One of Sweden’s most important postwar designers, Stig Lindberg created whimsical studio ceramics during a long career with the Gustavsberg pottery factory.
“Veckla” vase, white stoneware with clear matte glaze, 1950s, $265.00 – $680.00, by Stig Lindberg, from Freeforms
When In New York, visit the current exhibition at the Museum of Modern Art (MoMA), Design and the Elastic Mind. If you can’t make it, the website is fun.
Exhibition: Design and the Elastic Mind, New York, MoMA
Barnaby Barford (b.1977) graduated from the Royal College of Art and has worked with prestigious companies including Nymphenburg as well as creating his one-off pieces. (shown here)
Mary had a little lamb, (Price on request), by Barnaby Barford, at David Gill Galleries
As a university student, I used to smoke about a pack of these every day — it helped me think. Clearly the best brand of cigarettes ever made, even then it was hard to find in the shops. The logo was created by the industrial designer Raymond Loewy in 1940.
Lucky Strike, by Raymond Loewy, for American Tobacco Company
Modern Cabana a San Francisco based company, can provide clients with designer, pre-fabricated structures.
Cabana, $85.00/sq. foot, by Modern Cabana
“Inspired by the linear, well-defined structure of vintage chairs. Papyrus combines a translucent structure with a very fine vertical ridged pattern, which covers the outer surface of the rounded backrest, with its soft, enveloping design”.
Papyrus, by Ronan and Erwan Bouroullec, for Kartell
Designed in conjuction with ONERA (Office National d’Etudes et de Recherche Aérospatiale), this Hotel breaks the paradigm in leisure travel.
Manned Cloud, by Jean-Marie Massaud
Nine different stainless steel Pots and Pans of the “John Pawson Series” are available at Gaggenau. The handles can be touched with bare hands even after hours of cooking.
Cookware Series, by John Pawson, for Gaggenau
This Michelin three-star restaurant is the holy grail of gastronomy; hard to reach, El Bulli hangs on the edge of Cala Montjoi, a turquoise bay flanked by vast pines. The chef, Ferran Adrià began washing dishes at el Bulli. “He alters the way we eat by scientific intervention, using siphons, algae, heat and ice, combining every technique available to create dishes that titillate the senses and manipulate the emotions”. Read a review from The Telegraph.
Reservations up to a year in advance, €165.00 (20-35 course set menu), at El Bulli