LUVZiNE

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.

everyone’s truth

is differenttruth

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

Neoclassicalism

was

bigback then.

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

I mean...

I’d be an Angry Homeless Person too.

I’m so un-asian

i don’t even like sushi.

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