Word: craftsmen
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...traditional viewing of their loved ones before cremating their bodies), families are increasingly less likely to shell out thousands of dollars for a box destined for the incinerator. To make matters worse, that shrinking market is also sought by a growing number of competitors: discounters, Chinese imports and independent craftsmen who ply their wares directly to consumers via storefronts or the Web. Add the rising costs of steel and lumber, and you begin to hear the opening lines of an industry requiem...
...specks are now the fifth most valuable export of a nation that hasn't mined diamonds from its own soil for more than a century. India's factories, processing an astonishing 92% of the world's diamonds today, have stolen the majority of business away from the old master craftsmen of New York City, Israel and Belgium...
...high as $75,000 if made in an exotic skin such as crocodile. The company's real signature--woven, or intrecciato, leather--was developed in 1966 when Bottega Veneta started as a family business in the Veneto region of Italy, an area known for soft leather and the craftsmen who know how to manipulate it. The big idea back then--and still today--was to use glove leather for bags, creating a soft, slouchy shape and more casual style, one that didn't need logos. The original company slogan says it all: "When your own initials are enough...
...reasons not entirely known, he burned many of them. It's possible that he didn't want people to know what hard graft went into the finished product. After all, when he started his career at the tail end of the 15th century, artists were seen as craftsmen rather than geniuses. His bourgeois father disapproved of his low-status career choice. Thankfully, however, about 600 of the drawings survive, and around 95 have been beautifully reassembled in an exhibition titled Michelangelo Drawings: Closer to the Master, which runs at London's British Museum until June 25. The drawings, taken from...
...fake." O.K., but the challenge he now faces is not to misjudge how far you can stretch your brand without cheapening it. In the '90s, because of his Manhattan restaurants, Batali vaulted into the small coterie of cooks who were seen as fine artists rather than mere craftsmen. His brand seemed to be quality, a refined ristorante simplicity. But as he hawks his line of pork sausages to NASCAR fans, one already senses the distress of his original aficionados. Do you order a $30 squab from the NASCAR chef? Cautionary tales lurk in every corner of the food world: remember...