Gone with the wind hotel
Gone with the wind hotel/ Hotel Aire de Bar denas
Northeastern view of Hotel Aire de Bar denas.
In the frantic scramble by developers, builders and architects to obtain a gold medal in sustainability, even for the most unsustainable projects, one fundamental element seems to elude the contestants: so far, the aspiration to make ecosystem-friendly architecture has not produced a single specific aesthetic, or, if you prefer,
Takeshi Miyakawa Design/ Simple & Palyful
Williamsburg-based Japanese designer Takeshi Miyakawa stood out plainly at Brooklyn Design affair ICFF 2008. “the Used to Be Affordable Housing” cabinet turns a 5/16-inch scale model of siamese housing towers into stacked drawers. Very interesting project! 
Takeshi Miyakawa have been making models for architect Rafael Viñoly for 15 years.
New furniture-Limited edition only!
La cultura eleva, by dotdotdot
La cultura eleva, Designers: dotdotdot, Production: Edizioni Plusdesign 2008
Circulation: 1 prototype + 21 copies, Material: wood, perforated metal sheet, felt,
Size: h. 220- l. 90 - p. 100
Design in small numbers is a phenomenon on the rise. Contemporary art and design are melding together, exchanging roles and justifying each other.
Investments in artwork appear to be astronomical, and the international auction-circuit
[ Mijksenaar ] It’s a good sign！
Mijksenaar was founded by Paul Mijksenaar in 1986. Mijksenaar specializes in consultancy on visual information systems based on a highly analytical and systematic approach.
Signage for Schiphol Airport- Mijksenaar has been responsible for signage at Schiphol Airport since 1990. The work includes access routes, parking facilities, buildings and piers. Signs are complemented by maps, a flight-information system, instructions and escape-route signage. Schiphol is seen worldwide as
[ The Dolder Grand ] the best plastic surgery/spa, Zürich
The Dolder Grand
After a construction phase lasting four years, Zürich celebrates the return of one of its most prominent landmarks. The original “Curhaus” (health spa), built in 1899, has been transformed into a luxury-class city resort.
The Medical Wellness facilities offer plastic and aesthetic surgery, aesthetic dermatology and anti-ageing treatments. Services are provided by Swiss specialists
[ Zum Guten Glück ] Zürich new B & B.
The ZUM GUTEN GLÜCK Inn, Zürich’s new B & B. The best that you can get in B & B.
ZUM GUTEN GLÜCK (Stationsstrasse 7, 8003 Zürich, 043 540 72 99)
The ZUM GUTEN GLÜCK Inn is open every day and offers travelers and local people an exquisite range of sweet and savory pancakes, tasty waffles and freshly made ice-cream.
[ WohnGeist ] the hottest tool box in town!
From the WohnGeist in Basel, the hottest tool box in town!
The WohnGeist furniture workshop was founded in 1991. Since 1995 WohnGeist has been a regular participant in the adjudicated special exhibition held by form forum schweiz at the MUBA in Basel. Combining ecologically aware production with perfect design and craftsmanship is a daily challenge and source of pride for the WohnGeist team.
Here the WohnGeist team
[ Jongeriuslab ] Shippo Plates by Hella Jongerius for Cibone
21世紀的設計師-30年的經驗與30歲的設計師的結合. 台灣設計師的未來-傳統手工現代化！品味很重要！
Enamel – an ancient technique in a contemporary form. A series of plates designed by Hella Jongerius.
For Cibone Hella Jongerius has created a series of plates with an enamel skin, using an age-old, almost forgotten technique.
“Copperdots”
190xH30mm € 1,575
This is why I love her works, she said:
In Jongerius’ work, traditional methods of production do not represent the glorification of the past, which she always pairs
[ Mutterland ] the corner deli-shop, hamburg, Germany.
