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Notes On The International Workshop On Molecular Gastronomy
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Notes On The International Workshop On Molecular Gastronomy – publogger Chris pointed me at this marvellous article, a cabinet of future-food curiosities including:
– foie gras and butter chantilly
– the science of making the perfec[…]

Loretta Lynn-Van Lear Rose.
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Loretta Lynn-Van Lear Rose.
Loretta is a stronger singer, better writer and more complex personae here then i have seen in a long time–she seems happier too. It would have been an almost perfect album, if it wasn’t for a bukkake of Jack W[…]

Foolishness Update
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Foolishness Update: This has come true. Even aside from Mr.Boyle’s excellent points, as a marketer I’d like to add one more: if the defining characteristic of your ‘brand’ is that its best assets defect to another ‘brand[…]

Eau De Leathery Child-Man
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Eau De Leathery Child-Man, anyone?[…]

FT Top 100 Films 84: ALIENS
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Aliens is significant for many reasons. It is a sequel which is in many ways superior to the original. It is an interesting document on the state of the Hollywood war film, and cements more sci-fi and horror cliches that possibly any other film of th[…]

In The Summertime
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In The Summertime
We’d like to remind you of the Club Freaky Trigger Glastonbury Reunion night, on Wednesday 30th June, at the Chapel Bar in Islington, from 7 until late-ish, FREE ENTRY, happy hour cocktails, yes it’s a Euro 2004 semi-fin[…]

The Harry Potter films I have seen (I and III)
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The Harry Potter films I have seen (I and III) have relied on generally unmotivated plot twists with surprisingly little foreshadowing. Interesting for film adaptation because in general, this kind of thing rarely happens in film itself. Talking the […]

MAGNOLIA
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MAGNOLIA
Persusing like I do on occasion the film trade press (waiting for a return to proper SILENT cinema) I came across an interview with Paul Thomas Anderson. Apparently this young whippersnapper has made a number of critically lauded films, incl[…]

My Pasta Hell.
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My Pasta Hell. I have this problem when I knock up makeshift pasta. I have to resist adding tomato. Don’t get me wrong, I love a tomatoey sauce with my pasta, either a gloopy Neapolitan or meaty Bolognaise. But last night with a red onion, garl[…]

QuarkXPress 6 vs. InDesign CS: Taking Sides
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QuarkXPress 6 vs. InDesign CS: Taking Sides
In the electronic-based graphic design biz everyone has their take on this conundrum that’s been rumbling on unresolved for years now. (InDesign v 1 came out in 1999). This is David Blatner’s la[…]

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