WHAT’S IN A WORD?

CONVENTION.
TRADITION.

These words get a bad rap, especially in art education, where creativity rules. And since they tend to pop up in the same breath as typography, I can’t help but feel like they’re sitting on trial in front of an impatient, skeptical jury. The accusation? That they’re outdated, restrictive, and out of step with today’s ‘anything goes’ mindset. 

But let’s dig deeper. Are these words really oppressive? Or could they be a flexible framework we can lean on, bend, or reshape? 

Tradition, rules, and conventions don’t have to be restrictive. They’re there, quietly holding things up. Imagine stripping away all tradition in typography. We’d be lost, typing blindly without a shared language to make sense of our marks.

Defending them doesn’t mean embracing them without question. It means realizing their flexibility. Instead of treating tradition as the final word, why not see it as a whisper from the past, asking, “What can I do for you today?”

[
Rules tell you what to do.
Conventions suggest how.
Tradition explains why. 
]

IT’S NOT THE RULES YOU ARE FIGHTING. 
IT’S THE CONVENTIONS. 

To explain, we need to enter the kitchen and make mayonnaise.

Created during the siege of Mahon by a chef working with what he had. There were no ingredients for Sauce Béarnaise, but he had oil and eggs__and out came mayonnaise. Drawing on his knowledge of traditional Béarnaise, necessity drove him to invention.

TRADITION teaches us that ‘necessity is the mother of invention’. And without it, no mayo. Tradition isn’t just something old; it’s a response to what we need. It changes and grows, makes new ideas, and keeps the past alive. It shows that what we learned yesterday can influence what we create tomorrow.

Making mayo demands a strict, unforgiving technique. It’s do or die__mayo shows no mercy. If you follow the rules, it works; if you don’t, it doesn’t.

1. The eggs should be fresh and at room temperature. 
__Non-negotiable.

2. The oil should be added by a slow, steady drip. 
__Rush it? Emulsion breaks. Game over.

3. Now whisk, whisk, whisk. 
__Keep it moving, or it falls apart.

4. Add lemon or vinegar. 
__For tang and balance.

RULES bring structure, holding everything together—just like the mayo. They’re also the strictest—the ones you must follow to keep things functional. Break them? No mayo.

CONVENTIONS are agreements from a specific time. But who says you can’t go back to the drawing board and renegotiate? Following the usual without question brings nothing new. 

If we apply it to our mayonnaise:

__ Mustard? Sure, but not sacred.
__ Neutral oil? Go for it. 
__ Hand whisk or blender? Your choice.
__ Seasoning? Have at it.

CONVENTIONS guide without being strict. They leave room for your spin. Break them? Now you’re cooking…

So think of it this way: 

Rules are like baking__precise, exact, and unforgiving. You can’t just toss in extra yeast or skimp on the butter or liquid; even a small change can throw everything off. Every ingredient has its role, just like every rule has its purpose.

Conventions are like cooking. You taste, adjust, and improvise as you go along. Cooking gives you the freedom to experiment.

Let’s make one thing clear: Rules can not be broken, but conventions can. I believe they NEED to be broken. 

So yes, if you say you want to break the rules but really mean the conventions, we’re on the same page!