Delineating Picturesque adroitness: August 2010

Tuesday, August 31, 2010

Applying Techniques to produce Digital Images

Me, Myself and I
For this one i wanted to do something different, rather than just have 10 me's standing around a room. To make it a challenge i decided to have all the bodies interlocking and touching. This made height and perspective very important. As my camera was going to sydney for the duration of this assignment i had to get the photographs done within three days, before it left. This proved to be difficult as it rain none stop for those three days. I decided toset up studio inside and take to photo's there, controlling all the elements and lighting. As there was no directional lighting, just a white wash, i could choose to put myself into any photo and re-create the light that was needed, so i decided to go with a simple city street, with all the colour washed out and make the 10 interlocking me's the focal point.

A Brush with Fame
For this part of the assignment, I wanted myself to blending in but at the same time stand out. Rather than just putting my shoulders up into the background of a paperazzi photo, i decided to add myself to a cast shot, . Here I could create the double take element that i was going for, he second look because i don't really belong there once you notice who i am and who i'm with.

Underwater
For this i wanted to do something a little bit abstract and alternative. having to include forty different things made my start think of the children's " I Spy" books, and so i set out to re-create my own version of one.
My forty items:

Love
Clouds
Flying Machine
Hot Air Balloon
Kids swinging
Fish
Balloons
Boat
Jumping Fish
Sea Horse
Love Harts
Umbrella Man
Penny Cycle
Mermaid
Ball and Chain
Diver
Bubbles
Key
Clock
Leaning Tower of Pisa
Big Ben
Effiel Tower
Habour bridge
Clock
Vatican
Rain
Wallpaper
Treasure Chest
Little Swimmer
Buoy
Skeleton
Snail
Clamshell
Fishing People
Bucket
Octopus
Flags
Starfish
Sun
Love

Sunday, August 22, 2010

Digital Arts Magazine

This was just me having fun after i had finished the one below. At the start of the year i vectorized a drawing I had done, so i thought it fitting for this magazine cover seening as it's featuring vector art.

...and with the floating Castle vector art that we had to re-create

There Design Communication
there.com.au

Advertising
Architecture/interiors
Art
Branding
Corporate
Design
Fashion
Identity
Motion
News
Packaging
Photography
Press
Posters
Retail
Web

Grifgraf
grifgraf.com.au

Branding/ID
Print
Web

Image Mechanics
imagemechanics.com

Branding
ID
Web
Videos
Print

The creative Company
thecreativecompany.com.au

Logo
Design
Branding
Web
Marketing
Photography
E-news

Blossom Graphic Design
blossomgraphicdesign.com

Logo Design
Print
Web
Illustration
Buisness Cards
Packaging
Vouchers

*Female Based, reatil specialist

Mark Studio
markstudio.com.au

Web
Logo
Print
iPhone apps

Percept Brand Design
percept.com.au

Print
Web
Marketing
Advertising Campagns

Bubblefish
bubblefish.com.au

Graphic Design
Branding
Brochure
Flyer
Packaging
Stationary

Yolo Creative Agency
yolo.info

Typeface
retail
clubs
Editorials

Magazine cover

Wednesday, August 18, 2010

Pattern, Tessalation and Variation

Recreation

Original...

My Version...

Sunday, August 15, 2010

here's just some screen shots of my website as i have no where to host the thing. The below is opening splash page, it has a revolving gif, as you would have seen in my presentation, but for some reason it dosen't want work when i upload it, so nevermind.

Here is just an example of the coding for the website that i built, this is just the home page with the animated gif and menu bar with the links.

