Protected: On process, software and starting to start: An exclusive Q&A
There is no excerpt because this is a protected post.
Tag: concept
A story in Ha Noi begins: ’16N’
IT IS TIME to go to Viet Nam again. A lot of conversations in virtual
How to want less so you can experience more
‘MILLENIALS. I just…’ ‘…’ ‘No.’ ‘Hm?’ ‘Can’t work with them.’ ‘Hm?’ ‘You know. People in
On quality and intrigue, a conversation with line and music
A Q&A WITH ERLING SKORPEN, a jazz artist, on what makes something intriguing. ‘When you listen to a concert, and you notice that the musicians are really into what they’re doing. When you can feel the energy in the room, and there exists a special atmosphere there. That’s the feeling that best describes intrigue for us.’
Guest post: ‘Skipping the awkward get-to-know-you-phase’
GUEST POST from a guest of ’16N,’ our international conversation series of salons: ‘When we met, it was like we didn’t have a long awkward get-to-know-you phase, it was easy to chat and talk about less usual things.’
‘Light sticks:’ implements for generating sparks or flame
Guest post today: ‘OF COURSE THERE IS SUBJECTIVITY in all writing, even so-called factual writing, because writers choose which facts to include and thereby bend them to their purpose. So this implies that given a representative, well-sourced collection of facts and subjective observations, the reader is supplied with enough fuel to be intrigued, to read and form an opinion about the issue or the writing itself.’—Eric Chuk
Protected: The case for obscurity
There is no excerpt because this is a protected post.
Protected: When scientists hate logic
There is no excerpt because this is a protected post.
S P A C E | ‘Kiyoshi Inoue: a samurai designer’
… Kiyoshi Inoue: a samurai designerof American corporate identities, from the era of hand-drawn logos
One Fish, Blue Fish for Miyabi Japanese Restaurant
In 2006, DK did this. Creating a Japanese restaurant’s brand identity A JAPANESE RESTAURANT