SITEWIDE Search Results: “form”
Sep 25, 2010
Jun 30, 2011
Texas Christian University
Mar 06, 2012
Four Day Weekend Theater
Nov 07, 2013
AIAS FORUM 2013
Jan 02, 2014
Hot Damn Tamales
Aug 08, 2014
PechaKucha at the Forum of Young Journalists "MediaPizza"
Cultural centre "Red Corner"
Nov 01, 2014
Oct 06, 2015
Istanbul Biennial Special Message in A Bottle: Design Thoughts on New Life Forms Night
TAK (Tasarim Atolyesi Kadikoy)
Oct 22, 2015
The Steel Yard
Aug 30, 2017
Words about Swords
BY GABRIEL LEBEC
@ VOL 5
ON SEP 14, 2015
Gabriel Lebec is a total nerd about swords. In this PK presentation, learn a little bit about how traditional swords are made!
Gabe earned a B.A. in Mathematics & Studio Art from Georgetown University, studied prehealth at New York University, and spent years in biomedical research. He now teaches software development at Fullstack Academy. He loves anything combining aesthetics & technics: typography, photography, Japanese swords, etc.
Visit bit.ly/jsword for more!
.GIFs: an Emotive Vocabulary
Sha Hwang takes us through the history of .gifs, and their use in society, as an emotive vocabulary for current events, sports, and every day life.
Sha is an information designer and technologist based mostly in Brooklyn. A failed architect and an accidental entrepreneur, Sha has designed and built work for clients such as the New York Times, MTV, Flickr, and Adobe. Previously, Sha worked at Stamen Design and later cofounded the company Movity, which was acquired by Trulia. Sha spends his nights trawling Tumblr and printing gifs as Gifpop and his days working with Nava to improve healthcare.gov and other parts of government.
The United Nations of Food
BY CHARLES BIBILOS
@ VOL 7
ON DEC 04, 2015
Hear Charles Bibilos, writer of the United Nations of Food blog, talk about his quest to eat food from every country in the world (160 countries), without ever leaving New York City. Yum!
Help Charles finish his quest! Help him eat: East Timor, North Korea, Papua New Guinea, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates, Nicaragua, Costa Rica, Botswana, Burundi, Central African Republic, Djibouti, The Gambia, Kenya, Mauritania, Mauritius, Namibia, Republic of the Congo (Congo-Brazzaville), Rwanda, Swaziland, Togo, Uganda, Zambia, Zimbabwe
If you can help, or want to go out to eat with Charles, email him at firstname.lastname@example.org
La Casa Bistró
BY FRANCISCO ABENANTE
@ VOL 2
ON APR 28, 2016
Cocinero Venezolano/Tenedor de Oro 2009/Premio Armando Scannone 2016
Nos cuenta que La Casa Bistró es un sitio donde se armoniza la sencillez de la cocina de oficio con ingredientes cercanos a la vida.
Esta filosofía nos permite ofrecer experiencias que evocan la calidez del hogar convirtiendo nuestra casa, en un espacio idóneo para compartir una comida rica y saludable, sin sacrificar el gusto de nuestra sazón.
Educating with Food in the Hudson Valley
BY LAUREN MAPLES
@ VOL 16
ON SEP 01, 2016
"Teaching kids about food is a way to teach them about everything."
In Educating with Food in the Hudson Valley at PechaKucha Night New York Vol.16, Lauren Maples walks us through the importance and strength of a sustainable, natural, and health-conscious education. While teaching yoga and dance in public schools, she developed the Bija approach - which strives to create a fulfilling and engaging educational experience.
Lauren has danced with internationally acclaimed ballet companies including San Francisco Ballet and New York City Ballet, and holds a BA from New School.
Creative Re-use of Historic and Industrial Buildings
BY SIMON DEVLIN
@ VOL 8
ON JAN 31, 2017
"There are some really unusual historic buildings out there that have been developed into quite interesting buildings."
Architect Simon Devlin talks about some of the more unusual historic buildings in the UK that have been converted and redeveloped for re-use in clever and profound ways that improve culture whilst retaining their iconic status and historical value.
This was "Presentation of the Day" on July 6th, 2017.
