眾神護台灣專輯的設計師蕭青陽今天獲得美國獨立音樂獎(IMA)最佳包裝設計獎!
Thank you Congratulations to everyone!
謝謝大家! 恭喜大家!
http://www.independentmusicawards.com/…/art…/qing-yang-xiao/
Responses to “Qing-Yang Xiao”
Gioia says:
One of the greatest designer I know. His album design works are something you can keep in your life. Every once a while you take out, they bring back to you all the memmories… 03/13/2012 at 7:35 pm
DESCRIBE YOUR NOMINATED WORK:
75 years ago, Macy’s grandfather left his family behind, boarding a boat in Keelung port in Taiwan heading for Osaka in Japan in pursuit of his dream as a jazz saxophonist, and he died there….75 years later, Macy, disappointed at her career as backup vocalist in Taiwan, decided to follow his grandfather’s footstep. She hopped on a plane, all alone, going to New York to pursuit her dream to make jazz music. Thus born the record After 75 Years. When I heard of this story, I realized this record is not just about music. It is also dream, memory, and passion. It is a journey across time and place, linked by family bond that was translated into 6 letters that travelled through the time and music. The envelops, stamps, papers, boats, pen handwriting, Japanese and Chinese characters, photos, and the last email. All of the proof that told the hidden secrets of the family touched me immensely and let me sink into deep thoughts. The one-year-and-half work was enjoyable, especially because it gave me a chance for the first time to fly from Asia to New York to bask in the soulful jazz music of local jazz bars. Only then did I realize the feeling of Macy’s grandfather when he embarked on that lonely trip chasing after his dream.
HOW DID YOU GET INVOLVED WITH THIS PROJECT?
When Macy flew from New York to Taipei to talk to me, sharing the music and story with me, I suddenly realized that this time I would not be just a designer but a director to re-create those memories of dreams on printed paper. The process of patching different memories and stories into one whole piece once made me feel melancholy too. But the result gave me much more happiness.
WHAT WAS THE CONCEPT & PROCESS? DID YOU & THE BAND COLLABORATE?
In fact, Macy’s team had already done a design in New York. But one day, Macy accidentally saw an interview of me on TV talking about my works and ideals, she decided to engage me. She flew all the way from New York to Taipei and persuaded me into doing it. She has more confidence in me and myself, believing that I would translate the deep emotions and music of east and west into an artistic expression. The profound love and courageous pursuit of dream moved me so much that I decided to take this job. Without the same devotion and conviction, I couldn’t have made it cause my pay was already used up by the time I found the photographer and copywriter and flew to New York for the shooting!
WAS THE DESIGN/IMAGE YOU CREATED USED IN ANY OTHER PROMOTIONAL MATERIALS FOR THE ARTIST? PLEASE DESCRIBE:
Packaging design isn’t just sugar-coating. I always think that if one can express his heart through music, the packaging design should also deliver the emotions and thoughts of the music. It should touch people’s heart just like the melodies inside of it.
DESCRIBE WHAT IT WAS LIKE WORKING WITH THE MUSICAL ARTIST:
Each time I work with musicians, I feel like experiencing a different life. I enjoy listening and this has enriched my life.
WHAT OTHER INDEPENDENT MUSIC PROJECTS HAVE YOU WORKED ON?
Though I have always lived in the island of Taiwan I can listen to western music and the creative works via radio and other media. All these have become my nutrition and I always try to integrate various elements to create something new and unique. After 28 years in the business, the chance to always do something i haven’t yet done before keeps my passion alive and the opportunities to work with different talents are sheer pleasure to me. My works might seem more independent than independent. I did design for an album which features two grandmas from an indigenous tribe recording their tribe music in Spain. Another album features a children choir led by a principal at an elementary school located at a 1000-meter-high mountain in praise of God. Or a genius boy who hasn’t grown since the 5th grade flied from a small village on Taiwan’s east coast to Vienna to look for his dream. And there’re more…..Last time, I was very honored to receive the best packaging design from IMA for Island Story. To celebrate it, local government at my hometown held a press conference for me, allowing me to share my thoughts with the world. I made a vow there and then, saying that “I’d want to go farther into the mountains or the seaside to do the design. I want to contribute my skills and capabilities to those who still have dreams for music, even in the remote countryside.” The nomination of After 75 Years once again helped me realize my dream.
