«What is fascinating is the inability to separate the real from the digital, because they already form part of the same nature.» So we said in the last issue of Verb. Here we explore how this fusion takes place. Buildings and cities grow, are transformed
Is the trendy spirit that currently unites the most famed fashion houses with the most renowned architects (e.g. Herzog & de Meuron for Prada, Koolhaas for Prada, Piano for Herm s, Aoki for Vuitton) the same as that which unites so many of the world's modern and contemporary museums with similar geniuses of the built structure (e.g. Gehry for Guggenheim, Calatrava for Milwaukee Art Museum, Hadid for CCA Cincinnati)? While this book does not aim to answer that question, it does examine an important new example of the former: Massimiliano Fuksas and Doriana Mandrelli's design for the new Emporio Armani flagship store in Hong Kong. This Emporio refuses any form of traditional architectural formalism. It is attentive to "empty" spaces, inspired by movement, by the invisible traces of visitors, by their casual movements. Gone are any references to classical geometry; mobility and the possibility of space variation take their place.
Pour le philosophe Antonio Negri, auteur du bestseller international Empire (avec Michael Hardt), un chapitre répressif de l'histoire politique italienne long de 24 ans incluant l'emprisonnement, l'exil et la résidence surveillée, prit fin durant l'été 20
This is a recipe book of twenty-two tips in creating the best typography and twenty-two things you should never do with lettering. Secrets which many designers will never reveal. In an era of typographic fundamentalism and the cult of forms, this list of
L'Exposition Internationale, Expo Zaragoza 2008, est un des plus grands événements internationaux de cette année qui montre projets urbains à grande échelle. Avec l'eau comme thème central, des bâtiments crées par des architectes reconnus mondialement com
Ferran Adrià has revolutionized the world of gastronomy and his restaurant, elBulli, is recognized as the world's best restaurant. So original and poetically sensible is Adrià's approach to cooking that he is considered to be the greatest ¨artist of the