Chani Taussig portfolio

Portfolio Chani Taussig ch.taussig@gmail.com 00 32 3 281 60 12

Assignment: To design an attractive cover and multi page brochure for the AG insurance company.

Solution: I used an enticing picture for the cover which persuades any person to pick up the brochure. The inside pages are all in the same shades of blue and green, for consistency throughout the brochure and is comfortable for the eye to look at.

Brochure design

Brochure design

Colour Composition

Type Patterns

Assignment: Design a poster of the Swiss typographer, Adrian Frutiger, who is famous for his precise typefaces.

Clearly define his style on the poster using type only.

Solution: Adrian won many awards, which I based my poster on. The background is on graph paper representing the paper used when designing a typeface, and his first name is in pencil drawing. In the capital “A� I displayed all the fonts he designed and layed out the poster in orderly and neat fashion typical for his style.

Typography Poster

Perfect Plumbing Qld Full service plumbing

Perfect Plumbing Qld Full service plumbing

Manager

John Peeters

1-785-568-2203 Heating On Time

Drainage 24 hours/7days

Bathrooms Serving Brisbane

Repairs

Maintenance

Satisfaction Guaranteed

Perfect Plumbing Qld Full service plumbing

Assignment: To design a clean, strong corporate identity for a rapidly growing plumbing maintenance company named Perfect Plumbing.

Heating

Drainage

Bathrooms

Repairs

Letterheads

1-785-568-2203

Solution: I used the initials of the two bold P’s as main element with the inside the negative shape of a water droplet. Using red and blue as the basic colours, the message clearly states the business of water and heating. On the letterhead and envelop, a tile background was added, hinting to a bathroom.

The

Field

Permanent Exhibits Temporary Exhibits

The

Travelling Exhibits

Field

On-line Exhibits

Open: 9 a.m. - 5 p.m.

Last admission at 4 p.m.

1400 S. Lake Shore Drive Chicago, IL 60605-2496

(312) 922-9410

The

Field

Assignment: To design a corporate identity for the Field Museum, an exciting hands-on experimental museum, aimed at children where kids and adults can explore the human fascination with the natural beauty of Earth’s natural resources, fossils, and planets. Logo should be geared to kids and adults alike without being too childlike.

Solution: With four basic strong colours the logo attracts children and adults alike. Every square has a representative picture of all subjects to be seen in the museum. The logo clearly shows that this museum has interests for all ages.

Letterheads

Open: 9 a.m. - 5 p.m.

Last admission at 4 p.m.

(312) 922-9410

1400 S. Lake Shore Drive

Chicago, IL 60605-2496

Book Covers

Wordart

Assignment: To develop a successful advertising campaign for Benjamin Moore paints.

Solution: I placed an object with interesting colours and used the same for the paint of the wall, declaring that with B. Moore paints almost anything is possible and it is not just any paint. The concept is interesting and attracts attention because of the unusual combination.

Advertisements

Advertisements

one big trend that’s going on in the world today,” says David Novak, chief

one of the most successful product launches in KFC history.

executive of Louisville-based Yum! Brands (YUM ), KFC’s parent. “We’re the chicken capital of the USA.”

Fat Times Fast Food

Forget all that talk about healthy eating: Americans are back to chowing down on giant burgers and fried chicken

HEAVY SNACKING. What’s going on? Apparently, all

Alife & Well

The fact that a majority of the

A GROWING POPULATION. But while Americans are digging in to the fried chicken, they’re certainly not eschewing other fatty foods. Hamburger outlets served over

U.S. population is overweight could be one explanation why Americans are so blasé about the subject. “Fat is mainstream, which is why everyone has become complacent,” muses

hearts, hypertension, high blood

500 million more customers in 2004 than in the previous year, according

pressure, and even diabetes is falling

to NPD. And doughnut shops served

food studies, and public health at New York University and author of Food

about 150 million more people last year than in 2003 (see BW Online,

Politics. “What used to considered pudgy before isn’t even worthy of a

6/3/05, “Salad Days for Burger Joints”).

comment today.”

the talk about obesity causing clogged

on deaf ears (see BW Online, 1/11/05, “Ready for a Fast-Food Workout?”).

Plus, research has shown that

two-thirds of the U.S. population is already overweight “What can I say? Americans love fried chicken,” says Harry Balzer, renowned food expert and

I

NPD Group. He says fried chicken is

fries, and fried chicken like never before.

common themes emerge in terms of

Yes, fried chicken: KFC has been going gangbusters this year. In October, sales at stores open for a year or more soared 6%, vs. a 3% drop in the year-ago period.

