London-based artist Xavier Antin devised this beautifully orchestrated printing process to create his book “Just in Time, or A Short History of Production“. While I don’t think the paper was physically fed through all four printers at once, each printer was responsible for a color plate starting with an 1880 stencil duplicator printing magenta and ending with 1976 inkjet printer for yellow. (via beautiful decay)
GGrr kmvmdgfffff uy. Hold on, trying to pick my jaw up off the keyboard. Traumgedanken (Thoughts on Dreams) by German artist Maria Fischer is a 76-page collection of literary, philosophical, psychological and scientific texts on dream theories interlinked with thread.
To ease the access to the elusive topic, the book is designed as a model of a dream about dreaming. Analogue to a dream, where pieces of reality are assembled to build a story, it brings different text excerpts together. They are connected by threads which tie in with certain key words. The threads visualise the confusion and fragileness of dreams.
See more via her web site. What a great 600th post for Colossal. (via fubiz)
Enjoying these folded book sculptures by photographer Cara Barer.
With the discarded books that I have acquired, I am attempting to blur the line between objects, sculpture, and photography. This project has become a journey that continues to evolve. [...] No important books have been injured during the making of any of these photographs.
Ann Hamilton works in a wide variety of mediums including interactive audio and sensory works, photography, and elaborate large-scale installations. When looking through her body of art that spans more than 20 years (Google around, much if it isn’t on her site), her book sculptures really got my attention.
My Google-sense tells me this three string shelf by Lara Knutson made the rounds a bit last year, but it’s definitely new to me. The title is kind of a misnomer, it’s actually just one string fed through a network of eyelet screws to create three points of contact for books to rest on. Simplistic, clever, and cheap. (via @designsponge)
Whether you can afford it or not, the world of molecular gastronomy, the convergence of art, science, and food appears to be with us for a while as restaurants like Alinea and elBulli take honors as some of the best restaurants in the world. This new book, Cooking Science: Condensed Matter by Vicenc Altaio, Ferran Adria, and Josep Perello, is the physical catalog of a show presented in part by Harvard by the same name that sought to view gastronomy and nutrition through the eyes of scientists.
Cooking science invites us to look at cooking, gastronomy and nutrition through the scientist’s eyes and see them as a truly cultural activity which brings a wealth of knowledge into play. Challenging the predominance of visual culture, our eating habits and the pleasure of food privilege the senses of taste, touch, smell and even hearing. Perception and landscape define our cooking, but cooking also has a component of reflection and innovation based on scientific and technological research. [...] This volume constitutes a unique document of this task. The book’s QR codes link the paper media with the digital media, augmenting the reality and giving further information.
You can see quite a few more pages from the book here. The question at the heart of this all, I suppose, is can food be regarded as true art? Or can science be art? Gah my eyes just crossed. (via we make money not art)