WHICH MUSICIAN’S WOULD YOU LIKE TO WORK WITH NEXT?
I’ve done it for 28 years in this island and now I’d like to work with musicians outside of my country. I haven’t done anything like reggae, punk, folk, world music, contemporary, blues, trance, break beat, big-beat, etc. As long as it’s something different, I’d like to give it a try.
WHAT ROLE WILL ALBUM ART/PHOTOGRAPHY PLAY IN A DIGITAL/STREAMING WORLD?
The age of digital music highlights the importance of physical texture of the packaging design. Like After 75 Years, if you haven’t touched it and flipped it though, you couldn’t have enjoyed it as much.
HOW HAVE CHANGES IN THE MUSIC INDUSTRY AFFECTED YOUR CAREER & ART?
From 80s to now, the world has gone from vinyl, cassettes, walkman, CD, to MP3 and more. The evolution from analogue to digital music as well as the device has also made me grow. But whatever the tool is, I think man is born to sing. That will not never change.
WHY DID YOU CHOOSE TO SUBMIT TO THE 11TH IMAS?
My friend in the US helped me apply for the competition of last year and this year. I changed my mind of not wanting to venture out. Now I want to share my works with people all around the world.
WHAT PHOTOGRAPHERS/GRAPHIC DESIGNERS/ARTISTS INSPIRE YOU?
They have different antenna that transmits different message than I do. Collaborating with them help me develop imagination I never had before. I love working with those geeks. Each time, we make each other’s eyes wide open!
WHAT’S YOUR MOST MEMORABLE ACHIEVEMENT TO DATE?
In 1995, I was the first Asian ever to be dominated for packaging design at Grammy. Ever since then, I’ve started to promote those records that would have otherwise gone unnoticed.
FINISH THIS SENTENCE: THE MUSIC INDUSTRY IS… WHAT DO YOU HAVE IN THE WORKS FOR THE UPCOMING YEAR?
The music industry is about dream and passion. After finished the 2-year project of Story Island and one-year-and-an-half After 75 Years‘, I am now looking forward to meeting with musicians that share the same passion and dream as me.
WHERE CAN FANS FIND YOUR WORK?
My website: http://www.shout.com.tw
My blog: http://blog.yam.com/shoutstu
Mt FB: http://www.facebook.com/shout.cc
My emails: shoutstu@ms24.hinet.net shoutstu01@gmail.com
Or Google Qing-yang Xiao 蕭青陽
同時也有29部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hello friends! Today we're super excited to share with you how to make airy and moist chiffon cake with crème chantilly(or you can call it Chiffon pou...
「japanese paper texture」的推薦目錄:
- 關於japanese paper texture 在 董事長樂團 Facebook 的最佳貼文
- 關於japanese paper texture 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
- 關於japanese paper texture 在 糖餃子Sweet Dumpling Youtube 的精選貼文
- 關於japanese paper texture 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文
- 關於japanese paper texture 在 Free Japanese Paper Texture Texture - L+T - Pinterest 的評價
- 關於japanese paper texture 在 Make from scratch! The texture of the Japanese Paper in ... 的評價
japanese paper texture 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
Hello friends! Today we're super excited to share with you how to make airy and moist chiffon cake with crème chantilly(or you can call it Chiffon pound cake too).
A chiffon cake is a very classic light cake like angel food cake, it’s airy texture and also super moist and bouncy. But this chiffon cake has a different look, we use a loaf mold to bake it, so it looks like a pound cake, then pipe delicious chantilly cream inside the cake, very easy and simple, but incredibly yummy.
About the chiffon cake, the recipe is from a famous Japanese pâtissier 津田陽子 who is base in Kyoto. Her chiffon cake recipe is made with melted butter instead of vegetable oil, she created a special method to make the cake full of buttery aroma, and also very soft. If you’re a fan of chiffon cake, don’t miss this video. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/eksFY0RZbLg
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How to make Fluffy Chiffon Cake with crème chantilly Recipe
Fluffy Chiffon Cake Recipe
☞ Paper Mold size: 14.5x7x5.5cm
✎ Ingredients
☞ For the cake
egg yolk 2 (room temperature)
egg white 2
granulated sugar 50g
unsalted butter 32g, cut into cubes
milk 32g
cake flour 40g
baking powder 0.8g
a pinch of salt
☞ For the filling (crème chantilly)
whipping cream 150g
powdered sugar 20g
✎ Instructions
1. Add butter cubes and milk in a small bowl, then place it in a hot water bath to warm the milk and melt the butter.
2. Crack the eggs, separate egg whites and egg yolks in two different mixing bowls.
3. Whisk the yolks until pale and thick. Set aside.
4. Beat the egg whites with an electric hand mixer on medium speed for 1 minute, then add the sugar one-third at a time, beat 30 seconds before adding the next.
