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SPARK

April-May Issue /P199

9 770961 090131

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FASHION DESIGN FAR-OUT LIFESTYLE

GREAT EXPECTATIONS SPARK 1


CONTENTS 2

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6 Honestly Recomended for Him/ Her 8 The Carnivores Corner 10 Great Expectations 15 Story of a Girl 19 Let there be Light


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SPARK EDITORIAL DIRECTOR Alexe Villamarzo CREATIVE DIRECTOR Kino Montenegro PRODUCTION MANAGER &GRAPHIC ARTIST Jed Mesina EDITORIAL ASSISTANT JC Santiago COVER MODEL Alejlizh Villamarzo MAKEUP Cleo Francois HAIR Alyza Villamarzo CHAIRMAN Cenon Norial III PRESIDENT & PUBLISHER Reuben Pagaduan FINANCE MANAGER Liza Villamarzo ADVERTISING MANAGER Ann Anolin ACCOUNT MANAGER Micheal rey Carbungco

SUBSCRIBTIONS info@bcmedia.ph Spark office BC Luxe Media Inc.28th Floor Ayala Life - FGU Center 6811 Ayala Avenue, Makati CityPHILIPPINES +63 2 478 4172info@bcmedi.ph www.sparkmag.ph Reproduction without written permission from the publisher is strictly prohibited. For advertising, subscriptions, back order or other inquiries, please call 0916.507.3227, 0939.130.0997, or 478.4172. Unsolicited contributions must be submitted with a stamped self - addressed envelope if they are to be returned. The magazine cannot accept the responsibility for unsolicited manuscripts, artwork or photography or for materials lost or damaged in the mail. Opinions expressed in this magazine are solely those of the writers and 4 SPARK not necessarily endorsed by BC LUXE MEDIA, INC.


ADVENTIST UNIVERSITY OF THE PHILIPPINES The school that trains for sevice and prepares for eternity.

4108 Puting Kahoy, Silang Cavite

P.O. Box 1834 Manila 1089

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Tel No. (049) 541-1211


HR honestly recomended

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Images courtesy of Kerasta se

THE SUN IS OUT An exceptional hair Solution and body relaxation treatment that rejuvenates not only the hair and scalp, but also the senses GET COMFORTABLE There’s nothing more comforting than a pair of jeans that fit to a T. Dielsel’s Spring/Summer 2012 collection features a stunning array of denim fit for your attitude---whether you’re the outdoorsy type, or just the laid back girl next door---you’re sure to find a pair to flaunt those legs in. For tops, of light and bright and enjoy being sun - kissed with colors that pop. Soft cottons are recommended to beat the heat. IT’S IN THE BAG Let your creativity shine with prints in lively colors such as orange, red, and yellow. Whether you’re headed to he beach or just to the mall, transform your outfit into the apple of everyone’s eye with a chic arm candy. FANCY FOOTWEAR Let your stuff with the latest fashion for your feet. Dance under the stars in gorgeous wedges or walk a mile in comfortable flats that spell über cool. Equip your feet and keep that fabulous impression with bold colors or neutral inspired by the frothy waves. ACCESSORIZE IT Accessorize with a piece that’s fictional and dynamic---dazzling earrings or stylish cuff for the next beach party or summer outing. Don’t forget to don that hat to keep your tresses at bay, or even protect your face from sunlight. Put on those shades for an added cool effect.

Image courtesy of Jo Ann Bitagcol

ULTIMATE HAIR REVOLUTION An exceptional hair Solution and body relaxation treatment that rejuvenates not only the hair and scalp, but also the senses Revive your dull and weekend crowning glory with Chronologiste by Kérastase. Many “miracle products” have come out that only target the revitalization of the skin or face. For the first time ever, Kérastase answers the need for hair to go back to its original beauty. Recherche Avancée L’ Oréal sought inspiration in the unique revitalizing properties of xavier, the source of natural life to create an exceptional care treatment. Fréderic Woodland, the man in charge of formulations at Recherche Avancée L’ oréal, narrates the inspiration behind Chronologiste. It uses a combination of the most precious essential amino acids, proteins, fatty acids, trace elements and iodine, xavier promotes the restructuring and the revitalizing of both skin and hair. The Chronologiste treatment is composed of two vital productsthe Mimetic Caviar that contains Squaline, Vitamin A, Vitamin E byproduct, and Pacific Sea Water Enriched Gel, and the Essential Cream, which contains Bisabolol, Gluco-lipid, Vitamin E, 3 New Generation Ceramides, Cationic Derivative, and Silicone Concentrates. These two treatments can be enjoyed at the salon through Chronologiste Ritual, or at home, through the Chronologistehme care set. Experience your own hair to your hair , and feel your replenished hair fibre and regenerated scalp come to life. This page: the Chronologiste ritual is an exceptional hair care solution through a highly specialized service, enabling you to experience a personal moment of beauty and well being.It is a one-hour service hair and scalp treatment availableat select salons Opposite page: kerastage Chronologiste mimetic caviar and essential cream.

