Sergei Rachmaninov - Morceaux de fantaisie Op. 31, Élégie, E flat minor
Piano: Kateryna Titova
(via allegroassai:)Played 659 times.
Writer Paul Theroux on note-taking while traveling, a beautifully analog record of experience in the digital age. Complement with Joan Didion on keeping a notebook, Virginia Woolf on the creative benefits of journaling, and Mary Gordon on the joy of writing by hand.
Every single poster Saul Bass, the greatest graphic designer of all time, ever made, in one place. Pair with 25 of his most iconic film title sequences in 100 seconds.
Evening Date (by Jon Siegel)
Photos © Flood G.
Modern archeologists, excavating ancient Egyptian tombs, have often found something unexpected amongst the tombs’ artifacts: pots of honey, thousands of years old, and yet still preserved. Through millennia, the archeologists discover, the food remains unspoiled, an unmistakable testament to the eternal shelf-life of honey.
There are a few other examples of foods that keep–indefinitely–in their raw state: salt, sugar, dried rice are a few. But there’s something about honey; it can remain preserved in a completely edible form, and while you wouldn’t want to chow down on raw rice or straight salt, one could ostensibly dip into a thousand year old jar of honey and enjoy it, without preparation, as if it were a day old. Moreover, honey’s longevity lends it other properties–mainly medicinal–that other resilient foods don’t have. Which begs the question–what exactly makes honey such a special food?
The answer is ascomplex as honey’s flavor–you don’t get a food source with no expiration date without a whole slew of factors working in perfect harmony.