type specification

Stefano Renzetti

3

Contents

4...........................................grid

10.........................................type

24........................structure

32................................colour ...................and images

40.....................oversights

1

grid

220

mm

180 mm

6

7

gridsystem

I took inspiration for my grid from a cooking book I found in the library; this had to be adapted for all the different parts of the book that are different for contents and amount of text. It is divided in 10 horizontal sections but the first and last sections near the margins are different. The idea at the begining was to have a grid to put images of diferent sizes on top, but then the grid that I chose had to permit a correct placement of all the various sized imaged. I chose to use this wide grid to allow the insertion of large images and large portions of text, such as the first part of the book (History), as well as the more schematic parts such as the

ingredient lists and recipes in the final part of the book.

13 mm 13 mm

10 m

m 3 mm

Top margin: 10 mmOutside margin: 13 mm

Bottom margin: 10 mmInside margin: 13 mm

Columnes: 6

23,2 mm

8

History - 14 15 - History

P izza first made its appearance in the United States with the arrival of Italian immigrants in the late 19 th century. This was certainly

the case in cities with large Italian populations, such as Chicago, New York City, and Philadelphia where pizza was first sold on the streets of Italian neighborhoods. At the end of the 19 th century over 4 million Italian immigrants arrived in the USA, most of them in New York.People bring what they know and what they knew was also their local food and so pizza arrived in America. In Chicago, for example, pizza was introduced by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, a copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot selling his wares at two cents a chew, this was the way pizza used to be sold in Naples. It was not long until small cafes and groceries began offering pizzas to their Italian - American communities.A young baker named Gennaro Lombardi came from Naples, Italy, and founded the first pizzeria licensed in America in Little Italy, Man-hattan. He opened a grocery store in 1897 which was later established as the first pizzeria in America in 1905 in 53 ½ Spring Street. He got the first license with New York’s issuance of the mercantile license. The price for a pizza was five cents. In 1924, Totonno, a “pizzaiuolo” that had worked with him and learned from him, left Lombardi’ s to open his own pizzeria on Coney Island called Totonno’ s. While the original Lombardi’s closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi’s grandson.

americalovespizza

Lombardi’ s first american pizzeria

History - 12 13 - History

was the only food of the humble people in Naples during winter and that “in Naples pizza is flavored with oil, lard, tallow, cheese, tomato, or anchovies.”The two most old pizzas are Marinara and Margherita. The older of the two is the Marinara it is called like this because, the “pizzaiuolo” of the Port’ Alba of Napoles, over time, was tired of hearing the sailors asking him to add some taste to this simple pizza. So he decided to find a new ingredient to make it tastier without making it more expensive and he added garlic. The sailors were enthusiastic, and the word got out: since this new flavour didn’t cost any more than normal pizza, it became normal for customers to ask for a pizza the way sail-ors like it: from there the term “Marinara”.

Marinara and...

Queen Margherita of Savoy (1851-1926);“View of Napoli”, 1835; open-air stand pizza in Naples

...Margherita The Margherita, topped with modest amounts of tomato sauce, moz-zarella cheese and fresh basil is widely attributed to baker Raffaele Es-posito. He worked at the pizzeria Pietro... e basta which was founded in 1880 and is still open today under the name Pizzeria Brandi. In 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. One was pork fat, chees and basil; other had tomatoes, garlic and olive oil but the Queen’s favorite was a pizza evoking the colors of the Italian flag: tomatoes (red), moz-zarella (white) and basil leaves (green). This combination was named Pizza Margherita in her honor. Esposito has also another record, he is the first delivery in the history. It must be said that already in 1830 a certain person named Riccio in the book “Napoli contorni e dintorni”, wrote about a pizza made with tomato, mozzarella and basil.

