Saturday, June 23, 2018
Thursday, June 21, 2018
Sweden - Foods in Sweden 2016
A world of food on Sweden’s stamps; local cuisine in Norden series: New Stamps of the World
A hamburger represents American cuisine on a new stamp from Sweden.
The hamburger has the works on it, including cheese, lettuce, tomato, onions, mayonnaise, and ketchup. Separate images of tomato, onion, and corn also are included in the design.
The stamp was issued March 17, one of five different designs in a booklet called Food in Sweden but picturing food from other parts of the world.
The Postnord press release announcing the stamps includes a quote from Richard Tellstrom, a researcher at the Department of Restaurant and Culinary Arts at Orebro University: “It is possible to view the food depicted on the stamps in two ways — in part as our choice of what we want to eat and in part as an indication of how we pick up food cultures from others.
“Food culture is constantly evolving, and the trends are often taken from New York, London and Paris. One example of this is sushi, which we did not bring directly from Japan. This dish, which is so popular today, came to us in the 1980s via New York.”
Sushi is pictured on one of the stamps. Other food cultures represented on the stamps include Mexican, Italian, and Middle Eastern.
The Mexican cuisine stamp depicts a taco, a chili pepper, and slices of lime, avocado and onion.
The stamp for Italian cuisine features pasta being twirled around the tines of a fork. Other ingredients for a pasta dish, including a mushroom, mussel, cheese, tomato, and spice, also are illustrated.
Selected to appear in the design of the Middle Eastern cuisine stamp are shish kebab, stuffed grape leaves, and eggplant.
All of the stamps are nondenominated with the word “brev,” indicating that they pay the basic domestic letter rate. The booklet contains 10 stamps (five of each design).
Veronica Ballart Lilja created the illustrations for the stamps.
She also designed a coil stamp displaying typical Swedish food for the multination Norden series.
Every other year, the eight Nordic postal administrations of Aland, Denmark, Faroe, Finland, Greenland, Iceland, Norway, and Sweden issue stamps on a common theme. The theme for 2016 is Nordic food culture.
The 13-krone Norden stamp from Sweden shows crisp bread, a slice of cheese, a hard boiled egg, a potato, chives, and herring.
Tellstrom called the crisp bread and cheese “a historic combination that reaches back to at least the time of the Vikings.”
A hamburger represents American cuisine on a new stamp from Sweden.
The hamburger has the works on it, including cheese, lettuce, tomato, onions, mayonnaise, and ketchup. Separate images of tomato, onion, and corn also are included in the design.
The stamp was issued March 17, one of five different designs in a booklet called Food in Sweden but picturing food from other parts of the world.
The Postnord press release announcing the stamps includes a quote from Richard Tellstrom, a researcher at the Department of Restaurant and Culinary Arts at Orebro University: “It is possible to view the food depicted on the stamps in two ways — in part as our choice of what we want to eat and in part as an indication of how we pick up food cultures from others.
“Food culture is constantly evolving, and the trends are often taken from New York, London and Paris. One example of this is sushi, which we did not bring directly from Japan. This dish, which is so popular today, came to us in the 1980s via New York.”
Sushi is pictured on one of the stamps. Other food cultures represented on the stamps include Mexican, Italian, and Middle Eastern.
The Mexican cuisine stamp depicts a taco, a chili pepper, and slices of lime, avocado and onion.
The stamp for Italian cuisine features pasta being twirled around the tines of a fork. Other ingredients for a pasta dish, including a mushroom, mussel, cheese, tomato, and spice, also are illustrated.
Selected to appear in the design of the Middle Eastern cuisine stamp are shish kebab, stuffed grape leaves, and eggplant.
All of the stamps are nondenominated with the word “brev,” indicating that they pay the basic domestic letter rate. The booklet contains 10 stamps (five of each design).
Veronica Ballart Lilja created the illustrations for the stamps.
She also designed a coil stamp displaying typical Swedish food for the multination Norden series.
Every other year, the eight Nordic postal administrations of Aland, Denmark, Faroe, Finland, Greenland, Iceland, Norway, and Sweden issue stamps on a common theme. The theme for 2016 is Nordic food culture.
The 13-krone Norden stamp from Sweden shows crisp bread, a slice of cheese, a hard boiled egg, a potato, chives, and herring.
Tellstrom called the crisp bread and cheese “a historic combination that reaches back to at least the time of the Vikings.”
United States of America - Delicioso 2017
USD 0.49 - Tamales
USD 0.49 - Flan
USD 0.49 - Sancocho
USD 0.49 - Empanadas
USD 0.49 - Chile Relleno
USD 0.49 - Ceviche
Sextet of stamps serves up ‘delicioso’ foods from Caribbean, south of the border:
Six United States stamps celebrating prepared dishes from south of the border and the Caribbean will be issued April 20 in a double-sided pane of 20.
The Delicioso set of six nondenominated (49¢) forever stamps features illustrations depicting tamales, flan, sancoho, empanadas, chile relleno, and ceviche.
The artwork and stamp design was created by John Parra, an illustrator born and raised in Santa Barbara, Calif., and now based in Queens, N.Y.
“Each illustration was created by applying multiple layers of acrylic paint to textured boards, using sandpaper to reveal the hidden layers and give the designs a worn, vintage look,” the U.S. Postal Service stated in its announcement of the new stamps.
USD 0.49 - Flan
USD 0.49 - Sancocho
USD 0.49 - Empanadas
USD 0.49 - Chile Relleno
USD 0.49 - Ceviche
Sextet of stamps serves up ‘delicioso’ foods from Caribbean, south of the border:
Six United States stamps celebrating prepared dishes from south of the border and the Caribbean will be issued April 20 in a double-sided pane of 20.
The Delicioso set of six nondenominated (49¢) forever stamps features illustrations depicting tamales, flan, sancoho, empanadas, chile relleno, and ceviche.
The artwork and stamp design was created by John Parra, an illustrator born and raised in Santa Barbara, Calif., and now based in Queens, N.Y.
“Each illustration was created by applying multiple layers of acrylic paint to textured boards, using sandpaper to reveal the hidden layers and give the designs a worn, vintage look,” the U.S. Postal Service stated in its announcement of the new stamps.
The double-sided pane of 20 Delicioso stamps, which the Postal Service describes as a booklet, will include four stamps with the tamales and flan illustrations, and three stamps each of the other four subjects.
Parra graduated from Art Center College of Design in Pasadena, Calif., and is best known for his illustrated Latino-themed children’s books, according to an online biography at johnparraart.com.
Postal Service art director Antonio Alcala was also involved in this stamp project.
The stamps are offset-printed and processed by Banknote Corporation of America.
The Postal Service will issue an undisclosed quantity of Delicioso stamp press sheets consisting of eight die-cut double-sided panes of 20 (160 stamps) selling for face value at $78.40.
According to a recent statement from the Postal Service to Linn’s Stamp News, the standard print quantity when press sheets are issued is 1,000 sheets.
The stamps are being issued in Albuquerque, N.M., according to the Postal Service, but as this issue of Linn’s was heading to press, there had been no announcement regarding a first-day ceremony.
On April 20, the National Hispanic Cultural Center at 1701 Fourth St. SW in Albuquerque will host its free Salud y Sabor: Nuevo Mexico food and entertainment event in the Domenici Education Building.
It is not known if the Delicioso stamps will be issued in association with this community event.
Prepared foods are infrequently featured on U.S. stamps, but this new set comes just nine months after the five Soda Fountain Favorites stamps were issued June 30, 2016, featuring appealing treats such as an ice cream sundae, a float, and a banana split (Scott 5093-5097).
The Postal Service said that with the issuance of the new Delicioso forever stamps, it is celebrating the influence of Central and South American, Mexican, and Caribbean foods and flavors on American cuisine.
The six dishes, “from an array of Latin American culinary traditions … have found new life and variations in the United States,” the Postal Service notes.
