DOCSLIB.ORG

Tiki-Leaflet-2019.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tiki-Leaflet-2019.Pdf Cheers to the nature of Tiki Cheers to Tiki spirits The Tiki trend started in the 20th century as a result of Polynesian-styled restaurants and bars booming in the United States, which soon spread all over the world. Great examples in the cocktail industry were: Don the Beachcomber and Trader Vic’s, which still inspire us today. Historically, Tiki was the first man on earth created by the gods in Māori mythology which is a great part of the Polynesian culture. Polynesian culture is closely linked to nature, in particular the Pacific. The Polynesians were renowned for their seafaring and navigation skills and explored a large part of the islands in the Pacific Ocean. A lot of the ancient Hawaiian gods looked like natural occurrences, due to their strong connection with nature. For them, this explained that also the flowing of lava from volcanoes was part of the Earth’s creation. They had great respect for nature and all living creatures, unfortunately the later generations were less respectful. Since those ancient times a lot has changed and in the last decades we gained our respect for nature and the Earth’s well-being back. A special thanks to: Bar: Nu Lounge, Bologna Italy 2 Bartender: Elis Carriero 3 Breaking old patterns Daniele Dalla Pola* @danieledallapola Kahiko Mai Tai Kahiko Mai Tai Kahiko Zombie Kahiko Zombie 35.5 CL · 12 OZ ≈ 35.5 CL · 12 OZ ≈ 39.9 CL · 13.5 OZ ≈ 39.9 CL · 13.5 OZ ≈ h95.5 mm · Ø89.4 mm ≈ h95.5 mm · Ø89.4 mm ≈ h179.4 mm · Ø62.8 mm ≈ h179.4 mm · Ø62.8 mm ≈ No. 15587/827583 No. 15587/827576 No. 115/827606 No. 115/827590 TIKI DECO Whether it’s the exuberant, playful designs or summer feeling they create, one thing is certain: its huge popularity means our Libbey Tiki range is set to keep on growing! The Tiki Mixed Gods, Cooler and Rocks; the Split, Mai-Tai and Coupe; the Pineapple, ceramics mug and ceramics tumbler… every last member of the Tiki range is beloved by guests everywhere. And not just for summer drinks. Nowadays folks are enjoying Tiki all year round. So what better reason for two fun and handy new additions? Here’s to the Kahiko Mai Tai and Kahiko Zombie! The legendary Tiki bartender, Daniele Dalla Pola, helped us develop the iconic Kahiko decorations to reflect the rich traditions and culture of the Pacific Islands. Kahiko Mai Tai draws on the traditional TAPA patterns of islands like Tonga, Samoa and Fiji where its seen on everything from cloths to traditional tattoos. Kahiko Zombie plays that typical two-faced Tiki trick with a sensuous, ukulele-playing wahine (Hawaiian women) on one side and a scary shrunk- en head on the other. But no matter how you look at it, it’s the perfect way to serve a cocktail filled with Pacific promise. *Photo courtesy of Punch Drink & Anthony J Rayburn. 4 @punch_drink @anthonyjrayburn. 