Danila Tkachenko est un photographe Russe qui a documenté, dans sa série « Escape », des personnes ayant décidé de s’échapper de la vie sociale pour vivre en ermite dans la nature sauvage, loin de tout village, ville et de la foule. Un projet sur lequel il a travaillé pendant trois ans et pour lequel il a gagné le Word Press Photo 2014. L’idée a germé après s’être involontairement perdu dans une région sauvage. S’en suivit une interrogation personnelle : « Ce fut une expérience forte, qui m’a permis de comprendre à quel point une personne est formée par la société et par les informations environnantes. Je me suis également penché sur l’auto-identification dans la société moderne », explique-t-il. Une série qui permet de se questionner quant à notre propre place dans la société.
DJI knows a thing or two when it comes to building drones, gimbals, and cameras. Whether its consumer tech or professional gadgetry, DJI’s devices are pretty much the most capable and powerful products in the market… so it doesn’t surprise me that the Osmo Pocket, a small, almost toyish gimbal from DJI’s latest lineup, is an insanely feature-packed and potent device. It comes with DJI’s years of experience in creating stabilizers, both for its drones and for professional filming cameras, and also features an incredibly strong 4K camera that’s capable of shooting stunning videos, comparable to DJI’s Mavic series of drones.
At just 4 inches tall, the Osmo Pocket is the smallest gimbal the company has ever made, and could just as easily be the most powerful gimbal for its size. It weighs a mere 116 grams, and when switched off, folds into a slick profile that can slide into your pocket, hence the name.
Sitting atop the 3-axis gimbal is the tiny camera, which uses a 1/2.3-inch sensor and can capture 4K footage at up to 60 frames per second. The camera also boasts of a battery life of two hours, and comes with dual-microphones for capturing audio too. On the back of the Osmo Pocket sits a small touchscreen that users can use to toggle through settings, and for users who want a viewfinder that’s bigger, you can open out a modular adapter on the side and plug your smartphone in, using its larger screen to compose your shots.
Even for its small size, the Osmo Pocket manages to pack in pro-features like object tracking, face tracking, time-lapse, and auto panorama, and DJI even plans on launching accessories for the Osmo Pocket to let consumers make most of the product experience!
Ask any chef worth their salt what their most precious tool is and the answer is invariably the knife. The knife is such an important and personal tool for a chef that most professional chefs carry their knives around with them as one of the most essential tools of their trade.
VEARK’s CK01 gives the knife blade the reverence it deserves. Literally designed to be a tool-of-trade, the knife’s design embodies aspects of tool-design, with a unibody construction, and a handle that feels firm and comfortable like the grip of a spanner. Each blade is drop-forged, giving the handle its unique, wonderful, grippy texture, and is then manually hand-finished to produce a blade that’s remarkably pure, sharp, and long-lasting.
The CK01 blades are all manufactured in Solingen, Germany, the holy grail of knife-manufacturing and bladesmithing in all of Europe. The drop-forging technique results in each knife handle having its own individual texture, each one unique like a fingerprint. After some high precision machining, experienced craftsmen then take the drop-forged piece of metal and grind and sharpen it by hand to bring out the blade’s smoothness and phenomenal sharpness. The finished stainless steel knife measures a stunning 58 on the Rockwell hardness scale, which means the knives are much more resistant than most stainless steel knives, and will hold their sharpness significantly longer than even high quality stainless steel kitchen knives that usually measure up to 55 on the Rockwell scale.
And the unibody design has more to offer then just great looks: The open handle design invites your thumb to rest on the blade and pinch grip the knife like a pro. The metal blade also provides a counterbalance that allows you to maneuver the knife with ease. A singular body also means the knife is easier to maintain, with no place for food, dirt, and dust to get wedged into. A simple rinse makes the CK01 as good as new!
