SITEWIDE Search Results: “flavor”
Nikos Kazantzakis Open Air Theatre
Sep 20, 2013
Nov 20, 2013
Tim Faulkner Gallery
Apr 14, 2015
TCA - Taos Center for the Arts
Jan 12, 2017
Mar 03, 2017
Powered by PechaKucha
Mar 30, 2017
Silver Spring Civic Building
Nov 24, 2017
Dynamicube floor & table lamp
BY GIORGIO TRAVERSO
@ VOL 8
ON MAY 08, 2014
DYNAMICUBE (floor lamp)
Dynamicube floor lamp is a simple cube made of eight enlightening smaller cubes. Three simple hinged movements invert the lamp: its outer surfaces all become inner surfaces and vice versa.
Dynamicube may easily be produced in series, given that its main structure is composed by the assembly of interlocking pieces having the same shape.
The framework is made of aluminum (a plate of a few millimeters shaped with the thick laser cut technique) and is covered with special polycarbonate films.
A sorter box is used for the exterior, which is assembled without the use of any screws or bolts.
The project takes inspiration from the patent of Peter-Michael Pfeiffer in 1964 and following evolution made by Naoki Yoshimoto in 1971.
DYNAMICUBE II (table lamp)
Dynamicube II is an enlightened cube (15x15 cm) which may be decomposed and shaped in many positions.
The project takes inspiration from the geometry of the cube and its simple decomposition.
A complete revolution of its shape may be done with a few easy movements: the outer surfaces of the cube all become inner surfaces and vice versa.
The lamp creates a paradox: when the bright faces are turned towards the interior it creates a lantern effect that does not really exist. As a matter of fact there is no light bulb or light source at the center of
the object: it's the structure itself of the cube that creates the light seen from outside.
Dynamicube II is made of four square surfaces and four triangular ones. Four square faces of the cube are OLED panels (also an option is to add four further OLED triangular panels): the OLED are both on
the external and internal faces of the cube.
The structure is made with the technology of Wood-Skin®
Ignorance is Bliss, or Straight from the Beaver's Anus
BY COLIN BLAKE
@ VOL 15
ON APR 14, 2015
As the creative director of a beverage development company, Colin Blake explores what labels such as "All Natural" really mean, and how things like bugs are "all natural" and very much are used to flavor the foods we eat.
La Subtile : Industrial French Flair!
BY LA SUBTILE ICILABA CRÉATION
@ VOL 10
ON JUL 01, 2015
Antoine Baubau is cofounder of the brand La Subtile with 3 other thirty-years old men from Rennes, Britanny, France.
La Subtile is the meeting of four complementary interests with one shared ambition and infinite energy, uniting their collective goal of taking an active part in the world of today and tomorrow and of living intensely.
La Subtile choreographs contemporary objects that come to fruition in the brand's creative inspiration and specific interests. La Subtile is helping to reinvent industrial creativity with a French style by stimulating the local economic dynamism. Through a family photography, Antoine expose the genesis and the spirit of the project.
Do You A Flavor
BY 朱冠蓁KUAN CHEN CHU
@ VOL 28
ON MAR 26, 2016
For Chu Kuan-chen, “the disadvantaged” aren’t a demographic group, but a “state”, which anybody could fall into at some stage of their lives. She cooks for homeless people leftovers collected from markets, and helps those in need in similar ways. Her benevolent efforts convey the message that love sometimes takes the form of “giving”, sometimes of “taking”.
From Barrel to Bottle
BY WILL DRUCKER
@ VOL 17
ON MAR 09, 2017
Will Drucker is a sustainability practitioner and whiskey lover. At PechaKucha Night NYC, Will takes us through the history and process of whiskey making - from the tree to the bottle!
Will is devoted to building businesses that support the circular economy. Will hails from the cities and farms of the Midwest. College took him to Vermont where he studied neuroscience and deepened his love for the natural world. Will can't resist music, birds, biking, good food and adventure.
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!
BY SARAH COLEMAN
@ VOL 31
ON APR 04, 2017
"Materials, the very, very simple tools I use in my job, are the things that give me the greatest pleasure."
Hacking the Office
BY WES ROZEN
@ NEW YORK BUILD
ON MAR 16, 2017
Wes Rozen is one of the founding partners of SITU Studio, where he leads some of the company's more experimental projects - including interdisciplinary collaborations with artists, filmmakers, and environmental organizations. Wes takes us through the new Google Creative Lab offices in NY.
SITEWIDE BLOG POSTS
Green Boy (also known as HARIKEN) creates characters with eccentric flair, wacky flavor, and oftentimes with a hot-crossed pun built in. In today's Presentation of the Day "HARIKEN" from the very special green-themed PKN Tokyo set at the Heineken Star Lounge, Hariken discusses his street-style character designs, recent work, and of course a veritable slew of green-colored oddballs.