9

History - 32 33 - Pizza Lovers

Ajet "Mario", Di Meo restaurant and pizzeria, Bristol, uk

D i Meo Restaurant & Pizzeria in 314 B Gloucester Road is an ital-ian restaurant run by two italians brothers who came from Lazio,

in south-central Italy, to search for their fortune in England exporting the typical italian good food. Aj (called Mario for italians) is the young pizzamaker in Di Meo restaurant and has already been making pizza for 10 years. He learned in England, and like the major-ity of pizzaioli, he learned from other pizza-makers. He prepares the pizza dough in the morning, to cook it in the night. “The longer you let the dough rest the better, because the yeast can work properly”. He spreads the dough with his hands, adds the top-pings and then cooks it in the oven for a few minutes. The most sold pizza in Di Meo is the Vesuvio and it is topped with: tomato sauce,

Pizza Vesuvio

55 - HistoryHomemade Pizza - 54

Put the dough in a floured bowl, cover it with a tea towel and leave it in a warm area for at least an hour. The longer you let the yeast act, the better. I usually leave it for about 4 hours.

Now grease your baking trays with a little bit of oil or butter, this is so the dough won’t burn on the bottom. Spread the dough out as thinly as possible. If you can’t make it with your hands, use a rolling pin.

3

4

1 2 3

2

TYPE

12

ABCDEFGHIJKLMNOPQRSTUVWXYZ0123456789

ABCDEFGHIJKLMNOPQRSTUVWXYZ0123456789

13

I choose Intro from FontFabric, because I was looking for something bold and with a circular form, friendly but powerful. At the begining I tought it was Futura what I was looking for, but I found Intro more modern and not so frequently used as Futura. I utilized it in the interline mode for the titles of three differents parts of the book (1) and for the questions in the pages with infografich (4). It is used normally for the subtitles

of the chapters (2) and, with a red underlining for the interviews’ titles (3).

INTRO

homemadepizza

3

11 - History

The innovation that gave us the flat bread we call pizza was the use of tomato as a topping. For some time after the tomato was

brought to Europe from the Americas in the 16 th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18 th century, it was common for the poor of the area around Naples (Napoli in italian)to add tomato to their yeast-based flat bread, and so the pizza was born. The most traditional and ancient pizza, from the 19 th century, was made with garlic, oil, tomato and origan (aglio, uoglio, pummarola e arecheta). The pizza maker (Pizzaiuolo) would roam the streets with the portable oven on his head, full of pizzas. In that state the pizza would get quite soft and could be folded into four. The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries. When some pizza makers started to put tables around the ovend, the pizzerias were born. In Naples pizzerias keep this old tradition alive today, it is possible to enjoy pizza wrapped in paper and a drink sold from open-air stands around the city. Antica Pizzeria Port’Alba in Naples is widely regarded as the city’s first piz-zeria. It started producing pizzas for peddlers in 1738 but expanded to a pizza restaurant with chairs and tables in 1830 and it still serves pizza from the same premises today. A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas, in his work “Le Corricolo”, Chapter VIII. He writes that pizza

Pizza, tomatoesand naples

Food for poor people

History - 40 41 - Pizza Lovers

emrah, pizza palace, Bristol, uk

Anyone who explored Bristol even a bit,

has definately passed Pizza Palace, since it is located at the heart of the city, 6 St Au-gustines Parade. You can not find tables inside, but what makes up for this is the fact that you can always meet another pizza lover there. Emrah is originally from Turkey, where he started working in the pizzeria while attending university. In 2002 Emrah moved to Bristol in search for better luck with his professional career; he soon opened his own pizzeria place and named it Pizza Palace. The pizzas have such a good reputation that one of the employes from the neighbouring restaurants, Pizza Hut, comes by often to have his lunch there. “The secrets of a good pizza is to pre-pare the pizza dough every morning and leave it rest for at least two hours and use fresh ingredients. I divide the dough into smaller por-tions, which are then ready to serve as the base for the 7, 9 or 13 inch pizza.” said Emrah. He enjoys his work immensly and would not want

Pizza Hawaii

History - 44

what doyou preferto drink

with your pizza?

