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CURRENT READING: Polaroids: Attila Richard Lukacs and Micheal Morris Arsenl : Pulp Press, 2010

The instant portraits, taken by the thousands over the years, became an integral part of his painting processThe instant portraits, taken by the thousands over the years, became an integral part of his painting process

The grid, the repitition, the composition...the rhythmic quality of Lukacs' polaroids have a compelling quality that allows them to transcend their initial purpose as preparatory work for his paintings.

TI PREVIEW: Yelena Yemchuk: Gidropark: Damiani

Gidropark is Yelena Yemchuck's first bookGidropark is Yelena Yemchuck's first book

"The photographs in this book were taken in the summers of 2005-2008 in Gidropark, Kiev, Ukraine. Gidropark was built in 1968 on the river Dnieper as a recreational complex for the people"
Yelena Yemchuk

CURRENT READING: Dolce & Gabbana Uomini: Mariano Vivanco:Rizzoli (2011).

AJ Abualrub in " Dolce & Gabbana Uomini": Photography: Mariano Vivanco via fordmodelsblog.comAJ Abualrub in " Dolce & Gabbana Uomini": Photography: Mariano Vivanco via fordmodelsblog.com

Given that the prior extravaganza of a Dolce calendar featuring David Gandy has thus far clocked 143351 reads

Current Reading: Cristóbal Balenciaga, Philippe Venet, Hubert de Givenchy : by Christiane de Nicolay-Mazery: Flammarion, 2011

A Cristobal Balenciaga wedding dress as seen in " Cristóbal Balenciaga, Philippe Venet, Hubert de Givenchy"A Cristobal Balenciaga wedding dress as seen in " Cristóbal Balenciaga, Philippe Venet, Hubert de Givenchy"

A trio of grand couturiers in the uncompromising French tradition, showcased in the family chateau of Minnie, Princess of Beauvou Craon? What a luscious proposition,

CURRENT READING: CAFE SOCIETY: SOCIALITES, PATRONS AND ARTISTS 1920-1970: THIERRY COUDERT: FLAMMARION

A chronicle of the privileged and the sybaritic  drifting beautifully into a  state of exquisite obsolescenceA chronicle of the privileged and the sybaritic drifting beautifully into a state of exquisite obsolescence

I was drifting through The Strand when I bumped into Thierry Coubert's "Cafe Society", graced by this very haughty portrait of Barbara Hutton on the cover. You might want to despise Ms Hutton's evocation of perfect arrogance in this image. The serious jewels, the angular plane of those cheekbones , that tight mouth, the bouffant coiled to look like a frozen froth, the careless hand gesture with the cigarette held at a distance from the body. The dog,…the fur shrug…the floral dress. Look at how it creates a visual melange of absolute self-indulgence. It is like the best Vogue Italia cover that never was.

EAGERLY ANTICIPATING: Daniel Sannwald: Pluto & Charon

Daniel Sannwald's Pluto & Charon rolling off the printing pressDaniel Sannwald's Pluto & Charon rolling off the printing press

The decade is still fairly new (uhmmm like several months ) but it is certainly looking quite promising when it comes to the rise of new photographic talent.

EAGERLY ANTICIPATING: Ugo Rondinone: The Night of Lead: Published by JRP|Ringier: D.A.P

outsized monster heads and contorted trees that could be modeled from illustrations to a children’s ghost storyoutsized monster heads and contorted trees that could be modeled from illustrations to a children’s ghost story

At nearly 400 pages, and with a wealth of color plates, this enormous new monograph from JRP|Ringier surveys all of these works and more, taking full stock of Rondinone’s prolific activity over the past dozen years.

TI IS MAD FOR: MODERNIST CUISINE : The Art And Science Of Cooking : In Six Volumes:

The mysteries behind this school of cooking should make this  tome a mega-buy come March 2011.The mysteries behind this school of cooking should make this tome a mega-buy come March 2011.

"The reason I call this cuisine modernist is that in the 19th century you had these seeds of modernism that revolutionized art, architecture, literature and philosophy. It was a reaction to the industrializing of the modern world. But it just didn't happen with food. Le Coubusier who was out there calling a house a machine that you live in, sat down to the same coq au vin as everybody else. The Bauhaus guys who said 'Architecture, let's change that! Typography, let's change that! Typography, let's change that!' did nothing to change schnitzel. This is finally the modernist revolution of food, just one hundred years late"

Nathan Myhrvold

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