31 August 2018

PHAIDON THE ANDY WARHOL CATALOGUE RAISONNÉ, PAINTINGS 1976-1978 – VOLUME 5 This two-book addition to The Andy Warhol Catalogue Raisonné persuasively demonstrates the subversive core of Warhol’s art. Intent on radical departure from his portraiture in the early seventies, Warhol’s production gradually became anything but ‘just faces’. From portraits of athletes and self-portraits to his Skull and Hammer and Sickle series, the Torso and Sex Parts paintings, and his abstract Piss, Oxidation, and Cum canvases, volume 5 showcases Warhol’s work as powerful, and provocative as ever~31.jpg

30 August 2018

PHAIDON THE DESIGN BOOK A ‘design classic’ is an industrially manufactured object with timeless aesthetic value. It serves as a standard of its kind and, despite the year in which it was designed, is still up to date. The objects in this book – all of which are still in production today – are presented chronologically: each on a single page with a large image and a concise caption, written by one of over fifty experts in the field of design. These texts provide a historical context, with key information about the development of the design, and an explanation as to why that particular design is important and groundbreaking.
This mini edition of the best-selling Phaidon Design Classics series gives the reader an understanding not only of the history of design, but also the history of taste and culture. It is an extraordinary journey through the objects that have shaped our society, from the first attempts to combine function and beauty in the nineteenth century, through the machine aesthetics of the thirties, the advent of plastic and other new materials in the fifties and sixties, up to the ‘classics’-to-be of the last ten years.
The book includes not only classic objects created by great and internationally renowned designers, such as Breuer, Le Corbusier, Dreyfuss, Eames, Yanagi and Castiglioni, to name but a few, but also anonymously designed pieces, such as the clothes peg, the deck chair, the corkscrew and the chopstick, which, in spite of lacking a specific designer, have achieved such perfection in design and functionality that they have eliminated the possibility of improvement. From the paperclip, to the Alvar Aalto Savoy vase, to the Jaguar E Type, all of the objects featured in the book fill our desks, cupboards, kitchens, purses, dreams and pockets~30.jpg width=

29 August 2018

PHAIDON RICHARD SAPPER, EDITED BY JONATHAN OLIVARES An in-depth study of the work of German-born industrial designer Richard Sapper, most famous for designs such as the Tizio lamp and the Brionvega radio.
Richard Sapper (1932-2015) a German-born designer who was based in Milan most of his working career, is considered one of the most important designers of his generation. Within his lifetime, he received numerous international design accolades, including ten prestigious Compasso d’Oro awards.
Sapper developed and designed a wide variety of products, ranging from ships and cars, to computers and electronics as well as furniture and kitchen appliances. His clients included Alessi, Artemide, B&B Italia, Brionvega, FIAT, Heuer, Kartell, Knoll, IBM, Lenovo, Lorenz Milano, Magis, Molteni, Pirelli and many others.
This investigation of Sapper’s work, based on over forty hours of interviews with the designer Jonathan Olivares, studies his objects, the circumstances that shaped them and the resulting ideals that emerge. The inter-generational conversation explores themes that reoccur throughout Sapper’s oeuvre, and which have a particular importance for a younger generation of designers and those with a desire to understand Sapper’s work from a fresh perspective.
An illustrated timeline, packed with images from Sapper’s personal archives, reveals the incredible variety and technical brilliance of his work.
Richard Sapper died in Milan on 31 December 2015.
Designed by SM Associati, the agency of Marco Velardi from Apartamento magazine, the book opens with an image essay featuring candid commissioned photography by Ramak Fazel~29.jpg width=

 

28 August 2018

PHAIDON GRAPHIC: 500 DESIGNS THAT MATTER Five hundred of the most iconic graphic designs of all time, from the beginnings of mechanical reproduction to the present.
The process of visual communication and problem-solving through the use of typography, space, image, and colour informs the way we connect across languages and cultures. Derived from the acclaimed Phaidon Archive of Graphic Design, this fascinating compendium celebrates the long, rich history of graphic design, from the first sample of movable type and the Nuremberg Chronicle of the fifteenth century to the cutting-edge magazines, posters, and ephemera of today. Compiled and written by a global team of experts, this book is international in its scope and appeal~28.jpg