DiningChicago.com reports that tamales were offered to visitors at the 1893 World Columbian Exposition, but the history of the familiar dish of cheese and seasoned meat, wrapped in a corn masa and traditionally cooked within a corn husk or banana leaf, dates back to ancient Mesoamerican cultures.
Though popular in Latin America, flan is known in many variations throughout the world. The sweet and spongy custard is often prepared with a carmel topping as a tasty dessert.
Sancocho is a filling soup or stew created with meat and vegetables; Caribbean variations include rice and beans added to chicken, sometimes mixed with other meats.
The empanada is a folded dough or bread baked or fried with a meat and cheese filling that can vary from region to region. International variations include the pasty in England, the calzone in Italy, and the pierogi in the American Midwest.
Take a large mild roasted pepper, such as a poblano, Anaheim, or Hatch chile; stuff it with minced meat, onions, and garlic; add cheese if you like. Coat it with an egg and flour batter, bake or fry, top it with a little salsa or sour cream, and you’ll enjoy chile rellenos, a hearty dish for breakfast, lunch, or dinner.
The cold seafood side dish known as ceviche includes fish or shrimp marinated with lime or other citrus, tomatoes, chiles, onions, and spices.
Technical details and first-day cover ordering information for the Delicioso stamps are given below:
Non denominated (49¢) Delicioso forever stamps
Date of Issue: 20 April 2017
City: Albuquerque, N.M., and nationwide
Design: Artist and Designer: John Parra, Jamaica, N.Y.
Art Director and Typographer: Antonio Alcala, Alexandria, Va.
Modelers: Sandra Lane and Michelle Finn
Printing Process: Offset with Microprinting
Printer and Processor: Banknote Corporation of America, Browns Summit, N.C.
Press: Alprinta 74
Inks: Cyan, Magenta, Yellow, Black, Pantone Matching System 8 cool gray
Paper: Phosphor Tagged, Block Tagging;
Gum: Self-Adhesive
Issue Quantity: 200 million stamps
Format: six designs in double-sided pane of 20, from 800-subject cylinders
Size: 1.05 inches by 0.77 inches (image); 1.19 inches by 0.91 inches (overall); 2.375 inches
by 5.743 inches (full pane); 9.5 inches by 11.486 inches (press sheet)
Plate Numbers: “B” followed by five single digits;
Marginal Markings: “Delicioso,” “20 First-Class Forever Stamps,” USPS logo, bar code, plate numbers, “©2016 USPS”
USPS Item No: 672704
Parra graduated from Art Center College of Design in Pasadena, Calif., and is best known for his illustrated Latino-themed children’s books, according to an online biography at johnparraart.com.
Postal Service art director Antonio Alcala was also involved in this stamp project.
The stamps are offset-printed and processed by Banknote Corporation of America.
The Postal Service will issue an undisclosed quantity of Delicioso stamp press sheets consisting of eight die-cut double-sided panes of 20 (160 stamps) selling for face value at $78.40.
According to a recent statement from the Postal Service to Linn’s Stamp News, the standard print quantity when press sheets are issued is 1,000 sheets.
The stamps are being issued in Albuquerque, N.M., according to the Postal Service, but as this issue of Linn’s was heading to press, there had been no announcement regarding a first-day ceremony.
On April 20, the National Hispanic Cultural Center at 1701 Fourth St. SW in Albuquerque will host its free Salud y Sabor: Nuevo Mexico food and entertainment event in the Domenici Education Building.
It is not known if the Delicioso stamps will be issued in association with this community event.
Prepared foods are infrequently featured on U.S. stamps, but this new set comes just nine months after the five Soda Fountain Favorites stamps were issued June 30, 2016, featuring appealing treats such as an ice cream sundae, a float, and a banana split (Scott 5093-5097).
The Postal Service said that with the issuance of the new Delicioso forever stamps, it is celebrating the influence of Central and South American, Mexican, and Caribbean foods and flavors on American cuisine.
The six dishes, “from an array of Latin American culinary traditions … have found new life and variations in the United States,” the Postal Service notes.
DiningChicago.com reports that tamales were offered to visitors at the 1893 World Columbian Exposition, but the history of the familiar dish of cheese and seasoned meat, wrapped in a corn masa and traditionally cooked within a corn husk or banana leaf, dates back to ancient Mesoamerican cultures.
Though popular in Latin America, flan is known in many variations throughout the world. The sweet and spongy custard is often prepared with a carmel topping as a tasty dessert.
Sancocho is a filling soup or stew created with meat and vegetables; Caribbean variations include rice and beans added to chicken, sometimes mixed with other meats.
The empanada is a folded dough or bread baked or fried with a meat and cheese filling that can vary from region to region. International variations include the pasty in England, the calzone in Italy, and the pierogi in the American Midwest.
Take a large mild roasted pepper, such as a poblano, Anaheim, or Hatch chile; stuff it with minced meat, onions, and garlic; add cheese if you like. Coat it with an egg and flour batter, bake or fry, top it with a little salsa or sour cream, and you’ll enjoy chile rellenos, a hearty dish for breakfast, lunch, or dinner.
The cold seafood side dish known as ceviche includes fish or shrimp marinated with lime or other citrus, tomatoes, chiles, onions, and spices.
Technical details and first-day cover ordering information for the Delicioso stamps are given below:
Non denominated (49¢) Delicioso forever stamps
Date of Issue: 20 April 2017
City: Albuquerque, N.M., and nationwide
Design: Artist and Designer: John Parra, Jamaica, N.Y.
Art Director and Typographer: Antonio Alcala, Alexandria, Va.
Modelers: Sandra Lane and Michelle Finn
Printing Process: Offset with Microprinting
Printer and Processor: Banknote Corporation of America, Browns Summit, N.C.
Press: Alprinta 74
Inks: Cyan, Magenta, Yellow, Black, Pantone Matching System 8 cool gray
Paper: Phosphor Tagged, Block Tagging;
Gum: Self-Adhesive
Issue Quantity: 200 million stamps
Format: six designs in double-sided pane of 20, from 800-subject cylinders
Size: 1.05 inches by 0.77 inches (image); 1.19 inches by 0.91 inches (overall); 2.375 inches
by 5.743 inches (full pane); 9.5 inches by 11.486 inches (press sheet)
Plate Numbers: “B” followed by five single digits;
Marginal Markings: “Delicioso,” “20 First-Class Forever Stamps,” USPS logo, bar code, plate numbers, “©2016 USPS”
USPS Item No: 672704
United States of America - Frozen Treats 2018
Background:
Cool off with Frozen Treats, a U.S. Postal Service Forever stamp issuance featuring frosty, colorful, icy pops on a stick. The tasty, sweet confections come in a variety of shapes and flavors.
Today, Americans love cool, refreshing ice pops on a hot summer day. Modern frozen treats are available in many varieties. Ice pops are made by large manufacturers, home cooks, and artisanal shops. In recent years, frozen treats containing fresh fruit such as kiwi, watermelon, blueberries, oranges, and strawberries have become more common. In addition, flavors such as chocolate, root beer, and cola are also popular. Some frozen treats even have two sticks, making them perfect for sharing.
This booklet of 20 stamps showcases Margaret Berg’s whimsical watercolor illustrations of frozen treats. Each of the 10 stamp designs include two different treats. The words “FOREVER” and “USA” appear along the bottom of every stamp.
-----------------
The new stamps “will add the sweet scent of summer to letters of love, friendship, party invitations and other mailings,” according to the Postal Service.
No additional details were provided about the scent that the stamps will carry. Linn’s Stamp News requested information from the Postal Service about the material and the process used to create the scratch-and-sniff component, but the inquiry had not been answered as this issue was going to press.
Technical details for this issue show that both offset lithography and flexography were used to manufacture the stamps, so it is likely that the scented material is added during the flexographic process.
Flexographic printing, which employs a flexible relief plate in a rotary printing process, has been used previously by the Postal Service; for example, to apply a surface texture to the 2016 set of eight Have a Ball stamps (Scott 5203-5210).