This comes after a total 6% increase in the previous three months combined. In fact, fried chicken has become so popular that KFC is considering bringing back the name “Kentucky Fried Chicken” in its full form “Kentucky Fried Chicken is the

what Americans want: taste, price, and

f you think that all the talk about

the fastest-growing fast-food menu

obesity is scaring people away from

item in the last decade. In every

fatty food, think again. Americans are

food survey conducted over the last

eating hamburgers, doughnuts, French

25 years, Balzer points out, three

convenience.

If that mantra really works, KFC certainly found its sweet spot in March, when it introduced the Snacker, a 99-cent chicken sandwich that proved to be a runaway bestseller.

The 5,525 KFC restaurant outlets in the U.S. sold 100 million Snackers in the past seven months, making it

Marion Nestle, professor of nutrition,

Junk-food chains are now catering

Americans currently eat out, or order

to people who have ignored the healthy-food movement of the last few

in, more than ever before -- fueling the trend toward weight gain. Food-

years, and in fact have gotten sick of the focus on healthy living. “There are

market researcher Technomic found in a 2005 survey that 69% of consumers

those, especially the younger people,

described their diets when eating out

vice-president of researcher The

32

MORE THAN A MOUTHFUL.

as “fair to poor,” compared to 39% who said they eat “fair to poor” diets at home (see BW Online, 4/22/04,

who shun the health and nutrition talk and throw caution to the winds,” says Bob Sandelman, president of market researcher Sandelman & Associates.

“Restaurants are Cooking Again”).

Not suprisingly, a new study that followed Americans for three decades suggests that, over the long haul, 9 out of 10 men and 7 out of 10 women will become overweight.

Published in the Oct. 4 issue of the Annals of Internal Medicine, the report shows obesity may be an even greater problem than indicated by other studies demonstrating that two-thirds of the U.S. population is already overweight or obese.

“The health implications for the country are enormous,” says Ramachandran Vasan, an associate professor of medicine at Boston University and the new study’s lead author.

«When they go out, they go way over the other end, and want the

Omelet Sandwich, comprising one sausage patty, two eggs, two slices of

thickest burger they can find.»

No wonder the fast-food giants are fighting over who can come up with the most fattening food.

Last year, Hardee’s and Carl’s Jr., units of CKE Restaurants (CKR ), created quite a stir with the Monster Thickburger, which has two 1/3-

American cheese, and three strips of bacon, which translates to 730 calories and 47 grams of fat.

pound slabs of Angus beef, four strips

Americans needn’t worry that they’re getting fat alone. The fast-food giants are aggressively moving into Asia. KFC, for instance, expects to open more than 375 new restaurants in China in 2005 and 400 in 2006, and targets sales growth of at least 22%.

Sales in China are sizzling: They’re up 11% year-to-date, after soaring 24% in 2004.

Back in the U.S., Yum’s Novak points out that, besides the 99cent Snacker, KFC’s $9.99 bucket

of bacon, three slices of cheese, and mayonnaise on a buttered sesameseed bun -- totaling 1,420 calories

of chicken was also a fast seller. Just in case that’s not enticement enough, KFC recently started offering free

and 107 grams of fat. Hardee’s

cakes to families to increase store traffic.

Clearly, the philosophy today is

used to considered “What pudgy before isn’t even worthy of a comment today. ”

proudly proclaimed the sandwich «a monument to decadence.»

And, earlier this year, Burger

Food Section

HAVE YOUR CAKE

King introduced the Enormous

«obesity be damned.» Let the feasting begin.

33

FAST FOOD: 6 WAYS TO HEALTHIER MEALS •

Keep portion sizes small. If the fast-food restaurant offers several sandwich sizes, pick the smallest or order half a sandwich, if available.

•

Choose a healthier side dish. For example, instead of french fries choose a side salad with low-fat dressing or a baked potato.

•

Go for the greens. Choose a large entree salad with grilled chicken or garden vegetables with fat-free or low-fat dressing on the side, rather than regular salad dressing.

•

Opt for grilled items. Fried and breaded foods, are high in fat and calories.

•

Have it your way. Don’t settle for what comes with your sandwich or meal. Ask for healthier substitutions.

•

Watch what you drink. Many beverages contain a large number of calories. Instead, order diet soda, water, unsweetened iced tea, sparkling water or mineral water. Skip the shakes and other ice-cream drinks.

34

Magazine Layout

Alife & Well

This magazine was designed from scratch including the Mum & Dad logo. It had to be done in a very short period of time.

Magazine Layout

All Work and No Play...

Starting a relaxation practice

As a nation of stressed-out workaholics, we need to shift our priorities, and be-dare I suggest it?-more like the Europeans, who down tools for weeks at a time without seeing their lives and economies fall apart.

F

inding a balance between work, play, and other activities isn’t easy. Different people will give you very different advice.