27 August 2018

INTERNOITALIANO NOLI FLOWER VASE This expressive turquoise flower vase is the perfect living room conversation starter. Designed by Giulio Iacchetti for Internoitaliano, the Noli’s curvaceous ceramic shape is inspired by a Mediterranean fish, the sea bream. Buy the Dego and Sori vases to complete the set~27.jpg

26 August 2018

HAY DESIGN COFFEE POT M 0.8 L MINT COLOR Designer George Sowden’s Coffee Pot comprises a porcelain exterior with innovative SoftBrew™ brewing device that infuses the coffee through a centrally located micro-thin stainless steel filter to enhance the flavour.
Material: porcelain and stainless steel~26.jpg

25 August 2018

MENU DESIGN SINCE 1979 TUMBLER ALARM CLOCK Scientists have discovered that insomnia and sleep deprivation are linked to bringing our smartphones to bed. Break your addiction now with Norm Architects’ Tumbler Alarm Clock. We love its playfulness – simply turn upside to stop the alarm.
Designed by Norm Architects~25.jpg

24 August 2018

OLE SMOKY MOONSHINE CHERRIES Cherry bombs. With a nod to Appalachian creativity, we took maraschino cherries and give them a good, long soak in our 100 proof original moonshine. This delicious marriage culminated in an explosion of sweet heat in every perfectly infused cherry. And, once the cherries are gone, the remaining moonshine offers a lingering sweet nectar that blends into cherry cola or ginger ale like long lost lovers~24.jpg

23 August 2018

SWEDISH CRAYFISH PARTY Crayfish have been eaten in Sweden since the 1500s. For a long while, only the aristocracy enjoyed these delicacies, as popular suspicion of shellfish was widespread. Originally, crayfish meat was used for sausage, ragout, patties or puddings. In the mid-1800s, people started eating crayfish as they are eaten today. The crayfish feast or crayfish supper in the month of August spread through the middle classes. In the 1900s, crayfish became a national delicacy and people in all sectors of society began celebrating the occasion. The price of crayfish fell as a result of imports from Turkey and elsewhere. The crayfish feast, at which people gather to eat, drink and be merry, is a typically Swedish festivity marking the end of the summer.
A crayfish party is a traditional summertime eating and drinking celebration in the Nordic countries. The tradition originated in Sweden, where a crayfish party is called a kräftskiva. The tradition has also spread to Finland via its Swedish-speaking population. A similar tradition exists in the Baltic countries in particular in Lithuania and Latvia.
Crayfish parties are generally held during August, a tradition that began because the crayfish harvest in Sweden was, for most of the 20th century, legally limited to the late summer. Nowadays, the kräftpremiär date in early August has no legal significance. Dining traditionally takes place outdoors, but in practice the party often takes refuge indoors due to the bad weather or aggressive mosquitoes. Customary party accessories are novelty paper hats, paper tablecloths, paper lanterns (often depicting the Man in the Moon), and bibs. A rowdy atmosphere prevails amid noisy eating and traditional drinking songs (snapsvisa). Alcohol consumption is often high, especially when compared to the amount of food actually consumed. It is considered customary to suck the juice out of the crayfish before shelling it.
Akvavit and other kinds of snaps are served, as well as beer. The crayfish are boiled in salt water and seasoned with fresh dill – preferably “crown dill” harvested after the plant has flowered – then served cold and eaten with the fingers. Bread, mushroom pies, surströmming, strong Västerbotten cheese, salads and other dishes are served buffet-style~23.jpg

22 August 2018

KIWI SHOE POLISH the world’s No.1 Classic Shoe Polish – contains natural Carnauba wax to help provide your leather shoes with shine, nourishment and protection, while also giving them increased water resistance~22.jpg