5 Kick starting odd habits KICKING BACK THE FOOTPRINT Socially-responsible entrepreneurship, environmentally-friendly products and zero-waste projects. These phrases, which have become increasingly important over the last decade, obviously all refer to the footprint we leave on the planet. As awareness spreads, it’s affecting consumers and businesses alike, and the bartending sector is no exception. Initially, this mind-shift created a niche market, where businesses could differentiate themselves from the competition by reducing their waste. But addressing sustainability issues has now become a necessity. Something the consumer expects in one way or another from any business, including a bar. So let’s start kicking back our footprint! Spirit Glass Catalina Cordial Shooter Boot Shot 5.0 CL · 1.69 OZ ≈ 5.9 CL · 2 OZ ≈ 5.6 CL · 1.88 OZ ≈ 4.4 CL · 1.5 OZ ≈ h105 mm · Ø51 mm ≈ h117 mm · Ø51 mm ≈ h88 mm · Ø51 mm ≈ h79 mm · Ø70 mm ≈ No. 155 No. 3826 No. 5109 No. 97038 Tequila Shooter Chicago Shot Mini Mug Iates Stackable Shooter 6 CL · 2 OZ ≈ 7,5 CL · 2.5 OZ ≈ 4 CL · 1.5 OZ ≈ 5.2 CL · 1.75 OZ ≈ h105 mm · Ø40 mm ≈ h105 mm · Ø40 mm ≈ h65 mm · Ø64 mm ≈ h89 mm · Ø44 mm ≈ No. 2388VCP06 No. 1650/3710VCP07 No. 2296VCN04 No. 2613VCP05 6 7 Blue oceans Bolla Grande Margarita 51.8 CL · 17.5 OZ ≈ 39.9 CL · 13.5 OZ ≈ h175 mm · Ø111 mm ≈ h161 mm · Ø121 mm ≈ No. 8418 No. 5784 KEEP IT BLUE Our oceans and seas are the lifeblood of our planet and our own existence. They take up some 75% of the Earth’s surface, produce more than half the oxygen in the atmosphere and absorb the most carbon from it. So it’s important we protect and take good Arôme Arôme 67 CL · 24 OZ ≈ 60 CL · 21 OZ ≈ care of the ecosystems living in the sea. h216 mm · Ø210 mm ≈ h203mm · Ø110mm ≈ Unfortunately, we’re not doing that at the No. 3713VCL67 No. 3713VCL60 moment and nothing illustrates this more clearly than “the great pacific garbage patch”, containing around 1.8 trillion individual pieces of plastic and weighing some 80,000 tonnes. With a surface area about 3 times that of the France, it’s the biggest plastic concentration in our oceans. This is one of reasons we don’t want to use plastic straws anymore in the drinks industry. It’s all about reusability and avoiding material that takes Gran Service Gran Service too long to decompose. 60 CL · 20 OZ ≈ 41CL · 13.75 OZ ≈ h162 mm · Ø111 mm ≈ h149 mm · Ø98 mm ≈ Keep it blue, people! No. 3517VCL60 No. 3488VCL41 8 9 Bonfire nights Cosmopolitan Shorty Martini Z-stem Martini Bravura Martini 24.4 CL · 8.25 OZ ≈ 14 CL · 4.75 OZ ≈ 22.2 CL · 7.5 OZ ≈ 20 CL · 6.75 OZ ≈ h102 mm · Ø98 mm ≈ h106 mm · Ø99 mm ≈ h162 mm · Ø108 mm ≈ h162 mm · Ø124 mm ≈ No. 400 No. 2779VCL13 No. 37339 No. 7700 Stemless Martini Martini Chiller Embassy Martini Tiki Mai-Tai 39.9 CL · 13.5 OZ ≈ 17 CL · 5.75 OZ ≈ 22.2 CL · 7.5 OZ ≈ 20 CL · 6.75 OZ ≈ h89 mm · Ø114 mm ≈ h89 mm · Ø111 mm ≈ h162 mm · Ø108 mm ≈ h163 mm · Ø90mm ≈ No. 224 No. 70855 No. 3733 No. 3933VCL20 THE COLOR IS ON FIRE Fire and its transmitting heat are essential to the creation of glass. By com- bining sand, soda and calcium carbonate under a great amount of heat, we can create liquid glass that we can mould into all kinds of different shapes. Recently, Libbey installed a new oven that reuses its heat to greatly decrease the energy needs. This is a new technique in the glass industry and we’re proud that Libbey is the first manufacturer to use it on a grand-scale. 