Hasta La Ideas

Architect Frank Gehry has presented a new collection of his glowing Fish Lamps made of jagged plastic scales.

Frank Gehry first produced his Fish Lamps between 1984 and 1986 using the then-new plastic laminate ColorCore.

After accidentally shattering a piece of ColorCore while working on a commission for Formica, he decided to use the broken shards as fish scales by glueing them onto wire armatures.

For this new group of Fish Lamps, he used larger and more jagged shards of ColorCore. Some of the lamps can be fixed vertically against a wall or pole, while others are placed on flat surfaces.

The lamps are being presented at Gagosian Beverly Hills until 14 February and at Gagosian Paris from 24 January until 9 March.

We’ve featured lots of architecture by Gehry, most recently a proposal for an art gallery and university complex in Toronto – see all our stories about architecture by Frank Gehry.

See all our stories about lamp design »
See all our stories about design involving fish »

Photographs are by Josh White, courtesy of Gagosian Gallery.

Here’s some more information from the Gagosian Gallery:

Frank Gehry: Fish Lamps

Gagosian Beverly Hills: January 11–February 14, 2013
Opening Reception: Friday, January 11, 6–8pm

Gagosian Paris: January 24–March 9, 2013
Opening Reception: Wednesday, January 23, 6–8pm

“The fish is a perfect form.” – Frank Gehry

Gagosian Gallery is pleased to present Frank Gehry’s Fish Lamps. The exhibition will be presented concurrently in Los Angeles and in Paris. One of the most celebrated architects living today, Gehry’s career spans five decades and three continents. Known for his imaginative designs and creative use of materials, he has forever altered the urban landscape with spectacular buildings that are conceived as dynamic structures rather than static vessels.

Gehry has always experimented with sculpture and furniture in addition to his architectural pursuits, coaxing inventive forms out of unexpected materials, from the Easy Edges (1969-73) and Experimental Edges (1979-82) — chairs and tables carved from blocks of industrial corrugated cardboard — to the Knoll furniture series (1989-92), fashioned from bentwood. The Fish Lamps evolved from a 1983 commission by the Formica Corporation to create objects from the then-new plastic laminate ColorCore. After accidentally shattering a piece of it while working, he was inspired by the shards, which reminded him of fish scales. The first Fish Lamps, which were fabricated between 1984 and 1986, employed wire armatures molded into fish shapes, onto which shards of ColorCore are individually glued, creating clear allusions to the morphic attributes of real fish.

Since the creation of the first lamp in 1984, the fish has become a recurrent motif in Gehry’s work, as much for its “good design” as its iconographical and natural attributes. Its quicksilver appeal informs the undulating, curvilinear forms of the Guggenheim Museum in Bilbao, Spain (1997); the Jay Pritzker Pavilion in Chicago (2004); and the Marqués de Riscal Vineyard Hotel in Elciego, Spain (2006) as well as the Fish Sculpture at Vila Olímpica in Barcelona (1989-92) and Standing Glass Fish for the Minneapolis Sculpture Garden (1986).

In 2012 Gehry decided to revisit his earlier ideas, and began working on an entirely new group of Fish Lamps. The resulting works, which will be divided between Gagosians Los Angeles and Paris, range in scale from life-size to out-size, and the use of ColorCore is bolder, incorporating larger and more jagged elements. In Los Angeles, Gehry is also designing the installation for the Fish Lamps, following his inspired design for the Ken Price exhibition at LACMA earlier this year.

The softly glowing Fish Lamps are full of whimsy. As individuals or groupings of two and three, some are fixed to poles or wall sconces, while others can be placed on any existing horizontal surface. Curling and flexing in attitudes of simulated motion, these artificial creatures emit a warm, incandescent light. This intimation of life, underscored by the almost organic textures of the nuanced surfaces, presents a spirited symbiosis of material, form, and function.

Frank Gehry was born in Toronto in 1929. He studied architecture at the University of Southern California and urban planning at the Harvard Graduate School of Design. His drawings, models, designs, and sculpture have been exhibited in major museums throughout the world. Among his most celebrated buildings are the Vitra Design Museum, Weil am Rhein, Germany (1989); the Guggenheim Museum, Bilbao, Spain, (1997); and the Walt Disney Concert Hall, Los Angeles (2003). Awards include the Pritzker Architecture Prize (1989); the Wolf Foundation Prize in Arts (1992); the Praemium Imperiale in Architecture from Japan Art Association (1992); the Dorothy and Lillian Gish Prize (1994); the National Medal of Arts (1998); the Gold Medal from the American Institute of Architects (1999); the Gold Medal from the Royal Institute of British Architects (2000); and the Lifetime Achievement Award from Americans for the Arts (2000). “Frank Gehry, Architect,” the most comprehensive exhibition of his work to date, was presented at the Solomon R. Guggenheim Museum in New York in 2001. Gehry’s latest building, the Louis Vuitton Foundation for Creation in the Bois du Boulogne, Paris, will be completed in 2013.

The first Fish Lamps were shown in “Frank Gehry: Unique Lamps” in 1984 at the former Robertson Boulevard location of Gagosian Los Angeles.

Gehry lives and works in Los Angeles.

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by Frank Gehry appeared first on Dezeen.

Kingyobu est un collectif composé de 5 étudiants de la Kyoto University of Art and Design. Ces derniers ont eu l’idée de remplir plusieurs cabines téléphoniques à Osaka d’eau et de poissons rouge, symboles de joie, chance et de prospérité. Plus d’images de ces aquariums urbains insolites dans la suite.

