Potlatch Field Studies Series Food

8/22/2019 Potlatch Field Studies Series Food

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'-sS''^'"

otlatch Kasma Nield Studies Series


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P O T L A T C H F I E L D S T U D Y : F O O D

T H E N E W P O T L A T C H F I E L D S T U D I E S S E R I E S IS A NC A T I O N A L L O O K A T S O M E O F T H E B U S I N E S S E S I N W H I C HW E A R E E N G A G E D . T H I S I SS U E O N T H E N E W K A R M A

N A T U R A L S E X P L O R E S T H E M A N Y F A C E T S O F F O O D F R O M AS I G N E R ' S P E R S P E C T I V E - N O T J U S T F O O D A S V I S U A L O B J E C T ,

B U T H O W T O S T Y L E I T , P A C K A G E I T , A N D G R A P H I C A L L YE X P L A I N I T . T O M A K E T H I S A N E V E N M O R E U S E F U L T O O L ,E D E S C R I B E T H E P R I N T I N G P R O C E S S O N E V E R Y S P R E A D A N DP R O V I D E E X A M P L E S O F H O W D I F F E R E N T K A R M A F I N I S H E S

B E J U X T A P O S E D T O A R R I V E A T E X C I T I N G C O M B I N A T I O N S .J U S T A L I T T L E F O O D F O R T H O U G H T .


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D E S I G N E R S L O V E O B J E C T S R I P E W I T H M E A N I N G , A N D N O F O O D ISR I P E R T H A N T H E A P P L E . I T IS A M E T A P H O R F O R E V E R Y T H I N G F R O MO R I G I N A L S I N T O T H E A - B - C S . O N E R E A S O N T H E A P P LE F IG U R E S S OP R O M I N E N T L Y I N A D A G E S , P R O V E R B S , A N D F O L K L O R E IS B E C A U S E I TH A S B E E N A R O U N D S I N C E A D A M A N D E V E . S O M E 7 , 5 0 0 V A R I E T I E S E X I S TI N T H E W O R L D T O D AY . A M E M B E R O F T H E R O S E F A M IL Y , T H E A P P L E I S

F A M I L IA R T O E V E R Y C U L T U R E A N D L O V E D B Y P R A C T I C A L L Y E V E R Y O N E .[The Apple]F O O D A S M E T A P H O R


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JOS co t ton t ex t i l e s w i thnder t ens ion to p ro -D e v e l o p e d b y J o h n"9th cen t .S Pa . , nea r Md.. c . 1 7 2 9 . J am e s

ig c o m p a n y i n>s in 16th andm d f o r e r u n n e ri c l o th m a r k e tngl ish . f o r e i g n. S a x o n E n g -S of th e Mid"j e x t e n d e d

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T E A C H E R .Anonymous

M e r c u r y * n i lest sun.P e r i o d o fr iod of rotatitoward sun ; p ro -t h r o u g h p h a s e s s i n rs u n ' s d i s k o c c u r a b o u t 1ill., p. 1 0 1 7 .m e r c u r y o r q u i c k s i l v e r , si !( s ym b o l = Hg [Lat. hydroargyrut a b l e ) . I t f o r m s mercurous a n d m e r c u r i c compouiF o r m s s p e c i a l a l lo y ( A M A L G A M ) w i t h o t h e r m e t a l s .U s e d i n b a r o m e t e r b e c a u s e of g r e a t w e i g h t an d i nt h e r m o m e t e r b e c a u s e o f e q u a l e x p a n s i o n p e r d eg r e er i se in te m p e r a t u r e . O c c u r s fr ee t o li m i t e d e x t e n t .C h i e f o r e i s c i n n a b a r . M e r c u r y - a r c l a m p i s fu s edq u a r t z tu b e w i t h c o n f i n e d m e r c u r y ; w h e n c u r r e n t i sp a s s e d t h r o u g h , m e t a l v a p o r i z e s , g i v i n g g r e e n i s h - b l u el um i n e sc e n c e .M e r d e G l a c e (mer" d u glasO [Fr,= s e a o f i c e ] , g l a c i e r ,3 % m i . l o n g , E F r a n c e , o n N s l o p e o f M o n t B l a n c ,