Some people say you should be spending eighty or ninety percent of your waking hours working on your thesis. Others (myself included) think that this is unrealistic and unhealthy, and that it’s important for your mental and physical health to have other active interests.

If you have a family, you will have to balance your priorities even more carefully. Graduate school isn’t worth risking your personal relationships over; be sure that you save time and energy to focus on the people who matter to you.

One of the keys to balancing your life is to develop a schedule that’s more or less

consistent. You may decide that you will only work during the days, and that evenings are for your hobbies. Or you might decide that afternoons are for socializing and exercising, and work late at night. I decided very early on in graduate school that weekends were for me, not for my thesis, and I think it helped me to stay sane.

Many graduate students hit the doldrums around the end of the second or beginning of the third year, when they’re finishing up their coursework and trying to focus in on a thesis topic. Sometimes this process can take quite a while.

Try to find useful, enjoyable activities that can take your mind off of the thesis. Sing in a choir, learn a foreign language, study the history of ancient Greece, garden, or knit. If you schedule regular activities (rehearsals, tennis lessons), you

What are food additives and why are they necessary?

A food additive is defined as “any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or

Food additives play an important role in today’s complex food supply.

indirectly a component of such foods” (Council Directive 89/107/EEC). Many food additives are naturally occurring and some are even essential nutrients; it is the technical purpose that leads to these being

The use of food additives is an emotional topic which continues to provoke consumer concern

classified as food additives and given an E number.

Food additives play an important role in today’s complex food supply. Never before has the range and choice of foods been so wide either in supermarkets, specialist food shops or when eating

out. Whilst a shrinking proportion of the population is engaged in primary food production, consumers are demanding more

D

variety, choice and convenience alongside higher standards of safety and wholesomeness at affordable prices. Meeting these consumer

espite modern-day associations food

and enjoyable to eat. The overall aims of traditional home

additives have been used for centuries. Food

cooking remain the same as those prepared and preserved by

expectations can only be achieved using

preservation began when man first learned

today’s food manufacturing methods.

modern food processing technologies which

to safeguard food from one harvest to the

Over the last 50 years, developments in food science and

include the use of a variety of food additives

technology have led to the discovery of many new substances

proven effective and safe through long use

and fish. The Egyptians used colours and flavourings, and the

that can fulfil numerous functions in foods. These food additives

and rigorous testing.

next and by the salting and smoking of meat

Romans used saltpetre (potassium nitrate), spices and colours

are now readily available and include; emulsifiers in margarine,

for preservation and to improve the appearance of foods. Cooks

sweeteners in low-calorie products and a wider range of

regularly used baking powder as a raising agent, thickeners for

preservatives and antioxidants which slow product spoilage and

sauces and gravies, and colours, such as cochineal, to transform

rancidity whilst maintaining taste.

good-quality raw materials into foods that were safe, wholesome 36 - Mom & Dad/ March 2010

Magazine Layout

will probably find it easier to avoid drifting aimlessly from day to day.

In the final push to finish your thesis, though, you will almost certainly have less time for social activities than you used to. Your friends may start to make you feel guilty, whether they intend to or not. Warn them in advance that you expect to turn down lots of invitations, and it’s nothing personal -- but you need to focus on your thesis for a while. Then you’ll be all done and free as a bird! (Until the next phase of your life starts...).

In a world where (according to the Families and Work Institute) many Americans don’t take all of their vacation time, and where cell phones and laptops are packed before bathing suits and sunscreen, long spells away

from the office for any reason other than serious ill-health are unheard of. It’s little wonder that stress rates are high and employees have a burnout rate reminiscent of a Silicon Valley dotcom. It’s a vicious cycle.

With recent layoffs, the remaining employees work harder. The harder they work, the more they need a break. But with layoffs in their rearview mirrors and the fear of more ahead, the less likely they are to allow themselves to take one.

THE MANIA FOR WORK Needless to say, an environment that emphasizes work without play is unhealthy. And anything that’s unhealthy has to be bad for business in the long run.

As founder and CEO of outplacement consultancy Challenger, Gray & Christmas, John Challenger makes it his business to stay on top of workplace trends, and he sees a real danger in our culture of endless, pervasive work. “This has happened before in the tech industry. People burn out,” Challenger says. And if the number of jobs available begins to increase, burnout will lead to turnover, something few companies would welcome during a business upswing. “No company can afford to lose its best people by running them so hard they ultimately move on

Learning the basics of these relaxation techniques isn’t difficult. But it takes practice to truly harness their stress-relieving power: daily practice, in fact.

Most stress experts recommend setting aside at least 10 to 20 minutes a day for your relaxation practice. If you’d like to get even more stress relief, aim for 30 minutes to an hour.

