Suggestions for an artistic itinerary through collections and masterpieces
Tag: Italy
Design team: Wolfgang Hageney, Diana Lelli, Luce Delhove, Antonello Martino, Luigi Deleo, Francesca Schiavon, Anna Maria Troiani, Etsuko Kakui
Asked my library for recs on graphic design beyond Western tradition and this 40 year old book was the only offering on African design 🤦‍♀️
After I flipped through the pattern pages, I saw the note that the designs were created by an Italian team (with one African team member based on the names) 🤦‍♀️ So I wish I hadn’t bothered borrowing this!
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Re-read Ocean Light
Security specialist Bowen Knight has come back from the dead. But there’s a ticking time bomb in his head: a chip implanted to block telepathic interference that could fail at any moment—taking his brain along with it. With no time to waste, he should be back on land helping the Human Alliance. Instead, he’s at the bottom of the ocean, consumed with an enigmatic changeling.
Kaia Luna may have traded in science for being a chef, but she won’t hide the facts of Bo’s condition from him or herself. She’s suffered too much loss in her life to fall prey to the dangerous charm of a human who is a dead man walking. And she carries a devastating secret Bo could never imagine . . .
But when Kaia is taken by those who mean her deadly harm, all bets are off. Bo will do anything to get her back—even if it means striking a devil’s bargain and giving up his mind to the enemy.
A lot of this book is about how people respond to trauma. The heroine retreats to safety. The hero launches a movement to empower and protect others like him. The villain seeks to hurt those who didn’t protect him.
The hurt and the fear make this a more fraught read than others in the series. The heroine’s fear is so entrenched and strong it seems hard at times to imagine her finding a way to overcome it.
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Watched Salt Fat Acid Heat E1
Fat is an episode of Salt Fat Acid Heat starring Samin Nosrat. Samin travels to Italy to explore the importantance of fat in food; including olive oil, dairy fat (in the form of parmesean cheese), and animal fat (pork).
Entertaining – I didn’t learn a lot but her perspectives on fat were interesting – like the weight she puts on choosing which fat to cook with since that’s the foundation of the flavor. She also points out five distinct textures that fat creates. I would have liked a little more of the science behind it but overall enjoyable.
It’s interesting which foods she chooses to highlight fat – pesto makes sense but focaccia isn’t what I’d jump to first in showcasing oil.