Wet
Wet was an avant-garde Los Angeles-based magazine that revolved around the idea of gourmet bathing.
Serge Mouille
Serge Mouille was a French industrial designer and goldsmith. He is best known for his light fixture designs.
La Sape
La Sape is a subculture centered on the cities of Kinshasa and Brazzaville in the Democratic Republic of the Congo and Republic of Congo. The movement embodies the elegance in style and manners of colonial predecessor dandies.
Take Ivy
Take Ivy, originally published in Japan in 1965, set off an explosion of American Ivy style fashion amongst the students of the Ginza shopping district in Tokyo. Take Ivy has been the Ivy League Bible for the Japanese baby boomers, who were very much into the whole Ivy League look, having been a very rare find in the West, garnering auction prices as high as $2000. Take Ivy was authored by four Japanese sartorial style enthusiasts and is a collection of candid photographs shot on the campuses of America’s elite Ivy League universities.
M. F. K. Fisher
M. F. K. Fisher's books deal primarily with food, considering it from many aspects: preparation, natural history, culture, and philosophy. Fisher believed that eating well was just one of the arts of life and explored the art of living as a secondary theme in her writing.
Rogelio Naranjo
Rogelio Naranjo was a Mexican cartoonist.
Melchior Lorck
Melchior Lorck was a renaissance painter, draughtsman, and printmaker of Danish-German origin. He produced the most thorough visual record of the life and customs of Turkey in the 16th century, to this day a unique source.
Wilhelm von Gloeden
Wilhelm von Gloeden was a German photographer who worked mainly in Italy. He is mostly known for his pastoral nude studies of Sicilian boys, which usually featured props such as wreaths or amphoras suggesting a setting in the Greece or Italy of antiquity.
Christy Turlington
Christy Turlington is an iconic 90s model.
Poularde de bresse en vessie
Poularde en Vessie is a chicken cooked in a pig's bladder. It’s a technique aimed at enveloping the chicken in steam and infusing it with the flavors of black truffle, white wine, and foie gras that also occupy the bladder as it sits poaching in chicken broth.