Latest Article

What Theaster Gates did last summer

Chicago artist curates show focussing on artists of color themed around the idea of a retreat
Published: Friday, 19 September 2014


Recent Articles

The ingredients that make up Massimo Bottura #2
We break the skinny Italian chef down into his constituent parts. Today: how art influences his cookery
Published: Thursday, 18 September 2014
Remembering the LA Olympics
Rauschenberg and Hockney's op art creations for the 1984 games go on show in Switzerland
Published: Thursday, 18 September 2014
Photos that changed the world: #2 The Critic
Weegee’s 1943 photo outside the Met Opera influenced street photography, film noir and tabloid subterfuge
Published: Thursday, 18 September 2014
Why René Redzepi says Mexico is the next big thing
The chef tells the NY Times, “For many years in fine dining in Mexico, you had the cathedral on top of the pyramid.”
Published: Wednesday, 17 September 2014
Jenny Holzer’s classified calligraphy
The artist looks back at an Afghan’s death in 2003 with a set of works examining the path to war
Published: Wednesday, 17 September 2014
Salvador Dalí, celebrity chef
Our forthcoming cookbook anthology looks back at the master of surrealism’s 1973 foray into gastronomy
Published: Monday, 15 September 2014
Gombrich explains Turner
The historian admired the painter’s mastery of nature and the stagecraft with which he managed his visual effects
Published: Monday, 15 September 2014
Miami’s new observation tower could come with rides
The developers of Florida’s answer to the Eiffel Tower promise fairground-style amusements as well as views
Published: Friday, 12 September 2014
Our new author on how to write about art
Noah Charney, the author of The Book of Forgery, hosts a Guardian Masterclass on art writing
Published: Friday, 12 September 2014
How sustainable is Foster + Partners' new airport?
It might sound like an oxymoron, but that's what the Pritzker-laureate’s firm is proposing for Mexico City
Published: Friday, 12 September 2014
The ingredients that make up Massimo Bottura
We break the skinny Italian chef down into his constituent parts. Today: his love of music
Published: Thursday, 11 September 2014

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