h th e n e 1n L, " OM e r e d i t h , O w e n : l e tM e r e / h k o v s k y . D m i t r i

iivich m a r ls h k d fs k S ) ,novel is t . His t r i logy|905 )comprising Jof the Gods, and 1rindwas p o p u l a r ii n 1918 .m e r g a n s e r : se e D U C K .Mergenthaler, Otlmar99 , A m e r i c a n i n v e n t o rM e r i a n , Marthaus ( rna t165 0 , S w i s s e n g r a v e r .M a i n . E t c h i n g s i n c l ui l lus t ra t ions . H is son ,162 1- 8 7 , w a s a p o r td a u g h t e r , M a r i a S i b yn a t u r a l i s t a n d p a i n t e rM e r i c : se e M A R I T S A .M e r i d a ( m a ' r e d h a ) , ccap. o f Y u c a t a n , S Ep e n i n s u l a ; f o u n d e d 1c i t y . T o u r i s t a t t r a c t i oU x m a l .M e r i d a ( m a ' r e d h a ) , c i tS W S p a i n , i n Estremm a n c o lo n y , i t b e c ar e m a i n s ( e .g . , b r i d g em o s t i m p o r t a n t i n S7 1 3 - 1 2 2 8 .Meriden ( m S ' rl d on ) ,C o n n . , S W o f H a r t f ow a r e ( s i n c e 18 t h c etoo l s .M e r i d i a n , c i t y ( p o p . 4n e a r A l a . l i n e ; f o u n d ei n d u s t r i a l c e n t e r f o rD e s t r o y e d b y GM e r i m e e , P ro s pe r (prosthor. He i s bes t kno(1840) a n d Carmen (w h i c h h e t r e a t s h i s ro

m d w i t h p s y c h o-ionethshire (mereo; p o p . 39,M o u n t a i n o u s re:th f ro m m a n g an eiful s c e n e r y a t tt o s u b m i t t o Enn i d a t i o n s p eM e r l e a u - P o n t y , M a u r i61 , F r e n c h philosopt e nt i a li s t p h e n o m e n oa n d b o d y i n s i n g l e Merlin? s e e A R T H U R I A NM e r m a i d T a v e r n , i n Els p e a r e , B e n J o n s o n , aMeraeptah ( m e m e p ' t aE g y p t . S u c c e e d e d h iF i r s t n o n - B i b l i c a l met e l l ing o f one o f h i s vMerodach ( m e ' ro d a kt h e g o d M a r d u k o f B


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' S I N C E EVEA T E APPLES,

ON DINNER.


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T I K E C O M P A R I N G A P P L E S AND ORANGES."Anonymous


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B E C A U S E T H E R E ' S S OM A N Y F O L K S . "

Liberty Hyde Bailey,1922

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" A N A P P L EA D AY K E E P S T H E

DOCTOR AWAY."ancient

Roman proverb

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A N E X P E R T I M P R O V E S O N N A T U R E

[The tylistl


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H E A R T O F C O O K I N GA N D T H E A R T O F F O O D P H O T O G R A P H Y A R E

S E P A R A T E A N D D I S T I N C T S K I L L S B E C A U S E F O O D S

T YP IC A LL Y C A N N O T H O L D T H E I R " P O S E "B E F O R E T H E C A M E R A . D U R I N G L O N G S E T - U P SA N D U N D E R S T U D I O L I G H T S , L E T T U C E S W I L T .

I C E C R E A M S M E L T . M E A T S DR Y O U T . A N DC H E E S E S C O N G E A L . C R E A T I N G F O O D

P H O T O G R A P H S T H A T L O O K AS T H E Y W O U L D I NR E A L L I F E R E Q U I R E S A F A I R A M O U N T O F

M A N I P U L A T I O N . H E N C E , T H E F O O D S T Y L I S T .T H E S E P R O F E S S IO N A L S A R E E X P E R T S A T M A K I N G

FOODS LOOK PHOTOGRAPHICALLY D i a n a T o r r e y -S a n F r a n c i sc oF o o d S t y l i s t

