Catalogue

Conceptualisation:
Catalogue is a form of the publicity process where one is given all the additional information one needs to know to understand about the object better. The challenge was to filter information and present the catalogue in a neat and simple manner without worrying the viewers about the large amount of text present.

Cover and Backpage

Text Layout (double spread)

Remark:

One needs to keep in mind the connection between the pages of the catalouge while designing the cover and the layout. I did this in my catalogue by repeating a common element.

Poster

Conceptualisation:

A poster is an informative, often decorative way to attract attention to the information it contains. Besides selling information, according to me a poster is suppose to communicate; not only with the viewers but within the objects displayed.

The point of the poster was to display the process, which made the challenge a little confusing. Incorparating the elements staged in the museum was not always possible as it was more about the experience and the feel of the place. This is when I decided that I would try to potray the same through what I thought was the most important element of the display (Onam Sadhya).

In one line: To Reflect dynamism in static image.

Initial Poster

Final Poster

Display

Conceptualisation:
The motive of my display was to get across what I thought could be called 'Ultimate Experience'. Keeping in mind to give an insight into the traditional utensils (mentioned in the last post) besides the traditonal 'Onam Sadhya' experience. Since there is nothing like a specific object in my display, what is of prior importance is the experience and the visualisation. The room has been designed in a way to aid the visitors to take as much as they can about the traditional kitchen of Kerala besides the use of their senses.



Remarks:
After a feedback session of the initial display idea, what came into notice was that at times in order to serve the purpose of the concept we often neglect the very elementary and basic generalisations about the culture of the people, and thereby ignore solutions to incorporate these needs in our design. In my design, I initially did not keep a place for people to wash their hands after their meals and the extra seating area was not encountered for.

Research Extended

Besides the Sadhya, one would take a look at the traditional utensils used to cook the food. This is why it was important to research some of the utensils and their functions.

Ammi:

The ammi pictured left was used to make pastes. For example, coconut gratings might be put at one end, water added in small quantities and the round stone was rolled over the material to turn them into a paste.When spices like chillies and ginger were added to the cocount, the resulting paste would be a chutney.

Wet Grinder:

The wet grinder (pic right) was used to make different kinds of pastes. A typical use was for

making iddali or dosa paste. Rice and water were put in the cup and the heavy stone worked round and round by hand to convert it into a liquid paste. Next urad dal and water were converted into paste similarly. The two pastes were mixed and fermented overnight to make the mixture that was the raw material for iddali and dosa.

The Hand Mill:

The hand mill (pictured left) seems to be one item that is yet to have a modern version. It is used to split dals like black gram and green gram. After splitting and soaking, it becomes quite easy to remove the husk and process the dals. Split and soaked black gram is ground to a liquid dough for iddali and dosa. Split green gram is used as an ingredient in curries. The hand mill could also be used to granulate grains.

Cooking was done in mud pots over an open fire (see pic right). Three stones placed at three corners supported the pot above the fire.

Varpu:

A varpu is also known as an urralli - basically it's a cooking utensil. It is used for preparing dishes like payasam and khichdi for occasions like weddings, festivals, death ceremony etc .

Research Initiation

Research process began on the very second day. Having an overview of the project, it was upto us to research on one aspect of kerala tradition and move ahead with all problems related to display, documentation. Basic and general research began online on google trying to familiarize myself with the kerala tradition. This is when I went through dance, music, theatre, boat race, clothing etc. Of all the available options, I chose the topic of Kerala cuisine.

Kerala's cuisine is traditional and is quite different from the food in the north. Since the general food in Kerala is similar to the other south Indian states, I researched on what is called Onam Sadhya (unique about Kerala).

About Onam:
Onam is the biggest festival in the Indian state of Kerala. Onam Festival falls during the Malayali month of Chingam (Aug - Sep) and marks the homecoming of legendary King Mahabali. Carnival of Onam lasts for ten days and brings out the best of Kerala culture and tradition. Intricately decorated Pookalam, ambrosial Onasadya (Onam Sadhya), breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam.

About Onam Sadhya:
Sadhya means "big feast" in Malayalam. A Sadhya is a big feast associated with a special occasion, such as a marriage, birthday, childbirth, or death ceremony. A Sadhya is traditionally a vegetarian meal served on a banana leaf; people eat sitting cross-legged on the floor. The idea of making many dishes in the Sadhya is that there will be at least two or three dishes liked by everybody.



How is it Served:
There is a distinct order of serving the the grand feast of Onam.

• Pappad or Pappadum is to be served on the extreme left. On top of the big pappadum banana is served. The banana can be 'Rasakadali', 'Poovan', 'Palayankodan'.
• From the right pappad - salt, banana wafers, sarkarapuratti fries are served. After this, ginger lime and mango pickles are served. Next comes 'vellarika', 'pavakka', beetroot and 'ullikitchadi'. 'Kitchadi' made of pineapple and banana splits or of grapes and apple is served along with this.
• On the right, 'cabbage thoran' is served. Then comes a thoran made of beans and avil followed by bread and green peas mix 'thoran'. The meal will be complete with the 'avial' and 'kootu curry'.
• Rice is served when the guests seat themselves and just two big spoons is considered enough. After this 'parippu' and ghee is poured. Then comes Sambhar. Desserts are to begin with adaprathaman followed by 'Kadala Payasam'.
• This colourful arrangement on the lush green banana leaf makes the food look even more tempting and irresistible .
• First full course meal is served for Lord Ganapathi in front of a lighted oil lamp (Nila Vilakku). This is in accordance with the Malayalese trend of starting everything in the name and presence of God.

Coconut, being abundant in Kerala, is used in almost all dishes. Coconut milk also finds various uses in cooking. Coconut oil is used for frying.

The bananas form an integral wing of the cuisine of Kochi. The main reason behind this is the fact that bananas are grown in sumptuous quantities there. Thus, this amazingly tasty fruit has made its way into a good number of the dishes.

Project Introduction

The introduction we were given was to work on a real life project which is currently being developed in South India, but has not yet been made official; and will explore ways of presenting objects and artifacts using different mediums like photographs, film, sound recordings, music, etc.

This project as I could see from first day required 5 main sub processes:

1. Researching on a certain object
2. Collecting Raw Data
3. Editing data to required(relevant) Information
4. Questioning the concepts of Display and Documentation.
5. Solutions to Display an object, answering all the questions listed before.

Project faculty: Gérard ( http://totaldesignbangalore.blogspot.com)