2021年6月9日 星期三

The T List: Five things we recommend this week

A group show curated by Gary Simmons, a bakery opens at the Ritz Paris — and more.

Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we're eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. And you can always reach us at tlist@nytimes.com.

VISIT THIS

A Patisserie Opens at the Ritz Paris

Left: Le Comptoir, the new pastry shop at the Ritz Paris, with confections by chef François Perret. Right: a selection of glazed and filled madeleines, the chef's signature pastry. Bernhard Winkelmann

By Lindsey Tramuta

T Contributor

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The culinary vision of the French chef Auguste Escoffier established the Ritz Paris as a coveted dining destination more than 120 years ago. Now, François Perret, the hotel's pastry chef since 2016, is cementing that reputation with Le Comptoir, a patisserie that opened at the property earlier this week. Accessible to the public from the Rue Cambon, the bright, peachy-hued shop offers twists on classic pastries, from croissants and mille-feuilles to seven varieties of glazed madeleines. But Perret has also introduced new creative confections, like his three made-to-order "cake shakes" — drinkable versions of his best-selling treats from the Ritz's Salon Proust teatime menu. "Working in a place with such an aura, with such history, we owed it to ourselves to be ambitious with this project," explains Perret. "People come to us for something special because we're the Ritz. That had to come to life in the pastry." ritzparis.com.

BUY THIS

The Season's Most Sensible Shoe

Clockwise from top left: Louis Vuitton, louisvuitton.com; Hermés, hermes.com; Celine by Hedi Slimane, celine.com; Chanel, chanel.com; Pierre Hardy, pierrehardy.com; Ancient Greek Sandals, matchesfashion.com.Courtesy of the brands

By Angela Koh

While I frequently see clogs on the streets of Brooklyn, I'd never considered them for myself. With their stiff wooden soles and chunky rounded toes, I've always just admired them on others. And now the shoes have popped up all over the spring runways. At Hermès, designer Nadège Vanhee-Cybulski paired every look with a beach-wood clog featuring the house's signature H on the calfskin leather, which comes in an array of neutral tones. (Just like the house's Birkin bag, there's now a wait-list.) Chanel's rendition also came in a neutral beige but with a low block heel to remain true to a clog's comfort, along with a cork sole. At Louis Vuitton, meanwhile, Nicolas Ghesquière's version features gold studded detailing on the outer sides and a strap with the brand's classic monogram. If you prefer to go with independent brands, try clogs from Ancient Greek Sandal, known for their high quality leather, or Porte & Paire's collaboration with the Frankie Shop.

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COVET THIS

A Line of Jewelry Inspired by Sculptural Vessels

A sculpture by the ceramist Simone Bodmer-Turner (left) next to the Bodmer Earring it inspired (right).Anastasiia Duvallie

By Gage Daughdrill

Morgan and Jaclyn Solomon, the duo behind the jewelry brand Agmes, have always found inspiration in art, from the works of Alberto Giacometti, Man Ray and Barbara Hepworth, among others. So their new collaboration with the Brooklyn-based ceramist Simone Bodmer-Turner — on a collection that reshapes some of the artist's existing sculpted pieces into miniature, wearable versions — is a fitting extension of their practice. "Jaclyn and I had been great admirers of Simone's work," Morgan says, "and she had actually just gifted me one of Simone's vessels when Simone reached out to us about buying a pair of earrings. As soon as I saw her message, I knew I wanted to discuss the idea of a collaboration." From there, the trio worked together to create pieces that are at once a reflection of Bodmer-Turner's singular aesthetic (the collaboration allowed her to work with a variety of metals rather than clay) and Agmes's penchant for artfully handcrafted accessories. The ceramist's influence is evident in the wavy, organic shapes of the line's bold rings, pendant necklaces, chokers and earrings in silver and gold, which have been accented with freshwater pearls, silk cords and glass baubles. agmesnyc.com.