The VEARK CK01 is perfect for using anywhere in the kitchen. Designed to be the one blade you gravitate towards for any cutting needs, the CK01 comfortably slices through fruits and vegetables, scores and carves meats, and even opens boxes, cartons, and plastic packaging. Made with a design-conscious approach, the CK01 is a rare knife that your eyes will fall in love with first, immediately followed by your hands. Preparing a meal to absolute perfection with this sharp blade, and hand-loving sleek design will be an utmost enjoyable experience to anyone from the cooking enthusiast to the seasoned chef!
The VEARK CK01 is a single piece 20cm stainless steel chef knife made in Solingen, Germany.
“Our aim was to create a piece that will generate its beauty and character from its raw appearance rather than by adding features like wood and rivets – less is more,” designer Daniel Ronge told Yanko Design.
Looking at how professional chefs hold their knives they developed the open handle design: it invites you to slide your thumb onto the blade and grab the knife right at the balance point – making it a pleasure to work with.
The manufacturing is done in a classic drop forging process which takes place in the traditional knife forging town of Solingen, Germany.
The drop forging process leaves each knife with its individual pattern on the handle, just like a fingerprint. So each knife is a unique piece – no two are alike. A beautiful detail that gives each knife its own character.
The CK01 features a 20cm (7,9″) blade while the overall length is 32cm (12,6″). It is drop forged from stainless steel (X50CRMoV15) and weighs 200g (7oz.).
The typical Solingen knife has a hardness of 55-56 Rockwell, they even exceed that at 58 Rockwell. What that basically means is: a harder knife can get sharper and remain a sharp edge for longer.
Dezeen promotion: École des Ponts ParisTech is now accepting applications for its Design by Data masters programme, where architects, designers and engineers push the bounds of new technologies.
The French university’s advanced masters course is open to full- and part-time students who want to train in the fields of computational design, robotics and digital manufacturing in the construction industry.
Since launching the programme in 2016, its director Francesco Cingolani, an architect and entrepreneur, has worked to reinforce the position of École des Ponts ParisTech as a hub of Paris’s innovation scene, and to foster a healthy ecosystem of makers and industrial partners around it.
The École des Ponts ParisTech has also added a makerspace for digital fabrication, boosting its experimental research and design facilities further.
Design by Data’s new makerspace expands the facilities on offer for R&D
“When we opened the programme almost three years ago, we wanted to create a learning experience of a new kind, mixing experimental design with research and blending professional activity and education,” said Cingolani. “The feedback given by students joining the programme from different cultures and backgrounds was enthusiastic.”
“We decided to move on to better integrate research and education at school, as we strongly believe that one can feed the other,” said Olivier Baverel professor at Ecole des Ponts and scientific head of the programme. “In fact, Design by Data is the perfect ground to learn by experimenting with digital design and technologies with a trial and error approach.”
“Every year we have ideas and projects coming out of the programme that can turn into long-term funded research projects or startups.”
Design by Data’s programme director Francesco Cingolani has built an ecosystem of makers and industry partners around the course. Photo by Stefano Borghi
The new makerspace of the school is one of the facilities available for Design by Data students and their prototyping needs, in addition to the Build’in the robotic lab of the school initiated by Navier lab and LIGM lab to foster experimental research on large scale 3D printing, machine learning, artificial intelligence and complex geometry for architecture and the construction industries.
The spaces are dedicated to experimental research on large-scale 3D printing, machine learning, artificial intelligence and complex geometry for architecture and the construction industries.
This timber shell-nexorade hybrid was built at École des Ponts ParisTech using the robots of the Build’in platform
The Design by Data programme is also enriched by École des Ponts ParisTech’s partnerships with local start-ups, which value the opportunity to work with students on joint research and development projects.
One such company working with École des Ponts ParisTech is XtreeE, which develops multi-material 3D-printing technology for the architectural design, engineering and construction sector.
“We help our clients create innovative designs and take the best advantage of large-scale 3D-printing techniques,” said XtreeE co-founder Nadja Gaudilliere.
“Collaborating with Design By Data at Ecole des Ponts ParisTech has given XtreeE the opportunity to push further R&D design projects, and develop new applications of 3D printing for architecture and design.”
