Monday, April 29, 2013

Typography Journal, Week 11

I found some interesting logos that effectively use negative space to create beautiful logos. The first example uses a nice serif typeface which seems to work rather well with the personality of the logo that it accompanies. It seems as if it's saying, "I may be on the small side, but I'm still better than you." The typeface has high contrast and elliptical drops. The eyes and bowls are small with rather generous counters.






Sunday, April 28, 2013

menu project- story & menu items

Restaurant story

Kӓwili was founded in 2007 by Tania Hoani and Kalino Kalua. Tania and Kalino first met in 2005 after Tania’s (a Tahitian native) culinary demonstration at the Kapalua Wine and Food Festival in Maui. Impressed by Tania’s skills, Kalino (a Hawaiian native and culinary instructor) approached her about teaching at the Maui Culinary Academy. After learning they have several mutual friends from the restaurant business, Kalino and Tania soon became close friends and began to discuss ideas for opening a restaurant together. They both love the traditional foods from their native islands and wanted to feature both cuisines on their menu. Kӓwili, the Hawaiian word for “blend”, is the result of blending traditional and modern Tahitian and Hawaiian dishes.

·         Tania (“Polynesian flower” in Tahitian)
·         (Kalino is Hawaiian for “brilliant one”)
·         Kӓwili is the Hawaiian word for “blend”.

_____________________________________________________________________

Menu items (so far)


Appetizers
Grilled fresh fruit kabob
Fresh pineapple, banana, mango and papaya grilled on a wooden skewer. Served with a spicy orange sauce and coconut vanilla cream.
Almond & Coconut Crusted Tilapia
Fresh baked tilapia with a coating of finely crushed macadamias and coconut. Served with grilled sesame mango asparagus, poi (taro mixed with banana and coconut milk).
Crab & Kumara Bisque
A thick soup of crab and sweet potato.
Papaya Soup



Entrées
Poisson cru (National dish of French Polynesia)
Raw yellow fin tuna & halibut marinated w/ fresh limejuice. Served with coconut milk, chopped tomato, cucumber, carrot and spring onion over white rice.
Pineapple fried rice
Braised Swordfish w/ Sweet Potatoes
Pork Curry with Bananas
Local pork seasoned with curry and garlic in a papaya banana sauce. Served with sweet potatoes.
Coconut Vanilla Chevrettes
Small freshwater shrimp sautéed in vanilla, olive oil, dark rum and coconut milk.

Tuesday, April 23, 2013

Menu project- logo sketches & typefaces






Logo typefaces I've experimented with are below. The typeface I chose is the one at the top (Ecuyer DAX Regular).


Monday, April 22, 2013

Menu project naming worksheets

It wasn't easy coming up with names...


My evaluation:



My group's evaluation:


Typography Journal, Week 10


The bold sans serif typeface and the embellishments on this ad for Kraft cheese are what caught my eyes at first. Maybe I'm wrong, but if it were me, I would right align the word endless and maybe move inspiration a little more to the right also. Choosing a different color besides white (maybe a lighter shade of the blue used in the background) might help it from getting lost with the photo behind it.
Next I noticed the serif typeface used in the paragraph under the heading. "Cute" was the first word that came to mind to describe this typeface and I'd like to try to figure out what it is so I can possibly use it myself. It has a low x-height, low contrast, small bowls, eyes, and counters, unbracketed serifs, circular drops, high ascenders, and seemingly short descenders.

The example below is a page from a print magazine article. The reason I chose it was because I feel the hierarchy is well-defined by using color and the organization of the information is easy to follow.





Friday, April 19, 2013

Menu project

Links for research:

http://en.wikipedia.org/wiki/Polynesia#Island_groups
http://www.pbs.org/wayfinders/polynesian.html
http://en.wikipedia.org/wiki/Polynesia
http://www.gayot.com/travel/features/hawaii/hawaiian_fish.html
http://en.wikipedia.org/wiki/M%C4%81ori_culture
http://www.coffeetimes.com/may98.htm
http://en.wikipedia.org/wiki/Polynesian_navigation
http://www.gayot.com/restaurants/menusavvy_hawaiian.html
http://critiki.com/

Main Polynesia

  1. American Samoa
  2. Cook Islands
  3. Easter Island (called Rapa Nui in the Rapa Nui language)
  4. French Polynesia
    • Tahiti
    • Bora Bora (also known as the "Pearl of the Pacific")
    • Marquesas Islands
    • Society Islands
    • Tuamotu Islands
    • Gambier Islands
    • Austral Islands
    • Bass Islands
  5. Hawaii
  6. New Zealand
  7. Niue
  8. Norfolk Island
  9. Pitcairn Islands
  10. Samoa
  11. Tokelau
  12. Tonga
  13. Tuvalu
  14. Wallis and Futuna
  15. Rotuma

