Text by Richard Baird.
Freigeist was a popular concept within 18th Century German literature and journalism. It was used to describe those who believed that thinking should not be constrained by certain fundamental and non-contestable values, traditional ideas and established channels of distribution. The concept of the “free-spirit” and of free-thinking is also a recurring theme within Nietzsche’s own philosophy. Although, at first glance, the Freigeist concept may appear as lacking complexity, Nietzsche found a philosophical significance within it. To him, it was more than an invocation towards individuality and the subversion of expectation but the search for and liberation of a spirit. In this second issue of Freigeist, conceptualised, designed and edited by Richard Baird and published by BP&O, the search for that spirit continues in the form of a Zoom call turned transcript.
Opinion by Richard Baird
Fashion Central Saint Martins documents and celebrates what has become one of the most influential fashion courses in the world. It is a collaboration between publisher Thames & Hudson and Central Saint Martins, and co-authored by Programme Director of Fashion Hywel Davies and Cally Blackman, lecturer in Fashion History and Theory.
The Central Saint Martins Fashion Course has a legacy of rebelliousness, pushing back against establish design conventions and subverting expectations. The course encourages self-expression, boldness and creative curiosity. Design studio Praline, who were commissioned to design the book, sought to embody this spirit within the space of the page and throughout the materiality of the bound book.
Opinion by Richard Baird
Pentagram partner Astrid Stavro and project team Jake Gilbert and Susanna Foppoli have recently completed work on A Work in Progress: A Journal, a book from the acclaimed Danish chef René Redzepi, published by Phaidon.
Through Noma, a two-Michelin star restaurant that reimagined Nordic cuisine, René Redzepi has built a formidable reputation for innovation and inventiveness. His viewpoint and approach emerge throughout this new publication by way of a first-person narrative.
Part cookbook but largely a journal that documents a year in the life of Redzepi and his team, the writing is a “candid and witty story about creativity and inspiration”. This follows the process of discovery, creation and refinement, and profiles the struggle, determination and teamwork required to embrace and make the most of the ingredients of each new season. As you would expect from a journal this is delivered alongside the day to day, a transcript of a TedX talk, lists of work delegation, talk of dreams, moments of frustration and visceral scene setting.