École des Ponts ParisTech worked with XtreeE, which develops multi-material 3D-printing technology for architecture-related fields. Photo is by Julien Dall
Design by Data alumnus Célia Bugniot worked with XtreeE during the programme. The designer, who has a background in entrepreneurship and project management, undertook the course in its executive part-time format — one week per month while working for the start-up.
She said the experience of XtreeE had given her practical insight into the future of large-scale 3D-printing.
“Design by Data was a unique experience as it opened us up to many different technologies and gave us an extensive digital culture,” said Bugniot. “Working with XtreeE gave me an opportunity to put these learnings into context and to witness first-hand the growing demand for these technologies, which offer tremendous value-creation potential in the construction market.”
A 3D-printing robot was developed with XtreeE at the Ecole des Ponts ParisTech
Bugniot’s final research project, Cloud Slice, explored this potential, combining 3D printing and generative design in the creation of daylight-filtering facade panels aimed at maximising visual comfort indoors.
“My research project aims at highlighting this potential, using generative design to incorporate objectives deriving from various stages of the project lifecycle,” she continued.
Célia Bugniot produced daylight-filtering 3D-printed panels for her research project, Cloud Slice
Some alumni have continued to explore the themes of their Design by Data projects in subsequent work. Paul Carneau, an engineer who was part of the first Design by Data intake, has joined École des Ponts ParisTech research labs as a PhD student focusing on the topic of concrete 3D printing and the construction of cantilevered structures.
He is currently using a six-axis robot provided by Build’in and equipped with a 3D-printing head developed by XtreeE.
Among the most recent graduates is architect Mahan Motamedi. He conducted a research project investigating ancient bricklaying techniques and patterns, looking at their potential application in large-scale 3D printing for formwork-less construction.
Mahan Motamedi demonstrates support-less printing with a hanging robot in his research project
Design by Data also hosts innovation events and were recently a partner on the Fab City Summit in Paris.In January 2019, the École des Ponts ParisTech will be home to the DiXite3dPrint symposium and workshop, a major event in additive manufacturing for the construction industry.
The fourth edition of the Design by Data advanced masters will begin in September 2019. Architects, engineers, designers and artists are now invited to apply. Applications will close in June 2019, but École des Ponts ParisTech advises that earlier applications have a higher chance of selection.
3XN has revealed its design for the Sydney Fish Market, which will allow the public to observe the workings of what will be the world’s largest wholesale fish market.
The new Sydney Fish Market, set on a 3.6 hectare site on Blackwattle Bay, will separate tourists from the industrial activities, but keep the seafood market visible. The existing market is held in warehouses on another site, where the large amounts of visitors are disrupting the proper functioning of the market.
The building will be covered by an undulating timber and aluminium roof. Its ground floor will have areas for fish to be loaded, space for the wholesale market, and an auction hall, surrounded by walls of glass.
The public will be able to access the first floor level from auditorium-style steps leading from a new plaza. Above this on the first floor a market-style arrangement of restaurants, cafes and retailers will be arranged around viewing galleries overlooking the fish market.
The large single roof made from timber and aluminium will rise and fall along with the building below. This roof is a major part of 3XN’s plans for making the Sydney Fish Market sustainable.
Triangular openings will allow sunlight to reach the interior, but will be angled to shade it from the heat of the day. The openings will also allow for natural ventilation, to try and keep air conditioning inside to a minimum.
The geometry of the prefabricated roof has been designed to help collect rainwater runoff, which will pour into a channel. When it rains, a waterfall will cascade down through the roof into a collection tank.
3XN plan for the fish market to use half the amount of energy and water consumed by the existing facility, as well as reducing the amount of waste produced by 50 per cent. A combination of rainwater harvesting, grey water recycling, and sterilisation systems will help save water during the fish market’s daily wash down.
Planted areas filled with native species are planned to form a “green bridge” across the site, and the aim us for the new fish market to recycle all of its food waste.
