Tag Archives: Edible Type

Talking Edible Typography at Eye Magazine’s Type Tuesday

me talking by JLW

Here at Type Tasting I’ve been having conversations about how we respond to different typefaces. Whether we’re type designers, graphic designers or nothing to do with the design industry, all of us are type consumers. We interact with typefaces constantly in our everyday lives and, although it happens on an instinctive level, when we read a word the choice of font also has an effect on us.

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A Type Tasting birthday celebration of edible type

nathan dye3 Helen Rawlinson BgcNtzdIQAAL2Iq.jpg-large
We celebrated Type Tasting’s first birthday with a day of edible type on Friday 14th February. Here’s a selection of the gastronomic typography and lettering created to mark the occasion.

Above: Nathan Dye’s chocolate TYPE cake, Helen Rawlinson’s peas thawing to the occasion, Sarah Hyndman’s edible rye bread Blackletter type “delicious with hummus” and Julie Muaro’s JOY in Breakfast Light, Regular & Extra Jam.

Julie Mauro

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Love & kisses to eat in 5 languages

Andreja Brulc_love_2
A delicious series of typographic cookies and sweets made by Andreja Brulc and inspired by the ‘besos’ pan dulce eaten in Mexico on Valentine’s Day. “I made ‘love and kisses in five languages: English, Spanish, Slovene, Italian and German” she explains.

Andreja Brulc_kisses

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Eat your Words: Food as a System of Communication, by Sarah Hyndman

eat your words cover

Eat your Words: Food as a System of Communication and its role in a Post-culinary Society, by Sarah Hyndman

Sarah Hyndman, MA Typo/graphic Studies Thesis, February 2001 (Distinction). London College of Communication, University of the Arts London.

Author’s note on the ‘post-culinary society’ of 2000/2001: At the time of writing there were concerns about the rise in popularity of convenience food and a generation who had not been taught how to cook. However, Jamie Oliver had just published The Naked Chef and Britain was soon to fall in love with cooking again.

Eat Your Words illustration of iced biscuits

“The ideal celebratory meal had a structure that started off with an appetising hot and messy dish of gravy over meat and potatoes (without which a meal is not a dinner), and became more of an architectural achievement as it went on through pudding (on a smaller plate), and tea with an optional small coloured biscuit (on a still smaller plate).” Michael Nicod

final piece

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