In her world, food becomes a material that can be modelled — to which a meaning can be given. Julie Rothhahn does not start with a recipe. She starts with an image impulse, an association of ideas, a question about form. Her studio works with brands and companies on experiences, installations, performances, and immersive dinners. She co-coordinates the Master's in Design & Culinary at the Reims School of Art. A dish, in her view, is first a thought.

Oskar Zieta did not decide what inflated steel would look like. He discovered that inflated steel has its own formal logic, and then he spent decades learning to collaborate with it. Two flat sheets of stainless steel are laser-cut, welded at their edges, and then inflated with air pressure until they find their own three-dimensional form. He calls it a controlled loss of control. MoMA calls it a collection. The Vitra Design Museum calls it a collection. Centre Pompidou calls it a collection. The Kraken, his latest work, is a giant steel squid.

She doesn't plan the end result. She listens to what the material wants to say. IAAI — Ia Kutateladze, Georgian, Berlin-based — on intuition, meditation, and the excitement of surprising yourself with your own process.

He began with furniture and materials in Buenos Aires. He arrived in Barcelona and found paper and ink. Alejo Palacios on craftsmanship, inherited knowledge, and the harmony that comes from simplicity.