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zine compromised of quots overhead on the streets of NY
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Everyday it becomes more and more evident how media and advertising have influenced the collective culture of society. LUVZiNE functions as an indirect study of marketing ploys, using quotes heard by people on the streets of Manhattan as inspiration for relevant visuals and activities. Rather than manufacturing a spectacle, or a memorable appearance that influences cultural imagination, LUVZiNE aims to convey the truth of our current condition.
O
nce
upon
a ti
me
ther
e liv
ed a
.
nam
e w
as
(that
’s m
e).
was
bor
ed in
the
confi
nes
of
and
sic
k of
hav
ing
wai
ting
on
. O
ne d
ay
m
om,
the
Que
en o
f
,
cam
e in
to
’s
room
and
foun
d
cr
ying
und
er th
e
.
Whe
n th
e Q
ueen
ask
ed w
hat w
as w
rong
ex
plai
ned
that
fel
t lik
e a
,
ext
rem
ely
frus
trat
ed b
y tr
ying
to
figur
e ou
t wha
t
was
, and
mis
sing
out
on
all o
f the
exp
erie
nce
that
the
ca
rrie
d ou
t for
.
had
no id
ea w
hat
wan
ted
to d
o an
d fe
lt
whe
n it
cam
e to
doi
ng
. Que
en
tol
d
a st
ory
and
it w
ent l
ike
this
...W
hen
you
wer
e
day
s ol
d, I
took
you
hom
e fr
om th
e
you
wer
e su
ch
a
.
That
nig
ht I
y
ou a
nd p
ut y
ou to
sle
ep, b
ut y
ou
did
not w
ake
up fo
r you
r
.
At fi
rst,
I was
not
, c
onsi
derin
g I h
ad a
bit
of
befo
re I
yo
u. B
ut in
the
mor
ning
whe
n yo
u st
ill d
id n
ot
,
I was
was
wor
ried.
I fe
lt yo
ur
and
you
wer
e bu
rnin
g up
. I to
ok y
ou s
trai
ght t
o
the
, w
here
you
sta
yed
for a
few
day
s. T
ill th
is d
ay th
e
d
on’t
know
wha
t
the
mat
ter w
as, t
hey
said
it w
as s
ome
type
of
. B
ut it
doe
s no
t mat
ter w
hat
alm
ost
y
ou, b
ecau
se y
ou s
urvi
ved.
” So
Que
en e
xpla
ined
to
“do
not
wor
ry a
bout
wha
t you
are
des
tined
to d
o in
the
. Y
ou w
ere
born
a(n
)
,
born
a(n
)
,
and
you
are
cap
able
of a
nyth
ing-
- any
thin
g is
pos
sibl
e if
you
set y
our
min
d to
it. S
o fo
r now
, jus
t do
wha
t you
love
to d
o an
d do
not
let a
nybo
dy g
et in
you
r way
.
Do
not w
orry
abo
ut fi
gurin
g ou
t exa
ctly
wha
t you
are
doi
ng, j
ust d
o it.
prin
ce/p
rince
sspr
onou
n
yo
ur n
ame
your
nam
epr
onou
npl
ace
grou
p of
peo
ple
pron
oun
pron
oun
fem
ale
nam
eyo
ur h
ome
city
your
nam
eno
un
pron
oun
thin
g
your
nam
epr
onou
nad
ject
ive
noun
pron
oun
activ
ity
obje
ctiv
e
your
nam
epr
onou
npr
onou
nfe
elin
g
fem
ale
nam
eyo
ur n
ame
num
ber
plac
e
adje
ctiv
ebo
dy-p
art
alco
holic
bev
erag
e
plac
e
food
curre
nt m
ood
verb
grou
p of
peo
ple
noun
grou
p of
peo
ple
noun
verb
end
ing
in (e
d)
verb
end
ing
in (e
d)
body
-par
t
your
nam
eve
rb e
ndin
g in
(ed)
noun
noun
that
des
crib
es y
ou
noun
that
des
crib
es y
ou
1
2
3
4
5
6
7
8
6 Any
art
or a
rtifa
ct th
at d
ates
bac
k fr
om th
e 19
20s
to th
e 19
60s
is...