The 10 different Frozen Treats stamp designs each show two “frosty, colorful, icy pops on a stick,” set against a white background.
The watercolor illustrations are by California artist Margaret Berg, a native of South Africa who studied at Otis College of Art and Design in Los Angeles.
Leslie Badani and USPS art director Antonio Alcala, both of Alexandria, Va., also contributed to the design of this issue.
The treats that are shown each have distinctive characteristics, including one that has decorations resembling a circle of watermelon seeds; another adorned with kiwi, orange and strawberry; others with colorful stripes and curlicues; and a few that appear to include chocolate as an ingredient.
“Forever” and “USA” are printed along the bottom of each stamp.
This is the first time the United States has issued scratch-and-sniff stamps, where a scent is released if the surface of the stamp is scraped by a fingernail, coin or similar object.
For stamp collectors, who make every effort to preserve their collectible items in an undamaged state, the scratch-and-sniff option might create a dilemma, as scratching the surface of the stamp runs counter to that instinct of preservation.
The solution might be to buy two panes of the new stamps: one to save, and one to scratch and sniff.
Linn’s has not had access to the Frozen Treats stamp panes as this issue was being prepared, and therefore cannot report if the aroma can be detected without scratching the stamps.
“Modern frozen treats are available in many varieties,” the Postal Service said. “Ice pops are made by large manufacturers, home cooks, and artisanal shops. In recent years, frozen treats containing fresh fruit such as kiwi, watermelon, blueberries, oranges, and strawberries have become more common. In addition, flavors such as chocolate, root beer, and cola are also popular. Some frozen treats even have two sticks, making them perfect for sharing.”
Historic figures from Marco Polo to Thomas Jefferson reportedly enjoyed ice creams and treats made from shaved ice and flavorings, but Unilever, the company that today markets the well-known Popsicle brand of ice pops, claims that this treat was the first such item prepared on a stick, an accidental invention in 1905 by 11-year-old Frank Epperson.
The Frozen Treats forever stamps are the second U.S. issue within two years to feature icy cold dessert treats. The Postal Service issued a set of five Soda Fountain Favorites forever stamps in a pane of 20 on June 30, 2016, illustrating an ice cream cone, an egg cream, a banana split, a root beer float and a hot fudge sundae (5093-5097)
Cool off with Frozen Treats, a U.S. Postal Service Forever stamp issuance featuring frosty, colorful, icy pops on a stick. The tasty, sweet confections come in a variety of shapes and flavors.
Today, Americans love cool, refreshing ice pops on a hot summer day. Modern frozen treats are available in many varieties. Ice pops are made by large manufacturers, home cooks, and artisanal shops. In recent years, frozen treats containing fresh fruit such as kiwi, watermelon, blueberries, oranges, and strawberries have become more common. In addition, flavors such as chocolate, root beer, and cola are also popular. Some frozen treats even have two sticks, making them perfect for sharing.
This booklet of 20 stamps showcases Margaret Berg’s whimsical watercolor illustrations of frozen treats. Each of the 10 stamp designs include two different treats. The words “FOREVER” and “USA” appear along the bottom of every stamp.
-----------------
The new stamps “will add the sweet scent of summer to letters of love, friendship, party invitations and other mailings,” according to the Postal Service.
No additional details were provided about the scent that the stamps will carry. Linn’s Stamp News requested information from the Postal Service about the material and the process used to create the scratch-and-sniff component, but the inquiry had not been answered as this issue was going to press.
Technical details for this issue show that both offset lithography and flexography were used to manufacture the stamps, so it is likely that the scented material is added during the flexographic process.
Flexographic printing, which employs a flexible relief plate in a rotary printing process, has been used previously by the Postal Service; for example, to apply a surface texture to the 2016 set of eight Have a Ball stamps (Scott 5203-5210).
The 10 different Frozen Treats stamp designs each show two “frosty, colorful, icy pops on a stick,” set against a white background.
The watercolor illustrations are by California artist Margaret Berg, a native of South Africa who studied at Otis College of Art and Design in Los Angeles.
Leslie Badani and USPS art director Antonio Alcala, both of Alexandria, Va., also contributed to the design of this issue.
The treats that are shown each have distinctive characteristics, including one that has decorations resembling a circle of watermelon seeds; another adorned with kiwi, orange and strawberry; others with colorful stripes and curlicues; and a few that appear to include chocolate as an ingredient.
“Forever” and “USA” are printed along the bottom of each stamp.
This is the first time the United States has issued scratch-and-sniff stamps, where a scent is released if the surface of the stamp is scraped by a fingernail, coin or similar object.
For stamp collectors, who make every effort to preserve their collectible items in an undamaged state, the scratch-and-sniff option might create a dilemma, as scratching the surface of the stamp runs counter to that instinct of preservation.
The solution might be to buy two panes of the new stamps: one to save, and one to scratch and sniff.
Linn’s has not had access to the Frozen Treats stamp panes as this issue was being prepared, and therefore cannot report if the aroma can be detected without scratching the stamps.
“Modern frozen treats are available in many varieties,” the Postal Service said. “Ice pops are made by large manufacturers, home cooks, and artisanal shops. In recent years, frozen treats containing fresh fruit such as kiwi, watermelon, blueberries, oranges, and strawberries have become more common. In addition, flavors such as chocolate, root beer, and cola are also popular. Some frozen treats even have two sticks, making them perfect for sharing.”
Historic figures from Marco Polo to Thomas Jefferson reportedly enjoyed ice creams and treats made from shaved ice and flavorings, but Unilever, the company that today markets the well-known Popsicle brand of ice pops, claims that this treat was the first such item prepared on a stick, an accidental invention in 1905 by 11-year-old Frank Epperson.
The Frozen Treats forever stamps are the second U.S. issue within two years to feature icy cold dessert treats. The Postal Service issued a set of five Soda Fountain Favorites forever stamps in a pane of 20 on June 30, 2016, illustrating an ice cream cone, an egg cream, a banana split, a root beer float and a hot fudge sundae (5093-5097)
Thursday, June 14, 2018
Cocos (Keeling) Islands - Garden Fruits of Cocos 2017
Garden Fruits of Cocos:
Release date: 30 May 2017
On Home Island, in the Cocos (Keeling) Islands, many locals maintain fruit gardens at home. They are filled with bright orange drinking coconuts and red bananas as well as the four fruits featured on these vibrant stamps: West Indian lime, rose apple, sapodilla and breadfruit.
The stamps:
These bright and colourful stamps feature illustrations by Anita Xhafer. The minisheet design places the fruit within a lush tropical garden.
$1 West Indian Lime
The West Indian lime is a small spherical fruit, approximately three to five centimetres in diameter. Its skin turns yellow when ripe.
$1 Rose Apple
The bell-shaped rose apple (also known as apple guava and, in Malay, as Jambu Ayer) is a popular fruit, especially the pink rose-flavoured variety.
$2 Sapodilla
Sapodilla is a soft brown fruit with large black seeds and a very sweet vanilla flavour. Sapodilla trees can grow to more than 30 metres high and their sap is the origin of chewing gum.
$2 Breadfruit
Breadfruit varies in size and colour, but is usually oval with a rough or scaly green exterior. When slightly unripe, breadfruit is much like potato. Cocos locals often make crispy chips from it by frying slices in oil.
Release date: 30 May 2017
On Home Island, in the Cocos (Keeling) Islands, many locals maintain fruit gardens at home. They are filled with bright orange drinking coconuts and red bananas as well as the four fruits featured on these vibrant stamps: West Indian lime, rose apple, sapodilla and breadfruit.
The stamps:
These bright and colourful stamps feature illustrations by Anita Xhafer. The minisheet design places the fruit within a lush tropical garden.
$1 West Indian Lime
The West Indian lime is a small spherical fruit, approximately three to five centimetres in diameter. Its skin turns yellow when ripe.
