SAM CHERMAYEFF [ET AL.]
Sam Chermayeff [et al.]: Creatures, edited by Moritz Küng, is a look back through nearly two decades of experimental projects undertaken by the Berlin-based architect Sam Chermayeff and his collaboratorsfor the most part pieces of furniture whose use, appearance, or application has been reimagined and readapted. But these creatures are not just conceptual; theyre made to be lived with daily and all start with the idea that personal whim is probably the best guide for producing any design thats to be lived with day in, day out.
Photos of these objects go hand in hand with an essay by writer and curator Dieter Roelstraete, who talks us through Chermayeffs work in the context of thing theory, a school of thought that focuses on human-object interactions. Readers move back and forth between their own view of Chermayeffs creatures and Roelstraetes reflections on the nature of things, as he also draws on cultural figures like Heidegger, Francis Ponge, Marina Tsvetaeva, and Karl Ove Knausgård, and our relationship to the indomitable presence of objects in our lives.
Together, from the confines of our respective homes, we came up with the idea of publishing this book in the same spirit of simplicity and integrity that we find in Frederiks cooking. The natural next step was to invite Japanese artist Masanao Hirayama to add his unassuming linework to the project, alongside Frederiks photos.
Part I of the book includes the recipes and stories that Frederik posted online during the lockdown, while Part II features a series of sauces, small dishes, and other tasty basics that remained unpublished but are everyday staples.
All proceeds from All the Stuff We Cooked will be donated to the New York charity ROAR, in support of restaurant workers adversely affected by the COVID-19 pandemic. Read more about the charity here. But equally important, we hope that these recipes serve you well for many years to come.