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THE CARNIVORES CORNER WHAT THERE IS TO KNOW ABOUT THE DIFFERENCES BETWEEN THE ORGANIC BEEF AND CONVENTIONAL BEEF THAT ARE BEING SOLD IN THEMARKETS AND GROCERIES . WE DID THE RESEARCH FOR YOU.

Words Ana J. Gloria/ Images Diego Jose and Mark Cabalang 8

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“ORGANIC CATTLE DO NOT NEED ANTIBIOTICS, PREVENTIVE OR OTHERWISE,BECAUSE THEY LIVE IN WIDE OPENSPACE SO THEY ARE NATURALLY ROBUST AND RARELY GET SICKIN TURN, NO UNHEALTHY ELEMENTS ARE INTRODUCED INTO OUR FOOD SUPPLY.”

AN ORGANIC PRIMER These words “organic” is thrown around with much enthusiasm these days. It began with organic fruits and vegetables and more recently, there is the recent addition of “organic beef” being thrown under the microscope by the health conscious. But what exactly is organic beef all about? Based on research, “organic” is a labeling term that tells us that the food has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Simply, organic farming bears a strong resemblance to the good old days of traditional farming before technology took over. It’s like going back to the basics. To translate that to beef, organic beef promises to be free of chemical additives, which include growth hormones, antibiotics, antimicrobials and beta-agonists, the latter which is of another category of a growthpromoting drug frequently fed to cattle. The animal should also be born and raised on pastureland that is free of synthetic pesticides and fertilizers. Living conditions must accommodate the animal’s natural behaviors. This gives rise to the belief that a happy animal is a healthy animal. The animal should also eat feeds, such as organically grown grasses and grains. The feed cannot contain any animal by-product. Regarding antibiotics, the minute the pastureland-grazing animal contracts a disease and is given antibiotics, its meat has to be sold as conventional beef and no longer organic.

THE ORGANIC TRUTH It is interesting to note that the United States Department of Agriculture’s regulations state that organic livestock must have access to “the outdoors… fresh air, direct sunlight, an opportunity to exercise, and appropriate clean, dry bedding., You can already imagine that the life of an organic cow and a conventional one that lives in a feedot are worlds apart. Most conventional beef come from cattle raised on concentrated-animal feeding operations, popularly known as factory animals are packed liked sardines in a facility, which practice is believed to contribute to their high stress levels. They live in such close quarters that they can hardly move and have hardly any space to lie down. Their normal behavior of grazing cannot therefore be carried out. These do not sound like happy cows. Concern over hormone use has grown considerably over the last decade. To cut costs of production, conventional feedlots give their animals growth hormones as part of their feed regimen in order to make their cattle grow faster, so that they can be slaughtered sooner. A scary study shows that ingesting hormones from meat may affect us adversely because it may lead to hormonal imbalances that may in turn cause cancer. Driven by low cost and high profits, conventional farming tends to use as many means as possible to produce more meat per area, which may lead to compromising the health and sanitation of the animals to be slaughtered for our food.