A Printmaking Dreamatorium
BY MARY MILLER
@ VOL 17
ON MAR 09, 2017
Mary Allice Miller is an editor, writer, and story-telling enthusiast! As a kid, she spent most of her time at her family’s letterpress shop—an ancient dusty dreamatorium where an imagination can wild. She is currently on the editorial staff of Vanity Fair magazine and is hard at word on a short film.
BY ANTHONY FALCO
@ VOL 17
ON MAR 09, 2017
From Texas to New York to Brazil, professional pizza man Anthony Falco has been active in the food industry from a widely popular french fry stand to a famous Bushwick pizzeria, to perfecting delicious bread recipes with his kids. At PechaKucha Night NYC, he talks about the process and health benefits to naturally leavened dough!
The Architecture of Entitlement
BY EMMA FULLER
@ VOL 18
ON MAY 18, 2017
In a whirlwind PechaKucha presentation, architect Emma Fuller discusses a history of language and the city plan - how entitlement has created a new architectural tool for the powerful to dismantle the collective and empower the singular. See examples from Mussolini to Trump in this 20x20 !
Emma Fuller is an associate with Diane Lewis Architect PC and teaches architectural history and theory at Pratt Institute. She received her degree from the Cooper Union. Her work addresses architecture as art and memory. This is expanded upon in published essays, exhibitions and architectural projects including the "Richmond as a Work of Art" series, the IPA fellowship, the Green Ward and Michelangelo-La Tourette papers, and the Nebo House.
Cricket Shelter: A Modular Insect Farm
BY MARIA AIOLOVA
@ NEW YORK BUILD
ON MAR 16, 2017
"Eating bugs is good for you, good for the planet, and good for the future!"
In "Cricket Shelter: A Modular Insect Farm" from PechaKucha Night New York Vol. 18, architect Maria Aiolova discusses her obsession with cricket farming. Her firm, Terreform ONE, built a sustainable insect shelter on site to conduct extensive research on crickets - studying their growth, social development, and reproductive habits...before harvesting the adults and turning them into tasty treats!
Maria is an architect, educator, designer, and community builder in New York City. She is an innovator in ecological design, smart cities, sustainable urban infrastructure, water, transportation, and waste. Maria is a leader in interdisciplinary education focused on future cities.
SITEWIDE BLOG POSTS
Food Myths: Right or Wrong?
Are the calories one consumes at night more fattening than those consumed during the day? Many would have you believe that they are. In her presentation from PKN Bangkok Vol. 6, nutritionist Judith Coulson answers questions about some of the most commonplace food myths, and debunks quite a few of them.
Form Follows Beauty
Picture yourself relaxing on the beaches of Rio de Janeiro, sipping coconut juice, all the while taking time to enjoy the simple, fluid contours of the waves and mountains. Are you getting it? Well, architect and co-host to PKN Chicago Peter Exley is living it. In this edition of "Presentation of the Day", Exley speaks of the "free and sensual curves" he illustrates on his iPhone while out and about. He demonstrates the importance of recognizing the meandering lines found in nature, and shows how some architects (like the recently passed Oscar Niemeyer) translate these lines into their work. You'll find, as he says, "form doesn't follow function, form follows beauty".
Best of Sweden
This week goes out to the Swedes, with our City Focus shining the spotlight on Stockholm -- in part because of tomorrow's very special Vol. 38 -- and our "Presentations of the Day" for the week all coming from Swedish PKN cities. We kick things off with this classic presentation from the incredible PKN Vol. 20 celebrations that happened in Stockholm a few years ago, and it comes in the form of a Finish love for Sweden. Illka Suppanen on Backyard Babies, Swedish meatballs, and how IKEA helps you out of your crisis.
Experiments in Form and Sound
Industrial designer Keita Akiyama has two passions: design and music. He seeks the intersection of these two disciplines in his work. In today's Presentation of the Day, "Experiments of Form and Sound" from a special PechaKucha Night at the Heineken Star Lounge in Harajuku, Keita walks us through his recent drawings and electronic musical instruments, as well as shows off some of his imaginary, unique, and acoustic plant-life.
