The Dinner Series

James Victore’s week of brain exercises feeds meaningful thinking
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In sports they tell you that to become a better player, you have to practice against people more talented than you—demolishing your opponent each time will never lead to increased skills. This advice holds true in the creative realm as well, and one of the great graphic designers of our time, James Victore, is inviting a handful of budding designers to come play with him. Never one for convention, Victore began hosting a week-long workshop in his Williamsburg studio last October as a way of challenging up-and-comers to see design through his eyes while giving them a “set of wings” so they can continue to grow.

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Victore calls the immersive experience “The Dinner Series“, partly because each day ends by sharing a chef-prepared meal with a special guest like Stefan Sagmeister, Gary Hustwit or Martin Glaser, and partly because Victore and his small team will stuff you full of valuable design fodder. Curious about the intimate training session, we recently spent a day observing—and learning from—Victore, who graciously allowed us into his studio on the fourth day for a hands-on review.

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Over a healthy breakfast Victore and his group of five discussed the previous day’s events, which included lunch in Manhattan with Esquire’s design director David Curcurito and dinner with illustrator Jessica Hische. Victore doesn’t hold back on introductions, and in addition to the dinner guests, throughout the week the group also received surprise visits from pioneering designer Josh Davis and the duo behind the industrious start-up Grady’s Cold Brew. Victore surrounds the group with people who will enlighten, adding to the series’ seemingly twofold programming: discussion and application.

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His provocative style extends from his own work to how he encourages others. Although a professor for many years at NYC’s School of Visual Arts, Victore doesn’t claim to take an academic approach. “All I know how to do is spur thinking on,” he says. “I don’t teach design because I don’t know how to.” Referring to his role as a content generator over a graphic designer, Victore focuses more on the statement made than the aesthetics behind it. The exercises he challenges the group with revolve around this ideology, each tasking them to expand their thinking. “We want to stretch your brain and hope it doesn’t return to its original shape,” he explains.

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For example, after a sage talk from Victore’s sole graphic design assistant Chris Thompson—who advises participants to not “rush to a solution”, and to play around with the idea like in improv acting because “if you’re not moved by your work no one else is going to be”—Victore asked the group to tell a story in three pictures. This is what he calls “Yesterday, Today, Tomorrow”, an assignment that draws from filmmaking, where the same story is told in different ways by mixing it up and making the audience see something new.

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One of the clear advantages of learning in Victore’s studio is his ability to be spontaneous. Before the students could finish their “Yesterday, Today, Tomorrow” projects he remembered Saul Steinberg’s “Country Noises”, a set of visual representations he made for The New Yorker in 1979. In minutes Victore has found the archive and passed around photocopies for everyone to consider. At another point in the afternoon he put on a Jack White song that exemplifies “barbed” writing—a Robert Frost term Victore stands by—later he pulls down a book by revered poster artist Henryk Tomaszewski to demonstrate a point. He pulls you into his world while encouraging you to be yourself.

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Some people will take $6,000—the cost of attending the week-long salon—and go on a holiday to forget about client work, deadlines and demanding bosses. A handful of young designers have instead opted for learning from Victore, and they all tell us it is worth every penny. “He creates an atmosphere that is true,” explains one student, adding, “it’s coming through his heart”.

The next Dinner Series takes place 16-20 July 2012, and there are still open seats. Those with more limited time can also sign up to attend “Take This Job Love It“, a one-day event held in NYC this September that will focus on bucking the status quo, a favorite pastime for the rebellious designer. Information on these events and more can be found at the James Victore website, where you can also pick up a copy of his book “Victore or, Who Died and Made You Boss”.

See more images from The Dinner Series in the slideshow below.


WA|HH by Philippe Starck and David Edwards

WAHH by Philippe Starck and David Edwards

French designer Philippe Starck has created an aerosol spray that lets users enjoy alcohol without getting drunk or hungover.

WAHH by Philippe Starck and David Edwards

Each pump of the WA|HH spray delivers just 50-75 microliters of alcohol but it’s spread over a much wider surface area than a drop directly applied to the tongue, releasing vapour that gives users a light-headed sensation.

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The feeling is temporary and there are no ill effects because there’s not enough alcohol in the body to sustain drunkenness – consuming the entire canister wouldn’t bring you close to inebriation. In fact you’d need 1000 sprays just to equal the alcohol in a standard shot.

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The spray can be applied to food or directly into the mouth and comes in two flavours: apparently Flash Quantum resembles Vodka while Demon Quantum is more spicy.

WAHH by Philippe Starck and David Edwards

Starck developed the spray with David Edwards, founder of Paris Science and art store Le Laboratoire where the first two flavours are on sale.