FRESH AND APPETIZING. THEIR


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G O A L IS T O R E P L IC A T E T H E L O O K B U T N O TN E C E S S A R I L Y T H E T A S T E . T O I L L U S T R A T E , W E

A S K E D S A N F R A N C I S C O F O O D S T Y L I S T

D I A N A B . T O R R E Y T O E X P L A I N H O W S H E M A D ET H R E E T Y P E S O F F O O D S - A W H O L E M E A L , AB E V E R A G E , A N D A N I C E C R E A M D E S S E R T . A

C O O K B O O K A U T H O R A N D M E N U / R E C I P ED E V E L O P E R F O R R E S T A U R A N T S A N D C O N S U M E R

P R O D U C T S , T O R R E Y C O M B I N E S H E RC O N S I D E R A B L E C O O K I N G S KIL LS W I T H A N

A E S T H E T I C S E N S E O F H O W F O O D S C A N L O O KM O S T A U T H E N T I C A N D A P P E A L I N G . T H E

P H O T O G R A P H S W E R E S H O T B Y S A N F R A N C I S C OP H O T O G R A P H E R T E R R Y H E F F E R N A N .


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K e b a b D i n n e rThi s entree is m ade of three elem ents:sh r im p and ch i c ken kebab s , r ice pilaf,and asparagus. O The asparagus spearswere parbo i led then im m ersed in icewater to retain a strong green color,then painted (A) with vegetable o il justbefore shooting. For the kebab, Torreysauteed the shr im p, ch ic ken and on ion

pieces in a nonst ick pan sprayed withPam to give a cooked look, then strungthem onto skewers (B) wi th the otheringredients. She then used a blow-torch(C) to suggest a grilled look, and brandedQ "gr i l l m a rks" on to the c hunkswith a hot skewer. Red and yellowbell peppers were added to the "hero"because the s tand- in po in ted out theneed for m ore color c ontrast. Q Becausereal pilaf r ice tends to have m ore b rokenkernels, Torrey used long-grain whiter ice (D), undercooked to reta in the shapeof each gra in, and t inted with foodcoloring and saffron. With tweezers (E),she p icked out broken gra ins and ar t fully arranged the rice, parsley flakes and


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Spe c ia l N o t eWhen planning a food shot,the styl is t and photographerwork with "stand-in" foods, which

are pu t on the plate to d iscuss plac em entof each i tem , c ontrast of textures and


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Cafe MochaAn ac tual cafe m ocha would b e difficultto photograph because the whippedcream toppi ng would qui c kly lose i tsshape, flip over, and sink into the liquid.To s im ulate a Q m oc ha shade for the"coffee," Torrey used white chocolatepudd ing (A) co lo red wi th Ki t chenBouquet (B) . Using a pastry bag (C),

she piped the pudding into the glasscup and leveled off the top. Q Realwhi pped c ream is too unstab le to holdi ts shape, so Torrey subst i tuted a whiptoppi ng (D) (used b y com m erc ia l bakersto dec orate c ream pies) and swirled i tonto the pudding wi th a s tar- t ippedpastry b ag. W hi le the f irm pudd ingprovided a solid platform for the c ream ,i t didn ' t allow the "cream " to bleedinto the m ocha the way i t norm allywould, so O Torrey used a tiny spoon(E) to b lend som e of the toppi ng into thepud di ng. O n assignm ents where Torreym ust wo rk wi th real coffee, she occ asionally separates the liquid and toppingwith a piece of cardboard to keep the

tS


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I c e C r e a m S u n d a eSince th is shot does not prom ote anac tual ice cream b rand, Torrey was freeto create a "faux" ice c ream . Crisco (A),Karo syrup (B) and powdered sugar (C)were m ixed together to s im ula te thetexture of O i ce c ream and b lendedwi th a t inc ture of yellow food c olor ing(D) and Kitchen Bouquet (E) to suggest

a plain vanilla flavor. With an ice creamscoop (F), Torrey m olded the dough likesubs tance in to m ounds , featheringthe edges to look like the real thing.Several shapes and colors of Q cookieswere tested before settl ing on the ovalone shown. A s t rawb erry jam m ix ture(G) provided the r ight v iscosity forthe sauce topping. To ensure the saucewas angled properly for the c am era,Heffernan drew an outline on a Polaroidtest shot of where it should be placed.Using the Polaroid as a guide, Torreyplaced the sauce wi th a t iny spoonand tweezers.


