Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chef Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice "vapor".
Plate Creatures fantastic Deyrolle: Regeneration of the Phoenix by Camille Renversade Inspired by school boards Deyrolle, created in partnership with the House Deyrolle in Paris. It are also the subject of a book of the same name, editions Plume de Carot
Art League Houston Vortex House, Houston, Texas - The Texas "Hole House" as it became known was in existence for only a few months in the spring of Two houses slated for demolition were turned into a limited time art project.
The Idea of Apogee as a goal that creates pressure and how to express that pressure ----- It is a matter if being determined and having the spirit to break through to the other side. Jim Jarmusch, photo by Katsuhiro Otomo
Installation Aerial par Monika Grzymala :: Tape, patience and imagination Aerial is a facility of the Berlin artist Monika Grzymala, made entirely with a big black tape, she dresses a column and two white walls with incredible dexterity.