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“YOU CAN ALREADY IMAGINE THAT THE LIFE OF AN ORGANIC COW AND CONVENTIONAL ONE THAT LIVES IN A FEEDLOT ARE WORLDS APART” Another sad aspect of these CAFOs is that with so many animals living in tightly confined areas being fed animal by-products and cheaply grown feed, disease spreads quickly. Basically, healthy but unnaturally confined animals are therefore dosed with preventive antibiotics, which residues the animal absorb and accumulate into their tissue. According to research, increased use of antibiotics can lead to antibiotic-resistant strains of bacteria, which can be passed to humans. We unknowingly consume these sources of chemicals and these in turn accumulate in our bodies. Organic cattle do not need antibiotics, preventive or otherwise, because they live in wide open spaces so they are naturally robust and rarely get sick. In turn, no unhealthy elements are introduced into our food supply. As stated earlier, in the event they do get sick and are treated with antibiotics, that animal’s meat will be sold as conventional beef and not organic. All in all, organic cattle are happy cows living a decent life. They graze peacefully around while chewing on the pasture’s nutrient-rich grass, dining on organically grown grains that aren’t sprayed with synthetic pesticides or other chemicals. It has also been revealed that those that eat grains have more E. coli bacteria in their intestinal tract and feces, which can contaminate meat with the deadly bacteria during slaughter. Unlike conventionally raised livestock, organic animals are not fed plastic pellets, formulas containing urea or manure, or slaughter by-products, as stated by the USDA. Organic practices prohibit feeding animal parts of any kind to cattle that by nature eat a vegetarian diet. FROM THE FIELDS TO OUR PLATE Most groceries and health foods now carry organic meats. But note that “organic” isn’t the same as “natural.” Natural is a loose term which generally means that no artificial ingredients were added in meat processing. It has no connection to whether or not the animal was drugged and fed animal by-product s. Organic meat goes way beyond artificial ingredients. Knowing that your meat is organic guarantees that the beef went through strict health and safety points before it reached the store. Whenwebuybeefinoursupermarkets,wefacethechoiceofpurchasing organic beef versus conventional beef. It is comforting to know that when meat is labeled and marketed as organic, it must come from livestock that has lived a happy and healthy life under continues organic management. Though organic beef is slightly more expensive than conventional beef, we can be comforted by the fact that it is healthier to eat because it contains no hormones and antibiotics.

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A conventionally farmed animal treated with all sorts of drugs can be compared to a healthy person using many drugs, in that the drugs can wear down the natural state of health. And not only is eating meat from sick animals not good for us, it’s not very appetizing either. In terms of nutrient content, organic meat may have the same amount of fat compared to conventional meat but at least we are assured that we are eating meat with fewer impurities. This is worth remembering because children and pregnant and lactating women are more sensitive than others to the chemical residues and possible pathogens found in conventional meats. THE DIRT Many health consumers are also taking issue with the environmental impact of conventionally raised beef. Remember the cattle from organic farms offer better health benefits with a more sustainable farming approach. Raising organic beef cattle is definitely healthier for the environment too. The biggest concern with conventional beef rearing practices is the concentration of huge amounts of livestock waste produced in a small area. These millions of tons of manure contaminate and pollute the soil, air and nearby water supplies. Also, the CAFOs consume millions of tons of corn that are chemically fertilized, which in turn to produce runoff that contaminates large bodies of water and kills large amounts of sea life each year. Grass from organic pastures is treated with manure, thereby eliminating the problem of disposing tons of manure as well as the use of pesticides or chemical fertilizers. Organically raised livestock may also benefit the environment because the grass they feed on prevents soil erosion. With the many scares lately relating to food-related illnesses like Mad Cow disease, E. Coli, salmonella that come from improper food handling, pesticides, antibiotics and hormones, instead of avoiding meat altogether it may be the time for carnivores to be a little more health conscious and explore the world of organics. MAKING A CHOICE We are what we eat. In our health conscious world where there is an abundance of food readily available to most people, it is nice to be able to be a little more discerning about what we choose to ingest. Choosing high quality organic animal product will certainly reduce the amount of chemicals and contaminants we consume and lead to a healthier life. That’s what we all want for our families. And even better, the health benefits of choosing organic foods reach far beyond our bodies to our environment as well.


GREAT EXPECTATIONS

AS ONE OF ASIA’S COSMOPOLITAN CITIES, HONG KONG IS HOME NOT ONLY TO GRAND LUXURY LAGSHIP STORIES, IT IS ALSO A BASE FOR INTERNATIONALLY ACCLAIMED HAUTE CUISINE. SPARK MAGAZINE VISIT TWO OF THE CITY’S MOST ACCLAIMED FINE DINING ESTABLISHMENTS AND RESORTS ON LUXURY’S NEWEST FLAVORS. Words Bianca R. Salonga /Images Courtesy of the Four Seasons Hong Kong and the Peninsula Hong Kong

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There are usually three main compartments that one considers when traveling. there’s the sight - seeing, which more often than not takes up a large portion of your time. and then, as in most cases for the asian traveler, at least a full day is devoted to shopping.and finally, gone’s full experience of a particular destination is culminated in the food. A progressive and global city in every respect, Hong Kong has recently become a choice destination not only for luxury brand shops, but also for fine - dining establishments that are run by some of the world’s most revered chefs. With the flourishing of the haute cuisine scene in Hong Kong, Michelin stars shine ever brighter over the city’s diverse offering of flavors and aromas.

