Author: Delphine Hirasuna

Announcements

Kit’s Fourth of July Flag Primer…Redux

By Delphine Hirasuna |

In the U.S., July 4th is a national holiday commemorating the day in 1776 when the tiny 13 American colonies declared their independence from Great Britain, instigating a revolutionary war that lasted eight long years. From a graphic standpoint, the American flag is unique because change is built into it. Each time a state joined the Union, it got its own star on the flag. The 50th and most recent star was added in 1959 when Hawaii won statehood. The flag’s appearance has remained constant since then. This video, produced by Kit Hinrichs, presents a chronology of when states entered the Union, how that changed the look of the flag, and which Presidents served under each version of the flag. Yes, we did run this video last Fourth of July, but we thought the John Philip Sousa’s tune “Stars and Stripes Forever” would be an invigorating way to celebrate the holiday. By the way, Sousa who was born in Washington D.C. is a classic American “melting pot” story. His father was born in Spain of Portuguese parents and his mother was born in Bavaria. Happy Fourth, enjoy the hot dogs and watermelon but don’t light fireworks if you live in a fire zone.

Packaging

With Mic’s Chilli, the Devil Is in the Details

By Delphine Hirasuna |

Irish chili may sound like an oxymoron, but Mic’s Chilli, made in Kilcoole, County Wicklow in Ireland, has the authentic look of a product that comes from “South of the Border” – and we don’t mean Tipperary.

Dublin-based illustrator Steve Simpson has done all of the branding and packaging work for Mic’s Chilli since it launched its first products at the end of 2010. Using Latin American patterns and iconography, the Inferno packaging features Day of the Dead skeleton figures, with “talk bubbles” showing chillis to indicate degrees of hotness — one chilli for mild; four chillis for on fire.

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Photography

Behind the Scenes at a McDonald’s Photo Shoot

By Delphine Hirasuna |

Anyone who has witnessed a food photo shoot knows that there is a vast difference between making food look delicious through the lens of a camera and actually making it taste great. This is true of both gourmet dishes concocted by renowned chefs and fast foods sold from a drive-thru window. Under hot studio lights, fresh vegetables wilt, peaches turn brown, hot foods coagulate and moist foods dry out. Photographers use “stand-in” foods during set-up and have back-ups in case the “star dish” proves not to be photogenic. Food stylists have an arsenal of tricks to simulate, imitate, and enhance ingredients to create a “just-made” illusion. Styling this hamburger shoot for McDonald’s is tame compared to most food shoots. What it didn’t show is what a Big Mac looks like after it has been wrapped in paper flattening out the bun and squashed into a bag with fries on top.

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Advertising

Louis Vuitton Origami Invitation

By Delphine Hirasuna |

The opening of a new location in Osaka, Japan, was occasion for luxury retailer Louis Vuitton to ask Italian design studio Happycentro to produce an appropriately elegant invitation card.The result was a printing and folding tour de force involving offset printing, transparent, silver mat, pearl and rainbow foils, dry embossing, silkscreen and die-cuts. As if that wasn’t complicated enough, the square sheet was precisely folded by hand origami-style 34 ways. One has to believe that the designer Federico Galvani has a fiendishly clever mind to devise something that tested the skills of printers and origami artists alike, but the team pulled it off and the result is lovely and unique.

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