10 Discovering your own backyard Shorty Margarita Perception Coupe Fiesta Grande 14 CL · 4.75 OZ ≈ 25.1 CL · 8.5 OZ ≈ 35.5 CL · 12 OZ ≈ h102 mm · Ø88 mm ≈ h152 mm · Ø105 mm ≈ h152 mm · Ø114 mm ≈ No. 2779VCL14 No. 3055 No. 8423 Tiki Coupe Cactus Margarita Citation Margarita Citation Margarita 25 CL · 8.5 OZ ≈ 35.5 CL · 12 OZ ≈ 20.7 CL · 7 OZ ≈ 26.6 CL · 9 OZ ≈ h146 mm · Ø108 mm ≈ h156 mm · Ø102 mm ≈ h149 mm · Ø114 mm ≈ h156 mm · Ø114 mm ≈ No. 3937VCL25 No. 3619JS No. 8428 No. 8429 THINK GLOBALLY, ACT LOCALLY In recent years, the phrase “Think globally, act locally” has been echoing around the world. When you focus on your local environment, you help build a thriving sustainable community. Simply using cocktails and garnishes from local producers, for example, has multiple benefits: you will shrink your CO2 footprint, due to shorter transportation distances. You will likely discover some new, high quality products. You will certainly help create a tight community, where everyone benefits from helping each other. And you will differentiate yourself from the competition in a really positive way. So get out there and see just what your region has to offer – you’ll be pleasantly surprised! 12 13 Friends with benefits THE POWER OF OUR NEIGHBOURS What your neighbours see as waste, you can use for your benefit. In The Optiva DOF Gibraltar Twist DOF Netherlands, there is a saying: “A good neighbour can be worth more than a 35.5 CL · 12 OZ ≈ 35.5 CL · 12 OZ ≈ h92 mm · Ø92 mm ≈ h101 mm · Ø101 mm ≈ distant friend”. No. 15963 No. 15746 Great examples have been made over the years of cocktail bars using the waste of neighbouring businesses as ingredients for their cocktails. Yogurt and cheese manufacturers see whey as waste, as it’s a by-product of their manufacturing process. Or take left-over pastries in a bakery that closes at 6pm: instead of the Stark DOF DOF bakery throwing them away, you could 35 CL · 11.75 OZ ≈ 32.5 CL · 11 OZ ≈ buy them at a discount and serve them h98 mm · Ø83.5 mm ≈ h105 mm · Ø79 mm ≈ in your bar for your guests. No. 3789VCP36 No. 3590VCP32 By using the power of our neighbours, you can help the environment and have financial benefit at the same time. Inverness DOF Shorty Rocks 36.2 CL · 12.25 OZ ≈ 15 CL · 5 OZ ≈ h100 mm · Ø96 mm ≈ h94 mm · Ø73 mm ≈ No. 15482 No. 2779VCP15 14 15 Tiki gone wild Tiki Split Tiki Mixed Gods 47CL · 15.75 OZ ≈ 49 CL · 16.75 OZ ≈ h114 mm · Ø96 mm ≈ h153 mm · Ø74 mm ≈ No. 4936VCP47 No. 99556 1 glass, 2 faces Pineapple Tiki Cooler Tiki Rocks Bamboo Cooler Napoli Grande 53 CL · 17 OZ ≈ 59.1 CL · 20 OZ ≈ 47.3 CL · 16 OZ ≈ 47.3 CL · 16 OZ ≈ 45.8 CL · 15.5 OZ ≈ h140 mm · Ø80 mm ≈ h165 mm · Ø76,2mm ≈ h117mm · Ø70 mm ≈ h171 mm · Ø73 mm ≈ h216 mm · Ø78 mm ≈ No.
