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Modern Bite

Modern Bite

Modern graphics have been applied left, right, and center—to posters, textiles, t-shirts, and more—but at a new business in Los Angeles (with an architect as a cofounder) has affixed them to a new medium: baked goods.
September 13, 2011
Pasta Pot by Patrick Jouin for Alessi

Pasta Pot by Patrick Jouin for Alessi

French designer Patrick Jouin and famed Michelin-starred French chef Alain Ducasse spent three years working together to create their recent product for Alessi: the Compasso d'Oro-winning Pasta Pot.
August 29, 2011
San Francisco Skyline, Liz Hickok

Molding the Modern City

Many of us have taken “professional development” courses, if only to keep up with the pre-teens already coding their own social network or cutting their first film. When it comes time to break free from basic HTML coding skills and transition towards the hip, multimedia style of HTML5, pleasant surprises are not usually found hidden within in the code. But courses at BAVC, San Francisco’s Bay Area Video Coalition, can lead to some thrilling discoveries—especially if the course is taught by SF-based photographer and installation artist, Liz Hickok.
August 24, 2011
Black and Blum Q and A

Q&A with Black+Blum Founder

For more than a decade, London-based design company Black+Blum has been cranking out beautiful, sometimes quirky or humorous, and always functional products for the home. From its elegant tabletop accessories to its innovative lighting designs (like one light that can be either table lamp or floor lamp) to its playful bookends and ski pole-shape potato masher, each Black+Blum product comes with character. We caught up with Martin Blum while he was in stateside for the New York International Gift Fair to find out what prompted him and Daniel Black to launch the company, what it takes to bring a design to market, and what they've got coming down the pipelines.
August 18, 2011
international beer day

International Beer Day

Today is International Beer Day (for those 21 and up, of course). In honor of the sudsy, hoppy, all-around-good delight, I dug up a couple of stories by Dwell Kitchen editor Miyoko Ohtake. The first is on Beer Craft by William Bostwick and Jessi Rymill, which features easy-to-read recipes on how to brew your own beer along with little bits of history on the drink. "Most books are written for making five gallons at a time, which is a lot" Bostwick says. "Our book focuses on small, one-gallon batches you can easily make on your stove." The other slideshow features vintage beer can designs from Beer: A Genuine Collection of Cans by John Russo. Whether you're into porters, stouts, pilsners, or ales, Happy International Beer Day and Happy Reading.
August 5, 2011
Egg Press Recipe Cards

Egg Press Recipe Cards

When you make a good meal, you want to share it (or at least keep the recipe on file for future dinner parties). Portland, Oregon-based letterpress company Egg Press has designed a new series of recipe cards to help you do so in an ever-so-elegant way.
July 22, 2011
Amys Kitchen Table avocado mango fennel salad

Avocado, Mango & Fennel Salad

Nearly all high-end kitchen appliance manufacturers invite celebrity chefs to their showrooms to make epicurean magic on their respective products. Bosch takes another interesting approach: having a regular you-and-me (named Amy) shop at the weekend farmers' markets, cook dishes with the ingredients using Bosch appliances, and share her recipes on the company's microsite Amy's Kitchen Table.
July 21, 2011
Chipotle's new design by <a href="http://www.architectureoutfit.com/">Architecture Outfit</a> features many contemporary touches like laser cut patterns in its walls and high stools at communal tables.

Spicing Things Up

Chipotle’s recent approach to restaurant design aims to transform the traditionally tasteless experience of eating fast food into something more refined.
July 20, 2011
restaurant design

An Introduction to Restaurant Design

Eating has always been a sociable event, from primitive campfire cooking to reclining on lectuli at lavish Greek and Roman banquets. However, although taverns and inns had always existed, the restaurant as an institution didn’t fully emerge until the 17th century. The word “restaurant” initially appeared in the 16th century, meaning a restorative broth, but by 1771 the term had mutated to refer to an “establishment specializing in the sale of restorative foods” as well. Like so much in culinary history, the Parisians owned the sophisticated version of the concept as American and British visitors marveled at the phenomenon.
July 19, 2011
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