书之味

作品简介: 我观察了14种各具个性的鱼，并将它们的特征作为装帧元素融入创作之中。这里所说的“书”，是指书籍。鱼会在第一眼就给观看者留下深刻印象，但真正的体验是在品尝其味道的过程中获得的。这种过程与书籍设计的体验极为相似：书的第一印象由封面决定，但真正能作为知识积累下来的，是它的内容。我将这种关系转化为装帧设计，希望人们在亲手翻阅时，既能感受到食物的“味道”，又能感受到装帧设计的“味道”。

Description: I observed fourteen species of fish, each with its own unique characteristics, and incorporated those traits into the elements of bookbinding design. Here, the term “book” refers specifically to the physical book. Fish often leave a strong impression at first glance, yet the true experience comes from tasting them. This process is very similar to how we experience books—our first impression is shaped by the cover, but what truly accumulates as knowledge is the content inside. I translated this relationship into bookbinding design, hoping that when people turn the pages by hand, they can sense not only the “taste” of food but also the “taste” of the binding design.

作品简介: 我观察了14种各具个性的鱼，并将它们的特征作为装帧元素融入创作之中。这里所说的“书”，是指书籍。鱼会在第一眼就给观看者留下深刻印象，但真正的体验是在品尝其味道的过程中获得的。这种过程与书籍设计的体验极为相似：书的第一印象由封面决定，但真正能作为知识积累下来的，是它的内容。我将这种关系转化为装帧设计，希望人们在亲手翻阅时，既能感受到食物的“味道”，又能感受到装帧设计的“味道”。

Description: I observed fourteen species of fish, each with its own unique characteristics, and incorporated those traits into the elements of bookbinding design. Here, the term “book” refers specifically to the physical book. Fish often leave a strong impression at first glance, yet the true experience comes from tasting them. This process is very similar to how we experience books—our first impression is shaped by the cover, but what truly accumulates as knowledge is the content inside. I translated this relationship into bookbinding design, hoping that when people turn the pages by hand, they can sense not only the “taste” of food but also the “taste” of the binding design.

小山 美有奈