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.
Submitted by Wayne on Tue, 2011-02-08 21:23.
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Current Reading: Cristóbal Balenciaga, Philippe Venet, Hubert de Givenchy : by Christiane de Nicolay-Mazery: Flammarion, 2011Submitted by Wayne on Mon, 2010-12-20 00:56.
Submitted by Wayne on Tue, 2010-12-07 03:11.
CURRENT READING: CAFE SOCIETY: SOCIALITES, PATRONS AND ARTISTS 1920-1970: THIERRY COUDERT: FLAMMARIONSubmitted by Wayne on Fri, 2010-12-03 00:27.
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.
Submitted by Wayne on Mon, 2010-11-29 00:53.
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Submitted by Wayne on Thu, 2010-11-11 22:05.
"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"