See all our stories about food »
See all our stories about Philippe Starck »

Here’s some more information from Le Laboratoire:


At the conclusion of its 14th experiment, Le Laboratoire presents the exhibition WA|HH, dedicated to the new mini spray of flavor WA|HH Quantum Sensations invented by Philippe Starck and David Edwards. An invitation to experi- ence an explosion of culinary sensation in the smallest imaginable form.

At the origin of the experiment: an encounter. That of Philippe Starck, creator of international renown and David Edwards, founder of Le Laboratoire, Harvard Professor, and creator of the new field of aerosol cuisine.Their commonality? The re- invention of daily experience.Their exploratory ground? The immateriality of taste and texture. From their encounter comes WA|HH Quantum Sensations, a mini spray of flavor that, while extremely small (each cartridge holds 2 milliliters of liquid), delivers 20-25 actuations that provide a gustatory and olfactive effect equivalent to a volume 1000 times as voluminous. WA|HH Quantum Sensations can be enjoyed as a spray directly into the mouth or onto foods of all kinds.

The Briefest Light-Headedness

Imagine the possibility of enjoying the pleasure of alcohol without worrying about negative consequences, to have the sensa- tion of light-headedness, without the risk of losing your senses, not to say utter drunkenness.To have the sensorial pleasure of alcohol without posing a threat to your health.This is the potential of WA|HH Quantum Sensations.The capacity to liber- ate alcohol flavors and transient vapor with minute quantities of alcohol in the form of tiny micro-particles*.The vapor from a single actuation produces a slight light-headedness, but it passes almost immediately.Taste and memory of an intense sensation remain.The quantity of alcohol that enters the body, what we call a quantum, is so small that the effects of WA|HH Quantum Sensations are transient, like an emotion.

A Sensorial Exploration

Among the videos, images and scientific explanations, the exhibition of the two first flavors of the series, WA|HH Flash Quantum and WA|HH Demon Quantum, invite the visitor to powerful and distinctive sensations.Tested by spraying directly into the mouth or onto sweet and salty bites of food (to experience in the Showroom or at the Ephemeral Bar), the surprise is gripping. As Philippe Starck says – “Everyone has an occasional need of light-headedness, distraction, and another place … But our societies and codes of amusement have led to the over-consumption of alcoholic beverages as a kind of social placebo. The consequences are too familiar. With David Edwards, we asked ourselves whether we might provide the same agreeable sensation as comes with a sip of alcohol without running the risk of drunkenness. And WA|HH was born. Accent life with a magic wand, that was our desire”.

“What happens with the Wa|HH? i take my Wa|HH and with a single spray i feel a touch of euphoria thanks to an infinitesimal dose, a thousand times less than a glass of alcohol. the Wa|HH is a modern and intelligent alternative aligned with our own evolution, as one of the clear signs of part of the intelligent human pro- duction is dematerialization” – Philippe Starck.

“WaHH Quantum sensations contains in each quantum of flavor just 2 ml of liquid, and yet produces 20-25 actuations of vaporous sensation. it’s ability to deliver flavor with each actuation that grows in
intensity with the vapor cloud of millions of tiny micro-droplets makes WaHH an exciting food spray for the future” – David Edwards.

Happy Food

Coup de coeur pour ce superbe court-métrage d’animation créé par le studio Yum Yum London au titre évocateur « Happy Food » et autour d’une scène dans un fast-food. Un style coloré et un rendu très réussi, sur un sound-design de l’allemand David Kamp. A découvrir en images et en vidéo HD dans la suite de l’article.



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The Great GoogaMooga Posters

Illustrations revisit the Roaring Twenties

by Joanna Prisco

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For the last six months, New Yorkers have been hotly anticipating The Great GoogaMooga, a free food and music festival to take place in Brooklyn’s Prospect Park this weekend, 19-20 May. Created by Superfly Presents—founders of Bonnaroo and Outside Lands—the GoogaMooga has sparked much dialogue among summer concertgoers for shifting the spotlight from the stage to the concessions. While food lies at the heart of the inaugural fest there’s a focus on design that sets it apart from its ubiquitous predecessors.

Superfly tapped the Rockwell Group to craft the aesthetic of the grounds, marrying a carnival atmosphere with 1960s-era spirit from which the festival takes its name. But at a handful of exclusive gatherings being held inside the Extra Mooga paid-ticketed area, guests will be transported even further back in time to a roaring, golden age.

“There will be four parties inside of the Boathouse,” explains Superfly co-founder Jonathan Mayers. “And they will all have a 1920s vibe, with each hosting chefs such as Marcus Samuelsson, The John Dory Oyster Bar, Fedora or Monkey Bar pairing food and drinks to that time period.”

To further infuse the ambience with ’20s flair, Mayers commissioned Paris-based illustrator Rick Tulka to create posters featuring New Yorker-esque caricatures of the events.