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S p e c i a l N o t eW he n selling a specif ic b rand,

truth- in-advert is ing laws require thatthe actual product be shown in any

prom o t iona l pho tograph . Shoo t ing areal ice cream produc t would involveextensive planning and gallons of ice

c ream . Dozens of scoops would b eprepared and stored on slabs of dry ice

to harden in an ice cream freezer. O n


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The Art of Food Styl ing

A Po t l a t ch F i e ld Gu ide


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^ V B W M mIKM M

HK5BB E B


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EYE-CATCHING GRAPHICS ARE LIKE "THE ICING ON THE

CAKE" WHEN I T COMES T O FOOD PACKAGING. B Y NECESSITY,F O R M FOLLOWS FUNCTION AND, OVER THE Y E A R S , THAT

QUEST HAS LED TO SOME OF TH E MOST INGE NIOU S ENG INE ER ING

DESIGNS. CONSIDER THE EGG CARTON: SHOCK ABSORBENT. LIGHT

WEIGHT. STACKABLE. EASY TO OPEN. STABLE. SANITARY AND DISPOSABLE.

THE EGG CARTON IS INCREDIBLE IN ITS SIMPLICITY AND STYLE. SOA R E MANY OT HER FOOD CONTAINER S THA T WE TAKE FOR G R A N T E D

O K I : CP A C K A G I N G T H A T W O R K S


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B E C A U S E T H E Y A R E C O M M O N P L A C E I N O U R L I V E S . W E U S E T H E M A N DT O SS T H E M O U T W I T H L IT T L E T H O U G H T T O T H E S O P H I ST I C A T E DP H Y S IC A L D E S I G N - T H E L I Q U I D / A I R - T I G H T F E A T U R E S , T H E P O U R A B L EG A B L E - T O P S P O U T , T H E H O T - C O L D S TO R A B IL IT Y , T H E S P I L L - P R O O FC A P , T H E E R G O N O M I C S H A P E S . F O O D P A C K A G E S T O D A Y A R E N O T O N L YM A D E F O R T H E R I G O R S O F M A S S R E T A I L H A N D L I N G ,

T H E Y AR E O F T E N D E S I G N E D S O C O N S U M E R S C A NS E R V E T H E P R O D U C T I N T H E O R I G I N A L P A C K A G E .

Grade A1 5


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(Raffia-Wrapped Wine Bottle) (Vacuum-Packed Coffee Bag) (Glass Canning Jar)

(Plastic Six-Pack Carrier) (Chinese Take-Out Box)The graphics for packa

sr and take intoac coun t the physisett ing under which they wil l beviewed, and how the product wil l

be stored and used by thegaterold presents12 d ie- cut pat terns of d i s t inc t

packaging configurat ions for usewhen cons ider ing des ign opt ions

and pr epar i ng com ps .

(Pull-Top Water Bottle) (Sardine Can with Opening Key) (Squeeze Bottle with Twist-Open Top)

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(Gable-Top Milk Carton)

B e f o r e g a b l e - t o pl i q u i d - t i g h t p a p e r -b o a r d c a r t o n s w e r ei n t r o d u c e d i n t h e1 9 5 0 s , m i l k w a s

s o l d i n b r e a k a b l eg l a s s b o t t l e s .


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(Paper Grocery Bag) (Three-Beverage Bottle Carrier)

(7 )

(Tapered Handle Cake Box) (One-Way Food Wrap)

(Notch-Tray Food Carrier) (Triangle Candy Box)

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{12-Pack Juice Sleeve) (Six-Pack Beverage Container)

(Multipurpose Double-Lock Box) (Notch-Back Food Tray)

(Fast Food Container) (Hexagon Cookie Box)


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M e s h e d S ty ro foamc u p s , d e v e l o p e d i n

J a p a n , p r o t e c t freshf r u i t s t h a t b r u i s e

eas i ly ye t a l low t h ef ru i t to b r e a t h e s o

i t w o n ' t r o t .

