Since 1993, artist Nina Katchadourian has been working on the Sorted Books project, a collection of photographs featuring poetry made of book titles arranged in clever ways. More of the sublime and humorous poetry can be found at Katchadourian’s website.
images via Nina Katchadourian
In the “EVNI” sculpture series, Italian designer Umberto Dattola adds extremely long legs to antique furniture, creating oddly animal-like forms. The sculptures debuted in 2012 and were recently featured at FuoriSalone 2013 in Milan. For more photos of “EVNI” installations, see this post on TheMAG.
via TheMAG, Design You Trust
Sesame Street’s Cookie Monster is back as Tom Waits singing “Hell Broke Luce” in a video by cookiewaits. In 2011, we posted his video of Cookie Monster as Tom Waits singing “God’s Away on Business.”
submitted via Laughing Squid Tips
Since 2009, South Korean artist Yeonju Sung has been using foods to make elaborate women’s clothing for her series, “Wearable Foods.” Most of the clothing is made out of fresh vegetables and none of the items are actually wearable, or long-lasting—they exist primarily in Sung’s photographs.
This series deals with the concept of creating images that interchange the actual reality and the made-up reality on many levels. This body of work is her version of the made-up reality, which destroys the core meaning of clothing, which is the ability to be worn.
This series of her work forces viewers to defy the actual meaning, the functionalities, and the aspects of what clothing signifies in our lives. The essence of clothing and food has been reinterpreted. Each element does not fulfill its own role and yet, each suggests an unconventional and even contradicting role – un-wearable clothing that is made out of the materials that do not last.
via Visual News
X-Men #1, Olivier Coipel.
A piece of preview art hasn’t made me this much of a wreck in a while. For some reason, Rogue is just one of those characters that, like, I root for. That I love, in a way, deeper than my favorite characters. I think it’s because I loved her so much when I was a little kid; her and Gambit were by far my two favorite characters when I first discovered the X-Men cartoon. And then, she just… things got messed up for her. I think I love panels like this (“X-MEN” #1 can’t get here fast enough) because it shows that the writer and artist GET her, again. She was so mistreated and so underused for a good ten years. It was until Mike Carey came along and gave her real attention that, man, she started to shine again. And now here she is, doing something SO Rogue like.
Rogue’s a bruiser. She’s a powerhouse. Even without regular access super strength, she’s both of those things. Because she’s so strong in spirit. She had such a hard life, she has every reason to be a loner and afraid and defeated, and she just isn’t . The world gave her a raw deal and she just rose to the occasion. She’s inspirational. The real writers get this. The real writers remember how she saved Wolverine, a character who openly despised her, from a deadly laser blast during her first mission with the X-Men. Real writers use that part of her, and that part of her is being used here.
I love Rogue, I can’t wait to see what Wood and Coipel do for her.
As cocktail writer Camper English notes in a new trend piece in Details, California's bartenders have long been accused of mixing "salad in a glass" with all the muddled herbs and farmer's market fruit they like to throw into their drinks. Well, there's a new round of roughage that's been showing up in craft cocktails lately in the form of kale juice, arugula syrup, snap-pea syrup, and spinach, turning cocktails in bars across the land quite brightly green. As examples, he calls out the American Pastoral drink at San Francisco's AQ, the spinach and cucumber martini at Filini in Chicago, the Jolly Green Machine at Napa Valley Grille in L.A., and the arugula-enhanced margarita called the 5 Points at the Living Room Bar & Terrace in New York. (See also this Times bit from this week, with more examples.) We would also point you to the Ojos Verdes at The Gibson in D.C., which we featured in this week's national cocktail tour, and which gets its greenness from muddled avocado. [Details]
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Filed Under: booze you can use, aq, bars, living room bar and terrace, trends
Like a flip book, there is no text, and each page of these volumes contains a slightly different scene. Except instead of paging through them rapidly to reveal the story, the ‘reader’ unfolds the entire book at once into a dynamic panorama.
Artist Yusuke Oono has a whole series of these 360-degree books telling stories of daily home life, remote jungle adventures, and everything in between.
Each one unfolds into a three-dimensional scene, created using CAD-derived designs and laser-cutting programs, completed with a splash of color.
The resulting negative space allows viewers to see through pages and visualize scenes, assembling them from the two-dimensional information on each layer – like rotational cut-outs of some miniature reality (or slices of life, if you like).
Ground, trees, walls and roofs provide the context – small figures of women, men and children tell silent stories that change with perspective and light. Each page is both a moment in space and in time. Brilliant, beautiful, simple.
    
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A Moral Principle met a Material Interest on a bridge wide enough for but one.
‘Down, you base thing!’ thundered the Moral Principle, ‘and let me pass over you!’
The Material Interest merely looked in the other’s eyes without saying anything.
‘Ah,’ said the Moral Principle, hesitatingly, ‘let us draw lots to see which shall retire till the other has crossed.’
The Material Interest maintained an unbroken silence and an unwavering stare.
‘In order to avoid a conflict,’ the Moral Principle resumed, somewhat uneasily, ‘I shall myself lie down and let you walk over me.’
