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Black silk fringe on black velvet

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Red and black

Shots taken at some botanical garden in Paris, guess it’s something like a piece of prehistoric wood that over the years changed it’s structure to almost marble-like.

Black Grace

Black Grace dolls made by Jun Takahashi of Undercover for Louis Vuitton. Don’t actually know why the heck did he make these ones for LV, but they’re even better than the white ones. I wish they were alive)

Black

With the new exhibition ‘Black. The Masters of black in fashion & costume’ Antwerpen’s Momu museum illustrates the historic phases of the colour black, with examples from painting, historic costume and contemporary fashion. The last aspect will be represented through the works of designers such as Ann Demeulemeester, Olivier Theyskens, Dirk van Saene, Givenchy (Ricardo Tisci), Chanel, Gareth Pugh etc.

Exhibition dates- from the 25th of March till the 8th of August, 2010.

Pic. above- Pop#16 fall07/Meghan Collinson by Mert Alas & Marcus Pigott/ styled by Katie Grand

The Black dinner

One of my favourite parts of Huysmans‘s novel “Against nature” is a description of des Esseintes’s black dinner :

‘… giving famous dinners to men of letters, one of which, a revival of the eighteenth century, celebrating the most futile of his misadventures, was a funeral repast.

In the dining room, hung in black and opening on the transformed garden with its ash-powdered walks, its little pool now bordered with basalt and filled with ink, its clumps of cypresses and pines, the dinner had been served on a table draped in black, adorned with baskets of violets and scabiouses, lit by candelabra from which green flames blazed, and by chandeliers from which wax tapers flared.

To the sound of funeral marches played by a concealed orchestra, nude negresses, wearing slippers and stockings of silver cloth with patterns of tears, served the guests.

Out of black-edged plates they had drunk turtle soup and eaten Russian rye bread, ripe Turkish olives, caviar, smoked Frankfort black pudding, game with sauces that were the color of licorice and blacking, truffle gravy, chocolate cream, puddings, nectarines, grape preserves, mulberries and black-heart cherries; they had sipped, out of dark glasses, wines from Limagne, Roussillon, Tenedos, Val de Penas and Porto, and after the coffee and walnut brandy had partaken of kvas and porter and stout.

The farewell dinner to a temporarily dead virility — this was what he had written on invitation cards designed like bereavement notices…’