Workshop: Type that describes
Sunday April 21st, 3-7pm
Type Tasting Studio (London N16)
For people with creative/typographic experience
Apply to type@withrelish.co.uk and you will be sent a PayPal link
Tag Archives: typography
Workshop: Type styles through history
Workshop: Type styles through history
Learn about typography and the history of type: correspondence course
This course is currently in a tryout phase with our volunteer test pilots…
Blog: Happy Easter Eggs?
Type Safari: Dalston
Type Safari: Dalston
Spend an evening taking a guided walk through Dalston exploring the architectural and social history of the area through the type and signage to be found along the way. You’ll also be photographing a selection of the letters to create your own Dalston phrase or saying.
Workshop: How running makes me feel
Workshop: How running makes me feel
An afternoon workshop about how running makes you feel, led by Sarah Hyndman. The participants brainstormed words and phrases about how running makes them feel. They then recreated the words in a way that visually represented what the word means.
Workshop: Typographic swearing ’n’ cursing
By Sarah Hyndman
Workshop: Typographic Swearing ’n’ Cussing
An antidote to all the over-the-top sentimentality that has become Valentine’s Day.
Learn about the history of typographic protest, and how a typeface can subvert a word. Explore different types of swearing, from random streams of consciousness, visual onomatopoeia, to absurd phrases and aimed verbal tirades. Create your own typographic profanities in a social setting with good conversation.
Eat your Words: Food as a System of Communication, by Sarah Hyndman
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.
“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
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