<![CDATA[The Division]]> http://www.the-division.com/ The Division (founded by David Tonge and Nicole Hodgkinson in 2003) is a privately owned design studio focused on the highest quality work and on meaningful client relationships. en studio@the-division.com Copyright 2012 2012-02-04T17:15:11+00:00 The Royal Academy of Engineering, Design for the Future http://www.the-division.com/index.php#/propaganda/the-royal-academy-of-engineering-design-for-the-future http://www.the-division.com/index.php/rss/116 2012-02-04T17:15:11+00:00 NOMA http://www.the-division.com/index.php#/thoughts-things/noma http://www.the-division.com/index.php/rss/115 We spend so much time talking about food in the studio because it feels that food is perhaps one of the most exciting creative mediums at the moment. And of course its good to eat ! This is another beautiful book from Phaidon and is about Nordic Cuisine, or Nordisk Mad, or as in the title NOMA. It portrays very well (through just amazing photography), what we know is also important to Scandinavian design, ie a strong connection to nature's beauty. Every page is a minimalist dream with sparce yet richly detailed looking dishes. You can feel the connection of what is on the plate to where it came from. Something hard to feel when you visit the supermarket. Next to the elBulli book, this is for us another great inspirational design book of the year - DT 

http://uk.phaidon.com/store/food-cook/noma-9780714859033/

]]> 2011-10-28T11:13:22+00:00 Wonderful Antwerpen http://www.the-division.com/index.php#/thoughts-things/wonderful-antwerpen http://www.the-division.com/index.php/rss/114 We just took a short trip and creative recharge to Antwerp. Our main reason was a long love (especially for Nicole) of the Antwerp Fashion six: Walter Van Beirendonck, Ann Demeulemeester, Dries Van Noten, Dirk Van Saene, Dirk Bikkerbergs and Marina Yee who came to fame in the late 80's. Aside of looking at their work, we also had a chance to look around this great city. We walked endlessly around the cosy street squares, visited some of the famous and incredibly inspiring landmarks such as the Plantin Moretus Museum (an incredible printing house, museum), the new MAS museum and the MoMu where they are holding an exhibit of Walter Van Beirendonck's work (a must see). If Antwerp is not on your radar it should be. From a cultural point of view and as a place to relax its fabulous - DT/NH 

http://www.waltervanbeirendonck.com

http://www.momu.be/

]]> 2011-10-13T22:29:17+00:00 In Praise of the GX200 http://www.the-division.com/index.php#/thoughts-things/in-praise-of-ricoh http://www.the-division.com/index.php/rss/113 A self confessed lover of cameras, owning many digital and film variants, I want to praise the Ricoh GX200. I bought this camera 2 years ago when I could no longer find a Contax TVS digital (a beauty) and it hasn't left my side since. Long an admirer of this classic allrounder, having used it both out and about for leisure and for most of the rough studio shots you see in this website, I have fallen in love with it. Ricoh (who we have collaborated with) have been sensible to keep the design as it is and to incrementally change the spec over the years, based on feedback. It feels like a proper camera, with thoughtful details like a space for AAA batteries in case you are out and about and run the rechargeable down. So intuitive. Other makers have been all over the map in terms of market focus and features etc, but this camera has stayed this way simply because its good, an unusual sentiment these days - DT 

]]> 2011-09-28T12:40:56+00:00 The Best Design Book http://www.the-division.com/index.php#/thoughts-things/the-best-design-book http://www.the-division.com/index.php/rss/112 A day at elbulli, is not a design book per se. But, this is the most inspirational design book I have read in a long time. Elbulli is known as one of the most creative restaurants in the World, based in Spain its Chef Ferran Adria is revered amongst his comtemporaries. What's amazing about this beautiful book by Phaidon is its relevance to design and design process. The experimental, prototyping approach is fantastic - it only opens for six months of the year to its guests, the rest of the time they develop new dishes, processes and techniques in their lab. The creative direction is guided by experience, intuition and experimentation. How many designers dare say that these days ? (well we do but)....more likely you will hear "we did it before and it worked, the research told us....or we do it like Dieter Rams because we like him..." The book is a collection of lovely images charting a day at elbulli contrasted with their thoughts on creativity in cuisine, even if you dont like cooking go and buy it. My favourite (of many) quotes from this is 'Creativity means not copying' - DT 

]]> 2011-09-28T11:53:22+00:00 Wonderful String System http://www.the-division.com/index.php#/thoughts-things/wonderful-string-system http://www.the-division.com/index.php/rss/109 The eternal problem of finding nice shelving is easily solved (as we did) with the string system. It was designed in 1949 by Swedish architect Nils Strinning and his wife Kajsa for a competition held by Bonnier's Public Library. Designers will talk about the Vitsoe 606 which is of course a classic but significantly more expensive and for us a bit too sober. The process of coating the wire side frames with plastic was developed by Strinning for the Elfa system of wire baskets and is used here to great effect. It comes in many different finishes and colours, is easy to install and customise as your needs change. Our own shown here - NH 

http://www.string.se/

]]> 2011-08-12T12:03:10+00:00 Paul Kelley Furniture Maker http://www.the-division.com/index.php#/thoughts-things/paul-kelley-furniture-maker http://www.the-division.com/index.php/rss/108 In Seoul recently I met a furniture maker called Paul Kelley. After chatting it turned out that we live within a couple of miles of each other in London and have since become friends. To call Paul a furniture maker is a bit misleading - he is an artist, craftsman and designer, started life as a guitar maker, counts Paul Smith amongst his clients and is inspired by the likes of Donald Judd and Joseph Albers. His work combines geometric form, precious materials and strong contrasting colours. It is at once simple, complex, sculptural and functional and we think is basically beautiful. Below is a nest of tables inspired by the paintings of Joseph Albers - DT

http://pk-designs.co.uk/

]]> 2011-07-05T15:10:46+00:00 Only in London http://www.the-division.com/index.php#/thoughts-things/only-in-london http://www.the-division.com/index.php/rss/107 During a client meeting today, a man appeared at our open door and gave me a card. At first I was annoyed because of the disruption but when I looked at the card I couldn't help but smile, along with our clients......where else in the world would you get this sense of humour on a business card ? A window cleaner called Paul, "Lord of the rungs, man of the cloth." Design wise not a big story but you have to love it - DT

]]> 2011-06-29T15:18:44+00:00 Made in Cley http://www.the-division.com/index.php#/thoughts-things/made-in-cley http://www.the-division.com/index.php/rss/106 During a recent trip to Norfolk we visited a wonderful ceramic studio and shop in Cley-next-the-Sea. We found some beautiful ceramic dishes which have a circular bottom and a subtle soft-square top. And we were excited by two glaze types: ilmenite a speckled green finish and Tenmoku a traditional Japanese finish whose meaning is heavens eye. Wonderfully simple and enjoyable shapes, made by hands, usable forever. What could be better - DT

http://www.madeincley.co.uk

]]> 2011-06-09T09:58:29+00:00 The Flavour Thesaurus, by Niki Segnit http://www.the-division.com/index.php#/thoughts-things/the-flavour-thesaurus-by-niki-segnit http://www.the-division.com/index.php/rss/38 What a gem this book is. It was recently given to me as a gift and I can’t put it down. Its format and design is beautifully classic with a clear, modern language that just makes you want to get creative in the kitchen. The concept is simple, taking basic flavours and exploring both classic (apple and walnut) and intriguing ( lemon and beef ) pairings. The result is part food history, part memoir and part recipe book. - NH

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