Showing only Notes + Links tagged craft
Samurai Tree 1M, 2006, by Gabriel Orozco
For a year, from late summer 2004 through early fall 2005, Orozco worked “shoulder to shoulder” with Picoli, who had not been trained as a painter. But once Picoli’s skills were finely honed, and the project of turning the Invariant diagrams into paintings had been firmly established, Orozco departed. The work of painting is now one that he delegates to Picoli in Paris and Christian Macia in Mexico City.
All the genius mythology that once went together with the studio—isolation, inspiration, struggle, ecstasy, despair—is absent in the making of Orozco’s paintings.
—Ann Temkin
Craft is defined in its excess—in the element of work that is not required or demanded, but through which the maker makes a gift—unsought, unreciprocated—to others.Mandy Brown — On craft / from a working library (nicely paraphrasing The Craftsman by Richard Sennett)
The current belief that everyone must now be an inventor is too often interpreted to mean that no one need any longer be a workman.Thomas Maitland (T.M.) Cleland, in February 1940, responding to the end of the so-called avant-garde era of experimentation, in an address delivered at a meeting of The American Institute of Graphic Arts in New York City in an address entitled, “Harsh Words.” (via bobulate)
Dear Gretchen is a book by LA designer Gretchen Nash featuring personal letters that she has kept inside a luggage case since childhood. Now here is the best part… She made sweet paper infographics charting the frequency of different words and topics found in her letters.
Aside from being wonderful in it’s own right, this is of great interest to me right now because I’ve been thinking a lot about visualizing words graphically for the Zephyr table of contents…
(via bauldoff)
I felt old when I noticed that her childhood lexicon included “LOL.” (via Young and Brilliant)
Japanese kitchen knives cost more than a camera, they can’t be washed in a machine, are subject to rusting and boy, they are so sharp that if you slip you’ll lose a finger or two before you can say banzai. There is no doubt that these are the best knives in the world. Nothing comes close to them in terms of sharpness. With one of these knives, you could slice fish so thin you could read a whole chapter of La Physiologie du Goût through the slices. Earlier this month, I had the chance to see how knives are made in Japan like they have been for the last 200 years, following Mr Bjorn Heiberg from Chroma, a company that sells these legendary knives. (via Japanese Bladesmiths)
