Word: copenhagen
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Rossel came to Harvard after receiving her bachelor's degree from the University of Copenhagen in 1999. She earned a master's in anthropology in 2002 and would have graduated this November...
...McDonald's approached us some six months ago to help revitalize and revamp their European restaurants," Fritz Hansen CEO Jacob Holm told TIME in Copenhagen. "We developed Arne Jacobsen chairs in special colors and began deliveries." In particular Avanzi and McDonald's chose The Egg and The Seven chairs, two of Jacobsen's most iconic creations. Jacobsen, who died in 1971, contracted Fritz Hansen to be the sole licensed manufacturer of his designs in 1934, meaning nobody else can make an original Egg (created in 1958) or Seven (1955). Approximately 2,500 of those chairs have already been sold...
...leaving the work to gifted minions. Master classes can show you how to produce espumas with studied nonchalance and learn the newest culinary techniques as they emerge from the fervid imagination of Ferran Adrià or Heston Blumenthal. What's more, says René Redzepi, trailblazing chef at Noma, Copenhagen's first two-star Michelin restaurant, the festivals put him and his colleagues in a gregarious mood, offering "potent inspiration and a time to get together and share ideas with fellow chefs and customers." Here are five of the best fests for anyone looking to eat their way around...
Since his success at the Tate, projects have proliferated-a light wall for the Oslo Opera House, a kind of artwork/observatory tower in London, the sets for a touring opera. Eliasson lives in Copenhagen with his wife, an art historian, and the two children they adopted from Ethiopia. But his studio is in Berlin, where he employs 30 or more people. On any given day he may collaborate with technicians, architects and mathematicians. Yet the finished product is often remarkably simple. You could say that some combination of straightforward means and subtle effects is the signature of Eliasson's best...
...behind the cerebral abstraction of Noma's edible landscapes is the land itself. When I see heirloom curly sheep cropping the grass under the snow on Niels Stokholm's biodynamic dairy farm a short drive from Copenhagen, I suddenly understand that I am looking at last night's dessert, a minimalist "cannelloni" of frothy sheep's-milk mousse with a frozen granita made from sweet herbs and grass straight from the pasture. The connection between terroir and table just reached a whole new level. Forget caviar and Kobe beef and ruined designer shoes. Real luxury is being able to walk...