5. After adding the rest of sugar, continue beating for 2.5 minutes to build volume, switch to low speed to beat for 1~1.5 minutes or until soft firm peaks.
6. Pour the melted butter and milk mixture into egg yolk mixture and mix well. Sift the flour, baking powder and a pinch of salt, mix well until glossy shine and smooth texture.
7. Take 1/3 of the meringue and use a hand whisk to mix well with egg yolk batter.
8. Gently pour the egg yolk batter into meringue, gently fold then carefully with hand whisk until combined, then use the spatula to fold them until smooth.
9. Pour the batter into the prepared pan. Preheat the oven to 170C, bake for 25 minutes.
10. Once baked, remove from the oven and turn it upside down to cool completely.
11. Pour the whipping cream into a freeze mixing bowl, add powdered sugar, and use a balloon whisk to beat until the cream thickens as soft peaks. You should have nicely whipping cream in about 2 minutes, more cream will take a bit longer. Add the whipping cream into a piping bag.
12. Using a chopstick to make a tunnel from two sides of the cake. Pipe the whipped cream into the cake. Sprinkle powdered sugar over the cake. Chill at least one hour before serving.
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#ChiffonCake
#CrèmeChantilly
#easyRecipes
japanese paper texture 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hi, everyone. :) Today we'll show you how to make a delicious & famous Japanese /Hokkaido biscuit snack: Rum Raisin Butter Sandwich Cookies.
It’s time for cookies!
These crispy sandwich cookies are filled with a flavor rum raisins and a fluffy buttercream frosting. The taste is exquisite!! They are my favorite cookies of all time. And they’re super easy to make too.
In this recipe, we use italian meringue to make the buttercream, and french pastry to make the cookies. Can you imagine how wonderful the taste when combined with rum raisins? I recommend this recipe for you strongly, hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/hpvA6lDhzlQ
------------------------
Rum Raisin Butter Sand Recipe
☞ baking mold: 2" square cookie cutter, can make 20-22 cookies
Ingredients
✎ For Cookies
egg 1
unsalted butter 100g
almond flour 90g, finely ground
powdered sugar 55g
cake flour 110g
✎ For Italian Buttercream
unsalted butter 120g
granulated sugar 55g
water 18g
egg white 30g
✎ For Rum Raisin
rum 40g
raisins 70g
✎ Instructions
☞ Rum Raisins
1. Soak the 70g raisins with hot water and stirring by a scoop for 2-3 minutes to
2. Remove the raisins, drain and pat dry with a paper towel.
3. Prepare a jar or any container with a lid. Place the raisins in the jar and pour 40g Rum. Close up the lid, and give it a shake to let the raisins quickly soak up the rum.
☞ For cookies
1. Cream the softened butter until light and fluffy.
2. Add powdered sugar until well blended and well combined.
3. Add an egg, mix to combine, scraping down the sides of the bowl after each part. It takes time. Be patient. :)
4. Sift almond flour in the bowl, blended to mix well.
5. Sift flour and mix and blend until the dough just begins to come together.But don't over mix.
6. Transfer the dough on a plastic wrap, shape the dough slightly, and chill in refrigerator for 30 minutes.
7. Remove the plastic wrap and roll out the dough to 0.4cm thick. Freeze the dough for 20 minutes.
8. Cut the shapes out of the dough. We use 2" square cutter. You can also cut it into 4x8cm by knife.
9. Preheat the oven to 160C, bake for 15-18 minutes.
10. Remove the cookies from the oven and let them cool completely.
☞ For Italian buttercream
1. Add 30g egg white into to bowl, add a pinch of salt and few drops of lemon juice, whisk them until soft peak.
2. Add 55g sugar and 18g water into a pot and place on medium-low heat until temperature reads 117C. Remove from heat.
3. At the same time, drizzle the sugar syrup into the beaten egg whites slowly and turn the hand mixer to the highest speed until the sugar syrup has been added. Turn the mixer down to low speed until the meringue is completely cool.
