JAF Herb

Fear Fun by Father John Misty. Source: youtube.com
Source: target.com.au
Source: olijck.nl
Source: olijck.nl
Source: erikmarinovich.com
JAF Specimen 2013–2014
Source: reedreibstein.com
Source: kalmarslott.se
JAF Herb is based on sixteenth-century cursive broken scripts and print­ing types. It features connect­ing letter­forms that are rather tightly spaced. Origin­ally designed by Tim Ahrens in the MA Typeface Design course at the University of Read­ing, it was further refined and exten­ded in 2010. The idea for JAF Herb was to develop a typeface with the prop­er­ties of black­let­ter, without evoking any negat­ive connota­tions. The design retains the complex, humane char­ac­ter of fraktur without appear­ing conser­vat­ive, aggress­ive or intol­er­ant.

  • JAF Herb, Regular

    York­shire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separ­ate course prior to the main meat dish. This was the tradi­tional method of eating the pudding and is still common in parts of York­shire today.

    Because the rich gravy from the roast meat drip­pings was used up with the first course, the main meat and veget­able course was often served with a parsley or white sauce. Tradi­tion­ally, though less so now, the York­shire Pudding could be served as a sweet, with sugar or even with orange juice as a sauce. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners, thus stretch­ing a lesser amount of the more expens­ive ingredi­ents as the York­shire pudding was tradi­tion­ally served first.

  • JAF Herb, Bold

    Olomoucké syrečky or olomoucké tvarůžky is a ripened soft cheese made in Loštice, Czech Repub­lic, which is very easy to recog­nize by its strong scent and yellow­ish colour. It is named after the city of Olomouc and contains only 0.6% of fat.

    The oldest refer­ences to the manu­fac­ture of cheese in Olomouc date from the 16th Century, but it is likely they referred to a more tradi­tional cheese than the present Olomoucké tvarůžky. Olomoucké tvarůžky was eaten by Emperor Rudolf II. Until the 19th century, Olomoucké tvarůžky was produced in the villages surround­ing Olomouc, and was gener­ally regarded as a peasant food.

  • JAF Herb, Condensed

    Pumper­ni­ckel ist ein Voll­korn­brot aus Roggen­schrot, das ursprüng­lich aus der westfäli­schen Küche stammt. Im Ausland gilt Pumper­ni­ckel als typisch deut­sches Brot, das sich lange hält.

    Die vermut­lich älteste heute noch exis­tie­rende Bäcke­rei für Pumper­ni­ckel ist die 1570 von Jörgen Haver­lanth in Soest gegründete Bäcke­rei Haver­land, die sich bis heute im Besitz seiner Nach­kom­men befin­det. Soest war fast vollständig von fremdem Gebiet umgeben und wurde im Mittel­al­ter des Öfte­ren, und teil­weise sehr lange, bela­gert. Damals soll das Pumper­ni­ckel den Bürgern als Notra­tion gedient haben.

  • JAF Herb, Bold Condensed

    Paska is made with milk, butter, eggs, flour, and sugar, except in Romania, where the recipe most commonly includes sweet cream, cottage cheese, and/or sour cream along with eggs, sugar, rais­ins, and rum. An egg and water mixture is used as a glaze.

    The Chris­tian faith­ful in many Eastern Chris­tian coun­tries eat this bread during East­er. Chris­tian symbol­ism is asso­ci­ated with features of paska type breads. The inside of paska can be a swirl of yellow and white that is said to repres­ent the risen Christ, while the white repres­ents the Holy Spir­it. Other versions include chocol­ate, rice, or even savoury mixtures based on cheese.

For more detailed information on the styles, see the full PDF specimen