(Styrofoam Fruit Cup)


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21


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J

"


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[Com fort Food]F O O D AS S T R E S S R E L I E V E R


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French Fries


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Meatloaf & Mashed Potatoes


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Chocolate Chip Cookie


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Pizza


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Apple Pie a la Mode


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Doughnut


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H am b urger


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Jell-O


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Peanut Butter & Jelly


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Had a b ad day? Wis h you cou ldc u d d l e u p w i t h y o u r " b l a n k i e " w i t h

y o u r t h u m b i n y o u r m o u t h , b u td o n ' t w a n t t o g e t c a u g h t b y y o u r

b o s s or you r spouse? The nex t b e s tt h i n g i s c o m f o r t f o od s , t h e t r e a t s

y o u r m o m m y u s ed to m a k e fo ryou that m ade you feel safe and loved .

N o t fa n c y n o u v e l l e d i s h e s , c o m f o r tfoods a re inva r ia b ly loaded w i thcho le s te ro l , suga r and fa t . Your

d o c t o r m a y n o t r e c o m m e n d t h e m ,b u t y o u r s h r i n k o c c a s i o n a l l y d o e s .

As v i sua l dev i c e s , com fo r t foodsc o m m u n i c a t e a s u b l i m i n a l m e s s a ge

t h a t e v e r y o n e u n d e r s t a n d s .

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J U S T A S INFORMATION ARCHITECTS HAVE TRIED T O EXPLAINT H E C O M P L E X M E C H A N I S M O F M A C H I N E S T H R O U G H

S C H E M A T I C S A N D D R A W I N G S , F O O D E X P E R T S H A V ES O U G H T T O B R I N G U N D E R S T A N D I N G T O T H E

C U L I N A R Y A R T S T H R O U G H D I AG R A M S A N D P I C T U R E S . E V E N T H EE A R L I E S T C O O K B O O K S IL L U S T R A T E D T H E B A SIC S O F F O O DP R E P A R A T I O N W I T H E N G R A V I N G S O F E V E R Y T H I N G F R O MT H E R I G H T C H O I C E O F P O T S - A N D - P A N S T O T H E P R O P E RW AY T O F I L E T F I S H . T O D A Y T H E " A R T O F T H E C U L I N A R Y "H A S B E C O M E I T S O W N F O R M O F T H E C U L I N A R Y A R T S .

[Diagram s]F O O D A S I N F O R M A T I O N

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T h e A m e r i c a n P y r am i d ,e f t , and Japane se C i r c leb o t h e x p l a i n t h e F i v eM a j o r F o o d G r o u p s ,

t h e i r n u t r i t i o n a l v a l u ea n d t h e r e c o m m e n d e d

a m o u n t o f d a i l y s e r v i n g s .T h e m a i n d i f f er e n c e i s

the types o f foods show n .2 5


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FUSILLICONCHIGLIETTE

O R Z O

C A P E L L I N I

S P A G H E T T I

F U S I L L ICOL BUCO

F E T T U C C I N E

L A S A G N E G R A N D IB A C A T I N I

G E M E L L I

ROTELLE

T A G L I A T E L L EALL 'UOVO C L A S S I C I T A L I A N

P A S T AP A P P A R D E L L E

F A R F A L L E

ROTINIT H E R E

AR E OVER 350V A R I E T I E S OF

PASTA PRODUCEDIN T H E WORLD

TODAY.

1r-

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LlNGUINE

J?V

F E T T U C C I N E

R I G A T O N IMADE FROM

WHEAT FLOUR A N DEGGS, PASTA IS

OFTEN FLAVOREDWITH SPINACH

OR BEETS.

A L P H A B E T OP E N N ERlGATE C O N C H I G L I E F A R F A L L O N E M A L T A G L I A T I R I G A T O N I S T O R T I N I

= CONCHIGLIONI

6

P A P P A R D E L L EG R A N D I G N O C C H I


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, / 2 3\{Cod}

{Flounder}

W h e t h e r f o r f i s ho r fowl , l e a rn ing the

p rope r way toc a r v e a n d d e b o n e

i s a n i m p o r t a n t s t e pi n c o o k i n g .