4. For a wonderful emulsion, don't put all softened butter in at a time, you can add it in 3 times, and beat in medium speed until butter is combined. Turn the mixer to high speed to beat for extra 2 minutes, then you will get a silky texture buttercream.
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#RumRaisinButterSand
#cookies
#eastrecipes
japanese paper texture 在 MosoGourmet 妄想グルメ Youtube 的最佳貼文
食べたいから作ったシリーズ。ドロっと溶けたチョコチップが濃厚で、歯ざわり良いクルミが香ばしい。ずっしりとしていて、中はベタッとしている、ハイカロリーな背徳の味。そんなクッキーが無性に食べたくなって作ってしまいました。
行ったことがないけれど、海外ドラマ『キャッスル ~ミステリー作家は事件がお好き (ミステリー作家のNY事件簿)』“Castle”を見てたから、NYは憧れの都市です。いつか行って“Levain Bakery”のチョコチップウォルナッツクッキーを食べるんだ。
*レシピ*(7個分)
1.クルミ 60gをオーブンシートを敷いた天板に広げ、150度に予熱したオーブンで10分空焼きする。
2.1をザルに入れ こすりつけ、クルミの薄皮をザッと取り除く。
3.2から50gを計る。
4.ボウルに小さく切った冷たい無塩バター 115gを入れ、ハンドミキサーで混ぜる。柔らかくならない程度に混ぜる。
5.三温糖 80gとグラニュー糖 80gを入れ混ぜる。
6.チョコチップ 200g(多っ!)と3を加え混ぜる。ハンドミキサーで混ぜづらい時はスパチュラで混ぜる。
7.薄力粉 175g、強力粉 75g、ベーキングパウダー 小さじ 2、塩 ひとつまみを混ぜ合わせた粉類を加え、混ぜる。ハンドミキサーで混ぜづらい時はスパチュラで混ぜる。
8.卵(Lサイズ)1個を溶きほぐし、加え混ぜる。
9.7個の団子にする。1個あたり120g。ギュッと握らずフワッとゆるく握る。
10.ラップをかけ、冷蔵庫で1時間休ませる。
11.170度に予熱したオーブンで25分ほど焼く。
12.焼き立ては柔らかいので、15分ほど冷ます。
13.でけた。
高カロリーだとわかっていても、ついつい 食べちゃう。つらい。。。食べても太らない体になりたい。。。
We were desperately craving these cookies! Rich, melted chocolate chips and walnuts make for a nice texture and wonderful fragrance. These dense cookies are gooey on the inside and have a high calorie, sinful taste.
Though we've never been to New York, it's a city that we admire because we watched the TV drama "Castle". We want to visit "Levain Bakery" and eat their chocolate chip walnut cookies!
*Recipe*(For Seven Cookies)
1. Spread out 60 grams of walnuts on a baking pan covered with baking paper and roast in a preheated 150 °C oven for 10 minutes.
2. Put 1 into a colander and rub against the sides to roughly remove the walnut skins.
3. Weigh out 50 grams of 2.
4. Add 115 grams of unsalted butter cut into small pieces in a bowl and mix using a hand mixer. Mix until just before it becomes soft.
5. Combine 80 grams of light brown sugar and 80 grams of granulated sugar.
6. Add 200 grams (that's a lot!) of chocolate chips to 3. Use a spatula to combine if a hand mixer is difficult to use.
7. Combine the dry ingredients, 175 grams of all-purpose flour, 75 grams of bread flour, 2 teaspoons of baking powder and a pinch of salt and mix in. Use a spatula if a hand mixer is difficult to use.
8. Beat 1 large egg and combine with the mixture.
9. Divide the cookie dough into 7 balls. Each ball should be 120 grams. Keep the cookie dough balls light, and not tightly packed.
10. Cover with plastic wrap and let rest in the fridge for 1 hour.
11. Bake in a preheated 170 °C oven for about 25 minutes.
12. The cookies will be soft when freshly baked, so let rest for about 15 minutes.
13. All done.
Even though we know that these are high calorie, we can't help ourselves from eating them. This sucks... if only we had a higher metabolism!
#ChocolateChipWalnutCookies #NewYork #LevainBakery #Japanese #Recipe
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