Marti Guixé, Open-End
The work of self-proclaimed ex-designer Martí Guixé (°1964) can aptly be described as ‘beyond design’. Creating new objects he finds rather ‘superfluous’ and ‘boring’; he prefers to concentrate on ideas, systems and living matter such as food and human behaviour. As a ‘global designer’, Guixé constantly travels back and forth between Berlin and his native Barcelona, analyses situations, rituals and movements and proposes radical solutions with a minimum of ergonomics – simple, immaterial, humorous and often iconoclastic.
Contemporary jewellery design is undoubtedly the result of thousands of years of craftsmanship, tradition and research. Contemporary jewellers still use the same precious metals and gemstones as their predecessors, but continue to experiment with techniques, innovate with new materials and create their own unique concepts.
For Michael Young, experimentation and research into different materials and techniques is his greatest passion.
Born in Sunderland (UK), he works from his studios in Brussels and Hong Kong. His designs for furniture and utensils are technically sophisticated and advanced, but thanks to a touch of humour, never sterile. He has spent more than ten years in Asia testing the most sophisticated technological processes and exploring the possibilities of different types of materials. His aluminium projects in particular stand out for their uniqueness and daring approach. This first monograph offers a nice cross-section of Michael Young’s oeuvre and compiles not only his work in aluminium, but also his most iconic creations in other materials.
This book appears on the occasion of the exhibition al(l) in Grand-Hornu (31 January – 29 May 2016).
The exhibition SERIAL EATER at CID Grand-Hornu dissects thirty years of experimentation with, and reflection on, the ‘object’ of food. The analysis of Food Design, from its development in the 1990s to its implications today, makes it possible to understand changes in consumption habits and awareness of the ‘food system’.
What type of consumers are we, how do we assess our impact in today’s system and what do we accept on our plates?
Bilingual edition: French/English