?(1) Intro Interline, Regular, 33 pt, Leading 33 pt, Paper (2) Intro, Regular, 24 pt, Leading 23 pt, Black

(3) Intro; Regular, 24 pt; Leading 23 pt; Paper.

Underline: weight 26 pt; offset -7 pt; C=0, M=97, Y=86, K=0

(4) Intro Interline; Regular, 30 pt; Leading 35 pt; Paper.

14

ABCDEFGHIJKLMNOPQ

RSTUVWXYZabcdefghijklmnopqrstuvwxyz0123456789

ABCDEFGHIJKLMNOPQ

RSTUVWXYZabcdefghijklmnopqrstuvwxyz0123456789

15

This font is modeled on the roman types of Claude Garamond and the italic types of Robert Granjon, and it is created by Slimbach that has retained the optical characteristics and freshness of the original designs, while creating a practical 21st century type family. I choose it because I usually prefer font with serif for reading and since I have a lot of text in my book, especially in the first part, I chose this font. I engreesed the

original leading because I thought it was better for reading and it makes the text block more lighter.

GaramondPremier Pro

11 - History

The innovation that gave us the flat bread we call pizza was the use of tomato as a topping. For some time after the tomato was

brought to Europe from the Americas in the 16 th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18 th century, it was common for the poor of the area around Naples (Napoli in italian)to add tomato to their yeast-based flat bread, and so the pizza was born. The most traditional and ancient pizza, from the 19 th century, was made with garlic, oil, tomato and origan (aglio, uoglio, pummarola e arecheta). The pizza maker (Pizzaiuolo) would roam the streets with the portable oven on his head, full of pizzas. In that state the pizza would get quite soft and could be folded into four. The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries. When some pizza makers started to put tables around the ovend, the pizzerias were born. In Naples pizzerias keep this old tradition alive today, it is possible to enjoy pizza wrapped in paper and a drink sold from open-air stands around the city. Antica Pizzeria Port’Alba in Naples is widely regarded as the city’s first piz-zeria. It started producing pizzas for peddlers in 1738 but expanded to a pizza restaurant with chairs and tables in 1830 and it still serves pizza from the same premises today. A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas, in his work “Le Corricolo”, Chapter VIII. He writes that pizza

Pizza, tomatoesand naples

Food for poor people

Garamond Premier Pro, Regular, 11 pt, Leading 14 pt, Black

16

ABCDEFGHIJKLMNOPQRSTUVWXYZabcdefghijklmnopqrstuvwxyz0123456789

17

The Brody font is a handwriting font that used to give more movement and personality to the layout. I used it in the cartoons at the beginning of a new subject in the main paragraph in the historical part of the book (1), used with a bigger body in similar bubbles in the infographic pages (2) and inserted also in other graph-ics in the last part of the book (4). I created a contrast of forms between it and the Intro font; since it has a

similar optic weight I used it to number the three sections (3).

Brody

19 - History

Mulberry Street, NYC, 1900; Lombardi’s Pizzeria oven; first “Pizza Hut”, 1958 in Wichita, Kansas; Ric Riccardo and his “Piz-zeria Uno” in Chicago