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"MAKEY O U R F A M I L Y ' S

F AVOR ITEM E A L S W I T H

T H E S E D E L I C I O U SB E E F C U T S "

B r i s ke t , C huc k S t eak ,Ground R ound , F i l e tMignon , F l ank S t eak ,R u m p R o a s t, S i r l o i n

S t eak , S hank ,P o r t e rhous e S t eak ,Lo in Roas t , C lub

S t eak , T-Bone S t eak ,S i r l o in T ip , R o l l edR oas t , Tender l o in ,

and S ho r t R i b s"AND

BEEF ISN U T R I T I O U ST O O "

Beef is one ofn a t u r e ' s m o s t

nu t r i t i ous foods . Infac t a s ingle 5 oz .

l ean s t eak s upp l i e s1 0 0 % of the daily

r e q u i r e m e n t s ofv i ta m i n B - 1 2 ,

p l us a hea l t hy dos eo f z in c , i r on ,

p r o t e i n , n i a c i n ,r i b o f l av in and f a t .

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C o m p r eh e n si v ec o o k b o o k s , w e d d i n g

g u i d e s a n d b r o c h u r e so n e n te r t a i n m e n t

e t i q u e t t e o f t e nf e a t u r e a d i a g r a m o fhow to se t a fo rm a lt a b l e . R e m e m b e r :

a lways ea t f rom theo u t s i d e i n .

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d e m o n s t ra t e s.3 1


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T H E PO T L A T C H P R O M I S E

P O T L A T C H P A P E R S A R E1 0 0 % G U A R A N T E E D . I F , F O R A N YR E A S O N , Y O U A R E N O T S A T I S F I E D

W I T H H O W O U R P R O D U C TP E R F O R M S O N P R E S S , W E W I L L

R E P L A C E I T .


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1 4 - 2 1T O M A R K E T

a N a t u r a l s S i lklb. Text .

w , t a u p e and

by K a r e ne r y and Takayo

17-18 i l l u s t r a t i o n sStructural Package

1998, 1999.by H a r e s h

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a N a t u r a l s S i l klb. T e x t .c o l o r p ro c e s s , m a t c han d s p o t s a t i n v a r n i s h .

by Terryby

R T F O O D Sa N a t u r a l s U n c o a t e d

lb. Text .p r o c e s s , m a t c h

and s p o t s a t i n v a r n i s h .

on a UV pr es s .b u r g er and p i z z a p h o t o

by B a r r y R o b i n s o n .by

Hef f e r nan . F r enc hp e a n u t b u t t e r andim ag es f rom S tock

F ood Inc. C h o c o l a t e c h i pc o o k i e , a p p l e pie a la m o d ea n d d o u g h n u t p h o t o g r a p h sb y Burke/Triolo P r o d u c t i o n sand Jell-O p h o t o g r a p hb y M a r k T h o m a s , al l fromF o o d P i x S t o c k P i c t u r eA g e n c y .

P A G E S 24-25D I A G R A M SF O O D G R O U P SK a r m a N a t u r a l s S i lk1 00 lb. Text .F o u r - c o l o r p r o c e s s , m a t c hg r ay and spo t s a t i n va r n i sh .F o od p y r a m i d p h o t o g r a p hb y D o u g S c h n e i d e r , F o o d P i xS t o c k P i c t u r e A g e n c y .

P A G E 26P A S T AK a r m a N a t u r a l s S i lk10 0 lb. T e x t .F o u r - c o l o r p r o c e s s an do v e r a l l s a t i n v a r n i s h .P h o t o g r a p h by TerryHef f e r nan .

P A G E 27F I S HK a r m a N a t u r a l s M a t t e6 5 lb. Cover .P r o c e s s b l a c k , m a t c h g r a yand spo t s a t i n va r n i sh .

P A G E S 28- 29B E E F C H A R TK a r m a N a t u r a l s M a t t e65 lb. Cover .F o u r - c o l o r p r o c e s s , m a t c hg r ay and spo t s a t i n va r n i sh .S teer and r i b b o n i l l u s t r a t i o n sb y W i l l N e l s o n .