The dining experience in Hong Kong encompasses both innovation and tradition, infusing into every detail the highest taste levels not only for gastronomy, but service and interiors as well. Our first stop: the ultra modern Felix restaurant located on the 28th floor of the Peninsula Hotel in this Philippe Starck - designed area, the concept of progressive luxury resonates. Sciendor and surrealism are all but part and parcel of the Felix experience. Upon entering the lift, the elevator lights dim as one is lead up to an utterly dramatic area that offers an inspire red view of Victoria Peak and Hong Kong harbor. On each side of the room are circular staircases that take you to a cozy lounge area called the American Bar. On the other end

of the room lies an elevated area where a sleek glass long table sits to serve as a bar for cocktails. True to the ideals of modern luxury, no detail is left to spare at Felix. Each guest is given their very own iPad to browse through the menu while allowing them to also engage in interactive features like the Felix Wine Mood Wheel. Way before Starck’s Louis XV Ghost Chairs became a modern design staple, Felix was already celebrating for its design and conceptual genius. It has, in so many respects, been the very benchmark of contempo chic in the region. Cheeky yet sophisticated, Felix today continues to offer its first time guests and patrons an experience that they will remember for many years on.

OPPOSITE PAGE: A sleek long table at the end of the room serves as the center piece at the felix,it doubles as a cocktail bar and catwalk for special events THIS PAGE: No detail spared. The mens room at the Felix Offers a spectacular view of the city scape takes one right into starck’s cheeky world. 12 SPARK


With the pal of streamlined silhouettes and the neon jungle lights, Felix is, first and foremost, an ideal nocturnal haven--whether you are out for a cocktail, to enjoy modern European fare or simply to witness something other worldly like glass toilets that offer a full view of the cityscape. The nocturnal appeal of Felix, more notably, benefits the work - hard - party - harder philosophy of its locals. Aside from the ambience and flawless service, it’s the innovative culinary genius of Chef Kaji that makes Felix a place for must - try indulgences. During our visit, Kaji had put together a 5 - course tasting menu with wine - pairing which he had cleverly referred to as the Felix

Experience. The menu at Felix, simply put, is dominantly inspirited by the freshest ingredients from the Pacific Rim. Each dish in the menu is meticulously put together to bring out exceptional flavors, contrasts and even evoke wonderful memories in short, Chef Kaji manages to incorporate heaven in a bit. Here, a peek at the treats the Felix Experience holds for its guests: Hong Kong being a destination for all things diverse and dynamic, we also ventured to experience something slighty more traditional and classic. At the perpetually chic Four resturant. Caprice, where one is immediately transported to a world of grandeur and opulence. If anything, one’s Hong Kong fine-dining

experience can never be complete without booking a meal at Caprice. Headed by Chef Vincent Thiery who worked for sometime at the renowed Le Cing at the Four seasons in Paris, Caprice offers a true and uncompromising fine dining experience . This is not, however to suggerst that the place is painfully stuckup. On the contrary, the open kitchen setup creates a cozy and communal atmosphere within the space. MIchelin-star chefVincent thierry comments, “In the beginning, The idea of working in an open kitchen was scary. Eventually, I realized that it’s beautiful. It makes it easy to break the ice. It is a contrastto such a formal setting.”

