Visar resultat för..."Hall Femmes"

»If you can design one thing, you can design everything.« The Italian architect and designer Lella Vignelli has turned her hand to every kind of project, from furniture, interiors, showrooms and exhibitions to product design, silverware and clothing. In the beginning of the 1960s she established the Vignelli Office of Design and Architecture in Milan together with her husband Massimo Vignelli. In the end of the decade the pair settled in New York and launched one of the world’s biggest design firms at the time, Unimark International. Lella Vignelli received AIGA’s Gold Medal in 1983. Hall of Femmes: Lella Vignelli includes an introductionary essay by Martha Scotford, Professor of Graphic Design and author of Cipe Pineles: a Life of Design. It is richly illustrated, much of it never before published.

»A designer’s designer. An architect in paper. « The Japanese-American designer Tomoko Miho was a dedicated modernist. Influenced by her Japanese background, she applied spatial solutions to printed matter. Nothing followed a standard format. Tomoko Miho (1931–2012) began her award winning career in the early 1960s. She worked for design firms such as George Nelson and the Center for Advanced Research in Design until establishing her own design firm in New York in 1982. Her broad range of work covers corporate identities, architectural signage, environmental graphics and book and brochure design. In 1993 she received AIGA’s Gold Medal in recognition of her entire career. This book is part of the Hall of Femmes series, books highlighting the work of outstanding women in art direction and design. The other titles in the series are: Ruth Ansel, Lillian Bassman, Carin Goldberg, Paula Scher, Lella Vignelli, Janet Froelich and Mary Shanahan. Hall of Femmes: Tomoko Miho includes an introductory essay by Véronique Vienne, art director, design critic and writer. It is richly illustrated, much of it never previously published.

Janet Froelich, is creative director at Real Simple, a magazine with two million subscribers. Before this she was the art director and creative director at The New York Times Magazine for over two decades. The New York Times Magazine is one of the world’s most beautifully designed newspaper publications and, with its supplements, one of the most awarded magazines of our time. Or like her friend Steven Heller puts it: »In short, she’s the art director’s art director – and that is visible to anyone with eyes to see.«

»For me, it’s been important to combine intuition and logic in order to find simple and powerful solutions. I have constantly thought of solutions, of challenges for projects in progress. I would rarely slow down if I had a job I couldn’t find a solution for. I couldn’t focus on anything else so I would prioritise a lot of other things in order to keep working, revisit ideas or spreads to find the right path. When the project finally landed and the prob- lem was solved, I could feel a bit empty inside. I don’t know why I’m speaking in past tense, it’s exactly the same now as it was then. I always have to have some project to think about. I would never think to retire, that must be awfully boring.« – Rosmarie Tissi During the 1960s and 1970s, Rosmarie Tissi was a trailblazer for her time. All around her were strict rules, grid systems and men who completely dominated the business. She continued on her own trail through the 1980s and '90s, turning limitations into opportunities. Today she is a leading female designer, famous worldwide. This book is part of the Hall of Femmes series, books highlighting the work of outstanding women in art direction and design. Other titles in the series are: Ruth Ansel, Lillian Bassman, Carin Goldberg, Paula Scher, Tomoko Miho, Janet Froelich, Lella Vignelli and Barbara Stauffacher Solomon.

This is the first book (in either English or French) to offer readers an overview of women's experience of the Second World War and its immediate aftermath in France. It examines objectively the part that women played in both collaboration and resistance, synthesising much recent scholarship on the subject in French and English, and drawing on the author's own extensive research (including oral testimony) in Toulouse, Paris, and West Brittany. The findings are complex, and the immensely varied testimony challenges easy generalisation. This will be relevant for courses on French studies, French and European history and Women's studies.

*Winner of the 2024 IACP Cookbook Award for Literary or Historical Food Writing*A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.Chef and writer Klancy Miller found her own way by trial and error—as a pastry chef, recipe developer, author, and founder of For the Culture magazine—but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages—entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more—and learned from their stories?Like Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today’s food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes—all accompanied by stunning original illustrated portraits and vibrant food photography.In addition, Miller shines a light on the matriarchs who paved the way for today’s tastemakers—Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard.These collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food.