• New
Login

Cart

Your cart is empty
How to be a Tastemaker by gestalten and Semaine Magazine
How to be a Tastemaker dives into the origins of style.
Claudia Schiffer explains how to be a Tastemaker.
Even if you are not that interested in contemporary art, it is likely you have heard of Hans Ulrich Obrist. The Swiss polymath, who was appointed director of the Serpentine Gallery in London in 2005, has helped to define the modern idea of what a curator is. In fact, the entire craze for “curated” experiences may be partly due to the popularity, accessibility, and visibility of HUO. He is also featured in How to be a Tastemaker by gestalten and Semaine Magazine.
Sparkling from head to toe in precious gems—stones she knows like the back of her hand thanks to her studies at the Gemological Institute of America, in New York—Sabine Getty’s unique and detailed understanding of all things chic has seen her become a figure of great esteem in the design industry. She knows how to be a tastemaker.
The colorful apartment Luke Edward Hall shares with partner Duncan Campbell is featured in How to be a Tastemaker by Semaine Magazine and gestalten
Japanese architect Kengo Kuma explains his vision in How to be a Tastemaker by Semaine and gestalten
Raven Smith reading a book in his bath in How to be a Tastemaker.
Mickalene Thomas is a shifter of perception. The artist’s multi - disciplinary works carve a space in art history through celebrating Black femininity and sexuality, encompassing everything from race and power to beauty and the gaze. Her work lies at the intersection of seeing and being seen. Find out more in How tom be a Tastemaker by gestalten and Semaine magazine
Yinka Ilori, artist, designer, North London resident, creates upcycled art. He is featured in How to be a Tastemaker.
Dr. Tara Swart is a unique tastemaker. She has a prescription formulated to help us thrive, rather than merely survive or struggle through.Tara is a neuroscientist, award-winning author and a medical doctor.
For a chef often credited with defining modern British cuisine, Fergus Henderson is modest beyond belief. “We obviously had some effect, which is a nice warm feeling,” he offers reluctantly about St. John, which has been coined Britain’s most influential restaurant. Around the corner from the then-desolate Smithfield Market, St. John’s journey to Michelin-starred favorite had its origins as the in-the-know spot for the international traveling chef circuit.
Raven Smith reading a book in his bath in How to be a Tastemaker.
gestalten

How to Be a Tastemaker

Sale price£35.00

The Origins of Style
Description

The Origins of Style
How to be a Tastemaker by gestalten and Semaine Magazine
How to Be a Tastemaker Sale price£35.00

Free shipping over $49

Buy a Book, Plant a Tree.

FSC™️ Certified PAPER