James, purchased a small pizza store in Ypsilanti, Michigan near Eastern Michigan University. The deal was secured by a $ 75 down payment and the brothers borrowed $ 900 to pay for the store and set up a pizza business with just one oven and two tables: DomiNick’s Pizza. Eight months later, James traded his half of the business to Tom for buy a used Volkswagen Beetle. DomiNick’s pizza fortune came from the nearby Eastern Michigan University. The college stu-dents didn’t usually cook or have cars and so they had pizza delivered to them: the delivery system and nearby hungry college students were the lucky formula that made Dominick’s pizza a fortune. As sole owner of the company, Monaghan renamed the business Domino’s Pizza, Inc.,in 1965. In 1967, the first Domino’s Pizza franchise store opened in Ypsilanti. The company logo was originally planned to add a new dot with the addition of every new store, but this idea quickly faded as Domino’s experienced rapid growth. The three dots represent the stores that were open at the time (1969). By 1978, the franchise opened its 200 th store. The pizza business soon spread across all of the United States: and so there was a need to make all the pizzas in the exact same way, across the country and the same taste everytime and everything needed to be faster. All Domino’s pizzas had to have the same ingredients, the same dough and the cooked in same ovens. The ovens themselves were changed. Instead of the traditional wood burning oven, a new system was introduce to cook the pizza evenly and very fast. Thus, the trade and talent of the “pizzaiuolo” effectively vanished. Naturally, some were against this new way of making pizza,

DomiNick’ s...

... and Domino’ s

homemadepizza

3

29

Sausage

Chicken

HamBacon

Pepperoni

Doublecheese

Vegetables

Homemade Pizza - 50

Important!

1 1/2 cups warm water (105°F-115°F)

2 1/4 teaspoons of active dry yeast or 1 oz (25 g) brewer’s yeast

3 1/2 cups bread flour or “00”

1 Tbsp olive oil

2 teaspoons salt

1 teaspoon sugar

Melt the yeast in warm water (68° F - 77° F). It’s important the water isn’t hotter or colder or the yeast won’t function. Lay out all your ingredients on your work surface and we can begin to kneading!

Dough for two medium pizzas

(1) Brody, Regular, 9 pt, Leading 11 pt, Paper

(3) Brody, Regular, 38 pt, Leading 23 pt, Paper

(2) Brody; Regular, 21 pt; Leading 24 pt; Paper.

(4) Brody; Regular, 17 pt; Leading 21 pt; Paper.

18

I used Futura only for the descriptions of historic photos, that is, photos not taken by me, which required an explanation. I chose this sans serif character for its high legibility in small sizes, and being very condensed it

is perfect for taking up a small space.

Futura LT Condensed, Regular, 8 pt, Leading (9,6) pt, C=0, M=0, Y=0, K=40.

19 - History

Mulberry Street, NYC, 1900; Lombardi’s Pizzeria oven; first “Pizza Hut”, 1958 in Wichita, Kansas; Ric Riccardo and his “Piz-zeria Uno” in Chicago

James, purchased a small pizza store in Ypsilanti, Michigan near Eastern Michigan University. The deal was secured by a $ 75 down payment and the brothers borrowed $ 900 to pay for the store and set up a pizza business with just one oven and two tables: DomiNick’s Pizza. Eight months later, James traded his half of the business to Tom for buy a used Volkswagen Beetle. DomiNick’s pizza fortune came from the nearby Eastern Michigan University. The college stu-dents didn’t usually cook or have cars and so they had pizza delivered to them: the delivery system and nearby hungry college students were the lucky formula that made Dominick’s pizza a fortune. As sole owner of the company, Monaghan renamed the business Domino’s Pizza, Inc.,in 1965. In 1967, the first Domino’s Pizza franchise store opened in Ypsilanti. The company logo was originally planned to add a new dot with the addition of every new store, but this idea quickly faded as Domino’s experienced rapid growth. The three dots represent the stores that were open at the time (1969). By 1978, the franchise opened its 200 th store. The pizza business soon spread across all of the United States: and so there was a need to make all the pizzas in the exact same way, across the country and the same taste everytime and everything needed to be faster. All Domino’s pizzas had to have the same ingredients, the same dough and the cooked in same ovens. The ovens themselves were changed. Instead of the traditional wood burning oven, a new system was introduce to cook the pizza evenly and very fast. Thus, the trade and talent of the “pizzaiuolo” effectively vanished. Naturally, some were against this new way of making pizza,

DomiNick’ s...