$1 Rose Apple
The bell-shaped rose apple (also known as apple guava and, in Malay, as Jambu Ayer) is a popular fruit, especially the pink rose-flavoured variety.
$2 Sapodilla
Sapodilla is a soft brown fruit with large black seeds and a very sweet vanilla flavour. Sapodilla trees can grow to more than 30 metres high and their sap is the origin of chewing gum.
$2 Breadfruit
Breadfruit varies in size and colour, but is usually oval with a rough or scaly green exterior. When slightly unripe, breadfruit is much like potato. Cocos locals often make crispy chips from it by frying slices in oil.
Australia - Vintage Jam Labels 2018
Vintage Jam Labels
Release date: 6 March 2018
Jam was one of the first locally manufactured foods in Australia. At the beginning of the 20th century, Australia’s primary production industries expanded at a great rate, leading Australia to become a major exporter of food, including fresh fruit, tinned fruit and tinned jam, particularly during the first quarter of the 20th century.
This stamp issue presents bright and cheerful paper labels that were pasted onto Australian jam tins from the late 19th century to the mid-20th century. Like the labels from fruit boxes, these labels are widely collected by ephemera enthusiasts.
Read our interview with collector and social historian Val Hawkes
The stamps:
The four labels shown in this stamp issue represent some of the key stages, locations and players in the story of Australian jam manufacturing. The stamp designs, by Jo Muré of the Australia Post Design Studio, present each jam label wrapped around a tin and sitting on top of a wooden shelf, for maximum vintage appeal.
$1 Kingurli
Over in South Australia, George McEwin (1815–1885), a gardener and orchardist in Houghton, South Australia, founded a jam factory with his son in 1862, in order to make use of excess fruit. At the height of their business, they employed more than 100 people and purchased much of the fruit in the region. Their jam was marketed under many brand names, including Glen Ewin, Viking and Kingurli, which was well known for its plum jam. (Prince Englebert is a large purple plum.)
The business went into decline in the late 1980s and the factory closed in 1988. The orchard site, however, is still used for fruit growing today.
$1 Alva Jam
As well as the larger players, many small jam manufacturers also existed, dotted around the main food-producing states. Alva was a well-advertised brand during the 1940s, 50s and 60s, and the design of this label has a particularly retro feel.
The brand was established by W H Johnson's Jams Pty Ltd of Melbourne, in 1933, but was taken over during the 1970s.
$1 Peacock’s Jam
The beginning of commercial jam manufacturing in Australia, on a factory scale, begins in Tasmania, when George Peacock set up a factory in Hobart in 1861, before relocating to his iconic premises on the Hobart waterfront, in response to growing customer demand. He also expanded his business to Sydney, Melbourne, Brisbane and New Zealand.
Peacock shipped fresh fruit in from the Huon region in fishing boats. The fruit was both sieved and hand-sorted to remove stalks and the like. It was then steamed with sugar in copper kettles, hand-poured into hand-soldered cans and left to cool overnight.
Peacock’s factory is where Henry Jones (1862–1926), began work at age 12, pasting labels onto tins. “Jam Tin Jones” and partners went on to take over the business, upon George Peacock’s retirement, creating Henry Jones IXL (“I excel in everything I do”). The conglomerate became a significant Australian food processor and holding company, with business interests across Australia, as well as in London and South Africa.
$1 Melray
As well as preserving companies, various grocery chains, buying groups and wholesale co-operatives sold jam under their own brand names. One such company was Melray. Melray, founded in East Prahran, Melbourne, in 1932, was the forerunner of the Foodland chain (1958). It had branches across the country. Their jam labels included special reward tokens for redemption in-store.
It is most likely that Melray jam was produced by Henry Jones’ Australasian Jam Company, or at least labelled at the iconic Jam Factory in South Yarra, Melbourne – a site of jam production in Australia for almost 100 years. Many Melray labels were discovered there, when the site was converted to a shopping centre in the 1970s, a period of industry-wide decline.
Release date: 6 March 2018
Jam was one of the first locally manufactured foods in Australia. At the beginning of the 20th century, Australia’s primary production industries expanded at a great rate, leading Australia to become a major exporter of food, including fresh fruit, tinned fruit and tinned jam, particularly during the first quarter of the 20th century.
This stamp issue presents bright and cheerful paper labels that were pasted onto Australian jam tins from the late 19th century to the mid-20th century. Like the labels from fruit boxes, these labels are widely collected by ephemera enthusiasts.
Read our interview with collector and social historian Val Hawkes
The stamps:
The four labels shown in this stamp issue represent some of the key stages, locations and players in the story of Australian jam manufacturing. The stamp designs, by Jo Muré of the Australia Post Design Studio, present each jam label wrapped around a tin and sitting on top of a wooden shelf, for maximum vintage appeal.
$1 Kingurli
Over in South Australia, George McEwin (1815–1885), a gardener and orchardist in Houghton, South Australia, founded a jam factory with his son in 1862, in order to make use of excess fruit. At the height of their business, they employed more than 100 people and purchased much of the fruit in the region. Their jam was marketed under many brand names, including Glen Ewin, Viking and Kingurli, which was well known for its plum jam. (Prince Englebert is a large purple plum.)
The business went into decline in the late 1980s and the factory closed in 1988. The orchard site, however, is still used for fruit growing today.
$1 Alva Jam
As well as the larger players, many small jam manufacturers also existed, dotted around the main food-producing states. Alva was a well-advertised brand during the 1940s, 50s and 60s, and the design of this label has a particularly retro feel.
The brand was established by W H Johnson's Jams Pty Ltd of Melbourne, in 1933, but was taken over during the 1970s.
$1 Peacock’s Jam
The beginning of commercial jam manufacturing in Australia, on a factory scale, begins in Tasmania, when George Peacock set up a factory in Hobart in 1861, before relocating to his iconic premises on the Hobart waterfront, in response to growing customer demand. He also expanded his business to Sydney, Melbourne, Brisbane and New Zealand.
Peacock shipped fresh fruit in from the Huon region in fishing boats. The fruit was both sieved and hand-sorted to remove stalks and the like. It was then steamed with sugar in copper kettles, hand-poured into hand-soldered cans and left to cool overnight.
Peacock’s factory is where Henry Jones (1862–1926), began work at age 12, pasting labels onto tins. “Jam Tin Jones” and partners went on to take over the business, upon George Peacock’s retirement, creating Henry Jones IXL (“I excel in everything I do”). The conglomerate became a significant Australian food processor and holding company, with business interests across Australia, as well as in London and South Africa.
$1 Melray
As well as preserving companies, various grocery chains, buying groups and wholesale co-operatives sold jam under their own brand names. One such company was Melray. Melray, founded in East Prahran, Melbourne, in 1932, was the forerunner of the Foodland chain (1958). It had branches across the country. Their jam labels included special reward tokens for redemption in-store.
It is most likely that Melray jam was produced by Henry Jones’ Australasian Jam Company, or at least labelled at the iconic Jam Factory in South Yarra, Melbourne – a site of jam production in Australia for almost 100 years. Many Melray labels were discovered there, when the site was converted to a shopping centre in the 1970s, a period of industry-wide decline.
