Particularly for something as multi-faceted as a university, typography can be a way to create visual coherence across various schools and other parts of the institution. In the case of Syracuse, the hunt for the perfect typeface also unearthed an unlikely connection between past and present, and between the academic world and the rich history of type design. When Bierut and Jesse Reed, his associate partner at the time, discovered a typeface linking the university and the famous early 20th-century type designer Frederic Goudy, it set into motion a typeface excavation that resulted in the central element of the new school identity.
I don’t watch much TV. But lately, when I get the chance to sit down in front of the tube, it’s usually “A Chef’s Life” that I am watching. I enjoy cooking (if I wasn’t a designer, I’d probably be a chef), and it is my dream to someday open a restaurant. So, the ongoing story of chef Vivian Howard and her husband, Ben Knight and their adventures opening not one, but two restaurants in eastern North Carolina really has interest to me.
Recently, I was perusing the web site for the show, and ran across this post detailing what went in to the retail branding and design for Howard’s Blueberry Barbecue Sauce, done by New York firm Damashek Consulting. The combination of food and design is right up my alley, and although it’s a little short on details, it gives a decent glimpse into the process of branding a new product.
Check out “Bottle That Word ‘Dream'” on the A Chef’s Life blog.