Friday, 30 January 2015

Adaptation Part B : Werther sketches and style

 As there is a huge story behind Werther and his sorrow is heavy, I am thinking to use colour texture it but also put stroke texture on the character to present his expressions in his heart and gives more content on the transformation from the book.

Adaptation Part A- Introduction scene in Process

I have almost finished the introduction scene which without few more drawings and tittle, and once I have received the voice over I can put it together with the sounds .

"What food would you expect to eat when travelling to the East? Sushi? Roast Duck? Bubble Tea?...Or something a little different?...These are our top ten favourite gross food facts and dishes found in Asian cuisine."

Thursday, 29 January 2015

Adaptation Part A: Japanese doll animated

This is one of the Japanese i have animated and it is going to jump up from the screen as a little thing.

Adaptation Part A : countries visual researches

These are the researches images which help me to build up the postcard more in a way to show the content.



Hong Kong


Tai wan

Adaptation Part B : Character and style researches

As the book of " The sorrow of young Werther " was published in 1700's, I am going to forward for the concept which have pencil sketching styles and which familiar to old Victorian book illustrations.It is more about the comparison of the light and the expressive strokes.  I am thinking to create a mono- environment to create the mood of the book and a same style but coloured character of Werther.  These are the images which inspired and where I took the references from.

And the following texts is the part which describe Wrether in his out look. 
"...Werther goes through life in his blue frock coat and yellow waistcoat..." 
This gives me an idea of how he would look like and I have also look at the costume of the musical of the story which gives me a strong impression of it. However, instead of the clothing he is wearing, his body languages will bring him towards a character because of the sad story.

Friday, 23 January 2015

@Alan Part A : Script re-write

I have re-write my script after the tutorial and this is a new version which I have re-phrased it. I have look on the some references on "Watch Mojo" on youtube and it gives me the idea of how my script should be 

The Gross Facts About Asian Food

What food would you expect to eat when travelling to the East? Sushi? Roast Duck? Bubble Tea?...Or something a little different?...These are our top ten favourite gross food facts and dishes found in Asian cuisine.

Starting with…

Number 10, Birds Nest Soup. 

Birds Nest Soup is mainly eaten as a dessert, It’s been eaten in China for over 400 years. It’s known for its’ rarity and exquisite flavour, but don’t let that fool you, It’s key ingredients are swallow blood and saliva… a true delicacy.  Despite this it costs $250 per KG, it fells like jelly and looks like snot. Delicious!

Number 9 Chicken Feet

Chicken feet are amongst the most popular of foods across Asia. Each country on the continent has a different way of cooking them. In China it’s commonly served alongside a nice cold pint of beer. In Korea Chicken Feet are cooked with spicy chilli sauce and served with alcohol.  Malaysians like to add Chicken Feet to Malay curry and serve it with Paratha bread.
The juiciest parts of the feet are the skin and tendons. Mhhm.

Number 8 Blood Tofu
Blood Tofu is popular side in Hong Kong with soup. Normally made with pigs blood or ducks blood, it originated when Hong Kong meat factory owners decided they didn’t want to waste anything they could potentially sell from an animal, they collected the blood in a big pot an left it to congeal and then sold it on as a separate food product to hungry punters.

Number 7 Deer’s Tire Powder
OK… so this one is really gross. In Taiwan some native tribes believe that Deer’s Tire Powder is a miracle medication, highly prized it is particularly thought to help those who suffer with asthma. People consume It from a deer’s womb or collect it and dry it from miscarried deer foetus and grind it in to powder. Wow that’s disgusting and we’re only on number 7. Moving on…

Number 6 Blood Intestine Sausage
This is a really popular snack around Asia. In Korea they call it a sundae (but believe me it’s nothing like ice cream!) In Taiwan they stuff the intestine with peanuts and sticky rice and steam, it can then be cut up and served one slice as a time. It’s particularly good with sweet chilli sauce, soy sauce or ketchup, of course it doesn’t really matter if it is Heinz or not at this stage. It’s kinda like a hot dog only… absolutely gross.

As we reach our halfway point, congratulations if you haven’t thrown up yet. Hold on… it’s going to a get a lot more disgusting… now might be the time to grab a bowl.

Our 5th most disgusting Asian food is Balut Egg
Essentially it’s a duck embryo that had been developing for 15-18 days, normally boiled and eaten in the shell, Balut egg is a popular south eastern Asian  street snack commonly served with beer.

Number 4 Natto Beans
Traditionally a side dish in Japan it consists of soybeans fermented with Bacillus. Sometimes they’re enjoyed as a breakfast dish with rice. Mixed together with Japanese mustard, egg and green onions. It doesn’t sound too gross but these beans are certainly and acquired taste because of their strong and pungent smell. It looks like snail sludge stew.

Well we’ve nearly made it and we hope, even if your profusely vomiting, you’re enjoying our countdown of disgusting facts about Asian food.

Our 3rd place dish you could argue is sushi in it’s freshest form. After sushi is just raw fish. Similar to our third place dish Raw Octopus. Raw octopus is served cold in Korea usually lightly seasoned with sesame seeds and oil. But here’s the thing they use live baby octopi, sliced up and served immediately
 on a plate, very often the pieces will still be moving. So be careful not to loose any.

