By Carolina Cerimedo
Model isn't artwork. The latter can simply be prominent, whereas the 1st should be bought. How do designers create consistent gadgets of wish? during this publication, a hundred designers provide a thousand tips about what it takes to be a good clothier. the following tips handle a few matters: flare notion, assortment proposal, the promise of garments, using materials, and extra. New skills and popular names offer insights and concepts for either specialist and up and coming designers.
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Additional resources for 1000 Ideas by 100 Fashion Designers
And each person in his procession, as they go towards the festival, gets a brimming cup of this wine. 2 , Anna Comnena. 1. , Ahmad Ibn Rustih, Kitab al-a'lah al-nafisa. Chapter 3 Foods and Markets of Constantinople TASTES OF BYZANTIUM Seth with fair accuracy says came from 'a city called Toupat some way east of Khwarezm': in other words, it came from Tibet. Others are maker 'mace', moskhokaryon 'nutmeg', santalon 'sandalwood', xylaloe 'aloeswood' . Not surprisingly in view of its strategic position on the trade routes, Byzantion had been notable for its markets for many centuries before it was refounded as Constantinople.
Timarion 21. The author of Timarion is possibly the twelfth-century writer Nicholas Callicles (so Romano 1974 pp. 25-31). 6671. R. Paton. TASTES AND SMELLS OF THE CITY characterized 'the sweet call of the ferryman', but he knew that he was only slightly embellishing the truth. The waters around Constantinople were criss-crossed by ferry services, an everyday essential for the suburbs and satellite cities of the great capital. In its last years, Christian Constantinople is frequently said to have been a rather empty city, and for this reason more fruitful than the big cities of Western Europe.
2 They are accompanied in text 2 by jasmine, an aromatic plant that had by now spread both east and west from its original habitat in southwestern Asia. Basil and marjoram are also there; both are nowadays often regarded as food herbs, but they were probably not used in food or wine in medieval Constantinople. Of the true spices listed in text 2, three - saffron, cloves and nutmeg - are relatively familiar in modern Europe as food spices. All the rest have sometimes been used in food or drink: musk, ambergris, camphor and attar of roses more frequently; sandalwood and aloeswood much more rarely.
1000 Ideas by 100 Fashion Designers by Carolina Cerimedo