One Hundred East Fifty Third sits close to Mies van der Rohe‘s 1958 Seagram Building, and has an undulating transparent and white exterior designed to contrast the dark bronze 38-storey building.
Foster‘s 63-storey skyscraper includes 94 residences, which will welcome their first occupants later this month.
They will have access to a suite of amenities, also designed by Foster + Partners, including a 60-foot-long (18-metre) swimming pool flanked by wavy windows on one side and slatted oak on the other. A similar wooden screen also provides privacy in the changing areas, which feature rain showers.
A black granite tile covers the floor around the pool and steps that lead down to an adjoining lounge area. Another staircase links to a glazed gymnasium on the level, including a cardio and weights room.
The pool and gym form part of the wellness facility, which also includes a yoga studio, a sauna and a steam room for residents. The tower also includes a “uniquely curated” food hall and three-star restaurant on its first two floors, site-specific artwork, a library and sitting rooms.
Luxurious details and materials are expected to continue throughout. For example, the lobby features a fluted Calacatta marble wall, polished concrete flooring and a dramatic bronze fireplace.
Interior designer William T Georgis has styled two cosy lounge-style setups at One Hundred East Fifty Third.
Georgis also furnished the a pair of model apartments that were completed to entice buyers.
The two residences are located on the 36th floor, boasting impressive views across the city. Called 36A and 36B, they have different layouts to provide the examples for the other homes in the 24th to 49th floors.
Measuring 1,638 square feet (152 square metres), 36A comprises two master bathrooms suites with an open-plan living and dining room in between, while the 1,375-square-foot (128-square-metre) 36B is a one-bedroom.
Georgis chose a muted palette to complement the apartments’ Foster + Partners-designed wooden fittings and stone details, which include Carrara marble kitchen counters and Silver Striato travertine in the bathrooms.
The two represent the “more standard layout” of residences in the slender top of the tower, while 15 larger apartments are located in the five storeys of its wider base.
Photograph by Gunner Hughes
As revealed earlier this year, Foster + Partners has designed these loft-style residences for art collectors to be able to display large-scale works and as entertain guests.
Photograph by Gunner Hughes
Aby Rosen – a co-founder of the project’s development company RFR Holding and a major art collector – decorated one of the larger apartments with his own collection, in a bid to entice buyers.
Ask any chef worth their salt what their most precious tool is and the answer is invariably the knife. The knife is such an important and personal tool for a chef that most professional chefs carry their knives around with them as one of the most essential tools of their trade.
VEARK’s CK01 gives the knife blade the reverence it deserves. Literally designed to be a tool-of-trade, the knife’s design embodies aspects of tool-design, with a unibody construction, and a handle that feels firm and comfortable like the grip of a spanner. Each blade is drop-forged, giving the handle its unique, wonderful, grippy texture, and is then manually hand-finished to produce a blade that’s remarkably pure, sharp, and long-lasting.
The CK01 blades are all manufactured in Solingen, Germany, the holy grail of knife-manufacturing and bladesmithing in all of Europe. The drop-forging technique results in each knife handle having its own individual texture, each one unique like a fingerprint. After some high precision machining, experienced craftsmen then take the drop-forged piece of metal and grind and sharpen it by hand to bring out the blade’s smoothness and phenomenal sharpness. The finished stainless steel knife measures a stunning 58 on the Rockwell hardness scale, which means the knives are much more resistant than most stainless steel knives, and will hold their sharpness significantly longer than even high quality stainless steel kitchen knives that usually measure up to 55 on the Rockwell scale.
And the unibody design has more to offer then just great looks: The open handle design invites your thumb to rest on the blade and pinch grip the knife like a pro. The metal blade also provides a counterbalance that allows you to maneuver the knife with ease. A singular body also means the knife is easier to maintain, with no place for food, dirt, and dust to get wedged into. A simple rinse makes the CK01 as good as new!
