Tag Archives: Sarah Hyndman

Blog: What is the future of type?

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Blog: What is the future of type?
By Sarah Hyndman

‘What is the future of type?’ This is a question that was posed a few weeks ago which prompted a diverse range of responses. The discussion played out via email, Twitter, Design Week and the Creative Review blog and subsequently formed the basis for an event at the St Bride Library.

The main themes that arose included the evolution of type and whether words may ultimately become obsolete as technology and globalisation progress? Physical print is still in demand; independent type foundries are appearing, there has been a resurgence in letterpress, and an Adana press is back in production in Japan. Whether this is a new trend or a final swansong remains to be seen.

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Blog: The future of type

tweet wall square

Blog: The future of type
Thank you to everybody who has participated in the #FutureOfType? discussion via email, Twitter, and those who came along to the evening discussion/workshop at the St Bride Library.

This has turned out to be a big conversation with a range of themes that we are going to continue to explore in more detail. Please sign up to the #FutureOfType? mailing list if you would like updates.

AN OVERVIEW OF THE THEMES…

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Workshop: Type and sound

Scott Scanlan2 Lydia Rose Cockburn-Smith6

Workshop: Type and Sound
Sunday March 17th, 3-7pm
Type Tasting Studio (London N16)
For people with creative/typographic experience
Join the mailing list if you’d like to be notified of the next Type and Sound workshop

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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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