SEE THIS

"Altered States," Curated by the Artist Gary Simmons

From left: David Korty's "Untitled" (2020) and "Untitled" (2019)Courtesy of the artist and Rebeca Camacho Presents

By M.H. Miller

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The artist Gary Simmons is best known for deploying a technique called erasure. Using as his source material pop culture detritus ranging from the pre-World War II racist "Looney Tunes" character Bosko to the titles of long-lost Jim Crow-era "race" films like "The Bronze Buckaroo," Simmons paints and draws, sometimes directly onto a chalkboard, then blurs the image with his hand — a gesture that gives his work the eerie quality of a lapse in memory. Erasure also happens to be the unofficial theme of "Altered States," a group show Simmons has organized at the recently opened gallery Rebecca Camacho Presents in San Francisco. The works, by six Los Angeles-based artists, include sanded metal paintings by Josh Callaghan reminiscent of Simmons's own smudged chalkboards and photographic self-portraits by Genevieve Gaignard, which are composed as if the sleek nostalgia of Cindy Sherman's "Untitled Film Stills" were transported to a suburban sprawl but with a voyeuristic anxiety. "You see certain threads in the work around you. There are common interests," Simmons says of the exhibition. The summer group show is a beloved art world tradition, and now also a sign that galleries may be returning to normal. "Altered States" is one view through July 23 at Rebecca Camacho Presents, 794 Sutter Street, San Francisco, rebeccacamacho.com.

WEAR THIS

Prints and Patterns Reminiscent of Contemporary Art

From left: Hermès, similar styles at hermes.com; Ermenegildo Zegna XXX, similar styles at zegna.com; Bianca Saunders, brownsfashion.com; Berluti, berluti.com; and Dior Men, dior.com.Courtesy of the brands

By Jameson Montgomery

Whether born from creative collaboration or developed in-house, this season's men's wear took inspiration from the world of visual art. Hermès debuted shirts emblazoned with indigo horses that feel lifted from a woodblock print and were made in collaboration with the French painter and sculptor Jean-Louis Sauvat, while Bianca Saunders repurposed an archival photo of her mother lounging on the beach in Jamaica, which she repeats across the front panels of a button-down. Then there's the ceramist Brian Rochefort, who partnered with Berluti's creative director, Kris Van Assche, to translate his vivid sculptures into various garments, including a shirt whose splotches evoke the spots of an otherworldly animal. For Ermenegildo Zegna's own painterly print (a violet-and-teal pattern on a half-zip smock), the brand drew from the foliage of Oasi Zegna, a nature preserve in the Biellese Alps that was the focus of a 1930s reforestation campaign led by the brand's namesake founder. Dior Men's Kim Jones, meanwhile, fell in love with the work of the Ghanian painter Amoako Boafo and created an entire collection in dialogue with the artist's vibrant portraiture.

FROM T'S INSTAGRAM

The Art of Japanese Brush Making

Nara fude — made from mixed hair (left) and goat hair (right) — for practicing calligraphy using sumi ink ground on an ink stone.Shina Peng

Chiyomi Tanaka is one of seven remaining masters of crafting Nara fude. "Fude" roughly translates to "brush," but Tanaka uses the word only for the style of calligraphy and ink-painting brushes she makes in a tradition with roughly 1,300 years of history in Nara, the landlocked prefecture below Kyoto. She works on the brushes in batches — first blending and shaping a stiff inner core, then wrapping it in softer hairs — repeatedly wetting and drying the hair, whether that of a squirrel, itachi (a kind of weasel), horse, rabbit, sika deer, tanuki (raccoon dog) or a Yangtze River Delta white goat, between steps. The stiffness or softness of a hair, how much spring and resilience it has, the amount of ink it picks up and how quickly it releases ink onto the page — all of this matters to a calligrapher who desires a particular kind of line. In Japan, calligraphy is still valued on the same level as poetry or painting, but, with very few exceptions, the village brush maker is a thing of the past. As the demand for everyday calligraphy brushes dwindled, though, some makers turned to another source of income: beauty brushes. For Hannah Kirshner's full story on Japanese brushes, visit tmagazine.com — and follow us on Instagram.

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On Tech: Tech shakes up the supermarket

Technology is changing our lives in one of the most ordinary places in America.

Tech shakes up the supermarket

Maria Chimishkyan

The grocery store might be the most visible place to see the ripple effects of technological changes on consumers, companies and American workers.

