Welcome to our March issue, where we take you on an exciting Wallpaper* journey through the world of fashion.
Prada has reinforced its position at the forefront of fashion and architecture by collaborating with Kazuyo Sejima, Cini Boeri and Liz Diller, arguably the three most influential female architects working today. We invited Diller to model her very own metamorphic wearable luggage.
Elsewhere we visit Chanel’s métiers d’art workshops, hold up Dior’s intricate couture-like take on menswear, and go for a digital detox with Apple and Hermès in the Yakushima forest in Japan.
Albrecht Dürer-inspired pleats and drapes feature in our cover story by Brigitte Niedermair and Isabelle Kountoure. Working with a 4x5 large-format camera, Niedermair is a master of creating iconic images, soon to be celebrated at the Venice Biennale in May.
We also join architect Farshid Moussavi and curator Andrew Bonacina, visiting Magdalene Odundo as she prepares for her biggest show, at The Hepworth Wakefield, and profile the return of acclaimed menswear designer Adam Kimmel, now redefining the communal workspace as chief creative officer at WeWork.
And, as sustainable thinking has been at the front of our minds for a while, we look at the boom in plant-based materials used in fashion and accessories, from pineapple trainers to apple leather.
Finally, with Takashi Murakami’s tuna nigiri, we proudly celebrate the 100th dish in our artists’ recipe series, a project that has been close to my heart over the last ten years. Ed Ruscha typed out his cactus omelette recipe and sent it to me in the post, Tipp-Ex marks and all, William Eggleston offered up his shepherd’s pie, Cindy Sherman her gnocchi, John Baldessari a platter of eggs, polenta, spinach and bacon.
There was also Erwin Wurm’s deep fried gherkin, Maurizio Cattelan’s Venetian-style cat casserole (no cats were harmed in our shoot), Luc Tuymans’ oxtail consommé, Tom Sachs’ baked Alaska (created according to an exact diagram he provided), and Daniel Buren’s oysters and truffle (he dared me not to use stripes in the photograph). Bon appetit!