters popping out of the page

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For my first article, I would want to begin by introducing the origin of Bangladesh's cuisine. This will consist of topics that take the viewer through a journey, experiencing the country's traditions for food, it's main dishes and more. The reason I would want this as my first article is because it introduces my section of the magazine to the audience so they are aware that they will be reading content on Bangladesh.

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In terms of my second article, I will aim to create a section based on how a usual day in Bangladesh culture would go about in terms of food, whilst also speaking on events that occur occasionally. This will walk the viewer through a journey to understand what the daily meals of a Bangladeshi would consist of, from the typical meals eaten to how they would prepare to eat the meal itself

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For my last article, I will create a page on a traditional Bangladeshi recipe. This will consist of the ingredients and method.

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Positive:

Layout looks nice

Circular text around bowl is a good use of utilising text along a shape

Criticisms:

Ensure layout is 3 columns

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Positive:

Colour gradient of background looks authentic and neutral

3 column grid is followed well

Hierarchy of each text is well placed

Criticisms:

Will attempt to have all body text justified to the left to look uniform

Adding borders to the corners may make the page look a little less plain

Try to add a drop shadow to the heading to make it stand out a bit more

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Positive:

Use of colours are very nice as they are complementary colours

Criticisms:

Try to add more text to beneath each text box to fill in empty space

Follow suit with the other articles by adding a drop shadow to the heading

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I implemented my criticisms
I also title cased my title as I will with my other headings/subheadings

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Sadaf also created the contents page on a single page. However, as we needed more space to put everyone's articles and page refs, I created it into a double page spread and finalised the finishing touches on it by adding article names and assigning page references to their articles

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I created the back cover for the magazine by using a similar design to the front cover. I added a wholesome quote for the viewer to complete the magazine with

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Group Feedback:

Follow 3 grid column

Heading Font = Futura Bold

Heading Pt. Size = 55 Pt.

Body Text Font = Futura

Body Text Pt. Size = 14 Pt.

All text should be Sentence Case

Only use imagery if illustrated or images have been taken by you

Personal Feedback:

Article 3  - Ensure the method has its step numbers hanging

Have ingredients listed before method

Article 2 - Remove borders in corners

Contents Page - Make GRUB centred in the 'O'

Back Cover - Follow colour theme of front cover

Have Global grub written like the contents page

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Brought the name of the quote higher

Made Global Grub look like how it is on the contents page

Used the colour scheme of the front cover

Aligned the background colours perfectly so that the edges of the colours will join along the colours on the front cover

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I will be taking pictures to attempt to replace the images that I have been using previously

In order for the magazine to be laid out properly, I will have to ensure my article pages end on an even number so they do not interfere with another members work

Due to this, I will be making my Article 3 into a double page spread

I will be adding my page numbers to correlate to the contents page, as well as add all my teams page numbers on the contents page too

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Images I have taken to replace previous ones

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Images I have taken to replace previous ones

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Images I have taken to replace previous ones

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Images I have taken to replace previous ones

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Images I have taken to replace previous ones

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Images I have taken to replace previous ones

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I have replaced the image with an image I have taken myself and placed it on the page so that it does not interfere with the text
I have also removed the coloured box behind the text as it is now easier to read without it and looks more natural

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I have replaced the chilli image with a similar image I have shot myself to maintain the same style as before.

I have also added another page to create this article as a double page spread, I will be writing text on this page that will go along with the recipe

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I have extended the article over a double page spread and added text correlating to it using the 3 grid column
I have also amended the capitalisation of each letter on the body text of the ingredients section to follow the sentence case design specification

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I made the text on the left and right side smaller in width so that the text around the circle can be read more clearly.
I have also moved the text from the middle to be placed only at the top as it was difficult to realise that the text was together when placed at the top and bottom