Load more

Recommended publications
  • Maston Tiki Cruise
    ARTIFACTS_HawaiianCulture.doc 5/24/06 6:34 PM Page 22 SAVAGE COLLECTION The Hawaiiana Ware collection, which features scenes from Eugene Savage’s murals, is no longer available in stores but can be ordered through the Homer Laughlin China Company (800.452.4462). Savage’s works can also be seen at www.hawaiian-art.net and www.aloha-cruz.com. artifacts / Tiki-chotchke SAVAGE ART, TIKI CULTURE by DAVE HOEKSTRA The dusty country town His life was a passage to adventure. Savage, who died in by Savage in his New York studio and shipped to his 1978 at the age of eighty-five, is enjoying a rebirth hometown. The north wall mural is The Disbursement of of Covington, Indiana, through tiki and Hawaiiana culture. Savage’s 1930s air- Tax Dollars, an irreverent look at the way the govern- brush illustrations were used for menu cover art in the ment manages affairs. Savage painted his favorite has never been associat- dining rooms of the now-defunct Matson Lines Cruise Covington teacher Olive Coffeen into the mural. She is ed with tiny bubbles, big Ships. Original Savage cruise line menus fetch between in the Guinness Book of World Records for holding the shorelines $75 and $200 on eBay. His mural-like menus employ longest teaching tenure at sixty-nine years. luaus or grass skirts vivid colors, whimsical faces and flowing lines that move In the bottom right-hand corner of the mural, Savage to a high tide. painted a naked woman, stripped of all earthly goods swaying in the moon- The Matson’s luxury liner was the S.S.
    [Show full text]
  • "To 'P' Or Not to 'P'?": Marking the Territory Between Pacific Islander and Asian American Studies
    7R 3 RU1RWWR 3 "0DUNLQJWKH7HUULWRU\%HWZHHQ3DFLILF,VODQGHUDQG$VLDQ $PHULFDQ6WXGLHV 9LFHQWH0'LD] -RXUQDORI$VLDQ$PHULFDQ6WXGLHV9ROXPH1XPEHU2FWREHUSS $UWLFOH 3XEOLVKHGE\-RKQV+RSNLQV8QLYHUVLW\3UHVV '2, KWWSVGRLRUJMDDV )RUDGGLWLRQDOLQIRUPDWLRQDERXWWKLVDUWLFOH KWWSVPXVHMKXHGXDUWLFOH Access provided by University of California , Santa Barbara (18 Dec 2016 05:24 GMT) TO ‘P’ OR NOT TO ‘P’? • DIAZ • 183 “TO ‘P’ OR NOT TO ‘P’?”: Marking the Territory Between Pacific Islander and Asian American Studies1 vicente m. diaz STOLE THIS TITLE FROM a great Pinoy joke told to me by Gus Espiritu. Its I humor comes from the particularities of Filipino rearticulation of Shakespeare’s famous question (the joke also resonates among Carolin- ian speakers from Micronesia, and perhaps among many other Austronesian-based Pacific Island language speakers), but I also want to suggest that its stronger force likewise comes from a kind of lightness of being that self-mockery can make of ontological fundamentalism. Self-mockery is a serious weapon of cultural resilience and resis- tance—and as someone waiting in line, somewhat impatiently, I want to re-aim the line of “P’s” trajectory in the direction of another culturally and historically specific mode of becoming. The converted question, “To P or not to P?” becomes, then, my way of marking the present territory, a slippery, even sticky sea of historical, political, and cultural determina- tions that exists between Asian Americans and Pacific Islanders in a more turbulent ocean of United States imperialism and colonialism. Choppy too, of course, is the no less innocent world of institutionalized study of these struggles, no matter how noble the motives may be. In this essay, I want to address the tensions raised by the “P Ques- tion” in relation to Asian American Studies from the vantage point of one who has been located in Pacific Studies as viewed from the Islands, par- ticularly from Guam in Micronesia, where I was born and raised, and where I taught in the 1990s.
