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The architecture of Richard Rogers weds the best of high-tech design with the outer limits of the architect’s imagination, creating soaring, sustainable spaces that enrich everyday urban life. |
Werner Sobek has seen the future, and it’s high-tech, green, and efficient. |
From an ecological perspective, pneumatically impacted stabilized earth (PISE) is a nearly perfect building material. |
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In Central America, Spanish colonial architecture prevails. |
A modern eccentric with an architectural sensibility drawn from ancient Japanese traditions, Terunobu Fujimori designs projects that are exercises in playful experimentation and sophisticated craft. |
It has been nearly half a decade, but the Dwell Home II is back! Construction began this winter in the hills outside Los Angeles, and a true model of domestic sustainability takes shape. |
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Far from fickle, faucets function best when they’re running hot and cold. These modern fixtures prove their mettle by making it oh-so-easy to go with the flow. |
No matter how cozy your living room or den, the kitchen is usually the heart of a home. |
The kitchen has evolved from a closed-off satellite to the most open, doted-upon room in the house—and repository of our dreams of domestic fulfillment. |
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A San Francisco architect turns his “inefficiency” kitchen into a modestly scaled and well-lit place to cook, eat, work, and enjoy the view—–even with his back turned. |
The true test of a kitchen’s mettle is not how it looks brand-new, but how it looks after a decade of wear and tear from heaving cleavers and spilling sauce. |
With its updated version of the old walk-in hearth, Bulthaup deconstructs the kitchen into a freestanding system fit for a modern ascetic. |
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According to this chef who routinely pushes the boundaries of how food is prepared and presented, the ideal kitchen will look back
to the future. |
The nephew of food guru Elizabeth David, Grey found validation for his design approach in the field of neuroscience. |
Cardenio Petrucci has seen the kitchen assume increasing prominence, to the point where it’s akin to a piece of fine furniture.
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“Looking at the data, we will continue to eat more convenience foods and to gather less as a family, just as our kitchens become ever more ‘gourmet’ and ‘professional.’ |
“As the kitchen assumes its place as the most important part of the home, we are thankfully moving away from the idea of designing the kitchen as if it were a clinic or a sterile environment. |
About eight years ago, Scott Hudson founded his Seattle-based company Henrybuilt (named for his grandfather) to try to fill the void between sophisticated high-end European kitchen systems and what… |
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Sustainability doesn’t have to mean monasticism and darkness—with this zone-by-zone guide to the domestic world you know best, going green can be both more efficient and fun. |
By conceptually dividing your home into zones, you can analyze each of its functions in turn. |
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