P A G E S 3 0 - 3 1P L A C E S E T T I N GK a r m a N a t u r a l s M a t t e65 lb. Cover .F our - co lo r p r oces s , s i lve rand spo t va r n i sh . C leave r sand chopper s f r om thec a t a l o g u e of J o h n W i l s o n(Shef f ie ld) Ltd., C . 1 9 3 0 ,Food Mania by N i g e lG a r w o o d and Rainer V o i g t , 2001 by T h am e s &H u d s o n Ltd., L o n d o n .

P R I N T I N G O NS O F T F I N I S H E SS of t - f i n i shed pape r s havet h e i r own set of p r o d u c t i o nn e e d s . The very sur face andf i n i s h q u a l i t i e s t h a t m a k et h e m a t t r a c t i v e i n c l u d i n gt h e i r g o o d o p a c i t y , b u l k ,a n d r e a d a b l e / w r i t a b l en o n - g l a r e s u r f a c e alsom a ke m a r k i n g a c o n c e r n .U s i n g i n k s f o r m u l a t e dwi th ha r dene r s , Te f lon ors cuf f r e s i s to r s w i l l r educet h e p r o b l e m . A p p l y i n g d u l lo r g los s va r n i sh ove r i nkeda r e a s h e l p s p r e v e n t i n k sf r o m r u b b i n g off o n t of a c ing pag es . Var n i shes andm e t al l i c i n k s ma y lose som er e f l e c t i v e q u a l i t i e s .

P o t l a t c h p r o d u c e s a w i d es e l e c t i o n of c o a t e d an du n c o a t e d p r i n t i n g p a p e r s forh i g h - v i s i b i l i t y p r o j e c t s s u c has annua l r epor t s , c a ta log s ,d i r e c t m a i l p i e c e s , p o s t e rsand corporate im age b rochures .P o t l a t c h c o a t e d s h e e t s areava i lab le in an array of f inishesin c lud i ng Glos s , Ve lve t , S i lka n d M a t t e , and c o m e inweig h t s r ang ing f r om 130 lb.Cover to 60 lb. Text .

I n a d d i t i o n to m a n u fa c t u ri n gp a p e r s m o s t s u i t e d forcon tem por a r y des ig n , P o t l a t chsuppor t s th e i ndus t r y th r oug ht h e s p o n s o r s h i p of d e s i g na n d p r i n t i n g t r a d e e v e n t s ,t h e P o t l a t c h A n n u a l R e p o r tS how, the C o n t e x t S h o w ,@Issue: the Jour na l of Businessa n d D e s i g n , and n u m e ro u se d u c a t i o n -b a s e d p r o g r a m s .

A c i d F r e e: C o m p l i e s w i t hP a p e r P e r m a n e n c e S t a n d a r dA N S I / N I S O Z 3 9 . 4 8 .M a n u f a c t u r e d in ISO 9 0 0 2c e r t i f i e d f a c i l i t i e s .

2 0 0 2 P o t l a t c hC o r p o r a t i o n


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P R O D U C T I O N N O T E S

D E S I G NP e n t a g r a m

T E X TD e l p h i n e H i r a s u n a

S E P A R A T I O N SI m a g e s p r i n t i n g o n K arm a N a t u r a l s S i l k a n d M a t t e a r es c a n n e d a t 1 7 5 - l i n e s c r e e n .I m a g e s p r i n t i n g o n K a r m aN a t u r a l s U n c o a t e d a r es c a n n e d a t 1 5 0 - l i n e s c r e e n .

P R I N T I N GE i g h t - u n i t 4 0 " M i t s u b i s h ip r e s s a n d e i g h t - u n i t 4 0 "M i t s u b i s h i U V p r e s s .

Unl es s s t a t e d , a ll i m ag es a r ev a r n i s h e d i n - l i n e .

C O V E RK a r m a N a t u r a l s S i l k100 l b . C over .F o u r - c o l o r p r o c e s s a n do v e r a l l a q u e o u s c o a t i n g .P e a c h p h o t o g r a p h b y T o mT r a c y . A l l o t h e r p h o t o g r a p h sby T e r r y H ef f e r nan .