PechaKucha Baltimore Speaker Guidelines
Greetings! We'll assume you're reading this post because you're either bored, or, interested in speaking or what we tell our speakers when helping them prepare to speak at our events. Well, they're pretty simple. In fact, most of our speakers don't need these guidlines because we select speakers we or our friends, family and colleagues know, trust, and refer to us because they know and trust them. But, that's not a long-term, scalable approach so we came up with the following guidelines for speakers. You would be well-advised to watch as many presentations on the PechaKucha site to get an idea for how to deliver, what to put on your slides, etc. We would be happy to help you review your materials in advance. We do request that the final version of the material be in Powerpoint (preferred) or Keynote (acceptable), and sent to us by one week prior to the event. As a general rule, we aim to avoid creating any kind of explicit theme for the event. We're looking for uncurated ideas. Anything that is interesting and can promote broader thought and discussion. We have no agenda and prefer to keep the content of our gatherings intellectually, socially, politically and religiously accessible to all. We are looking for collaborators to join us in co-creating a space for possibility in which people can be free to express themselves and be open to thinking, learning and discussing. Presentations should have a point. If you have a story to tell, make sure there's a point to it. A take-away. Something for the audience to consider. You don't want to sit thru 20 "slides" of meaningless waffle, and neither does anyone else. We believe in free speech and that with free speech comes a personal responsibility to take community standards into account, i.e. it's in everyone's best interest to stay clear of any widely divisive agendas (political or other) as well as anything that a reasonable person would find blatantly offensive. Presenters should avoid promoting a "specific" thing, product or service. However, we are not opposed to the use of a thing, product, or service as an example of a "greater idea". In addition,we suggest the following content constraints:- No charity pleas.- No direct business promotion.- No deliberately inflammatory attacks.- Nothing that would land a presenter in trouble with Local, State, and/or Federal intelligence and law enforcement agencies if said out loud in a public space or in court (e.g., certain types of porn, certain types of threats, counterfeit money, etc.). Other than that...we are looking for a free exchange of ideas. We won't prejudge who has these ideas or where they will show up. People who have never presented before as well as anyone who has never presented in PK or Ignite formats are encouraged to attend a PK or watch some of the many PK presentations available at www.pechakucha.org or on YouTube before speaking. We want to involve anyone who has passion for an idea and can express it in a way to open-up learning and possibilities for an audience ... Constrained to 20 x 20. ;-) Hope to see you at one of our events! ^HG
On June 2 for PK3, we heard fascinating presentations from dynamic local people: Geneticist Giri Athrey of Texas A&M; Dan DeLeon, pastor of Friends UCC; Ronin Cooking owners Brian and Amanda Light; high school teacher and seasoned European "couch-surfer" Barbara Klein; and Shannon Van Zandt, Director of Texas A&M's Center for Housing and Urban Development. Thanks for all your love and support! Please consider nominating people for PK4, in the fall. See you soon!
Volume 22: Good Grub - Tickets Now Available
A night of quick-fire talks on fodder. From visual feasts to zero waste via foraging and fonts, Volume 22 of the official PechaKucha Brighton Nights will take place at Silo. Our line-up includes: Dougie McMaster, founder of Silo Josie Jeffrey, The Food Shed Christina Angus, Co-Founder of Street Diner Kate Jenkins, queen of crochet & food-inspired art Sarah Hyndman, innovative type expert & author of the book ‘Type Tasting’ Lisa Devlin, food photographer Claire Potter, sustainable design expert & urban forager We couldn't sit at Silo without eating, so the price of the ticket includes 3 light bite dishes, lovingly created by Dougie McMaster. Tickets are now available here The last two Brighton events have sold out quickly, so best be quick to secure your place at the Good Grub table. See you on the 22nd November.
Here at PechaKucha, November represents a time to start reflecting back on all the creative people and projects that have fed our minds and kept our imaginations healthy.Indeed, it's been a bountiful year, and with over 5000 presentation now online, we couldn't be more grateful for all the creativity that the PechaKucha Global Family has brought to the table. Seems it would be an appropriate time to give thanks by sharing some of the most creatively nourishing presentations from all around the world!So without further ado, in monthly newsletter form, here's a full-course feast of the season's best PechaKuchas!Bon Appétit!
My 6 minutes and 40 seconds at PechaKucha!