... and Domino’ s

ABCDEFGHIJKLMNOPQRSTUVWXYZ

abcdefghijklmnopqrstuvwxyz0123456789

futura lt condesed

19

Typographicdetail

I applied a drop cap of two lines at the start of each paragraph but I changed the Garamond Premier Pro into Intro to connect it more with the title above.

Intro, Regular, 11 pt, Leading 14 pt, Kearning 30, Black

11 - History

The innovation that gave us the flat bread we call pizza was the use of tomato as a topping. For some time after the tomato was

brought to Europe from the Americas in the 16 th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18 th century, it was common for the poor of the area around Naples (Napoli in italian)to add tomato to their yeast-based flat bread, and so the pizza was born. The most traditional and ancient pizza, from the 19 th century, was made with garlic, oil, tomato and origan (aglio, uoglio, pummarola e arecheta). The pizza maker (Pizzaiuolo) would roam the streets with the portable oven on his head, full of pizzas. In that state the pizza would get quite soft and could be folded into four. The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries. When some pizza makers started to put tables around the ovend, the pizzerias were born. In Naples pizzerias keep this old tradition alive today, it is possible to enjoy pizza wrapped in paper and a drink sold from open-air stands around the city. Antica Pizzeria Port’Alba in Naples is widely regarded as the city’s first piz-zeria. It started producing pizzas for peddlers in 1738 but expanded to a pizza restaurant with chairs and tables in 1830 and it still serves pizza from the same premises today. A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas, in his work “Le Corricolo”, Chapter VIII. He writes that pizza

Pizza, tomatoesand naples

Food for poor people

History - 14 15 - History

P izza first made its appearance in the United States with the arrival of Italian immigrants in the late 19 th century. This was certainly

the case in cities with large Italian populations, such as Chicago, New York City, and Philadelphia where pizza was first sold on the streets of Italian neighborhoods. At the end of the 19 th century over 4 million Italian immigrants arrived in the USA, most of them in New York.People bring what they know and what they knew was also their local food and so pizza arrived in America. In Chicago, for example, pizza was introduced by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, a copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot selling his wares at two cents a chew, this was the way pizza used to be sold in Naples. It was not long until small cafes and groceries began offering pizzas to their Italian - American communities.A young baker named Gennaro Lombardi came from Naples, Italy, and founded the first pizzeria licensed in America in Little Italy, Man-hattan. He opened a grocery store in 1897 which was later established as the first pizzeria in America in 1905 in 53 ½ Spring Street. He got the first license with New York’s issuance of the mercantile license. The price for a pizza was five cents. In 1924, Totonno, a “pizzaiuolo” that had worked with him and learned from him, left Lombardi’ s to open his own pizzeria on Coney Island called Totonno’ s. While the original Lombardi’s closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi’s grandson.

americalovespizza

Lombardi’ s first american pizzeria

Garamond Premier Pro, Regular, 12 pt, Leading 14 pt, Kearning 20, Black

For the differents centuries that I mention in the history I used the superscript as you can see in the example below

20

For the page numbering I decided to write the section name next to the number. Using the Brody font for the number and Garamond for the section name.

Brody, Regular, 10 pt; Garamond Premier Pro, Regular, 10 pt, Baseline shift 1;

C=0, M=97, Y=86, K=0.

19 - History

Mulberry Street, NYC, 1900; Lombardi’s Pizzeria oven; first “Pizza Hut”, 1958 in Wichita, Kansas; Ric Riccardo and his “Piz-zeria Uno” in Chicago