Tuesday, June 12, 2018
San Marino - Traditional Foods 2003
Technical Issue:
Date of Issue: 24 January 2003
Width: 31.75 mm
Height: 31.75 mm
Denomination: 0.41 €
Perforations: 13 by 13
Stamp Issuing Authority: République de Saint Marin
Printer: Cartor Security Printing
0.41 Euro - Artichoke and Mushroom Salad
0.41 Euro - Prosciutto, Sausage and Cheese
0.41 Euro - Spaghetti with Chopped Tomatoes
0.41 Euro - Tortellini with Ham
0.41 Euro - Shrimp
0.41 Euro - Octopus
0.41 Euro - Ravioli
0.41 Euro - Fettucini with Tomato Sauce
0.41 Euro - Breast of Fowl
0.41 Euro - Fish, Shrimp and Salad Greens
0.41 Euro - Dessert with Red Sauce in Starburst Design
0.41 Euro - Dessert with Yellow Sauce
0.41 Euro - Salad with Cherry Tomato Garnish
0.41 Euro - Meat on Bed of Vegetables
0.41 Euro - Dessert with Raspberry, Grape and Whipped Cream Garnishes
0.41 Euro - Custard in Shell with Lines of Chocolate Sauce
San Marino - EUROPA, Gastronomy 2005
Date of Issue: 25 April 2005
Perforation: 13 1/2 x 13
0.62 Euro - Bread
1.20 Euro - Wine
Saturday, June 9, 2018
Moldova - Traditional Food and Culinary Herbs 2014
Technical Details:
Date of Issue: 28 September 2014
Width: 46.0 mm
Height: 27.5 mm
Layout/ Format: Sheet of 10
Perforations: 14 by 14.5
Stamp Issuing Authority: Ministére de la technologie de l’information et des communications Republique de Moldova
Printer: Printing House Nova Imprim Chisinau Moldova
1.00 Moldovan Leu - Fried Fish with Garlic Sauce
1.20 Moldovan Leu - Bean Soup with Thyme
4.00 Moldovan Leu - Pies with Cheese and Dill
7.00 Moldovan Leu - Lemon Chicken with Parsley
Width: 46.0 mm
Height: 27.5 mm
Layout/ Format: Sheet of 10
Perforations: 14 by 14.5
Stamp Issuing Authority: Ministére de la technologie de l’information et des communications Republique de Moldova
Printer: Printing House Nova Imprim Chisinau Moldova
1.00 Moldovan Leu - Fried Fish with Garlic Sauce
1.20 Moldovan Leu - Bean Soup with Thyme
4.00 Moldovan Leu - Pies with Cheese and Dill
7.00 Moldovan Leu - Lemon Chicken with Parsley
Croatia - Protected Croatian Agricultural & Food Products 2018
Technical Details:
Release Date: 12 April 2018
Value: 3,10 kn
Design: Duje Šegvić, a designer from Split
Photography: Edo Šegvić
Size: 35.50 x 35.50 mm
Paper: white, 102 g, Gummed
Perforation: 14
Press: Multi-Colored Offset
Printing Office: AKD doo, Zagreb
Edition: 100,000
Release Date: 12 April 2018
Value: 3,10 kn
Design: Duje Šegvić, a designer from Split
Photography: Edo Šegvić
Size: 35.50 x 35.50 mm
Paper: white, 102 g, Gummed
Perforation: 14
Press: Multi-Colored Offset
Printing Office: AKD doo, Zagreb
Edition: 100,000
3.10 Croatian Kuna - Dalmatian Prosciutto
From the solvation phase to the finished product Dalmatian prosciutto is produced within the geographical area of the Dalmatian counties and the town of Novalja, as defined in the Product Specification for the protected geographical indication Dalmatian prosciutto.
Dalmatian prosciutto Dalmatian prosciutto is a long-lasting cured meat product made from pork bone from bone, skin and subcutaneous fatty tissue, dry salt sea salt without other additives, smoked with mild bruising of beech, oak or grape bark and subjected to drying and ripening for at least one years. It has a distinctive aroma, a gentle sweet taste and a uniform red color of meat. From the solvation phase to the finished product Dalmatian prosciutto is produced within the geographical area of the Dalmatian counties and the town of Novalja, as defined in the Product Specification for the protected geographical indication Dalmatian prosciutto. The comparative advantage of this area for Dalmatian prosciutto production is unique natural conditions that do not exist in other parts of Croatia. Namely, the Dalmatian area, especially the hinterland and the hinterland, makes a unique whole at the transition between Mediterranean and continental-mountainous atmospheric flows in relief-geographic and climatic conditions. In the winter, because of the proximity of the warm Adriatic Sea, extreme low temperatures are absent, while the air drys and cools frequent mountain winds creating an ideal natural environment for salting and drying and subsequent refining of prosciutto. From the winds almost all over the region of Dalmatia, in terms of direction and speed dominated by the N, NNE and NE directions, which from the mainland are blowing towards the sea, are most pronounced in the winter and in early spring, followed by the annual frequency of jugo, blowing from the sea on the mainland and SSE directions. Frequent winds and the knowledge and skills of local prosciutto were also crucial factors of traditional but also modern Dalmatian prosciutto production. The name "Dalmatian prosciutto" was registered at the European Union level on 13 February 2016 as a protected geographical indication protected by any form of abuse throughout the European Union. The market "Dalmatian Prosciutto" can be found in the market only those products that are produced in accordance with the Product Specification for the protected geographical indication "Dalmatian Prosciutto" and for which producers have a valid Product Conformity Certificate with the Product Specification, issued by an authorized control body. Assoc. prof. dr. sc. Danijel Karolyi Protected designation of origin, protected geographical indication or labeled traditional specialty is labeled products whose name is as such protected throughout the European Union and is produced in accordance with the prescribed product specifications. Protecting the name manufacturers protect the reputation of their product from abuse.Once the name of the product is protected, it can only be used by those manufacturers who have the appropriate product conformity certificate, and for each form of abuse, they are called punitive penalties. PROTECTED PRODUCT OVERVIEW (ZOI) means a product that is wholly produced within a given geographic area by applying recognized skills and using raw materials and ingredients from that area. The quality of such products is directly linked to the natural and human factors of the geographic production area. PROTECTED LANDSCAPE (ZOZP) means a product that, with its quality and reputation, is associated with a certain geographical area in which at least one, ie, a key stage of production has been carried out.
3.10 Croatian Kuna - Extra Virgin Olive Oil
Extra virgin olive oil Cres oil is obtained directly from the fruit of the olive of indigenous species of Cres island - pelagic and plominka. This oil is characterized by treasure or medium with pronounced bitterness and bitterness, and sometimes with the smell of grass.
Extra virgin olive oil Cres oil is obtained directly from the fruit of the olive of the indigenous sort of island of Cres - sloping and plominka. This oil is characterized by treasure or medium with pronounced bitterness and bitterness, and sometimes with the smell of grass. The island of Cres has long and famous tradition of olive growing and olive oil production. It is not known exactly when the olives came to Cres, but one thing is certain: the Croats continued with her breeding. The old Liburnias, together with the Romans, produced a strong olive oil and according to Mark Gabi Apicio from the 1st century, this oil was not measured by quality other oils and had a unique name: Oleum Liburnicum. Throughout the late middle ages and new ages, olive growing is intensifying. The monk Antun Petris Marcello in 1496 replenishes the abandoned olive groves of Cres by grazing cultural varieties on wild olive. With its membership in Venice, the city of Cres paid only olive oil. Travel writer Alberto Fortis quoted in 1771 data on the production of 230 tons of oil on Cres, of which a large part was exported. The same author especially praises the olive growers in the skill of olive ripening and states that this skill is perfection and that it is completely unknown throughout the Apennine peninsula. Through the 19th century until today, the town of Cres has about 300 thousand olive trees with very large varieties of produce. After the Second World War, the olive groves are suddenly abandoned, and the first beginnings of their revitalization date back to the 80's of the last century and continue until today, when Extra virgin olive oil Cres is protected by its original designation. This mark ensures that this oil is produced, processed and stuffed on the island of Cres. It is a reflection of its multi-century olive groves in which more than 90 percent prevail over individual or joint sorghum and plum cultivation. Contemporary oil mills in the city of Cres guarantee the quality of oil, which is a direct reflection of the physiological state of the fruit.Quality Extra virgin olive oil Cres is contained in the two-millennial tradition of olive production, specific pedological and climatic conditions of the island of Cres, the genetic characteristics of grazing and grayling grapes, and the skills of harvesting and olive processing owned by the local population. The name "Extra Virgin Olive Oil Cres" was registered at the European Union level on July 15, 2015 as a protected designation of origin, which is protected from any form of abuse throughout the European Union. The market called "Extra Virgin Olive Oil Cres" may only contain the oil produced in accordance with the Product Specification for the Protected Designation of Origin "Extra Virgin Olive Oil Cres" and for which manufacturers have a valid Product Conformity Certificate of Product Specification, issued by an authorized control body. Prof. dr. sc. Đani Benčić Protected designation of origin, protected designation of geographical origin or labeled traditional specialty is labeled products whose name as such is protected throughout the European Union and are produced in accordance with the prescribed product specifications. Protecting the name manufacturers protect the reputation of their product from abuse. Once the name of the product is protected, it can only be used by those manufacturers who have the appropriate product conformity certificate, and for each form of abuse, they are called punitive penalties. PROTECTED PRODUCT OVERVIEW (ZOI) means a product that is wholly produced within a given geographic area by applying recognized skills and using raw materials and ingredients from that area. The quality of such products is directly linked to the natural and human factors of the geographic production area. PROTECTED LANDSCAPE (ZOZP) means a product that, with its quality and reputation, is associated with a certain geographical area in which at least one, ie, a key stage of production has been carried out.