位於德國第二大城 Hamburg, near St. Georg neighborhood 出現了新式 Deli-shop Concept, 以賣德國”當地農產品”與”有機食物”為主, 也賣一些簡單輕食, 結合傳統市場的概念與現代設計, 水泥地與大白瓷磚使用, 也可以很有品味很美麗, 是我最喜歡的風格. 你可以說它像是德國的 Dean & Deluca, 但我覺得它比 Dean & Deluca 再少了些商業感, 多了份人的氣息, 有如來到巷口市場, 傳統中也帶品味. 想像如果我們的傳統市場也可如此乾淨, 我們就可以有風格的好好吃一碗米粉湯配上油豆腐. 不瞞你說, 每次帶外國朋友來, 我都會以”在地”口吻說: 記得, 店看起來越髒越好吃！我直覺反應的說, 在我平凡人的生活印象中, 髒=好吃的機率遠高過於漂亮=好吃, 我不得不承認, 換句話說如果我們可以把市場直接便漂亮那不是兩全其美, 我天真的這麼想. 好的品味與傳統食物高調的存在台灣社會, 一般人很難體驗, 體驗過的人也把它當作奢華的享受, 並不是生活的一部份. 至於自以為的設計與食品的連結更不吸引我的味蕾, 我寧願選擇大大的紅字印著蘋果麵包來的好吃實在. 如果我有學學文創的財力, 除了提供高調交流平台的必要性之外, 我也希望能提供一個這樣真心低調的環境, 幫助平凡的國人培養對”美的責任感與道德心”, 一點一滴從生活中自然的培養教育起, 告訴賣菜阿嬸提供新鮮蔬菜給客人的重要性與責任心, 同時提供國人新式傳統市場的概念, 學習彼此尊重與對環境的道德心, 我想會比較直接與來的有影響力, 畢竟國人的自信心與道德感才是帶來國家強盛的最重要的原因. 長久下來我們忘了自我專業的價值, 害怕被取代, 競價大戰自然也成了各業界互相殘殺的原因與理由, 更別提道德感了…如果我們自己真的有本事, 就值這個錢, 相互殘殺取代了公平競爭, 道德感自然也會提升, 貪官包案自然減少,
[ The Craftsman ] by Richard Sennett
最近看了一本書叫 “ the Craftsman” by Richard Sennett, 一個倫敦社會學家最近指出, 擁有”專業”與”心靈充實感”之間的關係, 更深入討論從多年”專業性”的訓練, 進而自我認同其價值, 到如何影響整個”社會經濟”與”價值觀”, 最重要的是長時間下來, 因為尊重自己的專業, 相對的人文道德感也會提升. 值得推薦！
一個剛滿20歲的同學天真的問我, 你們怎麼知道自己想作什麼, 為什麼今天可以作喜歡的事同時又可以賺錢？
我反問了這位的同學: 如果你是一位按摩師, 你遇到一位要求很多的客人, 你的反應是？
她馬上回答: 這種奧客, 我一定會更用力！ 我回答: 那你就不適合作這份工作, 要不然你的反應會是: 我一定要想辦法讓她更舒服, 而且是發自內心. 工作, 興趣是最重要的, 有興趣你才會珍惜那份成就, 這時能吃飽就好, 至於拿來買奢侈品的$, 成就到了就會來了.
我常說, 我們這一代很幸運, 可以自由選擇想要的工作, 要好好珍惜！在每個工作經驗中, 都讓我們有機會一步步的更了解自己, 自己適合什麼不適合什麼, 當我發現有些事, 別人做起來輕而易舉, 對我來說卻是困難重重, 相反來說, 別人做起來困難重重, 對我來說卻是輕而易舉, 甚至充滿興趣. 因為充滿興趣, 讓我在每一個領域有無限求知的慾望, 一步步從基層了解起, 在面對大方向策略時, 更尊重每一個人的重要性.
這本書主要說: 作著自己有興趣的事, 一天一天累積, 同時也無形中不斷累積自己的專業知識與”正面”的工作態度, 讓每個人認同自己工作價值與重要性, 進而影響整體社會環境與價值觀, 長久下來更可提升人文道德. 也許很多人聽起來太世界大同, 苦著臉告訴我, 那茶米油鹽桌上飯誰要負責？我的答案是: 還是自己.
仔細想想, 長久以來台灣的家庭與社會經驗告知我們”理想與現實”是不能共存, 不只你親愛的爸爸告訴你這樣, 也許連你尊敬的爺爺也這樣覺得. 他們並沒有錯, 在戰亂殖民的年代, 求生存是首要, 也只有少數人因求生存而在過程中得到自己的理想, 如王永慶先生, 當他賣米的時後並沒有想過將來如何成為塑膠之王, 要賺多少錢, 換之, 他仔細記錄誰家幾號買了米,