FROM Tom Wiscombe
Zaha Hadid Zaha Hadid was just five years out of architecture school in London when she stunned her peers with her 1982 winning design for The Peak, a leisure club on Victoria Peak overlooking the Hong Kong Harbor. With this project, described by Joseph Giovannini as "an explosion or a geode or some kind of rock crystal that had been expelled from a mountainside", she "invented a new form of beauty," and she went on to become one of the most sought-after architects in the world, and a role model to many, especially women. Giovannini and others discuss her legacy.
A Taste of the Future at 'A New Sculpturalism' A New Sculpturalism will show models, sketches and photographs of buildings constructed by more than 30 of LA’s leading and lesser-known architects. But, knowing that architecture is best experienced at human scale, MOCA also commissioned walk-in pavilions designed by young architects -- Elena Manferdini, Georgina Hujlich and Marcelo Spina of the firm Patterns, and Tom Wiscombe. In addition they asked Benjamin Ball and Gaston Nogues of Ball-Nogues to create a custom gateway (as we air, their participation is still being negotiated.) DnA visited each of the designers in their studios to get a sense of what they are building, and got a taste of the digital design and materials research that might inform buildings of the future.
Industry insights and lessons learned from memorable guests We have interesting guests on The Business, and sometimes our conversations are too long to fit into one show. This week we give you stories that were too good to leave on the cutting room floor, including some sharp insights on making it in the industry from David Mandel, David Simon, Shawn Levy and Matt Reeves.
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.