<br /><br /><br /><!DOCTYPE HTML PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"><br /><html xmlns="http://www.w3.org/1999/xhtml"><head><br /><br /><br /><meta equiv="Content-Type" content="text/html; charset=UTF-8"><br /><title>Velluti's - Produce</title><br /><link href="produce_files/styles.css" rel="stylesheet" type="text/css"><br /><link rel="icon" type="ico" href="http://www.vellutis.com.au/favicon.ico"><br /></head><body><br /><div class="padding"></div><br /><div id="container"><br /><br /><div id="innerContainer"><br /><div id="menu"><br /><ul><br /><li><a href="pure_home.html">HOME</a></li><br /><li><a href="produce.html">PRODUCE</a></li><br /><li><a href="Aboutus.html">ABOUT US</a></li>  <br /><li><a href="Guarantee.html">GUARANTEE</a></li><br /><li><a href="contact_ushtml">CONTACT US</a></li><br /></ul><br /></div><br /><br /><div class="buttons"><br />  <ul><br /><li><a href="" target="_blank"><img src="produce_files/enews1.png" alt="View our produce list" height="104" width="126" /></a></li><br />      <li><a href="" target="_blank"><img src="produce_files/enews2.png" alt="Specialty fruit and vegetables" height="104" width="126" /></a></li><br />  </ul><br /></div><br /><br /><div id="content"><br /><h1>Contact Us</h1><br /><br /><p class="green">The most effective way to keep everyone happy is to have open and constant lines of communication. A member of our team, if not Pete, is contactable at all times to be of assistance.<br /><br />Please contact Pure on (02) 9543 5417, or call Pete directly on 0411821936.</p><br /><p>A relatively small operation, we are able to assure our customers with superior quality control, whilst providing them with a high degree of personal care and efficient, reliable service. </p><br /><p> </p><br /><p>Our warehouse is located at Sydney Markets, and produce is delivered from here to the restaurants each morning Monday to Saturday.</p><br /><p> </p><br /><p>With fifteen years experience in the fruit and vegetable industry, Pete has expertise around both Sydney Markets and local grower's farms and markets, which enables him to provide customers with the finest produce available to Sydney.</p><br /></div><br /><div id="image"></div><br /><br /><div id="rightImage"><ul><br /><img src="guarantee_files/potato.jpg" alt="Carrots" height="312" width="126" /><img src="" /><br /><br /><div id="logo2"><a href=""><img src="produce_files/purelogo.png" alt="Velluti's Logo" height="130" width="289" /></a></div><br /><br /></div><br /><div id="bottom"><br />  <img src="produce_files/bottom_border.png" alt="" height="42" width="905" /><br /></div><br /><br /></body></html><br />

Wednesday, August 11, 2010

Jaffy Chef (CSU)

My friend over at the Uni is doing a remake of Master Chef for the first year television production students and asked me to re create the logo with a J instead of an M.
So here it is, on it's own and below is the open credits.

Alexander Peirce

So... he's the background to the shoot that i went to on Monday and Tuesday.

Pearce led an escape from Macquarie Harbour Penal Settlement and became notorious for cannibalising his fellow escapees as they travelled through the West Coast of Tasmania.^[1]

Pearce escaped with seven other convicts: Alexander Dalton, Thomas Bodenham, William Kennerly, Matthew Travers, Edward Brown, Robert Greenhill and John Mather. Kennerly and Brown voluntarily gave themselves up and were taken back to the settlement, where they died in the prison hospital from disease and malnutrition. Pearce and the others continued without them.^[1]

Pearce was eventually captured near Hobart and confessed that he and the others had cannibalised each other over a period of weeks, he being the last survivor. Pearce and Greenhill had been the final two, each struggling to stay awake for days out of fear the other would kill him. Greenhill finally nodded off and Pearce killed him with an axe, then eating him. Pearce made it to the settled districts, being sheltered by a convict shepherd until he was captured several months later. The Hobart magistrate did not believe Pearce's cannibalism story and was convinced the others were still living as bushrangers. Pearce was returned to Sarah Island.^[3]

Within a year he escaped a second time, joined by a young convict named Thomas Cox. Pearce was captured within ten days. His captors found parts of Cox's body in Pearce's pockets, even though he still had food left. Pearce confessed that he had killed Cox because he was a hindrance to him. Pearce was taken to Hobart, where he was tried and convicted of murdering and cannibalising Thomas Cox. He was hanged at the Hobart Town Gaol at 9am on 19 July 1824, after receiving the last rites from a priest.^[1]

So after two flat tires, clutch problems and a trip to the mechanic, four out of the five cars made it to remote Victoria....3 hrs behind schedule.

The whole project is s documentary, but here we were just shooting the dramatizations.

And now the picies!!