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Anything that brightens your day

461 notes &

islamandart:

The Floating Venice Mosque Project

Intense public discourse going on to this very topic meant finding an understanding of the complex constellation between art, culture and architecture. The heritage of Venetian architecture is a heritage of Islamic architecture. This encouraged the development of the initial idea and shaped the floating mosque as a inter-cultural gathering point, making a new world within the compounds of Venice.

 The process of transformation of places like Venice today has the ability to underline the emblematic changes ongoing in the European society. Based on the classical tradition of mosques, with a courtyard, the patio, and the dome shaped structure on a square foot print and the minaret, being the classical elements, the project needed a contemporary transformation to underline the paradigm change. In the context cultural installation made of balls, gym balls, which are easily available on the market, that will be distributed to the residents of Venice after the venue, in the sense that every body is part of this installation. The reuse of the balls, by distributing them to the people responds to the sustainable aspect of this installation.  

(via musafeer)

112,002 notes &

mkthomason:

My little brother got into outer space and stuff so my step-mom bought him a place mat with all the planets on it. When I first saw it, I was upset, because it was newer and so Pluto wasn’t labeled. I was about to say something when I noticed something…

Pluto is there.

The artist remembered Pluto.

Guys…

The artist drew Pluto crying.

SCIENCE.

(Source: rubywhiterabbit, via jenataliagaskarth)

100 notes &

bonparisien: The best baguette in Paris Along with cheese, berets and wine, the humble baguette is a globally-recognised French icon. And every year, one talented baker is awarded the Meilleur Prix de Baguette de Paris — a 4,000 euro prize for the best baguette in Paris. On 2 May this year, the competition was won by baker Sébastien Mauvieux, whose boulangerie (bakery) can be found at 159 rue Ordener in the 18th arrondissement, just a 10-minute walk from the Sacré-Coeur. The competition, now in its 18th year, is open to bakers throughout Paris, and 2012 saw 168 entrants. Requirements are strict: the baguette must be between 55cm and 65cm long, and must weigh between 250g and 300g. The jury, composed of bakers (including the winner of last year’s title), professionals in the food industry, journalists and six lucky volunteers, scrutinise each participant’s loaf. Each entry is judged on taste, aroma and appearance. The perfect specimen should have a golden and crunchy crust, with a contrastingly soft and spongy white interior — and should spring back into shape when squeezed. This is the third time in a row — and the fifth time in six years — that the prize has been won by a baker in the 18th arrondissement. The Boulangerie Mauvieux has, since the announcement of the prize, seen people coming from near and far to get a taste of their award-winning baguette tradition, an artisan-style baguette.  Previously, Mauvieux was also awarded the prize for best croissant in Paris. The criteria —  the ingredients and how it is made — for this baguette tradition (which is different from an ordinary baguette) are laid out in detail by a decree that was signed by the French prime minister in 1993. But the link between government and bread goes deeper than that. As part of his reward, Mauvieux, wins the honour of being the official baker for France’s newly elected president, François Hollande, delivering 15 of his baguettes tradition to the Elysée Palace every day.

bonparisien:

The best baguette in Paris

Along with cheese, berets and wine, the humble baguette is a globally-recognised French icon. And every year, one talented baker is awarded the Meilleur Prix de Baguette de Paris — a 4,000 euro prize for the best baguette in Paris.

On 2 May this year, the competition was won by baker Sébastien Mauvieux, whose boulangerie (bakery) can be found at 159 rue Ordener in the 18th arrondissement, just a 10-minute walk from the Sacré-Coeur.

The competition, now in its 18th year, is open to bakers throughout Paris, and 2012 saw 168 entrants. Requirements are strict: the baguette must be between 55cm and 65cm long, and must weigh between 250g and 300g. The jury, composed of bakers (including the winner of last year’s title), professionals in the food industry, journalists and six lucky volunteers, scrutinise each participant’s loaf. Each entry is judged on taste, aroma and appearance. The perfect specimen should have a golden and crunchy crust, with a contrastingly soft and spongy white interior — and should spring back into shape when squeezed.

This is the third time in a row — and the fifth time in six years — that the prize has been won by a baker in the 18th arrondissement. The Boulangerie Mauvieux has, since the announcement of the prize, seen people coming from near and far to get a taste of their award-winning baguette tradition, an artisan-style baguette.  Previously, Mauvieux was also awarded the prize for best croissant in Paris.

The criteria —  the ingredients and how it is made — for this baguette tradition (which is different from an ordinary baguette) are laid out in detail by a decree that was signed by the French prime minister in 1993. But the link between government and bread goes deeper than that. As part of his reward, Mauvieux, wins the honour of being the official baker for France’s newly elected president, François Hollande, delivering 15 of his baguettes tradition to the Elysée Palace every day.