James, purchased a small pizza store in Ypsilanti, Michigan near Eastern Michigan University. The deal was secured by a $ 75 down payment and the brothers borrowed $ 900 to pay for the store and set up a pizza business with just one oven and two tables: DomiNick’s Pizza. Eight months later, James traded his half of the business to Tom for buy a used Volkswagen Beetle. DomiNick’s pizza fortune came from the nearby Eastern Michigan University. The college stu-dents didn’t usually cook or have cars and so they had pizza delivered to them: the delivery system and nearby hungry college students were the lucky formula that made Dominick’s pizza a fortune. As sole owner of the company, Monaghan renamed the business Domino’s Pizza, Inc.,in 1965. In 1967, the first Domino’s Pizza franchise store opened in Ypsilanti. The company logo was originally planned to add a new dot with the addition of every new store, but this idea quickly faded as Domino’s experienced rapid growth. The three dots represent the stores that were open at the time (1969). By 1978, the franchise opened its 200 th store. The pizza business soon spread across all of the United States: and so there was a need to make all the pizzas in the exact same way, across the country and the same taste everytime and everything needed to be faster. All Domino’s pizzas had to have the same ingredients, the same dough and the cooked in same ovens. The ovens themselves were changed. Instead of the traditional wood burning oven, a new system was introduce to cook the pizza evenly and very fast. Thus, the trade and talent of the “pizzaiuolo” effectively vanished. Naturally, some were against this new way of making pizza,

DomiNick’ s...

... and Domino’ s

11 - History

The innovation that gave us the flat bread we call pizza was the use of tomato as a topping. For some time after the tomato was

brought to Europe from the Americas in the 16 th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18 th century, it was common for the poor of the area around Naples (Napoli in italian)to add tomato to their yeast-based flat bread, and so the pizza was born. The most traditional and ancient pizza, from the 19 th century, was made with garlic, oil, tomato and origan (aglio, uoglio, pummarola e arecheta). The pizza maker (Pizzaiuolo) would roam the streets with the portable oven on his head, full of pizzas. In that state the pizza would get quite soft and could be folded into four. The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries. When some pizza makers started to put tables around the ovend, the pizzerias were born. In Naples pizzerias keep this old tradition alive today, it is possible to enjoy pizza wrapped in paper and a drink sold from open-air stands around the city. Antica Pizzeria Port’Alba in Naples is widely regarded as the city’s first piz-zeria. It started producing pizzas for peddlers in 1738 but expanded to a pizza restaurant with chairs and tables in 1830 and it still serves pizza from the same premises today. A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas, in his work “Le Corricolo”, Chapter VIII. He writes that pizza

Pizza, tomatoesand naples

Food for poor people

Garamond Premier Pro, Italic, 12 pt, Leading 14 pt, Black

I used the italic font of Garamond when using Italian words in the text, such as some ingrediants and some Italian pizzamaker tradition. I also used it for the names of pizzarias.

21

22

23

handwriting

These writings are the titles of the different chapters in the homemade pizza section. They are made by hand, and each contains a drawing of hands to indicate the meaning of making the pizza with your own hands.

24

3

structure

25

15 - History

P izza first made its appearance in the United States with the arrival of Italian immigrants in the late 19 th century. This was certainly

the case in cities with large Italian populations, such as Chicago, New York City, and Philadelphia where pizza was first sold on the streets of Italian neighborhoods. At the end of the 19 th century over 4 million Italian immigrants arrived in the USA, most of them in New York.People bring what they know and what they knew was also their local food and so pizza arrived in America. In Chicago, for example, pizza was introduced by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, a copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot selling his wares at two cents a chew, this was the way pizza used to be sold in Naples. It was not long until small cafes and groceries began offering pizzas to their Italian - American communities.A young baker named Gennaro Lombardi came from Naples, Italy, and founded the first pizzeria licensed in America in Little Italy, Man-hattan. He opened a grocery store in 1897 which was later established as the first pizzeria in America in 1905 in 53 ½ Spring Street. He got the first license with New York’s issuance of the mercantile license. The price for a pizza was five cents. In 1924, Totonno, a “pizzaiuolo” that had worked with him and learned from him, left Lombardi’ s to open his own pizzeria on Coney Island called Totonno’ s. While the original Lombardi’s closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi’s grandson.

americalovespizza

Lombardi’ s first american pizzeria

27

History sectionstructure

The paragraph is aligned left with the break when a new important point starts; this point is also evidenced by the red cartoons with Brody type inside. The title of each chapter is written on left-side page in the graphic. Each graphic in individual chapters is inspired by the graphics of different historical periods. The

subtitle is written in Intro and positioned at the left top of the page.