    [Show full text]
  • A Careful Embrace Race, Gender, and the Consumption of Hawaiʻi and the South Pacific in Mid-Century Los Angeles
    CHAPTER 18 A Careful Embrace Race, Gender, and the Consumption of Hawaiʻi and the South Pacific in Mid-Century Los Angeles Shawn Schwaller Abstract This chapter examines interconnections between race, gender, and global politics in mid-century metropolitan Los Angeles’s Hawaiian and South Pacific-themed restau- rants and cocktail lounges. After opening for business in the early 1930s, Don the Beachcomber in Hollywood was the first establishment to bring a real and imagined Hawaiʻi and South Pacific into mainland American food and drink culture. This chapter argues that gendered and racialized fantasies of the South Pacific played a key role in the popularity of these establishments. They allowed patrons to experience an exotic, yet safe and predictable Hawaiʻi and South Pacific within the continental United States during World War II. Chinese, Filipino Americans and Polynesians contributed to the creation and success of these establishments as chefs, bartenders, and musicians. However, racialized and sexualized stereotypes of Chinese and Filipino American ser- vility and Polynesian hypersexuality overshadowed this influence. Keywords Hawaiʻi – South Pacific – Los Angeles – food and drink culture – white heterosexual masculinity – Asian American history – business – labor – architecture and interior design “If you can’t get to paradise, I’ll bring it to you,” claimed Donn Beach, owner and operator of the first South Pacific-themed restaurant and cocktail lounge in the mainland United States.1 Beach opened his establishment, Don the Beachcomber, in 1930s Hollywood, igniting a trend that came to be known as 1 Jod Kaftan, “Drink in Paradise,” Los Angeles Times Magazine, February 2010, http://www .latimesmagazine.com/2010/02/drink-in-paradise.html (accessed July 24, 2014).
    [Show full text]
  • Marquee Sponsor
    TIKI KON: FANTASY ISLAND JULY 13-14, 2018 RED LION ON THE RIVER PORTLAND, OR Sponsorship Kit Photos ©2017 Kamala Kingsley Celebrating Our Tiki Heritage Tiki Kon is a weekend celebration of exotic tropical destinations and the Tiki bars, cocktails, art, music and fashions they inspire. Now in its 15th year, Tiki Kon gets its inspiration from the highly-stylized Polynesian-themed restaurants and lounges that exploded in popularity in the decades after WWII. Those Tiki temples were a uniquely American creation, fueled by the stories and souvenirs brought back by the brave men and women serving in the Pacific Theater, and they were the heart of a pop culture phenomenon that lasted nearly 30 years. The bars were a dark and mysterious escape from everyday life, their decor was reminiscent of the South Pacific, drinks were strong and well crafted, fashions were bright and colorful, and the music was exotic. It was the golden age of the Tiki bar. Though that glory had mostly faded by the 1970s and 80s, a resurgence of interest in Tiki bars and fine craft cocktails is again making its mark on American pop culture. A new generation has taken up the Tiki torch, new themed bars and restaurants are opening all the time, and weekend events like Tiki Kon are selling out across the country. Tiki Kon started in 2002 as a small Sunday bar crawl, by a group of friends who wanted to show off and share the elaborate home Tiki bars they’d built in their basements and backyards. It now welcomes guests from the Pacific Northwest and across North America and has grown to become an exciting full-weekend gathering.
    [Show full text]
  • Trails of the Cocktail 5 14 18.Pdf
    Trails of the Cocktail Few cities can boast more historic significance in their cocktail culture than the Crescent City: birthplace of the Sazerac, Ramos Gin Fizz, the Grasshopper, the Hurricane, and (backed by one of the best apocryphal origin stories ever concocted) even the cocktail itself. In 1769 Spanish Colonial Governor of Louisiana Alejandro O‟Reilly issued a proclamation allowing one limonadier (lemonade seller), twelve taverns and six billiard halls to dispense alcoholic beverages. Closing time was ordained to be 8 pm, but bribes to the necessary officials extended the hours over the years. Rum came into the port of New Orleans and was taxed by the Spanish colonial government. Pat O‟s, Home of “The Hurricane” The “Hurricane”, the most popular drink at Pat O‟Brien‟s in the French Quarter, was created during World War II when liquor such as whiskey was in short supply. In order to purchase just one case of these preferred liquors, liquor salesmen compelled bar owners to purchase as many as 50 cases of rum, which was plentiful. In an effort to utilize the excess of rum, Pat O‟Brien's famous recipe emerged. The name came along soon after when a glass (shaped like a hurricane lamp chimney) was used to serve the popular rum cocktail. Don the Beachcomber (1907 — 1989), founding father of Tiki culture (Tiki bars, restaurants and nightclubs), enjoyed great popularity in the United States — mostly from the late 1940s through the mid-1960s. He and his friendly rival “Trader Vic” Bergeron are still remembered for their cultural influence.
