“A bissl wos gäd ollawei”, published by Langenscheidt
“The Saga of Wiz Khalifa” by Wiz Khalifa
Coqfighter restaurant branding, London, designed by Sophie Mo
Bacchus Pub restaurant branding, designed by Armstrong Marketing Solutions
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.
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.
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. 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
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
Paska is made with milk, butter, eggs, flour, and sugar, except in Romania, where the recipe most commonly includes sweet cream, cottage cheese 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.
For more detailed information on the styles, see the full PDF specimen
