MEZIES

Project for history design and Graphic Design

Year: 2022

Project Brief:

Our task was to design a magazine focusing on a cultural topic from our respective countries. With one group member being Lebanese and the other Turkish, we decided to center our magazine around food. The magazine aimed to celebrate the diverse and colorful culinary traditions of Turkey and Lebanon. We were evaluated on the graphic design and aesthetic elements, ensuring the magazine visually represented the essence of both cultures.

Role:

Highlighting and writing about Turkish cusine.

Concept:

For our History of Design class, we created a magazine called "Mezies," inspired by the Turkish word "meze," which refers to appetizers. The concept was to highlight the rich and vibrant food cultures of Turkey and Lebanon, showcasing both the shared and unique aspects of the culinary traditions in these two countries.

Research:

For our food magazine, my partner and I explored the rich cultures and cuisines of Turkey and Lebanon, emphasizing both the similarities and differences between them. We highlighted how food is not just about nourishment, but also about sharing and connection. It serves as a symbol of love, bringing together family and friends in both cultures. The magazine aimed to convey these values, showing how food plays a central role in creating bonds and celebrating traditions in our cultures.

TURKISH CULTURE & FOOD

In Turkish culture, food is much more than just nourishment; it is a cornerstone of social life, family traditions, and hospitality. The rich and diverse Turkish cuisine reflects the country’s history and regional influences, offering everything from hearty stews and grilled meats to delicate pastries and sweet treats. Food is a means of connection, bringing people together to share in the joys of life.

Meals are typically enjoyed in large, communal servings, reflecting the importance of family and community. In Turkish culture, hosting is a proud tradition, and guests are always welcomed with an abundance of food, ensuring everyone feels at home. This spirit of generosity and hospitality is at the heart of Turkish dining.

Food also symbolizes love and care in Turkish culture, especially through home-cooked meals passed down through generations. Dishes like "kısır" (bulgur wheat salad), "dolma" (stuffed grape leaves), and "baklava" (sweet pastry) are staples at family gatherings and celebrations, reinforcing the bond between food, love, and family. Whether during a special occasion or a casual get-together, sharing a meal is an opportunity to strengthen relationships, celebrate life, and create lasting memories with loved ones.

LEBANESE CULTURE & FOOD

In Lebanese culture, food is a symbol of hospitality, warmth, and connection. Known for its vibrant flavors and fresh ingredients, Lebanese cuisine is centered around sharing. Meals are often served in abundance, bringing family and friends together to celebrate and bond. Dishes like "tabbouleh," "hummus," and "baklava" are more than just food—they represent love, tradition, and community. Food plays a key role in Lebanese gatherings, offering a chance to create lasting memories and strengthen relationships.

TURKISH & LEBANESE CULTURE & FOOD

Both Turkish and Lebanese cuisines share a focus on fresh, vibrant ingredients and emphasize communal dining. Meals in both cultures are seen as a way to connect with others, often served family-style to be shared among loved ones. The concept of mezze—small, flavorful appetizers—features prominently in both cuisines, with dishes like hummus, tabbouleh, and stuffed grape leaves common to both. Additionally, both cultures celebrate the importance of hospitality, with hosts offering abundant meals to ensure guests feel welcomed and cared for.

With Mezies, we aimed to celebrate and nourish both cultures, highlighting their shared love for food while also teaching the similarities and differences between the two. Through this, we hoped to showcase how food can connect people across cultures, fostering understanding and appreciation for the rich culinary traditions of Turkey and Lebanon.

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