Magazine Development

Here is the development process for my magazine, I will put all of my ideas here and reflect on the decisions I make

Reflection : This was an exercise my teacher assigned to create 10 names in under 5 minutes just to begin brainstorming. I think this exercise was very helpful as it didn't require me to think much yet allowed me to quickly create ideas- good or bad. With bad ideas, I am reminded on my intent of my magazine and how I want my audience to feel. With good ideas, I review it to find even better ideas. However because this exercise was time-based, I find myself stressed over the short time limit I had to choose and write my reason on my final choice. I did solve this by cutting down my reasons into a shortened list first and foremost before coming back to it later during my free time to expand on it. I took this as an opportunity to look back on my choices to make sure that it's really what I want to go with. Writing my development down like this is beneficial to me so whenever I start with my double-page spread or cover, I am able to use this as a foundation to build my article on.

Genre : Asian Cuisine
Sub-genre : Indonesian/Balinese food 

Name of Magazine :

• Flavour
• Appetite
• Craving 
• Savour
• Delight
• Relish
• Umami
• Delicacies
• Heritage Kitchen
• Feast
• Gusto

Reflection : I highlighted the names I liked. I considered the name "Heritage Kitchen" as it was true to my magazine's intention of displaying authentic dishes from all across the world, however I found the name bland because it felt very meaningless and didn't evoke the feeling of enthusiasm in me that I'm looking for in my audience. I really liked the name "Savour Delight" for my magazine as these words are synonymous in food. The word 'savour' has the literal meaning to have experience of taste and is related in eating in other ways like smell. Meanwhile the word 'delight' can be a noun of something that gives great pleasure. These two words together can directly translate to have an experience of something that give great pleasure. The name would connate feelings of excitement and being thrilled as well as stimulating senses that will be reflected onto my reader. 

Possible Coverlines :

• Mamas dishes: Homemade recipes
• Original cuisines 
• Heartfelt story of still-standing restaurants
• Your delectable meals
• A long established menu
• Hidden gems
• Relish in the spice
• Mouthwatering morsels
• Dining diaries
• Bite by bite
• Celebrating homegrown chefs

Reflection : I will be choosing the coverline 'Relish in the Spice' as the title for my double-paged spread as well as my main coverline. Balinese, and Indonesian food as a whole, food are known for their spices that are set on the side of every meal. Every restaurant's chilli sauce is almost always homemade and widely unique in taste but all share the same satisfying taste to them. I want to shine a spotlight on this by making this my double-paged spread and to become a large and important aspect of my magazine. The word "relish" used in this context is used as an invitation that may encourage and attract audience. Furthermore, it connotes pleasure derived from eating and savouring an appetizing dish.

Other coverlines include "Mama's dishes: Homemade recipes" that I choose as I think this title is very engaging through being relatable. The name "Mama" is very common for Indonesian asians' because thats what we often call our mothers. The cultural code evokes a sense of relatability and familiarity that can help build a connection from my magazine to my readers and is focused on targetting my main target audience. However, I decided to expand on the title, changing it to "Mama's Dishes; Heartwarming Homemade Recipes" as the word "heartwarming" will add on to the feeling of melancholic, fondness, or reminiscence.

I might also use "A long-established menu" as a page that reviews small, local restaurants that has endured the growing market through years and maybe even decades. I most-likely will be choosing restaurants who, by personal belief, deserves more recognition in hopes of my magazine being able to influence readers to support them. This title will surely attract readers interested in people's history or story and those who enjoy restaurant-hunting. I am going to be adding a short description of "Timeless flavours and a testament to tradition" to give the coverline a longer and more cohesive explanation.

Images :

• Pictures of the dishes themselves/food photography
• Pictures of chilli sauces
• Pictures of the restaurants kitchen and staff at work (long shot)
• Ingredients
• Waitress carrying dishes
• Process of making the meal
• Home kitchen
• Outdoor setting
• Step-by-step tutorials
• Chef portraits
• Table setting
• Restaurants features
• Kitchen and cooking equipment
• Seasonal themes

Main cover image :

• Authentic Indonesian dish that is assosiated with spicyness from a local restaurant (birds eye view and warm light shown straight towards it)
• Chilli and other ingredients of chilli in a 'ulekan' and 'cobek'

Reflection : Originally I wanted to go with the first idea of a local dish as I thought that locals who say my magazine will be attracted to the familiar dish while foreigners will be curious and eager to know what the dish is- thus effectively targeting both of my target audience (primary and secondary). However, I had much to consider such as the dish I was going to capture and various conditions that can affect the photoshoot. Since a local restaurant can have many variables I cannot control during the photoshoot including animals (flys getting onto food after left for a while during photoshoot), an unfitting/displeasing backdrop, issues regarding space affecting my flexibility and ability to work a photoshoot in the restaurant, unsatisfactory presentation that does not fit my magazines image and much more. I worried that choosing this idea would cause lots of trouble so I finalised my cover page with my second idea which featured the use of a traditional tool 'ulekan' and 'cobek' when making "sambal" (indonesian chilli). This idea still is directly related to my double-paged spread and now, is much simpler to do but still could be extremely familiar to locals and interest foreigners.