History - 14 15 - History

P izza first made its appearance in the United States with the arrival of Italian immigrants in the late 19 th century. This was certainly

the case in cities with large Italian populations, such as Chicago, New York City, and Philadelphia where pizza was first sold on the streets of Italian neighborhoods. At the end of the 19 th century over 4 million Italian immigrants arrived in the USA, most of them in New York.People bring what they know and what they knew was also their local food and so pizza arrived in America. In Chicago, for example, pizza was introduced by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, a copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot selling his wares at two cents a chew, this was the way pizza used to be sold in Naples. It was not long until small cafes and groceries began offering pizzas to their Italian - American communities.A young baker named Gennaro Lombardi came from Naples, Italy, and founded the first pizzeria licensed in America in Little Italy, Man-hattan. He opened a grocery store in 1897 which was later established as the first pizzeria in America in 1905 in 53 ½ Spring Street. He got the first license with New York’s issuance of the mercantile license. The price for a pizza was five cents. In 1924, Totonno, a “pizzaiuolo” that had worked with him and learned from him, left Lombardi’ s to open his own pizzeria on Coney Island called Totonno’ s. While the original Lombardi’s closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi’s grandson.

americalovespizza

Lombardi’ s first american pizzeria

History - 40 41 - Pizza Lovers

emrah, pizza palace, Bristol, uk

Anyone who explored Bristol even a bit,

has definately passed Pizza Palace, since it is located at the heart of the city, 6 St Au-gustines Parade. You can not find tables inside, but what makes up for this is the fact that you can always meet another pizza lover there. Emrah is originally from Turkey, where he started working in the pizzeria while attending university. In 2002 Emrah moved to Bristol in search for better luck with his professional career; he soon opened his own pizzeria place and named it Pizza Palace. The pizzas have such a good reputation that one of the employes from the neighbouring restaurants, Pizza Hut, comes by often to have his lunch there. “The secrets of a good pizza is to pre-pare the pizza dough every morning and leave it rest for at least two hours and use fresh ingredients. I divide the dough into smaller por-tions, which are then ready to serve as the base for the 7, 9 or 13 inch pizza.” said Emrah. He enjoys his work immensly and would not want

Pizza Hawaii

29

pizza lovers sectionstructure

The chapters with the interviews (Pizza Lovers) are justified with the last line aligned left. In this section on the left page there is a big picture of the person interviewed and on the right page we can see a picture of the most sold pizza in this pizzeria. The Brody type is included in the red graphic as in the history section, with

the name of the pizza.

History - 40 41 - Pizza Lovers

emrah, pizza palace, Bristol, uk

Anyone who explored Bristol even a bit,

has definately passed Pizza Palace, since it is located at the heart of the city, 6 St Au-gustines Parade. You can not find tables inside, but what makes up for this is the fact that you can always meet another pizza lover there. Emrah is originally from Turkey, where he started working in the pizzeria while attending university. In 2002 Emrah moved to Bristol in search for better luck with his professional career; he soon opened his own pizzeria place and named it Pizza Palace. The pizzas have such a good reputation that one of the employes from the neighbouring restaurants, Pizza Hut, comes by often to have his lunch there. “The secrets of a good pizza is to pre-pare the pizza dough every morning and leave it rest for at least two hours and use fresh ingredients. I divide the dough into smaller por-tions, which are then ready to serve as the base for the 7, 9 or 13 inch pizza.” said Emrah. He enjoys his work immensly and would not want

