这是一本以「秋季风味」为线索展开的实验性 Zine。它从杭州入秋后温度下降所带来的身体感受出发，将对食物的感知拆解为温度、气味、味觉与记忆，并以「烹饪调味学」作为内容编辑的切入点，将美拉德反应、焦糖化、基础味觉、香气结构等原本偏科学性的知识，重新组织成一套介于风味研究与个人感受之间的视觉叙事。书中穿插味觉关系图、香气分类、风味曲线与文字片段，让信息不只是被阅读，也像一次对味道的观察与记录。

在装帧上，没有采用完全统一、规整的页面系统，而是混合使用硫酸纸与棉卡纸，通过不同透明度、触感和纸张厚度之间的叠加，形成类似手帐与资料册的拼贴质感。半透明的硫酸纸让图像、文字与底层内容彼此渗透，棉卡纸则保留更直接、粗粝的纸张触感；不同页面像被逐张收集、覆盖和重新整理，最终形成一本带有个人观察痕迹的季节风味档案。

This experimental zine explores the flavors of autumn through the experience of falling temperatures in Hangzhou. It traces the perception of food through temperature, aroma, taste, and memory, using the language of culinary flavor studies as an editorial framework. Scientific subjects such as the Maillard reaction, caramelization, basic tastes, and aroma structures are reorganized into a visual narrative that sits somewhere between flavor research and personal reflection. Taste maps, aroma classifications, flavor curves, and fragments of text are woven throughout, turning information into an act of observing and recording flavor.

For the bookmaking, translucent vellum is combined with cotton paper rather than a rigid, uniform page system. The contrast in transparency, texture, and weight creates the tactile quality of a personal notebook or collected dossier. Vellum allows images, text, and underlying layers to softly overlap, while cotton paper retains a more direct, tactile roughness. Each page feels collected, layered, and rearranged by hand, forming a personal archive of seasonal flavor.

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Editing / Book Design | XUE ZHIXIANG