A beautiful testimonial by PechaKucha presenter Sonia Kar So it began! The moment had come for me to take the stage. Rodrigo, one of the enthusiastic hosts of the evening, had started giving a grand introduction about what I was going to speak about in the next 6 minutes and 40 seconds on PechaKucha Maastricht Vol 31, being held at the prestigious Sint Janskerk. What would I say? Would I be able to keep pace with the 20 seconds timer on each slide or would I just make a mess of it? Would I be able to convey my story effectively? Actually all these questions crossed my mind some two months ago when I heard about PechaKucha 20X20 presentation format using picture slides. Bit intimidating that one has to convey adequately in 20 slides with a 20 sec/slide speed, but the concept was so terrific that I had to give it a try. My application as a guest speaker took some screening considering PechaKucha was celebrating the 40th anniversary of Maastricht University. However I handled the screening questions with the same passion as I would be doing while speaking (I in fact felt I was already on stage). To my joy, I was informed that the very talented PechaKucha team had selected me. Next came the daunting task of preparing the slides – setting my story right, hunting for the appropriate pictures for the slides. That actually was not as difficult as I thought it would be. Though it called for some iterations, lots of “gentle” reminders and patience from PechaKucha team members especially Zhen (thank you for bearing with all the stupid questions which came your way). However, the issues were faced when I thought of practising. Just two days left for the event, I was making a mess. I remember the first time I practised – the entire 20 slides (each with 20 seconds) were over and I had not finished half of my story! I was always gifted with this art of talking a lot and not being precise. That would definitely be put to the test now. So then came the phase of cutting it short and making it just fit within 20 seconds. The next time I practised, I finished the story when I was in slide 10! The pressure of finishing the story was high so I missed mentioning half of the points which I had to. With some iterations I was ultimately there. On the D-day, when we reached Sint Janskerk - it was a packed house. The stage was set and rows of chairs were placed perfectly surrounding the stage. There were at least 300 people. I was trying to find familiar faces (as that would boost my confidence– human psychology as talking to known people is less of a stress than addressing unknown people) but there were hardly any. Then came the reassuring words from my husband – “You have spoken at a gathering of 100 people before. Speaking to 100 people and 300 people will feel the same”. Feeling a bit relaxed by his remark, I went and chose a comfortable spot. What I loved the most was the concept of starting with the programme at 20:20. All the speakers were outstanding, the topics and their stories were thought-provoking. There were a lot of ideas and energies which were brought in. The audience (I being a part of it too) was completely enlightened and very enthusiastic. The more I watched the speakers, the more tensed I became. It was already intimidating to match the standards set by the speakers. But I was banking on the audience, if I falter or forget something they will clap and cheer me for that too :) Then came my turn. Rodrigo announced my name and yes, I was on stage. What was playing in my mind in the first two seconds – “Wow, that’s a lot of people looking at me, how do I engage with them? Oops, watch your posture, where are your hands, oh no, I have a microphone, what were the first lines? Ah forget it, just be yourself”. (Yeah, mind is faster than light, all this I thought in two seconds) And that’s what happened for the next 6 minutes 40 seconds – I was myself. I spoke about how we had come up with HomeHandi, an online platform which connects passionate cooks to food lovers like us and provides healthy home cooked food options. The most interesting part of the talk was when I started speaking about our learnings. I could feel an immediate connection with the audience. The one on how we could empower most of the cooks who were women homemakers by boosting their self-confidence and making them financially independent was appreciated by everyone. By the time I spoke about how we realised that people from various cultures unite or bond together over food, I was completely at ease. “Food is a universal language and we see it as an enabler to connect people from various countries i.e. expats, students and locals together. That is exactly what we saw happening in our flagship event – International Food Festival held in Maastricht. Why not make Maastricht city as one of the pioneers in forming a culturally inclusive community?” While saying all this, it really did not hit me that I was at this grand location or event. I felt as if it was a normal chit-chat which I was having with a group of friends of mine (PechaKucha actually signifies chit-chat). I spoke without any inhibitions and my passion controlled my speech. I enjoyed thoroughly those 6 minutes and 40 seconds which came my way. At the end of the event I was approached by many familiar faces – familiar as I had seen them from the podium so now they were no more unfamiliar to me. I felt that PechaKucha gave me that platform to bring out the confidence in me, helped me to approach and interact with so many people, gave me the opportunity to enlighten myself. The informal way of story-telling with pictures is something very unique and very heart warming. Thank you PechaKucha for my 6 minutes and 40 seconds :) By Sonia Kar, HomeHandi
Form Follows Beauty
In Form Follows Beauty from PechaKucha Night Chicago, Peter Exley talks about the relationship between art, design, architecture, lines, and sensuality as well as the feminine form. He also displays some of his artwork he created using an unconventional tool.