Abercrombie & Fitch is reinventing itself. Ditching sexualised marketing from their campaigns to topless store models, having clothing with fewer logos and now focusing on quality—elevated and fashion forward style.
British-Indian Neelam Gill whom also starred for Burberry is on the campaign photographed by Dan Martensen. While the latest mens campaign starring model Alex Libby is shot by Zackery Michael. We can spot more of an interpretation of the modern and rugged look, a nod to the brand’s rugged heritage but with new fits and fabrics.
Sales having been going up ever since and any brands need to image and brand positioning is very important or else you will lose your share as one of the leader in your market. Yes, it’s takes a lot of courage to make that step but Abercrombie & Fitch has proved that even this new direction made its way into the news, earning more exposure without paying for any advertisements on news about its rebrand and hoping to ditch its reputation as a boorish retailer.
The book presents the different points of view of artists, designers, contributors and photographers over The Antwerp Six and their influences on nowadays fashion.
The artist as a cabdriver is published in conjunction with Die Young or Stay Pretty, a research project in progress developed by the artist Johanna Viprey with the Istituto Svizzero in Milan as part of a cycle titled Artist Laureate.
Over the last two years Viprey has worked on the archives of the American performer painter and documentary filmmaker Jeff Perkins, a “professional outsider”, as Viprey defines him, a self-taught talent who never found space for himself and his artistic practice in that same scene. For twenty years Perkins worked as a taxi driver in New York. From 1990 to 2000 he recorded his conversations with the passengers, after asking them for permission to do so.
In the book Johanna Viprey narrates the encounter that has led her to investigate the personal history of Perkins and his figure from an anthropological perspective. If his work was born outside the contemporary art system, how can this material be inserted in that very circuit? Why would an artist decide to present the work of another artist and to rediscover his archive?
The research for this book was partly written during Johanna Viprey’s studies in Haute École d’Art et de Design, Geneva (HEAD), Master of Visual Arts (Work.master).
A plain car park in Changsha, Hunan province just got a lot more exciting with this 500-square-meter 3D floor mural, depicting the Shiyan Lake scenic spot of the city.
Cheng Mun Chee Kee Pig Organ Soup is a Teochew cuisine specialising in Pig’s Organ Soup and Pig’s Trotters in Vinegar.
Occupying a two units space of a conversation shophouse along Foch Road at Jalan Besar, Singapore. They are open every Tuesday to Sunday from 9 am in the morning till 5 am.
Defining street food
Set as a street food style, a term used to describe a range of ready-to-eat foods and beverages sold and sometimes prepared in public places, notably streets. Usually low in cost compared with restaurant meals and offer an attractive alternative to home-cooked food. Vendors’ stalls are usually located outdoors or under a roof which is easily accessible from the street. The set up is usually basic with low-cost seating facilities while their marketing success depends exclusively on location and word-of-mouth promotion.
Cheng Mun Chee Kee Pig’s Organ Soup at Foch Road, 2015. Source: Deetiles.
Cheng Mun Chee Kee Pig’s Organ Soup at Foch Road with new logo and signboard, 2016
Rebrand or not
Often stereotyped visually as poorer hygiene as compared to restaurant, cafes, fast food restaurants or food court. Cheng Mun Chee Kee have recently undergone a revamp on their logo and signage, little touch up—repainted their walls, re-concrete the floors and have a new toilet.
If you ask me if they need are rebrand? Probably not. Certainly not for authentic food stalls. Not everyone needs a rebrand. I would actually have preferred if they stick to their authentic and old school logo and signboard.
Ugly signages? But they work. If it’s too designed, it will be overcomplicating—alienate everyone and patrons will think the food sucks.
Cheng Mun Chee Kee Pig’s Organ Soup menu with new logo, 2016
Not to be confused with Authentic Cheng Mun Chee Kee which is few bus stops down the road or the other Cheng Mun Kee outlets in Geylang, Guillemard or Circuit Road.
And in an article published in thenewpaper two years ago, it was reported that Mr Chow Mun Chee, 74, owner of Authentic Mun Chee Kee King of Pig’s Organ Soup, set up both stalls (that and Cheng Mun Chee Kee at Foch Road) with different partners and let the owners continue the businesses using the same name.
Large size experimental newspaper about the Underground Homeless of New York City.
In 2009, Formula 1’s Grand Prix descended on Singapore’s shores, blazing in its wake, a flurry of glitz and glamour. To mark this momentous occasion, the Singapore Tourism Board initiated a book to highlight the roaring moments of the season.
From the 25,000 images presented to us to work with, emerged Ready Set Glow, The Formula That Lit Up Singapore. By translating the charged sensations of the nights into an energetic pictorial archive, the book unfolds chronologically with every glossy page capturing the sense of euphoria.
Photographer Kentauros Yasunaga collaborated with Dentsu Japan on the advertising campaign to promote the Christmas lights festival called “Illumination Forest” held in Suzaka, a beautiful city surrounded by natural scenic beauty.
After discussing with the creatives, Yasunaga suggested capturing the images of native animals under the moonlight, as if captivated by the magical sparkling illuminations.
To control the shooting conditions, Yasunaga created the scene he’d imagined in Amana studios in Tokyo and played soothing gentle music during the studio shoot which must have hypnotised the “models” so that they were captured beautifully.
El Celler de Can Roca, the world’s best restaurant according to the list “The World’s 50 Best Restaurants” in 2013 and 2015, closed during one month to go with 35 of its staff on a tour in Mexico, Colombia and Peru. This trip was documented with the objective to publish a book about this experience and with the recipes created expressly for this tour.