JAF Herb

Lego “Book of Monsters”

Lego “Book of Monsters”

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

“A bissl wos gäd ollawei”, published by Langenscheidt

“A bissl wos gäd ollawei”, published by Langenscheidt

“A bissl wos gäd ollawei”, published by Langenscheidt

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. In poorer households, the pudding was often served as the only course. Yorkshire pudding is cooked by pouring a batter made from milk or water, flour and eggs into preheated, oiled, baking pans, ramekins or muffin tins. Water produces a lighter crisper but less sweet pudding than using milk. A 1926 recipe involves covering the pudding with greaseproof paper to steam it and then serving it with jam, butter and sugar. Other foods made from batter include popovers, gougère, Dutch baby pancakes, toad in the hole, and takoyaki (a Japanese puff batter dumpling with octopus).

  • 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. It was at this time that the cheese began to be referred to as Olomouc cheese. Since 2010, ‘Olomoucké tvarůžky’ has been registered as a Protected Geographical Indication by the European Union. The first written mention of this cheese dates back to the 15th century. Olomoucké tvarůsky 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. It was at this time that the cheese began to be referred to as Olomouc cheese

  • 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.

    Pumpernickel wird in der Regel wie andere Brote vor allem direkt als Beilage zu anderen Speisen oder als Basis für belegte Brote verzehrt. Darüber hinaus gibt es in der westfälischen Küche mehrere Speisen, die mit Pumpernickel zubereitet werden. Dazu gehören unter anderen die Pumpernickelsuppe und die Westfälische Götterspeise. Zudem ist Pumpernickel Bestandteil von Saucen wie der klassischen Sauerbratensauce. Neben der Zubereitung aus Roggenschrot gibt es eine süße lebkuchenartige Variante, die man ebenfalls als Pumpernickel, Pompernickel oder „Pain noir de Westphalie“ bezeichnet. Pumpernickel wird in der Regel wie andere Brote vor allem direkt als Beilage zu anderen Speisen oder als Basis für belegte Brote verzehrt. Darüber hinaus gibt es in der westfälischen Küche mehrere Speisen, die mit Pumpernickel zubereitet werden. Dazu gehören unter anderen die Pumpernickelsuppe und die Westfälische Götterspeise. Zudem ist Pumpernickel Bestandteil von Saucen wie der klassischen Sauerbratensauce. Die vermutlich älteste heute noch existierende Bäckerei für Pumpernickel ist die 1570 von Jörgen Haverlanth in Soest gegründete Bäckerei Haverland, die sich bis 2007 in Familienbesitz befand. Soest war fast vollständig von fremdem Gebiet umgeben und wurde im Mittelalter des öfteren, 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. 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. A version is made with maraschino cherries added to symbolize royal jewels in honor of the resurrection of Jesus. Paska is eaten with “hrudka”, also called syrek, a bland sweet custard similar to cheese made from separated eggs and milk and beets mixed with horseradish and “kielbasa” (in Polish) or “kovbasa” (in Ukrainian). In Iran and the diaspora, Assyrians will eat a Paska cake on Easter, Ida Gura. The tall cake is decorated with a cross on top to represent Calvary, the place of Jesus' crucifixion, and surrounded with colored eggs to symbolize the people who visited Jesus during his death and were at his cross. Pască is a traditional Romanian and Moldovan pastry. Pască is composed with eggs, sour cream, fresh cheese like urdă, raisins and sugar, and is especially made for Easter. The word Pască come from Latin, Pascha, meaning Easter.

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