3.10 Croatian Kuna - Neretva Mandarin
Neretva Mandarin is a specific product whose name is registered as a protected designation of origin and is based on the particularities of this product stemming from specific environmental factors of the Neretva valley and the breeding tradition.
Neretva Mandarin Neretva Mandarin is a specific product whose name is registered as a protected designation of origin, and is based on the particularities of this product stemming from the specific environmental factors of the Neretva valley and the breeding tradition. Mandarin originates from Southeast Asia, and the first tangerine plantations in the Neretva valley were planted in the mid-20th century. The tradition of cultivating Neretva mandarines in this area continued, and the production intensified, making it the main commercial species among the citrus fruits in the Republic of Croatia.For this reason Neretva Mandarina occupies a high position in the production and consumption of fruit, which is extremely important for our economy, because it is the most prominent subtropical fruit species grown in Croatia and the only fruit species to be exported in larger quantities. Due to the specific microclimatic, pedological and hydrological conditions of the Neretva Valley area with annual and day-to-night changes in temperature and illumination, the fruits of the Neretva Mandarins grown in this area achieve high quality. They are used in the diet of people, mostly in fresh state, then in the form of juices and other products. The usable value of Neretva Mandarin is based on a very interesting chemical composition of fruits, in which are particularly emphasized sugars, organic acids, mineral substances, proteins, enzymes, vitamins, bioactive compounds, essential oils and other valuable organic ingredients. In addition, the fruits are appreciated because of their specifically expressed sweet-sour taste, non-seeded fruit, and a crust that is easily separated from the fruit core. The ratio of sugar and acid, the rich aroma and the attractive color of the edible part and the crust make Neretva mandarin recognizable. In order to protect this distinctiveness, it is important to strive for quality and ensure traceability of the product, which implies that the entire production process (from seedlings production, control of breeding technology to market preparation for the market) must be carried out on the geographic area of the Neretva valley. The name "Neretva Mandarin" was registered at the European Union level on 15 July 2015 as a protected designation of origin, which is protected from any form of abuse throughout the European Union. Neretva Mandarin can only be found in the market of mandarine fruit produced in accordance with the Specification of the Protected Designation of Origin "Neretva Mandarina" and for which the producers have a valid Product Conformity Certificate with the Product Specification, issued by an authorized control body. Assoc. prof. dr. sc. Martina Skendrović Babojelić University of Zagreb, Faculty of Agriculture With a protected designation of origin, a protected geographical indication or a mark guaranteed by traditional specialty, products are labeled as such as protected throughout the European Union and are produced in accordance with the prescribed product specifications. Protecting the name manufacturers protect the reputation of their product from abuse.Once the name of the product is protected, it can only be used by those manufacturers who have the appropriate product conformity certificate, and for each form of abuse, they are called punitive penalties. PROTECTED PRODUCT OVERVIEW (ZOI) means a product that is wholly produced within a given geographic area by applying recognized skills and using raw materials and ingredients from that area. The quality of such products is directly linked to the natural and human factors of the geographic production area. PROTECTED LANDSCAPE (ZOZP) means a product that, with its quality and reputation, is associated with a certain geographical area in which at least one, ie, a key stage of production has been carried out.
Sunday, June 3, 2018
Nepal - Traditional Foods 2017
1 Nepalese Rupee - Yomari
1 Nepalese Rupee - Sel
1 Nepalese Rupee - Anarasa
1 Nepalese Rupee - Lakhamari
Costa Rica - Traditional Foods 2014
65 Costa Rican Colones - Gallo Pinto (Costa Rican Beans & Rices)
65 Costa Rican Colones - Casado con Pollo (Chicken mixed vegetables, casado is not a singular dish, but a dish made up of many foods)
65 Costa Rican Colones - Olla de Carne (Meat Pot)
65 Costa Rican Colones - Picadillo de Vainicas (Minced Hash)
Date of Issue: 01 December 2014
Face Values: 65 Costa Rican Colones
Stamp Number: 1000000
Seals Reason: Photographs of traditional foods such as Meat Pot, Chopped Vainica, Gallo Pinto and Married Chicken.
Photos by the Center for Research and Conservation of Cultural Heritage and Flavors Magazine images.
Saturday, June 2, 2018
Finland - Finnish Taste 2018
Product description:
DESIGN: Klaus Welp
DATE OF ISSUE: 06.06.2018
SIZE OF STAMPS: Booklet, 6 motifs
DESCRIPTION: Among the most favourite Finnish tastes we find coffee and salty liquorice featured on two of the stamps in this booklet.
Aland - Aland Cakes 2011
The 2011 pack of exhibition cards will be available from 2 December. The theme for the 2011 exhibition cards is pastry, and artist Alexander Lindén made all the illustrations.
Åland exhibition cards are issued with a specially designed exhibition stamp and cancelled with the relevant exhibition cancel. The 2011 pack costs €22.80. Also available from 4 December at the price €81.60 is the 2011 Exhibition Stamp Pack holding all 12 mini-sheets of exhibition stamps.
“I googled for pictures, studied Wikipedia and read various bakery pages on the Internet. I even contacted a local bakery in Helsingborg, Sweden, that made a special piece of pastry.” Alexander has not previously designed motifs for postcards; he has primarily been working with graphic art for computer games.
One year ago, Alexander Lindén had not yet cooperated with the Åland Post. H e is now of great immediate interest with quite a few and very different projects for the Post. Exhibition cards, christmas decorations, stamps and an animated film.
Alexander was first contacted as potential artist for this year’s exhibition cards on a pastry theme. He was commissioned with the task of designing 14 cards featuring pastry local to the cities where exhibitions in which the Post participates in 2011 are arranged. “It was quite a lot of work to figure out which type of pastry should represent each city”, Alexander describes his first commission. Certain types of pastry had been predetermined by the Post’s Stamp Committee while others were developed on the proposal of Alexander.
PONDERED BEFORE FINAL TOUCH
“This job was quite different; I now got the chance to dwell on a design. I had time to ponder before putting that finishing touch to my designs, a fact that I was quite comfortable with”, says Alexander, alternating his work on the exhibition cards with other jobs.
Åland exhibition cards are issued with a specially designed exhibition stamp and cancelled with the relevant exhibition cancel. The 2011 pack costs €22.80. Also available from 4 December at the price €81.60 is the 2011 Exhibition Stamp Pack holding all 12 mini-sheets of exhibition stamps.
“I googled for pictures, studied Wikipedia and read various bakery pages on the Internet. I even contacted a local bakery in Helsingborg, Sweden, that made a special piece of pastry.” Alexander has not previously designed motifs for postcards; he has primarily been working with graphic art for computer games.
One year ago, Alexander Lindén had not yet cooperated with the Åland Post. H e is now of great immediate interest with quite a few and very different projects for the Post. Exhibition cards, christmas decorations, stamps and an animated film.