Cook Islands cuisine

  • ika mata = raw fish
    • a favorite main course of the Cook Islands
    • maororo- flying fish
    • is served with coconut cream & cooked root vegetables like taro, kumara, breadfruit or boiled green bananas
  • Coconut, fish, cassava, taro & tropical fruits are the basic ingredients in most Cook Island meals. Ground ovens are used to slowly cook traditional foods. Meat is not common. People of the Cook Islands also use salt, onions, garlic and some acidic ingredients. (http://foodhistory.pbworks.com/w/page/12799485/Polynesian)
Food Customs at Ceremonial Occasions:
      Special occasions are marked by a feast called an umukai(literally "food from the oven"). Meat is the main dish, supplemented with ika and potato salad. Kava, made from the root of the pepper plant, is a traditional ceremonial drink. It is nonalcoholic but can be consciousness-altering. Christian missionaries virtually eliminated the drink from the islands; today, the word "kava" is used for any alcoholic beverage. (http://www.everyculture.com/Bo-Co/Cook-Islands.html)

Cook Islanders are known for their hospitable and generous, if somewhat reserved, nature. When invited to someone's home, it is customary to bring a small gift for the host. Upon returning from a voyage, travelers are greeted with a garland of flowers placed around their necks; they are seen off the same way before departures. (http://www.everyculture.com/Bo-Co/Cook-Islands.html#ixzz2R1oya9rg)

Tahitian Cuisine

     National Tahitian dish is poisson cru, which is raw fish marinated in lime juice and coconut milk. Fish is the main staple of the Tahitian diet. Fish is often marinated in coconut milk before it is baked or grilled. Poisson cru is a very popular dish that consists of raw fish marinated in limejuice that is often served in a salad. Many dishes also include chicken, pork, sweet potatoes, breadfruit, rice, local fruit and vegetables such as papaya, mangoes, pineapples, bananas and fafa, which is a type of spinach. Other ingredients are tomatoes, onion, cucumber, carrot and pepper. Local pork is also a common ingredient in Tahitian recipes. The national Tahitian drink is a beer called Hinano. (http://www.tahititours.com/food.html)      Chevrettes (freshwater shrimp) are also popular in Tahitian dishes and are found throughout the Tahitian islands. The Tahitian dessert that is most popular is called po'e. It's a pudding made with taro root and flavored with banana, vanilla, papaya or pumpkin and topped with a coconut milk sauce. Another dessert is called kato, which are similar to biscuits and are made with coconut milk. Local coffee is flavored with locally-grown vanilla or fresh coconut cream. (http://www.lighthousetravel.net/Tahitian_Food.html)
     Most food is cooked in traditional pit ovens, called ahimaa, which are made by digging a hole in the ground. Stones are placed in the pit and heated by fire. Banana leaves are used to wrap the food and are then thrown onto the hot stones. They are covered by dirt and left to bake for several hours. The traditonal feast is called tamaaraa.

Moodboard:


My proposed restaurant will be a blend of Hawaiian, Tahitian and French Polynesian cuisine that will feature local seafood, pork, fruits and vegetables. The name is yet to be determined. I finally found a few decent websites with some useful lists of Hawaiian words (http://hawaiian-words.com/basics/common/- this one has pronunciations; http://tony.tran.tripod.com/Hawaiian_phrases.htm; http://www.mauimapp.com/moolelo/hwnwdshw.htm; http://www.thetahititraveler.com/general-information/society/language-in-tahiti/). A search for Tahitian words was less successful but I did at least find something I could use.

Folklore/mythology:
http://www.pantheon.org/articles/h/hawaiiki.html
http://www.windows2universe.org/mythology/polynesia_culture.html



Sunday, April 14, 2013

Typography Journal, Week 9

This first example is one of an improper typeface. It's an animal hospital I work for part-time, both as a veterinary assistant and web designer. (My disclaimer: I am not responsible for the current design. I merely maintain the site but have been working on a new design that is expected to be completed by the summer.) The typeface for the entire site is the dreaded Comic Sans. (And again, I'd like to mention that I did not design the current site.)


Monday, April 8, 2013

Project 7- poster

Color inspiration:


Type family used:


Final version of poster:


My sketches for this project were posted a couple weeks prior to this post.

Typography Journal, Week 8

Aside from the clever use of the grain graphic in place of the lowercase i in "Grains", I love the sans serif typeface on this Great Grains cereal box. The high x-height and generous counters give it a beautiful, pleasant, friendly appearance that seems appropriate not just for a "grown-up" cereal, but also for emotional appeal as it seems to greet the reader with a smile that says "good morning". (Who would want an angry typeface greeting them on their cereal box in the morning?) The vertical stress of the lowercase a somehow adds to the flow of the words and creates a soft arc with the lowercase characters that precede them.





This is such a beautiful script typeface, which reminds me of Jessica Hische.