Held over seven days, International Design Fair IMM Cologne ran from the 19th-25th January. Indesign’s Adele Troeger was there to snap some of the best products.
February 9th, 2009
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Join us behind the scenes with V-ZUGâs in-house design team, and discover how this Swiss boutique kitchen manufacturer balances art, science and history to create its pioneering Excellence line.
The workplace has changed â and it will continue to evolve. With dynamism at the heart of clientsâ requirements, architects and designers at leading practices such as Elenberg Fraser are using and recommending Herman Millerâs OE1 products for the future workplace.
This kitchen, designed by Darren James of Interiors by Darren James, was created with the ownersâ culinary pursuits in mind. Boasting a semi-commercial style, the kitchen also embodies a relaxed ambiance which is perfect for entertaining. Because the owners love to cook together, the design incorporates dual prep
areas as well as specific wet and dry zones.
âWe see that when we design a new building, in any location, there is an opportunity for it to establish a dialogue with those pre-existing stories of that place.â We chat with Kim Bridgland of Edition Office ahead of Saturday Indesign.
The internet never sleeps! Here's the stuff you might have missed
This shortlisted residential project channels the story of a house through decades of ownership by the same client. With sensitive touches and an ambitious overall design vision, Annandale Terrace by Sam Crawford Architects is a delightful home.
Ostensibly an industrial design consultancy, Tilt was born of the observation of an increasing gap between architectural ambition and construction capability. The skill set lies in facilitating the inherently creative bent of architects, landscape architects and artists with engineering and industrial design solutions.
Timothy Alouani-Roby met with Richard Francis-Jones of fjcstudio (formerly fjmtstudio) to discuss his timely, provocative and, quite frankly, necessary book on architecture. In this first part of the book review, we consider the alienation and commodification of the profession, as well as its place in society.