Alexander was first contacted as potential artist for this year’s exhibition cards on a pastry theme. He was commissioned with the task of designing 14 cards featuring pastry local to the cities where exhibitions in which the Post participates in 2011 are arranged. “It was quite a lot of work to figure out which type of pastry should represent each city”, Alexander describes his first commission. Certain types of pastry had been predetermined by the Post’s Stamp Committee while others were developed on the proposal of Alexander.
PONDERED BEFORE FINAL TOUCH
“This job was quite different; I now got the chance to dwell on a design. I had time to ponder before putting that finishing touch to my designs, a fact that I was quite comfortable with”, says Alexander, alternating his work on the exhibition cards with other jobs.
“The pastry designs were like dessert; a dessert that I could work on in peace and quiet.”
Producing graphic art for computer games also included designing icons depicting fruits, but that was as close as he got to food and pastry designs prior to his exhibition card task.
PYRAMID CAKE MOST DIFFICULT
“I realized that there was a risk of creating something unappetizing. Designing whipped cream was particularly difficult. At first, it simply looked as if it were cast in cement and, when I attempted to obtain a more creamy look, it turned out more blurred”, reveals Alexander, who edited the images in Photoshop.
Even so, he found the pyramid cake illustrated on the exhibition card for Svedala most difficult.
PYRAMID CAKE MOST DIFFICULT
“I realized that there was a risk of creating something unappetizing. Designing whipped cream was particularly difficult. At first, it simply looked as if it were cast in cement and, when I attempted to obtain a more creamy look, it turned out more blurred”, reveals Alexander, who edited the images in Photoshop.
Even so, he found the pyramid cake illustrated on the exhibition card for Svedala most difficult.
“I believe I made five attempts before I was satisfied with that particular image. I first shaded every thread of pastry, but it didn’t turn out well so I had to rethink. Instead, I painted a cylinder sculpture in which I punched small holes.”
MIND-TWISTING DOUGHNUTS
The motif for the Nordia 2011 card, the “grismunk”, a Finnish type of doughnut, was another mind-twisting motif.
“I was quite pleased with my doughnuts until my uncle saw them and found that the sugary surface looked odd. As a result of the extra time I spent on them, I discovered a new way of painting sugar that also came in helpful when I edited the other images.”
TRICKY BALANCE
Another project of immediate interest is this year’s Christmas decorations.
“I had my hands full with other jobs at the same time, so I worked with that commission on weekends.
It proved difficult to create all the frills that I wanted on my Christmas decorations. Finding a balance between all the gaps was tricky”, remembers Alexander, who had made pencil sketches of the motifs before starting.
“But it all became easier when I simplified the design. I realized that the thin lines would not appear anyway, when the decorations were finally punched in brass.”
BUSES TRUE TO REAL LIFE
Alexander is also the artist behind two stamps featuring buses to be issued in 2012.
“I made my fi rst sketches when I had just become a father and I was a bit stressed. My basic idea was to create the buses in an isometric perspective with a touch of console game. But the Post’s Stamp Committee asked me to rethink the design.”
Instead, Alexander made the buses more authentic.
USED TO SMALL FORMAT
Many new stamp artists are unaccustomed to create paintings in a very small format; however, Alexander is not.
MIND-TWISTING DOUGHNUTS
The motif for the Nordia 2011 card, the “grismunk”, a Finnish type of doughnut, was another mind-twisting motif.
“I was quite pleased with my doughnuts until my uncle saw them and found that the sugary surface looked odd. As a result of the extra time I spent on them, I discovered a new way of painting sugar that also came in helpful when I edited the other images.”
TRICKY BALANCE
Another project of immediate interest is this year’s Christmas decorations.
“I had my hands full with other jobs at the same time, so I worked with that commission on weekends.
It proved difficult to create all the frills that I wanted on my Christmas decorations. Finding a balance between all the gaps was tricky”, remembers Alexander, who had made pencil sketches of the motifs before starting.
“But it all became easier when I simplified the design. I realized that the thin lines would not appear anyway, when the decorations were finally punched in brass.”
BUSES TRUE TO REAL LIFE
Alexander is also the artist behind two stamps featuring buses to be issued in 2012.
“I made my fi rst sketches when I had just become a father and I was a bit stressed. My basic idea was to create the buses in an isometric perspective with a touch of console game. But the Post’s Stamp Committee asked me to rethink the design.”
Instead, Alexander made the buses more authentic.
USED TO SMALL FORMAT
Many new stamp artists are unaccustomed to create paintings in a very small format; however, Alexander is not.
Aland - Potato Chips 2011
Technical Details:
Date of Issue: 7 June 2011
Photografer: Kjell Söderlund
Edition: 180 000
Denomination: €0.85
Size of Stamp: 35 x 35 mm
Size of Sheet: 2 x 15 stamps
Perforation: 13 per 2 cm
Paper: 102 g/m²
Printing Method: 4-colour offset
Printing House: Joh. Enschedé Stamps
Pioneers in Potato Chips in Finland
Chips Ab was founded in Åland in 1969. he founders then did not know that, 30 years later, the organization would consist of an international group of companies with more than 1300 employees in the Nordic countries, the Baltic states and Russia.
The limited company Chips Ab was founded by three private initiators who wished to create a land-based industry to compensate for the considerable emigration from Åland at the time. Agriculture, fishing and commerce had long been the most important sources of income, and the initiators wanted to bring about an industry based on some type of local primary produce.
POTATOES CONSIDERED FOOD ONLY
One of the promoters had come across potato chips (“crisps” in UK) during his years of studies in the USA. By then, chips were already known in Sweden and Denmark, but in Åland and Finland, potatoes were considered to be merely food. Chips Ab was the first producer of potato chips in Finland. Since then, the Taffel brand continues to be a leader on the Finnish market.
Date of Issue: 7 June 2011
Photografer: Kjell Söderlund
Edition: 180 000
Denomination: €0.85
Size of Stamp: 35 x 35 mm
Size of Sheet: 2 x 15 stamps
Perforation: 13 per 2 cm
Paper: 102 g/m²
Printing Method: 4-colour offset
Printing House: Joh. Enschedé Stamps
Pioneers in Potato Chips in Finland
Chips Ab was founded in Åland in 1969. he founders then did not know that, 30 years later, the organization would consist of an international group of companies with more than 1300 employees in the Nordic countries, the Baltic states and Russia.
The limited company Chips Ab was founded by three private initiators who wished to create a land-based industry to compensate for the considerable emigration from Åland at the time. Agriculture, fishing and commerce had long been the most important sources of income, and the initiators wanted to bring about an industry based on some type of local primary produce.
POTATOES CONSIDERED FOOD ONLY
One of the promoters had come across potato chips (“crisps” in UK) during his years of studies in the USA. By then, chips were already known in Sweden and Denmark, but in Åland and Finland, potatoes were considered to be merely food. Chips Ab was the first producer of potato chips in Finland. Since then, the Taffel brand continues to be a leader on the Finnish market.
HIGH QUALITY CHIPS POTATOES IN ÅLAND
The Åland soil soon proved to be able to supply all the potatoes needed for the factory. The warming sea around Åland prolongs the growing season, an important factor for growing fine chips potatoes.
CONSIDERABLE VENTURES
The Chips group got off the ground somewhat stumbling in the 1970s but, as of the 1980s, much happened when for example parts of the Swedish company OLW were acquired. In the 1990s, ventures were made in the Baltic and Russian markets. In 2005, Norwegian Orkla Asa took over the ownership for Chips Abp.
NORDIC COUNTRIES AND BALTIC STATES
Today, the domestic market of Chips Ab lies in the Nordic countries and the Baltic states but with local companies and local brands. Some of these are Chips (Finland), OLW (Sweden), Kims (Denmark and Norway) and Latfood (the Baltic states). The operations of Chips Finland are run from a factory situated in Haraldsby, Åland, a sales and marketing office located in Helsinki and a finance and economy department also located in Åland.