    [Show full text]
  • Let's Talk Cocktails
    FUN FACTS ABOUT COCKTAILS WHAT’S IN A GLASS The word “cocktail” comes from the practice of horse LET’S TALK dealers in the 1700s. To cock a horse’s tail and make it look more spirited for the show, the dealer would give it a FLUTE ginger suppository. Adding spices like ginger or pepper to A classic champagne glass designed for COCKTAILS gin or beer became known as adding “cock-tail”. bubbles to lead straight up through the That definition of the term “cocktail,” as it first flute, impacting the palate and nose. appeared, referred to the mixed drink as “a Cocktails served in a flute are primarily stimulating liquor, composed of spirits of any kind, champagne-based cocktails such as a with sugar, water and bitters”—essentially an Old bellini or mimosa. Fashioned, making it the ORIGINAL cocktail! A martini cocktail should be stirred, and a shaken martini is called a Bradford. This is why Bond always HIGHBALL has to specify his martini be made the wrong way. Served with small cubes, highball cocktails The word bourbon came from an old Virginia can be consumed quickly while staying county that is now in Kentucky - Bourbon County. cold. Commonly mixed with sodas, they are often interchangeably served in Collins glasses. Highball cocktails include a mojito and gin fizz. OLD FASHIONED WHISKY COCKTAIL 2 oz Rye Whiskey 1 Demerara Sugar Cube ROCKS 2 dashes Angostura Bitters For garnish a lemon peel twist Wide-rimmed and thick based glass -Jim Meehan, The PDT Cocktail Book ideal for muddling non-liquid ingredients directly in the glass.
    [Show full text]
  • Classic Recipe Training Manual
    Lowder’s Easy List of 178 (Modern) Classics to Know 2016 Foreword Thanks very much for taking the time to read through this recipe list. I took the time to write it because in doing cocktail trainings at different bars in different countries, I noticed that most junior and intermediate bartenders are sharing a common struggle. The struggle is that (1) writing a bar recipe and training manual takes forever (2) bar managers have too much on their plate to sit down and write a good one, and (3) there’s just too much disparate information out there for new bartenders to just put together this information on their own. At countless bars, restaurants, and hotels worldwide, the situation is this: People get hired at a bar and have to learn the menu recipes in order to work. Then, they have to learn a few core classic recipes that guests ask for regularly. Sometimes the bar provides a list of standard classic recipes, sometimes the bar doesn’t. The bartenders learn what they need to learn to make it through service, and that knowledge is usually enough to carry them through to the next menu cycle. Beyond that, additional education is pretty much up to them. But how to get educated? Well, there are a lot of options available. Books, blogs, classes, other bartenders, second bar jobs, seminars, apps, brand reps, and on and on. But where to start? And how much to learn? There are a lot of recipes out there. Which ones are actually good? Should I memorize a whole cocktail book? Write down the recipes I like into my notebook? Or keep it on my backbar to look at when I need to? Trying to memorize a cocktail book won’t make you a good bartender any more than trying to memorize a Spanish dictionary will make you fluent in Spanish.