The VEARK CK01 is perfect for using anywhere in the kitchen. Designed to be the one blade you gravitate towards for any cutting needs, the CK01 comfortably slices through fruits and vegetables, scores and carves meats, and even opens boxes, cartons, and plastic packaging. Made with a design-conscious approach, the CK01 is a rare knife that your eyes will fall in love with first, immediately followed by your hands. Preparing a meal to absolute perfection with this sharp blade, and hand-loving sleek design will be an utmost enjoyable experience to anyone from the cooking enthusiast to the seasoned chef!
The VEARK CK01 is a single piece 20cm stainless steel chef knife made in Solingen, Germany.
“Our aim was to create a piece that will generate its beauty and character from its raw appearance rather than by adding features like wood and rivets – less is more,” designer Daniel Ronge told Yanko Design.
Looking at how professional chefs hold their knives they developed the open handle design: it invites you to slide your thumb onto the blade and grab the knife right at the balance point – making it a pleasure to work with.
The manufacturing is done in a classic drop forging process which takes place in the traditional knife forging town of Solingen, Germany.
The drop forging process leaves each knife with its individual pattern on the handle, just like a fingerprint. So each knife is a unique piece – no two are alike. A beautiful detail that gives each knife its own character.
The CK01 features a 20cm (7,9″) blade while the overall length is 32cm (12,6″). It is drop forged from stainless steel (X50CRMoV15) and weighs 200g (7oz.).
The typical Solingen knife has a hardness of 55-56 Rockwell, they even exceed that at 58 Rockwell. What that basically means is: a harder knife can get sharper and remain a sharp edge for longer.
One Hundred East Fifty Third sits close to Mies van der Rohe‘s 1958 Seagram Building, and has an undulating transparent and white exterior designed to contrast the dark bronze 38-storey building.
Foster‘s 63-storey skyscraper includes 94 residences, which will welcome their first occupants later this month.
They will have access to a suite of amenities, also designed by Foster + Partners, including a 60-foot-long (18-metre) swimming pool flanked by wavy windows on one side and slatted oak on the other. A similar wooden screen also provides privacy in the changing areas, which feature rain showers.
A black granite tile covers the floor around the pool and steps that lead down to an adjoining lounge area. Another staircase links to a glazed gymnasium on the level, including a cardio and weights room.
The pool and gym form part of the wellness facility, which also includes a yoga studio, a sauna and a steam room for residents. The tower also includes a “uniquely curated” food hall and three-star restaurant on its first two floors, site-specific artwork, a library and sitting rooms.
Luxurious details and materials are expected to continue throughout. For example, the lobby features a fluted Calacatta marble wall, polished concrete flooring and a dramatic bronze fireplace.
Interior designer William T Georgis has styled two cosy lounge-style setups at One Hundred East Fifty Third.
Georgis also furnished the a pair of model apartments that were completed to entice buyers.
The two residences are located on the 36th floor, boasting impressive views across the city. Called 36A and 36B, they have different layouts to provide the examples for the other homes in the 24th to 49th floors.
Measuring 1,638 square feet (152 square metres), 36A comprises two master bathrooms suites with an open-plan living and dining room in between, while the 1,375-square-foot (128-square-metre) 36B is a one-bedroom.
Georgis chose a muted palette to complement the apartments’ Foster + Partners-designed wooden fittings and stone details, which include Carrara marble kitchen counters and Silver Striato travertine in the bathrooms.
The two represent the “more standard layout” of residences in the slender top of the tower, while 15 larger apartments are located in the five storeys of its wider base.
Photograph by Gunner Hughes
As revealed earlier this year, Foster + Partners has designed these loft-style residences for art collectors to be able to display large-scale works and as entertain guests.
Photograph by Gunner Hughes
Aby Rosen – a co-founder of the project’s development company RFR Holding and a major art collector – decorated one of the larger apartments with his own collection, in a bid to entice buyers.
Ask any chef worth their salt what their most precious tool is and the answer is invariably the knife. The knife is such an important and personal tool for a chef that most professional chefs carry their knives around with them as one of the most essential tools of their trade.
