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New tableware turns routine meals into ritual celebrations.
By Paul Makovsky
January 2002
During the holiday season as we gather for meals with family and friends,
table settings become a focal point. Designers and manufacturers are concerned
with new creations for age-old table settings and the challenge of reinventing
traditional materials such as glass, crystal, and porcelain.
Offsite:
Hella Jongerius Candle Holders, Miguel Vieira Baptista Vases, and Fernando
Brizio Bowls are available from Atlantis Crystal,
www.atlantiscrystal.pt.
The Stanley decanter set is available from Mxyplyzyk in New York, (212)
989-4300. Home-Lab is available through DMD Inc. at (805) 687-6121. For
more information about Modus Design, visit their Web site at
www.modusdesign.com.
The Wagenfeld tea service is available from Moss, 146 Greene Street, New
York, (866) 888-6677 or
www.mossonline.com and from the MoMA Design Stores
at 44 West 53rd Street, New York, (212) 767-1050 and 81 Spring Street, New
York, (646) 613-1367 or
www.momastore.org. Casper Ware is available in the
US from the Terence Conran Shop, 407 E. 59th St., New York, (212) 755-9079.
The Hoffman Series B stemware, the Honeycomb Rotter Tumbler, and the Vesuvius
caviar bowl are all available at Moss. For more information about the following
companies visit their Web sites: Tonfisk Design,
www.tonfisk-design.fi;
Rörstrand,
www.rorstrand.com; and Atlantis Crystal,
www.atlantiscrystal.pt.
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Atlantis Crystal commissioned 14 designers, including Hella Jongerius and
Miguel Vieira Baptista, to turn crystal into objects for daily use, not
just special occasions. For example, Jongerius's candleholders are particularly
practical. Each set includes seven individual pieces of various sizes that
can be stacked to form a single unit. A vase by Baptista dispenses with
traditional fussy etching in favor of simple horizontal rings that give
substance to an ethereal material. Marek Cecula and Daga Kopala of Modus
Design and Ray Sheehan of GEILfabrik are conducting similar experiments
with ceramic by transforming laboratory containers into household designs.
In addition, purists can take heart: classics by twentieth-century designers
Wilhelm Wagenfeld, Josef Hoffmann, and Carl Rotter are again available,
all manufactured by hand in small quantities.
With table settings as tempting as the food itself, every meal should be
a celebration.
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