Then the Material Interest found a tongue, and by a strange coincidence it was its own tongue. ‘I don’t think you are very good walking,’ it said. ‘I am a little particular about what I have underfoot. Suppose you get off into the water.’
It occurred that way.
— Ambrose Bierce, Fantastic Fables, 1898
Ento is a London-based company with a rather unusual mission: to convince people to eat insects. Insects are a much more sustainable source of protein than conventional livestock, but have a bit of an image problem in the West (they are eaten in many other cultures around the world). Ento is embarking on a campaign to introduce insects into the Western diet through concept restaurants and attractively packaged food products. A team of grad students at Royal College of Art and Imperial College London started Ento two years ago, originally as a graduate project. For more on Ento, see this Co.Exist article.
After a decade of momentum building for the cult of the craft cocktail in bars across the nation, the pendulum feels like it may be swinging back in the other direction in certain new bars, and the New York Times is sitting up and taking notice. In a piece yesterday they look at bars like Prizefighter in Emeryville, where the vibe is unpretentious, despite the high-end liquor selection, and most of the drinks have only three ingredients, and stick to classic formulas like the daiquiri and the Old Fashioned. They call it "a fresh chapter for high-end mixology," but local booze scribe Camper English is quick to point out that a movement back toward simplicity may be happening a bit too soon, and at the expense of innovation.
"It’s casual fine drinking, and I get that,” he says. “But after spending the last half-decade convincing consumers to try new cocktails, now bartenders are saying, 'Stick to the classics.'" We're observing, though, that the trend has more to do with people's frustrations about how long it takes to get a drink than it does with concerns about preciousness or over-complication.
At Trick Dog, for instance, you have an innovative list of a dozen original cocktails, none of which could really be mistaken for a "classic," yet bar owners Josh Harris and Scott Baird are sensitive to the criticisms of having to wait fifteen minutes while one's order is precisely measured, stirred, and strained. To address that, they added two sections to the menu with drinks that can be served more speedily, allowing you to get your initial buzz on before heading toward the complicated cocktails. One section of highballs features just three choices of two-ingredient drinks, but they reflect the imagination and tastes of the bartenders they include a terrific combination of aquavit and Dr. Brown's Cel-Ray soda, and another with Moxie and amaro.
Another section of the menu, which is part of a different trend, is for bottled drinks, which are pre-mixed and served in large-format, 500-milliliter bottles. But they also don't sacrifice on innovation here, with our favorite being a complex, totally unique, clarified buttermilk punch with bourbon, lemon, orange liqueur, marshmallow root-infused milk, sassafras, and Earl Grey. The milk solids are heated and strained out of the mixture, leaving a strange but addicting tang from the buttermilk, and a faint hint of smooth creaminess to the drink. Bottled cocktails can also be found at Harry Denton's Starlight Room, 15 Romolo, and elsewhere, and make for an easy option during prime time.
At Jasper's Corner Tap & Kitchen you'll always find two three- or four-ingredient cocktails on tap, making for a quick and easy pour over big, hand-cut ice cubes. Similarly at Spoonbar in Healdsburg, alongside a menu of complex creations from bar manager Cappy Sorentino, he's also batched his own version of the Cuba Libre, using three kinds of rum and house-made cola, which is served on tap.
And at Hi-Lo, bar manager Michael Lazar and consultant Scott Beattie put together an easy but interesting list of pint-glass drinks that are simple to make, but still include some unique additives. The rum punch contains house-made falernum, for instance, and the delicious savory Collins has pickling liquid and tarragon in it.
So, on the one hand, while we agree with Mr. English that we don't want to see every bar abandon their waistcoats and muddlers, we're happy that there are options out there for those of us in the mood for something quick and stiff that isn't a plain old bourbon and ginger.
A Good Drink, Hold the Pretense [NYT]
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Filed Under: trends, bars, booze you can use, trick dog
Paging Christian Slater’s agent. If he has one
Glen Mazzara is probably best known, certainly most discussed, as one of the toppled showrunners of The Walking Dead, but his previous credits include runs on Nash Bridges, The Shield and the TV spin-off of Crash.
To date, though, Mazzara has not had a produced feature film. Perhaps the long promised prequel to The Shining will cut a notch in his IMDB page.
According to Deadline, Mazzara is writing the screenplay for The Overlook Hotel. Warner Bros. will fund and release the film, which I’m sure they’d never have done while Stanley Kubrick was alive. As previously reported, Bradley Fischer, James Vanderbilt and Laeta Kalogridis at Mythology Entertainment will produce the film.
Stephen King has completed his own sequel to The Shining, a novel called Doctor Sleep. That one is a story about the adult Danny, now Dan, Torrance, and it will be published this September.
I expect that Doctor Sleep has, ultimately, the better chance of going all the way to the screen, but if I were to bet on it, I’d expect The Overlook Hotel will go into production too, and first.
If you’re really impatient, though, and want a Shining-adjacent movie right now, you could do worse than the frankly ridiculous Room 237, a series of loopy conspiracy theories and alternative readings of Kubrick’s movie. Just don’t expect any, or at least many, real insights.
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