    [Show full text]
  • Cash in on Soft Serve Page 24
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Smoke and Fire High Rollers Waste That Pays I’ll Drink to That! Barbecue redefined, Win them over, Compost and recycle, Sip in tiki culture, page 8 page 38 page 50 page 62 OUT OF THIS SWIRL Sharing the Love of Food—Inspiring Business Success OUT OF THIS SUMMER 2015 SWIRL CASH IN ON SOFT SERVE PAGE 24 Swirl up ome FFrrooyyoo SUMMER 2015 to help weeten you of r PPrrofiittss FOOD OUR PROMISE: Born Again Barbecue 8 Chefs carve out their own definition of QUALITY smoke and fire. Made with real yogurt, and 10x more Live & Active Cultures1 than what is required to bear the National Yogurt Association’s seal. Rise of Rice 14 This humble staple deserves the 2 Kosher & gluten-free certified. spotlight. FLAVOR VARIETY Ride the Waves 80+ different flavors to satisfy the 94% of 18 The flavors of the Caribbean are stirring. consumers who put flavor first when buying Here’s why. frozen yogurt3. COVER STORY UNIQUE VALUE Frozen Assets Opportunity to earn points toward FREE 24 The temperature is just right for restaurants to dive into soft serve. cases of frozen yogurt. Plus, access to FREE marketing materials and FREE business- building tools. FOOD PEOPLE EXPERTISE Inebriated Diners 34 How do you handle wasted customers? Almost 40 years of froyo experience backed by the world’s largest yogurt producer4, Group Danone. Yogurt is in our DNA! Roll With the High Rollers 38 Give face time to big spenders and watch their loyalty grow. DOWN WITH Get FREE CASES with Road Trip to Chicago Sign up at operators.yocream.com to start earning points toward free cases today! SOFT SERVE 41 Try strategic dining to taste the most of PAGE 24 the Windy City.
    [Show full text]
  • Tiki Oasis: Make Mine Paradise
    specs+spaces > Kastle Waserman > Tiki Oasis: Make Mine Paradise Like Confirm Tweet 30 Artistic Inspiration Design Trends ColorTech PaintTech Painting Green Kastle Waserman Featured Bloggers specs+spaces Reporter, Dunn-Edwards Corporation Browse Dunn-Edwards specs-spaces posts by your favorite contributor. Sara McLean specs+spaces Editor, Dunn- Edwards Corporation, Allied Tiki Oasis: Make Mine Paradise Member ASID, CMG 10/31/11 Kastle Waserman | specs+spaces Reporter, Dunn-Edwards Corporation READ POSTS Kastle Waserman When your life gets crazy, wouldn’t it be great to know you can specs+spaces Reporter, Dunn- escape to your own little paradise? That is the allure of Tiki Edwards Corporation design, and not since the original boom of Tiki-themed READ POSTS restaurants in the 1950s and ‘60s has the call to go primitive been so strong. We uncovered an entire movement of Tiki culture in three parts: we talked to a celebrated Southern California Tiki artist who explores the colorful esthetic of mid-century modern inspiration; we took an intimate look at Tiki-style for the home, Subscribe by: and spoke with an author who wrote the definitive guide. But first, we started with the biggest annual gathering of Tiki- philes: The Tiki Oasis! TWITTER Once a year in San Diego, under the sunny skies and ocean breezes, they come. Wearing Polynesian-print “Aloha shirts” and wrapped in floral dresses with bright-colored hibiscus blossoms in their retro-bombshell Mark Woodman of CMG is rolled hairdos, they enter the Crowne Plaza Hotel through giant carved Tiki statues to a world that is a pure constantly involved in color hideaway of like-minds who love what is known as “Tiki Culture.” It’s an all encompassing lifestyle that includes predictions.