OPPOSITE PAGE: The gorgeous interiors of the Caprice THIS PAGE: Your Hong Kong culinary experience is never complete until you book a meal at the caprice; “I bring with me the inventiveness of the West and the Japanese perseverance to seek perfection,” shares Felix’s chef de cuisine, Kaji; The cheese cellar is a very unique ndnovel feature of Caprice; outsized chandeliers and intricate tapestry add splendor to Caprice’s interiors. SPARK 13


THE FELIX EXPERIENCE MENU Japanese Hanachi and Shrimp Salad, Ginger - wasabi Emulsion, Wine t Jelly Paired with Peninsula Brut, Deutz. Sweet Potato Soup, Shaved Duck Liver, Ice Wine Vinegar Reduction Paired with Alois Legender Pinot Grigio 2010 .Sauteed Scallop in Shell, Braised Savoy Cabbage, CreamyCeleriac Paired with Peninsula Chardonnay 2007 Or Roasted American Beef Striploin with Mushroom Essence, Shimeji Mushrooms and Salsify Fricasses, Garlic Potato puree. Paired with La Joya Merlot Gran Reserve 2007 Chilled Strawberry and Warm Milk Veloute, Strawberry Ice Cream, Strawberry Compote, Strawberry Chips . Paired with Torbreck “The Bothie” Muscat a Petit Grains 2011 CAPRICE TASTING MENU Sautees DuckFole Gras-- Golden Apple Tatin, Granny Smith Chutney and Cider SaucePaired with Egly-Outriet Brut Tradition Grand Cru Confit Wild Salmon-Winter Root Vegetables and Alaskan King Crab in Red Wine Sauce Paired with Puigny Montrachet Dom Loius Carillon 2008 Roasted Pigeon , Panettone Polente, Pumpkin Puree and Cedral Jam Paired with Chambolle Musigny Vielles Vignes Dom Geatnet Pansiot 2008Burgundy Blackurrant, Anis Sable and Fennel Ice Cream Paired with Saint Estelle Les Pagodes De Cos 2006 Thierry and his dedicated team, who has gained for the resturant its prestigous three Michelin stars, make sure the each and every detail at Caprice is done to absolute perfection. The gracious chef explains, “You can tell the difference from the moment you enter. The place, the service, and the people are all there to meet the expectations of the guests. We treat each detail with utmost importance. Also, you will find that chef cooks from the heart. And the team works with passion.”While certainly, accolades are the things that dreams are made of, Thierry insists, “It’s most important now to meet the expectations of the clients who come in.” Chinaware, crystal glass, linens and even the silver are all put together with the highest regard for detail. Rich wood, tapestry, 14 SPARK

lush leather and chandeliers all bend in to create a cocoon of luxury and opulence . Similarly, the cusine at Caprice is reflective of the rich tradition of french gastronomy while still remaining open to innovation. Thierry describes, “The main inspirations for the menu are to the seasons because the flavors are at its best.” Another unique and impressive feature of Caprice is its cheese cellar where the worl’d finest selections from France and special jams are stored for guests to fully enjoy. During our visit to this farmed resturant, Chief Thierry excitedly put together a hearty yet gulit-free menu that, according to him, “is created especially for your visit and will be only be added on the menu in the coming weeks.” The whole service, quite effortlessly, exceed even the greatest of expectations.


STORY OF A GIRL

YOUNG WOMAN, BIG DREAMS. SEE HOW KATJA RODRIGUEZ HAS CROSSED BORDERS AND IS BEGINNING TO SHAPE HER CAREER IN THE MODELING INDUSTRY, ONE STEP AT A TIME Images Diego Jose/Styling Perry Tabora/ Words and Interview Valerie Anne Del Castillo/ Makeup Pia Gonzales of Paul & Joe Hair Jojo Feratir of Salon @ Hamptons shot on location at the Del Mundo Residence

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“Home is where the heart is.” That’s one of the reasons why Katja Rodriguez flew back to manila from the U.S. As for the others, let’s just say that this up-and-coming model has some ambitions of her own and you might just see her next on TV, print, and even the city’s hottest event. For now, she sits down with SPARK to talk about how she’s preparing to conquer the industry. Read on to find out more about how this ingénue is enjoying life as a student slash a part-time model and host, what she’s looking forward to in the future, and how every single day is a history in the making.

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How old are you now?

Can you tell us more about background? How did you get into modeling?

I am 19 years old. And I’ll be 20 this August!

I first started when I was 15, I was tall for my age-- 5’6” so I became pretty familiar with the runway. Over the next few years, I grew just an inch more and was no longer the tallest, so I looked into print and ended up having so much fun shooting!