7 In
the
18th
cen
tury
, it w
as c
onsi
dere
d th
e he
ight
of f
ashi
on to
wea
r the
se ty
pes
of fa
lsie
s m
ade
out o
f mou
se s
kin
2
The
plas
tic b
its o
n th
e en
ds o
f sho
elac
es
8
The
first
pai
r wer
e m
ade
from
old
tire
s
4 Wor
n by
Vic
toria
n w
omen
long
ing
for a
n ho
ur-g
lass
figu
re a
nd a
s a
resu
lt of
whi
ch s
uffe
red
from
br
oken
ribs
acro
ss
3
The
perf
ume
that
beg
an th
e m
oder
n er
a of
per
fum
e in
192
1
1 Sa
les
of v
ests
dro
pped
by
40%
whe
n th
is a
ctor
, who
sta
rred
in
Gon
e W
ith th
e W
ind,
rem
oved
his
shi
rt o
nscr
een
to re
veal
that
he
was
n't w
earin
g a
vest
5 Thi
s co
smet
ic p
rodu
ct c
onta
ins
fish
scal
es a
nd w
hale
blu
bber
DOW
N
Sushi is a Japanese food consisting of cooked vinegar rice called shari, シャリ combined with neta, メタ or other seafood ingredients. Sushi was first developed in Southeast Asia, and spread to China before it’s introduction to Japan. The word sushi translates into “sour tasting.”The vinegar produced from the fermenting rice, breaks down the fish proteins into amino acids, resulting in one of the five basic tastes called umami, or うま味. The original type of sushi, known as narezushi, evolved into oshizushi and ultimately Edomae nigirizushi, or 握り which is what the world today knows as “sushi”There are many different types of sushi...Chirashizuhi, or Edo style scattered sushi, is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai style sushi), or 関西 are cooked or uncooked ingredients mixed in a rice bowl. It’s eaten annually on Hinamatsuri, or ひなまつり in March. Inarzushi is a pouch of fried tofu usually just filled wih rice. It
is named after the Shinto, or 神道 the god Inari, or 稲荷 who believed to have a fondness for fried tofu. The pouch is normally fashioned as a deep fried tofu. Regional variations include pouches made of a thin omelette (fukusa zushi, or cha-kin zushi). It should not be confused with inari maki, or 稲荷マキ which is a roll filled with flavored fried tofu. Makizushi, or rolled sushi, Norimaki, アラレ nori roll, or makimono variety of rollas, is a cylindrical piece formed with the help of a bamboo mat, called a makisu. There are many types of Makizushi, Futomaki,
or 太 are thick, large, or fat rolls. Futomaki, is often vegetarian.Hosomaki, thin rolls, are traditionally consumed to clear the palate between eating raw fish, so that the flavors of fish are can be distinguished. Tekkemaki is a kind of hosomaki filled with raw tuna. Although some believe that the name “tekka,”or テッカ, meaning ‘red hot iron,’ alludes to the color of the tuna or salmon flesh, but it actually originated as a quick snack to eat in gambling dens called Tekkeba. Negitoromaki is a kind of Hosomaki filled with scallion (negi) or ネギ and chopped tuna (toro) or 雄牛. Temaki, or hand rolls, are large cone shaped peices of nori on the outside and the ingredients spilling out of the wide end.Uramaki, are inside out rolls. Uramaki differs froms other makimono because the rise is on the outside and the nori inside. Narezushi, matured sushi, is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (picking stone). As days pass, water seeps out and is removed. After six months this funazushi, 我々異端 can be eaten, remaining edible for another six months or more. Nigirizushi, hand
formed sushi, consists of a mound of sushi rice that the chef presses into a small rectangular box, usually with a bit of wasabi, or わさび and neta draped over it. Gunkanmaki, or warship roll, is a special type of nigirizushi: an oval, hand formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft, loose, or fine chopped ingredients that requires the confinement of of nori.Temarizushi, or ball sushi, is a ball shaped sushi made by pressing rice and fish into a ball shaped by hand using a plastic wrap. Oshizushi, pressed sushi, also known as hako zushi , box sushi is a pressed sushi from the Kansai, or 関西 region a favorite and specialty of Osaka, or 大阪. A block shaped piece formed using a wooden mold called an oshibako
E D A M A M E B D O B O G SC R I I K A Y I R E T N C OA U A A N R E G N I G C N SC X D I R R O T W C S H N DP S A R N U O A P Y E O E LA K P O A B P F I E T P A RW S U O O L O M I L I S I EL A O X L I L W E L M T C DA K S Y E L L O W T A I L II K O A S W A T W A N C P PI A S I B A Y C O M Y K O SS A I L E I U B S S D S A WT Y M A A P I C E E S C O EE K A S E A W E E D A E A O
alska bento box californiachop sticks dynamite edamameginger miso soup rainbowsake scallops seaweedsoy sauce spider tempurateriyaki wasabi yellowtail
alaskachop sticksgingersakesoy sauceteriyaki
bento boxdynamitemiso soupscallopsspiderwasabi
californiaedamamerainbowseaweedtempurayellowtail
The increaing popularity of sushi around the world has resulted in variations typically found in North America and Europe, but rarely in Japan. Sushi creations that suit the western palate were intially fueled by the invention of the “California roll” and a wide variety of popular rolls have since evolved. Though the menu names of dishes vary by restaurant some examples of western style sushi can be found in the word search bellow.