That's an insight from my colleague Sapna Maheshwari, who recently wrote about the ways that pandemic-related alterations in food shopping are making grocery stores more like Amazon warehouses.

We talked about the shake-up from what is so far a relatively small percentage of Americans skipping the supermarket to order online, and how stores and their workers are navigating the unknown future of groceries.

Shira: What's new in Americans' grocery shopping habits, and what does that mean for stores?

Sapna: The biggest change is that many more people during the pandemic started ordering groceries online to pick up at stores or for deliveries at home. Shopping online grew quickly, but it's still not huge. People in the industry told me that it's less than 10 percent of grocery buying now.

Even that relatively small change is the biggest shake-up in the industry in years, and a challenge. For each order that we pick up at the store or have delivered, someone is personally grocery shopping for us. Grocery stores don't usually have a lot of financial wiggle room. The industry standard is around $5 in profit on a $100 grocery purchase.

How are grocery sellers trying to manage this?

The main way is trying anything to make store workers more efficient at putting together grocery orders to keep down costs. One executive told me that every second counts.

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Some stores are using hand-held gadgets that direct workers to the fastest route through the store to the 20 things on a shopper's list. Some food packaging has changed so a worker doesn't spend time weighing a pound of apples; instead she can just grab a premade bag of apples.

That sounds like an Amazon warehouse or another e-commerce distribution center.

That's right. Grocers are in this awkward phase where they don't know how future generations will want to shop. So grocery stores are trying to do double duty as places for in-person shopping and online-order assembly lines similar to an Amazon warehouse.

One difference is that most people don't see what happens in an e-commerce center. The changes in grocery store operations and jobs are happening where we're pushing around our shopping carts. It's such a clear example of how technology is changing our lives in one of the most ordinary places in America and for a large work force.

Great point. And how do store workers feel about the changes in their jobs?

It varies. I talked to someone who liked the stimulation and physical activity of walking through a store putting together grocery orders.

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I've also talked to employees who felt ground down by how much of their work was guided by automated systems and measured by how fast they assembled orders. One worker told me about the dread of bamboo skewers. They're often near meat or seafood counters, which might be logical for an in-person shopper who wants to make kebabs. But it's less efficient for a store worker to find among their dozens of items per hour.

Is this stress temporary for stores and workers? If most people start to shop online instead of in person, can grocers focus on making grocery pickup and delivery better for everyone involved?

I don't know. The Kroger supermarket chain has made headlines for investing in large automated warehouses with robots that the company says will eventually do much of the work of putting together grocery orders. Other companies are testing mini warehouses attached to stores that are designed solely to assemble online orders.

Most grocery stores can't spend what Walmart or Amazon do to invest in new technologies. And some of the technology that promises to help grocers or store workers perfect the process of picking and packing online orders might be hogwash. There may not be an ideal future for shoppers, supermarkets and grocery workers.

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Before we go …

  • Technology and science research has united the Senate: A bill to spend $250 billion to encourage breakthroughs in new technologies easily passed in the Senate, my colleague Catie Edmondson writes. (It's more complicated in the House.) Americans and U.S. politicians don't usually love spending taxpayer money to prop up private industries, but I wrote earlier this year about how competition with China has changed a lot of minds. There's more about this on "The Daily."
  • What's new and potentially helpful in your latest phone software: My colleague Brian X. Chen walks through some of the updated features in the operating systems for iPhones and Android phones. They include automated iPhone messages to tell people that you're too busy to text, and more clarity on Androids into when apps are accessing your phone's camera or using your location.
  • They are stressed out from entertaining us: My colleague Taylor Lorenz writes that the longstanding problem of burnout among people who find fame online is now reaching the young stars of TikTok. She talked to people who knew about the grind of building an audience online and were still surprised to find that they're struggling with the demands of creating fresh material constantly.

Hugs to this

You have to read this series of tweets from a woman who was trying to help her dad find a job at Costco. There are walleye fish and back channel messages with a Costco manager. I won't spoil the ending.

We want to hear from you. Tell us what you think of this newsletter and what else you'd like us to explore. You can reach us at ontech@nytimes.com.

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