VEARK’s CK01 gives the knife blade the reverence it deserves. Literally designed to be a tool-of-trade, the knife’s design embodies aspects of tool-design, with a unibody construction, and a handle that feels firm and comfortable like the grip of a spanner. Each blade is drop-forged, giving the handle its unique, wonderful, grippy texture, and is then manually hand-finished to produce a blade that’s remarkably pure, sharp, and long-lasting.
The CK01 blades are all manufactured in Solingen, Germany, the holy grail of knife-manufacturing and bladesmithing in all of Europe. The drop-forging technique results in each knife handle having its own individual texture, each one unique like a fingerprint. After some high precision machining, experienced craftsmen then take the drop-forged piece of metal and grind and sharpen it by hand to bring out the blade’s smoothness and phenomenal sharpness. The finished stainless steel knife measures a stunning 58 on the Rockwell hardness scale, which means the knives are much more resistant than most stainless steel knives, and will hold their sharpness significantly longer than even high quality stainless steel kitchen knives that usually measure up to 55 on the Rockwell scale.
And the unibody design has more to offer then just great looks: The open handle design invites your thumb to rest on the blade and pinch grip the knife like a pro. The metal blade also provides a counterbalance that allows you to maneuver the knife with ease. A singular body also means the knife is easier to maintain, with no place for food, dirt, and dust to get wedged into. A simple rinse makes the CK01 as good as new!
The VEARK CK01 is perfect for using anywhere in the kitchen. Designed to be the one blade you gravitate towards for any cutting needs, the CK01 comfortably slices through fruits and vegetables, scores and carves meats, and even opens boxes, cartons, and plastic packaging. Made with a design-conscious approach, the CK01 is a rare knife that your eyes will fall in love with first, immediately followed by your hands. Preparing a meal to absolute perfection with this sharp blade, and hand-loving sleek design will be an utmost enjoyable experience to anyone from the cooking enthusiast to the seasoned chef!
The VEARK CK01 is a single piece 20cm stainless steel chef knife made in Solingen, Germany.
“Our aim was to create a piece that will generate its beauty and character from its raw appearance rather than by adding features like wood and rivets – less is more,” designer Daniel Ronge told Yanko Design.
Looking at how professional chefs hold their knives they developed the open handle design: it invites you to slide your thumb onto the blade and grab the knife right at the balance point – making it a pleasure to work with.
The manufacturing is done in a classic drop forging process which takes place in the traditional knife forging town of Solingen, Germany.
The drop forging process leaves each knife with its individual pattern on the handle, just like a fingerprint. So each knife is a unique piece – no two are alike. A beautiful detail that gives each knife its own character.
The CK01 features a 20cm (7,9″) blade while the overall length is 32cm (12,6″). It is drop forged from stainless steel (X50CRMoV15) and weighs 200g (7oz.).
The typical Solingen knife has a hardness of 55-56 Rockwell, they even exceed that at 58 Rockwell. What that basically means is: a harder knife can get sharper and remain a sharp edge for longer.
The Crunch Cup is just the kind of invention I’d expect from a mad scientist who wanted to have a wholesome breakfast while rushing to work. For years we’ve been able to carry coffee, tea, juices, and milkshakes around with us in flasks, but having cereal on the go has always been that elusive concept that nobody bothered to crack… until now.
That’s where the Crunch Cup is trying to change the game. The first cup that’s designed to have cereals while on the move, the Crunch Cup comes with a double-wall construction and a double-mouthed lid to match. Made of an inner and outer container, the Crunch Cup holds both parts of the milk-and-cereal combo separately, keeping them away from each other so you’re not left with a soggy mess. The inner container holds the cereal of your choice, while the outer container is for the milk of your choice. A two-piece, double-mouthed lid sits on top, allowing you to take a sip of your milk and a crunch of your cereal at the same time. The cereal remains crunchy because it isn’t soaked in the milk until it reaches inside your mouth, and the lid itself can be closed so that you can take your breakfast with you on the go, taking a sip/crunch every 5-10 minutes whenever you feel like. Can be used with milk and mini-Oreos too!
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