C O V E R G A T E F O L DB l a c k , m a t c h p u r p l e , b l u e ,g r een and ove r a l l aqueousc o a t i n g .

P A G E IK a r m a N a t u r a l s M a t t e65 l b . C over .F o u r - c o l o r p r o c e s s , m a t c hg r ay and spo t s a t i n va r n i sh .

P A G E 2T H E A P P L EK a r m a N a t u r a l s M a t t e65 l b . C over .P r oc e s s b l a c k , m a g e n t a ,y e l lo w , m a t c h g r a y a n d s p o ts a t i n v a r n i s h .

P A G E 3A N A P P L E F O R . . .K a r m a N a t u r a l s M a t t e100 l b . T ex t .F o u r - c o l o r p r o c e s s , m a t c hr e d t o u c h p l a t e a n d o v e r a l ls a t i n v a r n i s h .P h o t o g r a p h b y T e r r yH e f f e r n a n .

P A G E S 4 - 5S I N C E E V E A T EA P P L E S . . .K a r m a N a t u r a l s M a t t e100 l b . T ex t .F our - co l o r p r oces s andover a l l s a t i n va r n i sh .Adam and Eve, 1526 p a i n t i n g b y L u c a s C r a n a c h , t h eE l d e r , C o u r t a u l d I n s t i t u t eG a l l e ry , S o m e r s e t H o u s e ,London/Bridgeman A r tL i b r a r y .

P A G E 6A s A M E R I C A N ASA P P L E P I E . . .K a r m a N a t u r a l s M a t t e100 l b . T ex t .F o u r - c o l o r process an dover a l l s a t i n va r n i sh .P h o t o g r a p h b y L a u r i eR u b i n .

P A G E 7I T ' S L I K E C O M P A R I N GA P P L E S . . .K a r m a N a t u r a l s M a t t e100 l b . T ex t .F our - co l o r p r oces s and spo ts a t i n v a r n i s h .I l l u s t r a t i o n b y N a n c y S t a h l .

P A G E S 8 -9O N E B A D A P P L E . . .K a r m a N a t u r a l s M a t t e100 l b . T ex t .F o u r - c o l o r p r o c e s s , m a t c hr e d t o u c h p l a t e a n d o v e r a l ls a t i n v a r n i s h .P h o t o g r a p h b y T e r r yH e f f e r n a n .

P A G E 10W H Y D O W E N E E D S OM A N Y K I N D S . . .K a r m a N a t u r a l s M a t t e1 0 0 l b . T e x t .P r o c e s s b l a c k , m a t c h y e ll o w ,r ed , g r een and ove r a l l s a t i nv a r n i s h .I l l u s t r a t i o n b y M a r i aW e n z e l .

P A G E I IA N A P P L E A D A Y . . .K a r m a N a t u r a l s S i l k100 l b . T ex t .F o u r -c o l o r p ro c e s s , m a t c hg r ay and spo t s a t i n va r n i sh .P h o t o g r a p h b y S k i p B a r t o n .

P A G E S 1 2 - 1 3K a r m a N a t u r a l s S i lk100 l b . T ex t .P r o c e s s b l a c k w i t ht h r e e - c o l o r u n d e r s c r e e n ,m a t c h gr a y a n d o v e r a lls a t i n v a r n i s h .

T H E S T Y L I S TK a r m a N a t u r a l s U n c o a t e d100 l b . T ex t .F o u r - c o l o r p r o c e s s , b l a c ka n d m a t c h g r a y d u o t o n e s ,m a t c h g r ay , r e d a n d s p o ts a t i n v a r n i s h . P r i n t e d o na UV pr es s .A l l p h o t o g r a p h s b y T e r r yHef f e r nan . F ood s t y l i ng byD i ana T or r ey .


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The word for fine paper

Sappi Fine Paper North AmericaS.D. Warren Services Company225 Franklin Street Bosto n, MA 02110www.s a p p i . c o mwww. ideaexchange .sapp i .com2002 S.D. Warren Serv ices Company
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