Pizza Hawaii

49 - Homemade Pizza

Luckily for students, like me, pizza is a very cheap dish. Obviously the better the quality of the ingredients, the better the taste of the

pizza. If for example you can find buffalo mozzarella, parmiggiano cheese or good olive oil you can feel the difference. For the dough, you need flour (type “00” is the best), yeast, salt and water. Many people add olive oil to the dough to give it more taste or in some recipes, a small piece of butter is added to the dough. This is just the beginning; then you can choose your favourite toppings and prepare the pizza of your liking. Many people think mozzarella is one of the basic ingredi-ents for the pizza, but in fact you can make it without, like most of the vegetarians do.

On the next page you can see the basic list of ingredients for the pizza base. I inserted the proportions that seemed right to me, but after a few tries each person sees what is best for their taste.

shopping list

31 49 - Homemade Pizza

Luckily for students, like me, pizza is a very cheap dish. Obviously the better the quality of the ingredients, the better the taste of the

pizza. If for example you can find buffalo mozzarella, parmiggiano cheese or good olive oil you can feel the difference. For the dough, you need flour (type “00” is the best), yeast, salt and water. Many people add olive oil to the dough to give it more taste or in some recipes, a small piece of butter is added to the dough. This is just the beginning; then you can choose your favourite toppings and prepare the pizza of your liking. Many people think mozzarella is one of the basic ingredi-ents for the pizza, but in fact you can make it without, like most of the vegetarians do.

On the next page you can see the basic list of ingredients for the pizza base. I inserted the proportions that seemed right to me, but after a few tries each person sees what is best for their taste.

shopping list

homemade pizza sectionstructure

This section is the most diverse. I took inspiration from the cooking books and restaurants menu. Like in the History section the title of each chapter is on the left page and the subtitle in Intro in the left top corner

on the right page. Each chapter is also divided by a different colour.

49 - Homemade Pizza3

Luckily for students, like me, pizza is a very cheap dish. Obviously the better the quality of the ingredients, the better the taste of the

pizza. If for example you can find buffalo mozzarella, parmiggiano cheese or good olive oil you can feel the difference. For the dough, you need flour (type “00” is the best), yeast, salt and water. Many people add olive oil to the dough to give it more taste or in some recipes, a small piece of butter is added to the dough. This is just the beginning; then you can choose your favourite toppings and prepare the pizza of your liking. Many people think mozzarella is one of the basic ingredi-ents for the pizza, but in fact you can make it without, like most of the vegetarians do.

On the next page you can see the basic list of ingredients for the pizza base. I inserted the proportions that seemed right to me, but after a few tries each person sees what is best for their taste.

shopping list

32

4

colour and images

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34

C=0, M=97, Y=86, K=0.

35

main colour

The colour is heavily influenced by the tomato color. I choose this hot red because it is used so many times on pizza boxes and the white is used as the main part of the pizza colours.

36

C=0, M=6, Y=22, K=17. C=0, M=17, Y=78, K=0

C=0, M=61, Y=80, K=2. C=0, M=91, Y=91, K=17.

C=0, M=0, Y=0, K=100.

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other colours

Other colours that I used in the book are in the last section of it, they are more red and saturated more as the proceding is going to an end. Paper color was used instead of white. Black is used for the text.

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images

The majority of the pictures in the History are from the internet, but all the rest are made by me. I also tried to make the pictures more “hot” by taking off a little bit of cyan but without altering the image. As you can see in the book, the pizzas are the protagonist; one of the intentions of this book is to make the reader hungry. They hold a more important role in the section where I explain how to make the pizza at home. The

main colours of the pictures are connected with the color of the section (in the page with the title).

5

oversights

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oversights

In the first proof of the book I noticed that I had forgotten to justify the text in the topping and cooking chapters. I also accidentally ripped the pages while attempting to trim them.

I changed paper from the first proof for one more white.