From Cows to Cartons
by Steven Heller
Udder-to-pail is the most natural, though not always most efficient, way to transport milk from cow to consumer. Science has not found a good substitute for the udder, but it has triumphed in making milk packaging more sanitary and utilitarian.
Until the end of the 19th century, milk was brought to the market in cans or crocks....
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One Perfect Thing
by Justin Sullivan
Before Harry Beck, the London Underground map was an earnest mess. Faithfully beholden to geographical accuracy, its early versions were a tangle of rail lines criss-crossing the city center like fighting snakes....
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Scenes from a Revolution
by Ursula Lindsey
The Egyptian revolution was an uprising of all classes and all ages in which over 800 people lost their lives. It was also a war of words and images, a creative outpouring of anger and hope, in which Egyptians joined together to say and to show that they wanted something different....
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Interview with Irma Boom
by Michael Silverberg
When Irma Boom makes a book, it’s not just a book but the book. The 50-year-old Dutch designer can spend years researching a project, and she insists on being a partner, not an employee....
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Lincecum in Motion
by Angela Riechers
Tim Lincecum’s precisely choreographed pitching sequence goes like this: First, his eyeballs slide all the way down into the left corner of his eyes like a shark’s....
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Content For Users on the Move
by Christopher Butler
What is a book, really? For that matter, what is an article, a record, or a movie? For each of these, I have a very clear picture in my mind that says more about when I came of age than about the content itself....
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Design by Surprise
by Colin Berry
Something beautiful borne by accident. How does this apply to design? Constantly. From fast food to fine art, graphics to googling, unintentional design—that is, design by surprise—has long proven to be a tactic for success. What first may feel like distraction or disaster (or at least a dead end) may quickly turn to creative discovery....
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Art on a Platter: The Nordic Food Revolution
by Elna Nykänen Anderss
Foreign foods have always had a special draw for us Northern Europeans. Our own traditional food culture consists mostly of potatoes and preserved things fetched from the forest or the sea—foods that have the potential to taste great but that tend to become slightly monotonous in the long run, especially as the manufacturing process of much of it has been industrialized....
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