Sushi is a Japanese food consisting of cooked vinegar rice called shari, シャリ combined with neta, メタ or other seafood ingredients. Sushi was first developed in Southeast Asia, and spread to China before it’s introduction to Japan. The word sushi translates into “sour tasting.”The vinegar produced from the fermenting rice, breaks down the fish proteins into amino acids, resulting in one of the five basic tastes called umami, or うま味. The original type of sushi, known as narezushi, evolved into oshizushi and ultimately Edomae nigirizushi, or 握り which is what the world today knows as “sushi”There are many different types of sushi...Chirashizuhi, or Edo style scattered sushi, is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai style sushi), or 関西 are cooked or uncooked ingredients mixed in a rice bowl. It’s eaten annually on Hinamatsuri, or ひなまつり in March. Inarzushi is a pouch of fried tofu usually just filled wih rice. It
is named after the Shinto, or 神道 the god Inari, or 稲荷 who believed to have a fondness for fried tofu. The pouch is normally fashioned as a deep fried tofu. Regional variations include pouches made of a thin omelette (fukusa zushi, or cha-kin zushi). It should not be confused with inari maki, or 稲荷マキ which is a roll filled with flavored fried tofu. Makizushi, or rolled sushi, Norimaki, アラレ nori roll, or makimono variety of rollas, is a cylindrical piece formed with the help of a bamboo mat, called a makisu. There are many types of Makizushi, Futomaki,
or 太 are thick, large, or fat rolls. Futomaki, is often vegetarian.Hosomaki, thin rolls, are traditionally consumed to clear the palate between eating raw fish, so that the flavors of fish are can be distinguished. Tekkemaki is a kind of hosomaki filled with raw tuna. Although some believe that the name “tekka,”or テッカ, meaning ‘red hot iron,’ alludes to the color of the tuna or salmon flesh, but it actually originated as a quick snack to eat in gambling dens called Tekkeba. Negitoromaki is a kind of Hosomaki filled with scallion (negi) or ネギ and chopped tuna (toro) or 雄牛. Temaki, or hand rolls, are large cone shaped peices of nori on the outside and the ingredients spilling out of the wide end.Uramaki, are inside out rolls. Uramaki differs froms other makimono because the rise is on the outside and the nori inside. Narezushi, matured sushi, is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (picking stone). As days pass, water seeps out and is removed. After six months this funazushi, 我々異端 can be eaten, remaining edible for another six months or more. Nigirizushi, hand
formed sushi, consists of a mound of sushi rice that the chef presses into a small rectangular box, usually with a bit of wasabi, or わさび and neta draped over it. Gunkanmaki, or warship roll, is a special type of nigirizushi: an oval, hand formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft, loose, or fine chopped ingredients that requires the confinement of of nori.Temarizushi, or ball sushi, is a ball shaped sushi made by pressing rice and fish into a ball shaped by hand using a plastic wrap. Oshizushi, pressed sushi, also known as hako zushi , box sushi is a pressed sushi from the Kansai, or 関西 region a favorite and specialty of Osaka, or 大阪. A block shaped piece formed using a wooden mold called an oshibako