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Interview: Sci-Fi Artist Esmay Wagemans On Anthropomorphism & Human Cyborgs

Self-styled sci-fi-artist, Esmay Wagemans’ mesmeric creations oscillate between hyperrealist body parts, from torsos and hands to uncannily made-up faces, finished with lipstick, blush and eye shadow, alongside experiments in transparent resin, appearing at times like hardboiled sweets spiked with shots of lurid colour. Having collaborated on special projects with KARA designer Sarah Law, and more…

Remembering The Life & Work Of Enzo Mari (1932-2020)

Born in Novara, Italy in 1932, celebrated Italian postmodernist artist, writer, and product and furniture designer Enzo Mari passed away yesterday, 19 October 2020. A fervent believer in the notion that good design should be available to all, and not just a privileged few, Mari’s dynamic practice incorporated explorations of the Arts and Crafts movement,…

Interviews

Interview: Sci-Fi Artist Esmay Wagemans On Anthropomorphism ...

Self-styled sci-fi-artist, Esmay Wagemans’ mesmeric creations oscillate between hyperrealist body parts, from torsos and hands to uncannily made-up faces, finished with lipstick, blush and eye shadow, alongside experiments in transparent resin, appearing at times like hardboiled sweets spiked with shots of lurid colour. Having collaborated on special projects with KARA designer Sarah Law, and more…

Interview: Dessert Creator Lexie Park On YouTube Spirals And...

Over the past year, Nünchi, the brainchild of Los Angeles-based self-taught chef Lexie Park, has gained an impressive following for its sublime and photogenic desserts, from complex 3D jelly cakes, featuring miniature moulded babies and delicately cut fruit, to glistening floral topped cheesecakes, and yakshik, a traditional Korean rice cake made with dried fruits and…

Interview: Fermentation Master David Zilber On Carving His N...

Hailing from Toronto, Canada, chef David Zilber has cooked in numerous venerable kitchens across North America, and most recently served as director of Copenhagen fine dining institution Noma’s fermentation lab. Taking on the role in 2016, following two years of having already worked at the restaurant, Zilber carved a unique and covetable position for himself…

 

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