The most beautiful bookstore in the world is the Selexyz Dominicanen in Maastricht, Netherlands. A 700-year-old church refurbished by Dutch architects Merkx + Girod, the Selexyz Dominicanen has a three-story black steel book stack that reaches the stone vaults, and a cafe in the former choir where visitors can sit and admire the restored 14th century ceiling frescoes. Just take a look at this place.
Archive for October, 2009
AT&T is making good money thanks to the iPhone. It gained nearly $1 billion in new wireless net income in this past year. But the company’s wireline business is declining so rapidly all the profits are eaten up and third-quarter profit fell 1.2%, year-over-year.
Kanye West shows us what he’s keeping on the inside in this Spike Jonze short We Were Once a Fairytale
Where y’at New Orleans? Four years after Katrina, architects, planners and builders have made messy, heterogeneous efforts at rebuilding the Crescent City. There’s a great article in the recent Atlantic Monthly profiles some of the approaches to rebuilding that are underway.
In the absence of strong central leadership, the rebuilding has atomized into a series of independent neighborhood projects. And this has turned New Orleans—moist, hot, with a fecund substrate that seems to allow almost anything to propagate—into something of a petri dish for ideas about housing and urban life. An assortment of foundations, church groups, academics, corporate titans, Hollywood celebrities, young people with big ideas, and architects on a mission have been working independently to rebuild the city’s neighborhoods, all wholly unconcerned about the missing master plan. It’s at once exhilarating and frightening to behold.
Anthony Mangieri, who ran the Una Pizza Napoletana in New York until he closed up shop earlier this year, is going to reopen the restaurant in San Francisco next Spring. A notable zealot fringe leader of the recent Naples-style pizza revolution in New York, Mangieri’s obsessed with using perfect tomatoes, perfect flour and having the perfect wood-fired oven. (At Pizza Napletana in NY, Mangieri ripped out the last oven which he had custom built for the restaurant for another one custom built in Naples just two years later–at a cost of $40,000). Mangieri makes only four kinds of pizza: Margherita, marinara (no cheese), bianca (no sauce), and filetti (with fresh cherry tomatoes). There are no appetizers, no desserts, no salads, no slices, no substitutions, no delivery, no extra toppings. Each plate-sized pizza is $21. Watch him make a pie in Michael Evans’ short film Naturally Risen.