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Sure NASA gets a lot of credit for, you know, landing on the moon, but their achievements in design and typography have been greatly understated. An auction on April 18 will showcase dozens of documents the space program produced, including public materials like booklets for the press and various brochures, but also a few formerly protected documents like a signed copy of the official "mission rules" of the Gemini IV. (via)

Photo: Vincent Fournier

Educated in France, photographer Vincent Fournier appears especially fascinated by the American space program and its rich aesthetic of control rooms, space suits, and test facilities. But his love of the utopian quest of science extends around the globe in his project Space Program, which also captures space training in Russia, France, Kazakhstan, the Netherlands, and French Guiana. While I adore Fournier's images and I admire his ability to contruct mini narratives that make his photos even more beautiful, I also see the series as ripe for misinterpretation. That's to say, I don't see this series as a critique of the efforts to explore space. In any case, for those of us with a NASA obsession, it's a revelatory and beautiful look at the mortals among us reaching for the stars.



Copenhagen's noma is one of the most talked about restaurants in Scandinavia. Chef Redzepi revives traditional Nordic cooking techniques in regional and overlooked ingredients of the type Vikings might have tasted after battle: bone marrow, moss, wild berries. It's the number one restaurant in the world on the S. Pellegrino survey for 2011. And naturally, Anthony Bourdain is a big fan.

It was redesigned in mid 2012—and Copenhagen's Space got the gig. Space has been behind some of the more sublime restaurant designs we've run across in recent years. The designers often leave a bit of the worn and rough edges on a refurbed space to contrast with modern clean lines and the comfort of a timeless leather chair. The designers had only three weeks to work while the noma crew was at the London Olympics, but they turned out a space that's unpretentious, yet special, where the focus is placed on the unusual offerings from the kitchen.

Cool, sophisticated grey replaced a warm, almost too casual wood in the original version. The rough columns of the original warehouse remain, but they're done in an icy white now. The floor was replaced with wider oak panels to enhance the rustic feel. The philosophy is to let the food star in the show. Space partners Peter Bundgaard Rützou and Signe Bindslev Henriksen say, "After quite a long initial sketching period, we all came to the conclusion that it seemed forced and pretentious for a place like noma to do something too conceptual or formally upscale...it is important that the space is not perceived as a superficial layer between the customer and the actual food experience." With a tasting menu that starts near $300 before wine, that seems like a wise design decision.