Sublime
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Kyle Chayka • Filterworld
I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
Imperial Hospitality
Adria L. Imada • Aloha America: Hula Circuits through the U.S. Empire
There’s a nosy pleasure in that,
Adam Moss • The Work of Art: How Something Comes from Nothing
She was a harbinger of the sub rosa, the new world awaiting me in just a few weeks.
Paul Kalanithi • When Breath Becomes Air
onerous
Hillary Jordan • Anonymous Sex
And, like many modern people—modern women, especially—I had catapulted out of my context…The successes [of the writers] gave me hope, of course, yet it was the desperate bits I liked best. I was looking for directions, gathering clues.