✹ Sources: ”Från knölar i marken till miljoner på banken” by Jörgen Pettersson and Anders Mattsson and www. chips.fi
Greece - EUROPA, Gastronomy 2005
EUROPA - Gastronomy
Date of Issue: 19 May 2005
Dakos (Barley Rusk)
The most known Cretan salad is what we call kritikos dakos. It is delicious, it is healthy, it is the ultimate representation of the Mediterranean diet, straight from Crete.
First of all it’s been described as a Greek bruschetta, but it isn’t, it is a bit different. Here’s what it is: Dakos specifically refers to a recipe that uses the famous Cretan barley rusks. These rusks are made with whole grain barley flour, water and salt. They are super hard and super healthy. Also dakos includes olive oil, tomato, and crumbled cheese, traditionally this cheese is Cretan mitzithra but you often see it (outside of Crete) made with feta.
And that’s it. Sometimes there may be a few capers scattered around, but really it is just tomato, rusk and olive oil.
Nutrition wise, I cannot think of a better dish for anything really…salad, appetizer, meze, main course.
First of all let’s talk about the paximadi (rusk), these are traditionally made with barley flour (whole grain), salt and yeast. Barley contains a type of fiber known as soluble fiber that helps lower the bad cholesterol (LDL). But it also contains beta-glucan a component of carbohydrates found only in specific grains such as barley, that appear to also lower cholesterol but also lower blood sugar and provide better control of insulin. Barley has also been found to lower blood pressure and reduce hunger and increase satiety.
The tomato and olive oil as you may already know, are excellent sources of antioxidants (and the oregano if you add it). The olive oil also gives all that good fat (and favor) and the cheese is your source of protein and calcium.
Yes, this is a complete meal, but also a healthy meal for several reasons: It is a rich source of fiber, it fills you up, it provides antioxidants and vitamins, it contains good carbs, good fats and protein.
I will say that if you do not have Cretan rusks to use thick whole grain bread that is toasted. But to be honest, I strongly suggest that you get yourself some Cretan barley rusks. They are so healthy and can be used for the dakos, you can crumble them in salads or just eat them with a bit of olive oil and oregano. And they a have a long shelf life. I did a quick search and even Amazon carries several Greek brands.
The recipe is straightforward and only takes a few minutes. Make sure you grate the tomato, I’ve seen recipes with chopped tomato, but grated tomato is how it is usually served. This makes the dish even more enjoyable: you have the top layer with the soft and smooth tomato-cheese mixture and below a crunchy but juicy barley rusk crust. I also load these with a lot of tomato. I actually used almost one medium tomato for each dakos.
Date of Issue: 19 May 2005
Dakos (Barley Rusk)
The most known Cretan salad is what we call kritikos dakos. It is delicious, it is healthy, it is the ultimate representation of the Mediterranean diet, straight from Crete.
First of all it’s been described as a Greek bruschetta, but it isn’t, it is a bit different. Here’s what it is: Dakos specifically refers to a recipe that uses the famous Cretan barley rusks. These rusks are made with whole grain barley flour, water and salt. They are super hard and super healthy. Also dakos includes olive oil, tomato, and crumbled cheese, traditionally this cheese is Cretan mitzithra but you often see it (outside of Crete) made with feta.
And that’s it. Sometimes there may be a few capers scattered around, but really it is just tomato, rusk and olive oil.
Nutrition wise, I cannot think of a better dish for anything really…salad, appetizer, meze, main course.
First of all let’s talk about the paximadi (rusk), these are traditionally made with barley flour (whole grain), salt and yeast. Barley contains a type of fiber known as soluble fiber that helps lower the bad cholesterol (LDL). But it also contains beta-glucan a component of carbohydrates found only in specific grains such as barley, that appear to also lower cholesterol but also lower blood sugar and provide better control of insulin. Barley has also been found to lower blood pressure and reduce hunger and increase satiety.
The tomato and olive oil as you may already know, are excellent sources of antioxidants (and the oregano if you add it). The olive oil also gives all that good fat (and favor) and the cheese is your source of protein and calcium.
Yes, this is a complete meal, but also a healthy meal for several reasons: It is a rich source of fiber, it fills you up, it provides antioxidants and vitamins, it contains good carbs, good fats and protein.
I will say that if you do not have Cretan rusks to use thick whole grain bread that is toasted. But to be honest, I strongly suggest that you get yourself some Cretan barley rusks. They are so healthy and can be used for the dakos, you can crumble them in salads or just eat them with a bit of olive oil and oregano. And they a have a long shelf life. I did a quick search and even Amazon carries several Greek brands.
The recipe is straightforward and only takes a few minutes. Make sure you grate the tomato, I’ve seen recipes with chopped tomato, but grated tomato is how it is usually served. This makes the dish even more enjoyable: you have the top layer with the soft and smooth tomato-cheese mixture and below a crunchy but juicy barley rusk crust. I also load these with a lot of tomato. I actually used almost one medium tomato for each dakos.
Belgium - Belgium Chocolate Taste 2013
Five Divine Chocolate Creations
In Britain we are one of the greatest consumers of chocolate so it’s not surprising we even have a week-long celebration dedicated to one of our favourite snacks made from cocoa beans. Yes it is National Chocolate Week, so for all the chocoholics out there we’ve discovered a few unexpected creations to share and admire.
Belgium’s Chocolate Stamps
Belgium is known for making some of the finest chocolates in the world. Indeed the country’s love of it goes back to the 19th century when cocoa was shipped there from Congo. It was the invention of a chocolate shell with a soft centre we all now call Praline way back in 1912 which led to the Belgian industry becoming world famous as it is today.
In 2013 they took things a whole lot further by issuing a limited edition of chocolate flavoured stamps with an aroma to match! More than 500,000 stamps were printed on special paper with a cocoa-scented varnish and glue that tasted and smelled like it when licked.
Friday, June 1, 2018
Papua New Guinea - Traditional Salt Making 2016
Technical Details:
Issue Date: 28 October 2016
Stamp Size: 38 mm x 50 mm
Souvenir Sheet Size: 175 mm x 90 mm
Sheetlet Size: 175 mm x 90 mm
Denomination: K1.45, K2.00, K5.00 & K6.60
Sheet Contents: 25
Format: Horizontal
Perforation: 2 mm
Colours: Full colour process
Paper: 102 gsm
Gum: Unwatered mark, PVA Gummed
Printing Technique: Multicolour Offset, Lithography
Designer: Kin Kaupa / Salvatore Brere
Printer: Southern Colour Print - NZ
Traditional Salt Making - Papua New Guinea
Post PNG in it’s continued effort to document traditions of Papua New Guinea, in this stamp issue of Traditional Salt Making features the traditional way of extracting salt from the Wara Sua (Pilme) area of Simbu Province. This process is by extracting natural salt from sulphuric creeks, and this method has been handed down from generations to generations. This method not only enriched their food but also lifted the Keri tribe’s social status in the area.
The process on how to go about extracting the salt happen through a dream by two brothers from their encounter with a ghost in the form of a beautiful maiden when returning from a courtship dance that night and discover the creek at Pilme where the sulphuric creek is.
That night after meeting the ghost in the form of the beautiful maiden, they both had the same dream about how to extract and make traditional salt from that strange tasting creek they discovered. In the morning they gather the villagers together and all went to the creek, and there they both demonstrated what they learn from their dreams. After weeks of trials and errors, at last they produce the finest white substance for the first time in the area. The villagers taste the white substance and also apply some to their freshly cooked pork and vegetables. Their food now tastes more delicious then before, from there-on the skills learn were shared among young men from Keri - the pioneer students to learn the trade of Traditional Salt making.
The process itself takes up to four weeks and requires careful attention in observing and handling throughout the process, until in the fourth week the white crystal cube product is produce.
The cubes are stored in smoked banana leafs and decorated with beautiful leaves before making them available for consuption and to trade for pigs, use for bride price and other important events.
Subscribe to:
Posts (Atom)