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“I was introduced to Rick a few years ago by a mutual friend and I’m a huge fan of illustrations,” said Mayers. “So we sent him a bunch of images of Marcus, Gabe Stulman and imagery from the Monkey Bar and let him kind of run with it.” Having spent the past 36 years illustrating for publications ranging from MAD Magazine to The Wall Street Journal, Tulka’s creative process was uninhibited by the fact that his subjects were across the Atlantic.

“Since I am a humorous illustrator, it really helps when the client has a good sense of humor too,” said Tulka. “For me, the 1920s theme added a really nice touch to the feel of the images.” In keeping with the look of that decade, Tulka suggested the idea to print the posters in sepia. And since the illustrations were all caricatures with a main subject, he kept the backgrounds more line and less tone.

“I wanted the subjects to pop out,” said Tulka, who sprinkled various food-focused details throughout the posters with piles of shucked oysters on the floor here and knife-and-fork cufflinks there. The result is both charming and appetizing. “When the illustrator and the client are on the same page and work well together, it makes for a fun job,” said Tulka. “Oh, and listening to 1920s jazz while working didn’t hurt either!”


Eat London 2

The ultimate foodie guide for this Olympic season
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In the lead-up to the Olympic games in London this summer, a superlatively comprehensive guide to the best of the city’s food has just landed. Eat London 2 revamps the original 2007 edition with a new and updated array, taking the reader through the most toothsome digs in 15 London neighborhoods. The mouthwatering arrangement is the product of restaurateurs Peter Prescott and Terence Conran, who present the book as their personal guide to restaurants of the British capital.

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While the recent economic climate may have lead to mass penny-pinching, the recession has not dimmed the vibrancy of the UK’s cafe, food and restaurant revolution. With foodie havens opening their doors daily, the streets of London have never been more plentiful. Cheap eats and Michelin stars fill the city, and with all the options around, a guide like this is indispensable to residents and tourists alike. The fold-out maps guide you through London’s labyrinthine streets, giving direction without the stigma of a traditional guidebook.

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Whether you’re into food carts, gastropubs or fine French cuisine, the collection’s range has something for everyone in each neighborhood. To augment the directory, quotations from notable chefs and recipes for signature dishes are plated up alongside restaurant descriptions. Those who can’t make it to London will be sated by preparing a homemade dish of cuttlefish with broad beans and mint from Moro or Dover sole with Beurre Maître d’Hôtel from Lutyens.

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Insider details for city eats are also given by notable local chefs. According to Chris Galvin of Galvin La Chapelle, “London is the greatest melting pot of ethnic cuisine in the world today and finally, we are blessed with lots of ‘young guns’ cooking and serving daring dishes and concepts.”

Eat London 2 is available from Octopus Books and on Amazon.


Cool Hunting Video Presents: Aziz Ansari

Our chat with a comedy powerhouse about tacos, comedy and the future of media

It’s not everyday you get to sit down with a comedy powerhouse like Aziz Ansari. We lured Aziz to Dorado NYC with delicious Mexican fare and talked shop about the current state of the media business. Having released his latest special, Dangerously Delicious, independently and strictly available online in a digital format, Aziz had made some interesting points about the future of content. Check out the video to learn more about his start in comedy, his love of properly battered fish and where he hopes content is going.


Best of Art Center Grad Show, Spring 2012: Sol Jeane’s knitted Happy Meal

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Sol Jeane studied media design in San Francisco after his family moved there when he was 19-years-old, but instead of continuing on in media design he applied to Art Center as an illustration major “to learn the traditional foundations in art.” But once he got there he found out he wasn’t so interested in learning the foundations after all. “I really like challenging new things and tried many different mediums…from paper to 3D sculptures. By the end of my 7th term, I no longer knew what my artist style was, or how I wanted my work to look. But one of my teachers in the senior class once said to me that style comes naturally, and I took it to heart.”

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That explains why Sol’s most provocative work isn’t so-called traditional illustration, but his sculptural, 3D projects, especially his knitted food. I love how the natural curl of the yarn mimics the shape of frying bacon and how the plushness of a knitted bun is actually better looking than the real thing.

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New Pinterest board: food

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This week we’ve added a new board to Pinterest compiling all the best photos of food from the pages of Dezeen. We now have over 2000 followers on Pinterest – join in here.

See all of our stories about food.

The Art of Cooking

Curator Hanne Mugaas dishes on the group exhibition of food-related works
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Our relationship with food knows no end, as we elevate it to divine status, play with it, turn it into nonconventional formats and even demand that it entertains us. This intimacy provides the theme behind The Art of Cooking, a group art exhibition opening 27 April 2012 at Royal T in Los Angeles that features the work of 48 artists—including Olaf Bruenning and Kenny Scharf—alongside a schedule of performances. We spoke with curator Hanne Mugaas about the concept behind the show, which runs through 1 August.

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Where did the concept for the show come from?

