Someone somewhere figured out that if we liked cheesy crackers, it would be added fun to eat Goldfish crackers. And the proof has been in how we love them in droves.
This is a little different. And on a considerably higher aesthetic plane.
The Goldfish Teabag comes from Charm Villa, a Taiwan-based company that had a visually stunning idea.
Goldfish teas are Oolong or rose flavored, and their beauty comes through as they swim in our cups.
We get pure pleasure from familiar and exotic ingredients and pure pleasure delighting in their loveliness while they soothe us, as teas like to do.
Thanks to Fooddiggity.com for finding and calling this little guy out to us.
Evocative, visceral, exquisite
I’m in awe of the image, the well-wrought kind. I go heavy on pictures for this blog, because images hit so suddenly, faster than words, differently, and often better, which might be counter-intuitive for a writer, but then I am that kind of writer.
When I stumble across an enchanting image, I see an opportunity to share something unexpected from a writer: beauty that evokes sheer pleasure in the viewing, just like the sheer pleasure of biting into something exquisitely delicious.
Jet Fuel is the name of this too-cool-to-crack-a-smile Cabbagetown cafe, whose branding nails their offering really well. They have good quality fuel by way of java, and they have all the hip you’d ever want in a coffee shop.
Jet Fuel delivers to the under-caffeinated in two significant ways. They give you a double shot of espresso for $1. Beat that any of you cafés out there. And their signature bevvy for the lollygaggers — folks who don’t need to bolt out the door fired up with a liquid charge — is an eponymous combo of cappuccino and latte in one cup. Why? Because no one else does.
If you’ve chosen to meet a friend or a crush here, good luck finding a place to sit. And be ready to whisper-talk directly into one another’s ear [which is why the crush option is a good one], because it’s as loud as a jet engine in there.
No. It’s not, not really, but it’s loud. It’s a small room with high ceilings, filled with talking caffeinated souls. It’s no wonder.
PS: don’t be a wuss and ask for decaf. Not on the menu.
Not to put too fine a point on it.
Think Dove, but with food. Pasta in particular. But mostly, genuine love and respect. [Yeah, I know. That works for everyone.]
Grégoire Jacquet opened his eponymous California restaurant in 2002, doing classical French dining, take-out and catering. He’s clearly doing something right, because he’s keeping two locations afloat. One is in Berkeley, in what he likes to call “the gastro ghetto,” because it’s down the road from Chez Panisse. Some ghetto. Reputation by location: is that a thing now? We’ll allow it. If you’re good enough to stand and hold your own next to a great, you get points for that. His second location is in Oakland.
To my eyes, this establishment is a hipster couple. She’s the sweet, the cupcake, and he’s the beardy suds, the beer. That’s flagrantly sexist, but it was the only way I could “get” this business identity at first, because connecting the two, in terms of name stamp and food pairings, I wasn’t feeling it. … Read more…
De Cecco’s full-frontal showing off with its new US packaging is brilliant.
You can never do better with food packaging than to show the product with full visual candor.
It’s brand pride to the max, and with food, that’s particularly important, since so much of food production is “sausage-making,” as in, you love your sausages, but you don’t want to know how they’re made…. Read more…
Tom Fishburne is the Marketoonist.
He makes funny about all things marketing, with clever pieces like this one, plus solid marketing savvy besides. He’s a powerful influencer. He gave the keynote at Google’s marketing conference in September, and SXSW ranked his 2012 talk No. 3 among 500 speakers. Although he’s drawn a lot of great ones, what was timely for me about this cartoon in particular was that I’d just had two “I’ll-have-what-she’s-having” situations that week…. Read more…
How do you celebrate your second anniversary in business?
If you’re The One That Got Away, the fish ‘n’ chip joint on King West, you’ll give away free haddock and chips all day long. Nothing says “thanks for your business” better than this. Kudos.
via Toronto Life
If you want to make an omelette, you have to break some eggs.
What keeps this bromide from being a full-blown cliché is the suck-it-up attitude that says: to have something of value, you have to give something up.
You have to break through.
The task is deceptively easy. The way eggs pretend to be fragile.
It actually takes 52 pounds of pressure to break an egg vertically, and 92 pounds to break them horizontally. And when you tap one against another, only one will crack, as if some built-in preservation system is at play.
Eggs are smart…. Read more…
I’m guessing he’d wished he’d made them. These are the work of Campbell Soup itself, celebrating the 50th anniversary of Andy Warhol’s 32 cans of soup piece. Very 21st century.
via Still Life
It’s got all the right ingredients: real food, telling a true story, the depiction of ingredients so skillful I can taste them. A beautiful example of the product being the marketing, and luckily, the marketing getting that right. What a blast it must have been to cook up this campaign
The client made it super simple
The brief read,
Our product is strange and unique.
We want to make this clear.
These crazy gorgeous candies come with a double-reveal. The first reveal is some peekaboo packaging [below] with the “pebble” story [they look so real, birds are drawn to them; as if]. The second reveal is the sumptuous dissection above…. Read more…
Perfectly ripe avocados are worthy of a visual ode like this one. It comes from one of my favourite tumblrs — photoproblem – which is too ironic by half, because all this site does is give you the solution to the “photoproblem” — which is beauty.
It’s practically Aristotelian, and in case you’re wondering, that’s when “all parts work together in harmony, so that no one part draws unjust attention to itself.”
She is constantly pulling this off, particularly in her pictures of food, sometimes curated, where her subjects are always stripped bare and free of embellishments, or so it seems.
What she’s really doing is creating a highly stylized understatement, with a really powerful sensibility, evocative to the max, if that’s your taste.
It’s definitely mine.
Her pictures shout to me and then lull me, which makes me think: this is exactly how good marketing works.
If she wanted, she could sell me anything. Because I’ve bought in. Because she’s expressed a sensibility so well that I’ve had to put it here, so that I can enjoy it again and again.
The site’s owner is a young Spanish-Icelandic woman currently working on an MA in marketing. She has a BA in architecture.
For beauty around the depiction of food in an anti-gawker way, follow her here. The picture’s original maker was hard to find except to say it came to photoproblem via WhereIsTheCool and SquareMeal. Feast away.
This is who doesn’t have to: Shout Advertising, Sweden.