    [Show full text]
  • ORGANIZING REPRESENTATIONS of HAWAII Jonathan E. Schroeder
    PACKAGING PARADISE: ORGANIZING REPRESENTATIONS OF HAWAII Jonathan E. Schroeder 1 Janet L. Borgerson 2 University of Exeter D R A F T Earlier version presented at Critical Management Studies conference Cambridge July 2005 University of Exeter Discussion Papers in Management Paper number 05/02 ISSN 1472-2939 1Professor of Marketing, School of Business and Economics, University of Exeter, Streatham Court, Rennes Drive, Exeter, EX4 4PU. Email [email protected] 2Dr Janet Borgerson, Lecturer in Marketing, School of Business and Economics, University of Exeter, Streatham Court, Rennes Drive, Exeter, EX4 4PU. Email [email protected] Packaging Paradise: Organizing Representations of Hawaii Jonathan E. Schroeder Janet L. Borgerson University of Exeter 2 The Hawaiian Islands are of volcanic origin and are edged with coral reefs. Generally fertile with a mild climate, they are sometimes called “the paradise of the Pacific” because of their spectacular beauty: abundant sunshine; acres of green plants and gaily colored flowers; coral beaches with rolling white surf and fringed with palms; and, rising with sober majesty to solitary heights, cloud covered volcanic peaks. (Columbia Encyclopedia, 5th ed., s.v “Hawaii”) Hawaii was packaged for promotion and plunder. The objective of this paper is to focus attention on the image of Hawaii – a state, an ethnic identity, a race, and a cultural form – as a compelling example of how representation by dominant groups enables a colonialist process of objectification and imperialism. Representation often requires political, economic, and ideological choices made by those in power. We present a case study of how narratives and images were deftly combined and organized in the popular culture artifact, the Hawaiian record album, which encapsulates intersecting colonial interests.
    [Show full text]
  • A Relaxin Documentar B the Matarrese Br S
    Tiki time A relaxin documentar b The Matarrese Brs. Synopsis Tiki Time is a feature documentary that follows one man on a quest to explore the culture of Tiki through a modern, culturally sensitive lens in an attempt to learn how to enjoy it responsibly. The film will dive into the music, decore, and drinks of Tiki as our guide “Tony Waponi” grapples with Tiki’s long history of cultural appropriation. The film will explore ways in which modern Tikiphiles are enjoying this fun, uniquely American past time, in a culturally sensitive way. Tiki Culture Tiki is a motif of exotically decorated bars & restaurants catering to an escapist’s longing for travel to tropical, faraway places like the South Pacific. Featuring mock tiki carvings and alluringly named alcoholic drinks, it eventually spawned an entire culture of bars, residential recreation, music, and fashion. Chart our course for adventure... The film will follow our host “Tony Waponi” as he learns about Tiki, meeting and talking to other Tiki Enthusiasts about the 3 main elements of the culture: Drinks, Decor & Fashion, and Music. We will feature an eclectic group We will go over the history of of Tiki lovers from bar owners, Tiki Culture, when it started bartenders, and enthusiasts to and how it spread around the artists, historians, and world. musicians as well as people of Pacific Islander and Polynesian Along the way, Tony will descent. learn how to make the 3 bedrock Tiki drinks: the We will talk about the rise, fall, and Mai Tai, the Zombie, and revival of Tiki and address the cultural Grog.
    [Show full text]
  • 1. HAWAIIAN PARTY! for the First Time Ever Junten STARS Put on a Hawaiian Party on July 23 After the Closing Ceremony
    JUNTEN NEWS 1. HAWAIIAN PARTY! For the first time ever Junten STARS put on a Hawaiian Party on July 23 after the Closing Ceremony. In previous years we held a Tanabata Party, however, STARS being the international organization that it is decided a Hawaiian Party would be far more of an international event. Junten students were met with an Aloha greeting as soon as they entered the ELC. Aloha greetings with a beautiful Hawaiian scene welcomed the students with exotic decorations of Hibiscus flowers, Leis hanging from the ceiling, and mysterious Tiki images adorning the walls. Accompanying this tropical atmosphere was ukulele music blasting from the loudspeakers. We were almost in the real Waikiki! The first activity of the day was a Hula Dancing Competition. The party members first watched a video of a real Hawaiian Hula Dance. Then they studied and practiced the dance movements before the competition was held. Dance teams of 2 or 3 students then performed the Hula Dance. Their team names were very Hawaiian! We had the Coconuts, the Pineapples, the Mangoes and the Aloha Team. During their performance a panel of judges judged the participants on three points; their arm and hand movements, their footstep movements, and the smiles upon their faces. In the end, the best female and male dancer were choosen by the judges along with the best team. This year's champions were the Mangoes (3 girls from E-Class). Congratulations Girls! Our next activity was Tiki Exploring. For some of you who are not aware of Tiki culture please let me explain.
    [Show full text]