I guess that food is something that is very basic; it’s right in front of you several times a day. To me, the endless depictions of food and the explosion of food blogs seem to be about lifestyle. You are what you eat, right? While researching artists and artworks for the show, I realized that most artists have at least one work that has to do with food.

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Can food ever move so far in art realm that it makes us forget what it is?

I don’t think so. At least not if you spend a lot of time with the artwork. This also depends on the intention of the artist, of course. Maybe the intention was to make us forget.

Can you highlight some of the artists and pieces in the show?

One group of artists who work primarily with food is White Zinfandel, which publishes a magazine about art and food. Each issue has a specific theme: TV dinners, food fights—and they organize conceptual dinners for the launch of each one. They invite artists to explore each theme, and the result is included in the magazine. Another artist is Viktor Kopp, who paints chocolate squares; although rather than exploring chocolate, he explores the grid of painting through chocolate.

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Your family is involved in the restaurant business. Did you make a jump from this universe into art?

I didn’t really jump from food to art. My family are all working with, or did work with, food, but I was never interested in learning to cook. My dad owns restaurants, my brother is a chef, and my sister is the manager of a restaurant.

What did you learn from your personal background in restaurants and food that you brought into your work as a curator, and vice versa?

From food to art—I basically grew up in restaurants, so I learned the work ethic and the social aspect, which are both similar to the art world. From art to food—I’ve been consulting on creative aspects of my dad’s business, although he’s very creative himself so he doesn’t need much help.

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What other unique angle to food did you discover while putting together this show that you’d like to explore in another exhibit one day?

I am planning to make a cookbook including the favorite recipes of the artists in the show. I would also like to do an art show in one of my dad’s restaurants in Norway, and bring in artists like Scott and Tyson Reeder to do a series of food-related performances, or White Zinfandel to do a conceptual dinner party.

Royal T

“The Art of Cooking”

Now-1 August 2012

8910 Washington Blvd.

Culver City, CA 90232


A Girl and Her Pig

April Bloomfield on cookbooks, swine and the flavors of childhood
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Having established both her talent and an unassuming sense of cool, April Bloomfield has chosen an appropriate cover shot for her new cookbook, “A Girl and Her Pig“, which shows the chef nonchalantly posed with a very dead hog slung across her shoulders. Her landmark restaurant The Spotted Pig and its follow-up The Breslin both welcome a whole pig each week to be butchered at Bloomfield’s discretion—using every last hock, trotter and sweetmeat in the process.

Naturally, the cookbook dedicates a chapter to “Fine Swine”, and each recipe infuses rustic pub sensibilities with bold flavor. Between the snouts and tails are mounds of roasted vegetables, a selection of “Meat Without Feet” and personal anecdotes of Bloomfield’s unorthodox rise to culinary fame.

“Pig is such a delicious animal,” says Bloomfield. “It’s versatile, it’s fun, and you can keep learning about it and come up with new stuff.” The cover image, already garnering a marked response, comes from a photo shoot with Martin Schoeller. Never one to waste, the chef took her branded, tagged animal from the studio to the restaurant: “The staff and I had a nice little feast of roasted pig, lots of vegetables and sauces—so it went to great use.”

The photograph proved too gruesome for some. Bloomfield, for one, had no problem with the pig’s draped form or blank stare. “I’ve been cooking for almost half my life—an eyeball doesn’t freak me out,” she says. The eye, in the end, was Photoshopped closed: “I think somebody felt that the pig had a beady eye on him.”

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The recipes are defined by rich flavors and persnickety instructions, evidence of Bloomfield’s peculiar relationship to food. “I love spooning pan liquid over roasting meat, piling any vegetable matter on top and gently smushing it,” she writes. “And as many livers as I’ve seared in my life, the smell of one meeting a hot pan still makes my knees tremble.”

Bloomfield is funny, and her voice shines in the tales she tells of childhood meals and kitchen experiences. “I love cookbooks with stories,” she says. “One of my favorite cookbooks is ‘Honey from the Weed‘ by Patience Gray, and she has this recipe for fish soup. The recipe asks you to take a flight to Barcelona, go to the local fish market, collect all this fish and make fish soup. I like that kind of thing—it’s refreshing.”

While inspired by her kitchen work, the recipes are designed for at-home use, complete with notes by Bloomfield on how she likes to serve the dish at home. The classic soufflé is given her treatment in a much more forgiving “Goat Cheese Soufflé”, which can be prepared in advance and reheated to puff up nicely. Offal certainly isn’t the end-all be-all of her cooking style, but “The Not-So-Nasty Bits” such as liver, kidney and sweetmeats receive their due attention. Meals and ingredients are brilliantly drawn in illustrations by Sun Young Park and photographed by David Loftus.

“A Girl and Her Pig” is available from Harper Collins and on Amazon. See more images of the cookbook in our slideshow.