Phaidon Press's Blog, page 19

The Korean war may have split the country - but it helped shape its two art scenes

On the anniversary of the armistice, we examine how conflict and military influence changed North and South Korean art

The motherly ambition that spurred on Philip Johnson

Philip was the vehicle for achieving his mothers cultural aspirations, and she poured all of her knowledge and energy into his intellectual formation

Bruce Mau Know How - Draw a Stick Man To Unlock a Big Idea

In Bruce Mau MC24, the designer, thinker and educator argues that everyone can improve their thought processes through a simple sketch

Pentagram turns The High Line dotty to help fight Covid-19

Paula Scher oversees a new visual identity to aid social distancing following the parks reopening

Ana Ro Globalisation didnt touch us and its helped the food

Slovenia might not have had a high-class dining culture, but whatever it lacks in haute cuisine, it more than makes up for in ingredients and tradition she says in new interview

Heres Bruce Mau to tell you about his new book!

MC24 is the book we need right now to change our lives, change how we work and change our futures Watch the legendary designer explain

The New York restaurant where Philip Johnson held court

Did Johnsons gossipy nature, often indulged at the Four Seasons restaurant help improve architecture in America

Art = Faith

Our new book Art = doesnt just explore 6,000 years of art history via 800 works from The Mets collection Its glossary is also filled with fascinating facts and connections We consider the religious roots of so much artistic creation

10 Questions for Met Museum Director Max Hollein

The art world legend tells us why this new book is the most innovative look at art history ever, how being taken to galleries not the beach as a kid inspired him, and what its like to roam The Mets empty corridors right now

Take a look at what Phaidon chefs are cooking up after lockdown

Massimo reaches for a classic album Ana Ro heads for the river and Stephen Harris digs into British baking