Why did you decide to move to the Philippines after growing up in the US? For one, most of my family resides here in Manila. I thought it would be a good opportunity to bond with them after all this time and see where my roots go back to. And even thought I love Florida and the life I had built there, you can get stuck in a place like that and never get out in the world expanding your knowledge on culture. Which is what I dream of doing. You’re staying with your grandparents, Jack and Sonia Rodriguez (who helped flourish the restaurant industry), here in the Philippines. How is that like? It is definitely different. I almost feel like a few years back! I had endless freedom in Florida as long as my priorities were always set in order, but now I have to report back to someone at a ll times, and even accept the occasional “no” to going out. I don’t mind it though, because if I wanted to go out and have fun 24/7, I would have stayed in Orlando and that’s not why I’m here. The rules build structure and character.

What are the biggest challenges of breaking into the industry? I would have to say making a name for yourself and making it different. There are a lot of pretty girls with the same dream, but if you can’t distinguish yourself from the rest, you’ll blend in. Once you find that spark that separates you from the rest, it gets easier after you embrace it and use it as your secret weapon. Describe your relationship with renowned Filipino designer Bea Valdes, who was the first SPARK? Tita Bea is the partner of my father’s youngest brother, my ninong, Tito Archie. She has been a huge help to me during my transmission from the states to Manila. She’s introduced me to my hair stylist, my yoga studio, even my carpool to school! Although she generally has a full busy schedule, I know that if I ever need help with anything, she’ll be able to assist me, which I am very thankful for.

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“ THERE ARE LOT OF PRETTY GIRLS WITH THE SAME DREAM, BUT IF YOU CAN’T DISTINGUISH YOURSELF FROM THE REST, YOU’LL BLEND IN. ONCE YOU FIND THAT SPARK THAT SEPERATES YOU FROM THE REST IT, IT GETS EASIER AFTER YOU EMBRACE IT AND USE IT AS YOUR SECRET WEAPON.” How do you manage going to school while pursuing your modeling and hosting activities?

You enjoy yoga and zumba. What are the other physical activities you do to keep in shape?

Before my very first runway, or photo shoot or event, I was nerd. Before I am a model or a host or anything, I am nerd. The phrase, “brains before beauty” definitely apples to me. If I have a shoot on important test day, I will turn down the shoot. If I can incorporate both, even better! But my education has and always be my primary concern, because knowledge is the gateway to inspiration, achievement, and success.

Aside from yoga daily, I also try to run every day. Running has been a lifestyle to me for almost half my life now. I also gym consistently and try to golf at least once a week. Recently, I have gotten back into surfing and even tried out poi!

Most interesting shoot you’ve done? A Surf shoot with my best friend over in the States! And in Manila, I would have to say this shoot with SPARK because it was my very first one here, and it gave me a good taste to how things work here. Most memorable event you’ve hosted? Believe it or not, it would be a pep rally [on] my senior year during spirit week because it was amazing how interactive the crowd was, and how responsive and enthusiastic my fellow peers were to the event I hosted. Their reactions opened my eyes to the excitement that is triggered when pumping up an audience and [it] was the first time I realized that hosting was something I would love to consider!

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What are the other interests aside from fashion and modeling? What do you do during your free time? I am very proactive! Yoga, zumba, and classes like so take up a lot of my time, along with the other physical activities. But I am also very familyorientated. I spend a lot of time with them or my friends, bonding and laughing, I’m always laughing. On me time I draw, or practice my violin which are both every addicting hobbies. What is your daily beauty regimen like? Any favorite products? I have fairly dry and sensitive skin, although Aveeno and Lubriderm have been my best friends for years now! I also love lip gloss. I think I have a proud collection! (Smiles)


LET THERE BE LIGHT Fascinated by the power of the sky scraper, Italian architect, designer and consultant, Marco Acerbis designed a one of a kind masterpiece known a “Building” his last creation for FontanaArte. After six years with three genius artworks, the beautifully structured floor lamp is composed of two curved thermo-formed glass shells, kept together by two vertical aluminum extruded above and inside with a double lighting system: indirect light from above and inside and fluorescence for ambient light. Acerbi’s famous creations are Vertigo Polaris, and Building that he expressed as “three different stories within my indoor city. Planning, Architecture, design, in the end, it is always man’s life talking to its own handiwork on different scales.”

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tradigitalfinearts we are creating those standards

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Adventist University of the Philippines www.aup.edu.ph

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