Corey Arnold est à la fois photographe et pêcheur commercial. Basé en Alaska, ce dernier cultive un amour pour la photographie et chercher à immortaliser l’intensité d’une telle pratique ainsi que des moments plus poétiques. Une sélection est à découvrir dans la suite.

Previously on Fubiz

• Kevin Twomey Photography
• Back to Childhood Series
• In Thoughts Series

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Our chat with head fisherman Stewart Hawthorn from the Vancouver-based craft-raised fish farm

Feasting on Drago Centro‘s celery root panna cotta topped with lightly smoked salmon, we discovered the story behind the beautiful piece of craft-raised fish, sourced by Chef Ian Gresik from Vancouver Island’s Skuna Bay. In a world where fish populations are depleting, mercury levels are on the rise and reliable sources for wild salmon is increasingly harder to find, Skuna Bay farmers are lovingly raising salmon in the region’s glacier-fed pristine waters to give their chef customers the assurance that they are serving the best product available.

Now with their inclusion in the Aquarium of the Pacific’s Seafood for the Future program, the Skuna Bay team is achieving its goals with delicious results. We caught up with head fisherman and managing director Stewart Hawthorn to find out more about how they’re swimming their way into the hearts of salmon fans everywhere.

What is your earliest memory of fishing?

When I was a boy on a family holiday in the borders of Scotland. We went down to the local burn (brook) and threw a baited hook into the water. Shortly later I caught a small trout, about the length of my hand. It should really have been thrown back—but I was so excited that my dad let me take it home and we fried it up in butter. Then, when I was a teen, I discovered that wild fish were being caught to the point of endangering their future stocks, and at the same time I came into contact with the fish-farming community, and that really started out my lifelong experience with raising salmon to feed the world.

How did the idea for creating Skuna Bay come about?

Skuna Bay came about because after farming fish for 25 years all over the world I realized that I wanted to make a direct connection with the people who use the fish that I am responsible for raising. Most salmon is farmed by the farmer and then goes through many hands before it gets to the chef. Skuna Bay fish go direct from the farmer to the chef, ocean-fresh. The idea was that we needed to make sure we treated the fish with the same care and attention after it was pulled from the ocean as our farmers had been giving it for the three years they spent raising it.

Why salmon?

I love farming salmon because they are the best fish to farm in terms of environmental performance. They are domesticated, we don’t need a lot of feed to grow a pound of salmon; most of a farmed salmon can be eaten (about 70% yield) and overall our environmental impact is less than that of any other farmed animal. Right now there are simply not enough wild salmon to meet demand—farmed salmon are taking pressure off of wild stocks and helping to preserve them. And it is a delicious and flavorful protein that is great on its own but can also be used in many ways by the chef.

Describe your day.

Most of my day now is spent making sure our farmers can focus on raising good fish, so instead of doing it myself I make sure there are no distractions for them. I spend time with local stakeholders such as our First Nation partners to make sure we are farming in alignment with their values. I spend time listening to what our customers are saying and what they want. I spend time making sure our practices are environmentally responsible. My goal is to spend as little time in the office and as much on our farms, but what I love about working here is that I know that even when I am not there, the fish are in good hands. Our farmers live with their fish 24/7 for eight days on and then six days off. They get up in the morning and the first task of the day is to take the pulse of the farm—checking up on the fish and checking up on the ocean conditions. Only once this is done to the farmers start to feed the fish, clean the nets and undertake other farm routines. Probably the thing I am most focused on is letting experienced and passionate farmers do their job properly.

Do you ever take time out to eat at the restaurants that are serving Skuna Bay salmon?

Yes, I love to see the innovative ways that chefs are preparing our fish. My favorite is ocean-fresh salmon sashimi with a little bit of wasabi and soy sauce or a simply pan-seared salmon fillet. We had a great salmon experience at Little Dom’s in Los Angeles where chef Brandon Boudet did salmon three ways: collars, meatballs and crudo. The most novel was a salmon ice cream by chef Ian Gresik at Drago Centro.

What is your favorite salmon dish?

Sashimi is the best because it lets the quality of the salmon take over and presents it as pure as salmon should be.

What steps did you take to ensure that Skuna Bay salmon would be qualified to be part of the Aquarium of the Pacific’s Seafood for the Future program?

Everything that we do as farmers is about helping to solve the world’s environmental challenges. We make sure that we farm our fish in the right spots, natural ocean waters that are glacier-fed with perfect tidal currents. We have a really good team of farmers who know their fish and love to work in the wild natural ocean environment. We then need to make sure that we respect the fish that we are farming by looking after them really well and ensuring that they are growing up in a healthy and good condition. Finally we need to make sure that we harvest the fish really well—it is really important to give them that rigorous care and attention even as they are being harvested—it has taken more that 3 years to grow them to harvest size and we can’t let our farmers down by dropping our guard in those final moments!

For the Aquarium we had to show that we do all of these things—so showing that we have a good and qualified team of farmer and showing that they work responsibly was the critical piece.

What are your goals with Skuna Bay?

We want to get connected with chefs and to give them fish that are as good as we experience when we pull them from the ocean. We want to have the ocean to plate freshness locked in. We believe that it is possible, with the right care and attention to detail.

Il vostro piccolo pesce rosso ringrazierà…design by Alessandra Baldareschi per Skitsch.
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