Getting the most out of your relaxation practice Set aside time in your daily schedule. The best way to start and maintain a relaxation practice is by incorporating it into your daily routine. Schedule a set time either once or twice a day for your practice. You may find that it’s easier to stick with your practice if you do it first thing in the morning, before other tasks and responsibilities get in the way.

Don’t practice when you’re sleepy. These techniques can relax you so much that they can make you very sleepy, especially if it’s close to bedtime. You will get the most out of these techniques if you practice when you’re fully awake and alert.

Choose a technique that appeals to you. There is no single relaxation technique that is best. When choosing a relaxation technique, consider your specific needs, preferences, and fitness level. The right relaxation technique is the one that resonates with you and fits your lifestyle.

March 2010/Mom & Dad - 33

32 - Mom & Dad/ March 2010

FOOD ADDITIVES OR NEGATIVES

Talk about nightmares! It’s become too hard, too scary, to take a vacation!

A variety of relaxation techniques help you achieve the relaxation response. Those whose stressbusting benefits have been widely studied include deep breathing, progressive muscle relaxation, meditation, visualization, yoga, and tai chi.

Additives carry out a variety of useful functions which we often take for granted. Foods are subjected to many environmental conditions, such as temperature changes, oxidation and exposure March 2010/Mom & Dad - 37

Cd Cover

APPETIZERS Egg Rolls (1) .................................................................... €1.25 Vegetable Rolls (1) ...................................................€1.25 Fried Wontons with Sweet ..........................€2.45 Sour Sauce (6) Fried or Steamed Meat .....................................€4.95 Dumplings (6) Bar-B-Q Spare Ribs (4) .................................€5.95 or Rib Tips Teriyaki Steak (4) .....................................................€5.95 (Beef on Stick) Pu Pu Platter (for 2) ..............................................€9.45 2 of Egg Roll, Teriyaki Steak, Fried Wonton, Fried Shrimp, Bar-B-Q Spareribs, Fried Chicken Wings Chicken Wings (3)

................................................

€3.75

French Fries ......................................................................€1.75 Crab Rangoon (6)

Menu Design

...................................................

€4.55

HOUSE SPECIALTIES

VEGETARIAN DELIGHT

General Tso’s Chicken ..................................... €8.95 Chunks of boneless chicken sauteed in chef ’s special spicy sauce. The favorite of a very famous Chinese General. (spicy)

Combination Mixed Vegetables Large ............................................................................................ €6.49 Small ............................................................................................. €5.25 Combination of broccoli, bamboo shoots, mushroom, snow peas, baby corn, green pepper, carrots and waterchestnuts stir-cooked in chef 's special sauce.

Orange Chicken ....................................................... €8.95 Large chunks of chicken sauteed in spicy orange flavored sauce Orange Beef ................................................................ €10.95 Chunks of tender flank steak sauteed in orange flavored sauce. (spicy) Sesame Beef ..................................................................... €9.95 Crispy strips of beef sauteed in spicy sweet sesame sauce. (spicy) Sesame Chicken ........................................................ €8.95 Large chunks of chicken sauteed in spicy sweet sesame sauce. (spicy) General Tso’s Shrimp ........................................ €9.95 Jumbo shrimp lightly battered, fried till crispy then glazed in chef ’s special spicy sauce. (spicy)

Ma-Bo Bean Curd Large ............................................................................................ €6.95 Small ............................................................................................. €5.95 Diced bean curd sauteed in spicy sauce Bean Curd with Black Mushrooms Large ............................................................................................ €6.95 Small ............................................................................................. €5.95 Bean curd stir-cooked with black mushrooms, bamboo shoots and snow peas in chef 's brown sauce Broccoli with Brown Sauce Large ............................................................................................ €6.49 Small ............................................................................................. €5.95

SOUPS Large Small Egg Drop Soup .................... €3.25 ................€1.95 Wonton Soup ......................... €3.25 ................€1.95 Hot and Sour Soup ........ €3.25 .................€1.95 (spicy) Chicken Noodle ................. €3.95 .................€2.25 Soup

Shrimp with Vegetable Soup ...............€5.95 Chicken with Vegetable Soup ............€5.25 Chicken Corn Soup ..........................................€4.25 Triple Delight Soup ..........................................€6.25 (shrimp, chicken, beef )

Assignment: Design a new label for an existing wine series with the name Discovery.

Solution: With an old looking paper and print it shows as if the wine was “discovered� now from the olden days. It is rich looking and every taste is clearly discernible from one another.

Packaging

Assignment: Come up with a name and label for a new quality wine series.

Solution: The Impressions range was designed for this purpose. The “stamp” on the “stamp” both translations of impressions give exactly the right “Impression” needed for this purpose.

Packaging