Advertising Stuff
Here's what I found.
From AdAge.com: the top 100 Campaigns from their "advertising century" section.
The Ad*Access Project: containing images and database information for over 7,000 ads printer in the US and Canada between 1911-1955.
The Emergence of Advertising in America: 1850-1920 - EAA presents over 9,000 images and database entries.
Harper's Weekly 19th Century Advertising: a showcase of about 40,000 ads that have appeared in Harper's Weekly Magazine between 1857 and 1871.
KnowThis?.com: Marketing Virtual Library with tonnes (note we are metric) of links! I'm lazy, or I would actually go and filter all of these for you.
D'Arcy Collection: from the University of Illinois, here is a collection of over 2 million original ads published between 1890 and 1970! Watch out Dorethy, you ain't in Kansas anymore!
The History of Advertising Trust: see the pics on the left of this site? Click on the milk one to continue on what you were telling me about the 'Got Milk?' campaign. Interesting.
Clio Awards: awards are given out to the advertising and design industry. You can search for past winners in their archives.
adforum: this is a bonus site. It contains resources for the advertising industry.
The first chef
First came fire ... and then, as the camera shifts to the soon to be late-village idiot, you're left wondering -- just what was going through that mind -- and food is put on the fire, for the first time, and cooking is accidentally discovered by humanity. The first chef is ridiculed by grunts, then the local thug tries a sample of the burnt carcass, and soon, everybody gets queued at the McDonalds drive-thru. What happened? Richard Wrangham of Harvard believes there's more to cooking than evolutionary history would have you believe. Wrangham points out that there is no way homo sapiens could survive on just raw food. Raw food just doesn't give up calories as easily as cooked food -- and raw food makes the digestive system expend more energy to get at those calories. Cooking on the other hand breaks complex molecules down, allowing the digestive system to make easy work of them -- and cooking also softens food, allowing the body to get to the calories with less effort...
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