At number 2 we have Raw Spoon Worms. Also known as the Gaebul fish. Yep they are a gross as they sound. It’s kind of fish commonly referred to as the fat innkeeper fish. Korea is one of the few places in the world where you will find these fish being eaten. Once taken out of the water the fish shrinks to nearly ten times less than it’s original size. They have a chewy and slimy texture. Similar to sushi your great aunt makes.

Taking our top spot of gross Asian food is a traditional Japanese side dish called Shiokara, I know what you’re thinking it looks like brains… but it’s actually made up of various marine animals and meat in a thick brown paste that’s left to ferment together for a month, with and salt. It takes a long a  time to create and has a very powerful aftertaste.

That concludes our top ten gross dishes and facts about them concerning Asian food. We hope you enjoyed our countdown and hope you didn’t throw up too much… Doesn’t Asian have anything simple like … Chips?

Adaptation Part A : Style

This is my style of the info graphics which base on the postcard style in the vintage and and the type of font i am going forward  which would help to fit with the texture I want to put in the postcard and also able to show the content of the countries.

Adaptation Part A : Script

Script: The Gross facts about food people eat in Asia

- When you are traveling to a Eastern countries what's your expectation of the food ? 
- Sushi?  Roast duck?  bubble tea? or something challenging you to try?
-Here present,
-The Gross facts about food people eat in Asia !!!

-No.10, The bird's net soup
- It is a soup people eat it as a dessert and  have been used in Chinese cooking for over 400 years. 
-Basically they are the saliva of swallow which is prized due to their rarity and supposedly exquisite flavour. 
-They are among the most expensive animal products with an average nest selling for 250 pounds per kg for end- consumers in Asia.
- The texture of it isn't too bad , it's like jelly, like Snivel.

-No.9, chicken feet
- It is a part of the chicken that is edible in Asia and it is really popular. 
-Different countries in Asia have their own way to cook them. In China, they serve as beer snack, cold dish, soup or main dish ; 
-In Korea they cook it with hot chilli sauce and serve with alcohol; 
-In Malaysia they cook with Malay curry and eat with Paratha.
-Most of the edible tissue on the feet consists of the the skin and tendons which its a texture different from the rest of the chicken. 

-No. 8, Blood Tofu 
It is popular snack in Hong Kong serve with soup.
- It is made by pigs or ducks blood. It's appeared from the meat factory where they process the meat , people gather the extra blood in a big pot and it clotted like a jelly.
- So people think maybe it can be used or sell instead of throwing it away. 

-No.7, the deer's tire powder
-It comes from a tribe in Taiwan which they believe it is a good and prized medication for people, especially those got Asthma.
- People take it when it's still in the deer's womb or miscarriage from a deer foetus, dry it and grind to powder.

- No.6  Boiled intestine sausage
- It is a popular snacks around Asia. 
-In Korea it is called Sundae, a type of Korean snacks which is a blood sausage made with various ingrediens and in different countries they put different ingredients in the intestine.
- For example in Taiwan , they will cook it with peanuts and Glutinous rice fill with the whole intestine and steamed it then cut it into slices, can serve with sweet and chili sauce, ketchup or soya sauce.
- It can really compare to American Hot dog.

-No. 5 Balut egg
It is a developing duck embryo which has fertilised for 15-18 days,people boiled it  and ate in the shell. 
-It is commonly sold in china and south east Asia as street snacks. People often serve it with beer.

-No.4 Natto beans
It is a traditional side in Japanese culture. It is made from soybeans fermented with Bacillus. Some people will eat it as a breakfast with rice. 
-How to make your Natto?
-They eat Natto with Japanese mustard, egg and mix it together with green onions and put it over the rice.
- It may be an acquired taste because of its powerful smell, strong flavour and slimy texture. 

-No.3 Raw Octopus 
-It is a variety raw dish in Korean cuisine. 
-It consists of live small octopus that has been cut into small pieces and served immediately to customers. 
-It usually lightly seasoned with sesame and sesame oil. 
-The octopus pieces are usually still moving on the plate and also when you eat it.
- Be careful~

No.2 Raw spoon worms - Gaebul fish
- It is a Live spoon worm or urechis unicinctus is just as strange as strange gets when it comes to appearance. 
- The fish is commonly referred to as the fat innkeeper worm or penis fish.
-Korea is one of the only places in the world that eats raw spoon worm
- Once it is taken out of the water, it will reduce all the sea water in its body and 10 times smaller then it was in the water. 
- people served it as a raw fish dish and cut it into pieces. 
- And it has a chewy and slimy texture.

No.1 Shiokara
-It is a side dish in Japanese cuisine made from various marine animals which consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. 
-ILL !!!!
- The raw viscera are mixed with salt, malted rice and packed in a close container , fermented for up to a month!!.
-This is a dish which out of your description  !! 
-Ahhh!!! It looks like brains!!!!

- Carry your journey with courage and challenge!
-10 gross foods people eat in Asia~

Wednesday, 21 January 2015

Adaptation Part B : Idea 1 jazz researches

After the tutorial I had Alan asked me to look at different ideas i had and do more research about them and pick the final choice. The first idea I had is using music to make an expressive animation. And I decide to pick jazz instead of orchestra.  I have watched " Whiplash" 2014 which is a drama film about a jazz drummer which inspired me to find the jazz music which is more focus on drums. 

I have also looked at Buddy Rich who was the greatest the jazz drummer .

Tuesday, 20 January 2015

Mud box model and colour

We had an introduction about Mud box today and this is the model I created during the lesson. I have also coloured it to make it more complete.