Striking: What's a handbag doing on a woman's head, and what's in the long half-naked woman's purse?

What's a handbag doing on a woman's head, and what's in the bag of the long half-naked woman? We don't know, and we look at these accessory campaigns in bewilderment. It may be that during the creation of the Biasia campaign, Tim Burton's sci-fi film "Mars Attacks!" was topical, especially since in it nasty Martians cut off the heads of innocent people and conjure them up with other "underpinnings". It's much more difficult with the Bui model, which outwardly doesn't look like an alien - even if such clothing speaks for an extremely interesting spirit. Let's hope that the small handbag contains something warm to wear. Chandra Kurt [email protected]
Column

Suspicion
From Liz Sutter
Chapter 48 is devoted to the stain. Other chapters are titled "breaking point," "collision," or "fishbone. The whole booklet is a treasure trove of tricky and intricate things, a source of joy, of schadenfreude above all. It is entitled "Die Tücke des Objekts" and is the catalog for the exhibition of the same name, which was shown at the Museum für Gestaltung in Basel in 1991. The inconspicuous work is accompanied by a striking red ribbon bookmark. However, this was not fastened - treachery of the object - and is therefore immediately lost. Even more treacherous is the fact that the versatile book has no page numbers and thus no table of contents. So far, so original. It's just stupid that this hardly known publication, of all things, seems to be the secret model for many designers. How else can it be explained that in some printed products everything is done to withhold the content from the reader. Fonts are chosen that may look good but are certainly not easy to read, if possible in a color tone that contrasts only minimally with the background. And above all, page numbers are hidden in places where no one expects them. Transferred to houses, this would mean: You put the house numbers in stamp size next to the keyhole or right on the roof.
My petty and humorless reaction to so much creativity is only surpassed by my ulterior motives. At first, I simply suspected that readers were being taken for a ride. In the meantime, I fear that everything is much simpler: Just as women's clothes are mostly designed by men and food departments are set up by people who can't cook, reading material is designed by non-readers.
[email protected]
Liz Sutter is a journalist.
Business lunch

Not always a balsamic also acts like balm
Admittedly, I like Italian cuisine. After all, I grew up with it (at least 180 centimeters). That's why I didn't object when an advertiser friend of mine sent me the business lunch invitation by e-mail. Because he's smart, funny and charming, and we haven't been bored for a second. Anything but a greye mouse.
Rendezvous at the "Gallo Nero". Black rooster. This used to be a sign of quality for "Tschianti". Fortunately, the two chefs of the restaurant know that valid crus are also vinified elsewhere in Italy. A beautiful, full-bodied red from Calabria was served. Giovanni Annoscia used to present the menu to the guests, which sounds as if Raimondo Ruggieri himself was singing a little aria in praise of Italian cuisine. The lunch menu is impressive, and the prices (around 30 francs per plate) are no joke. The decision falls on a Tris di Pasta for both as Primo and on asparagus risotto for my counterpart, while I am served calf's liver, shredded, with fresh green asparagus and shaved Parmesan. And now the fun stops.
Because Annoscia drizzles 25-year-old Balsamico Tradizionale di Modena over calf's liver and asparagus from a small plastic bottle. Tough luck. Friends, this was no 25-year-old, ever. It wasn't this boiled-down wine from Emilia-Romagna, which spends the last few years before bottling in a mulberry wood barrel and is then examined by a strict jury (from which ADC could also learn something - recte dicis, Frank Bodin, on page 18) to see whether the bottle into which it is bottled is allowed to bear the coveted seal of quality. The balsamic in the "Gallo Nero" lay liquid on the plate, the 25-year-old has the consistency of a syrup and is of a penetrating aroma, which above all makes a tenderly roasted liver sweat again, not to speak of the green asparagus. Nevertheless: It tasted already, the liver, and the risotto presented itself perfectly "all'onda". Only the dessert was not better. The cassata lacked the candied fruits. The hint that the guests liked it without does not fit. A cassata must remain a cassata.
But all in all: a nicely situated location above the lake, cell phones may also be left on. Carlo Bernasconi [email protected]
Gallo NeroMühlebachstrasse 36
8800 Thalwil
Tel. 01 720 22 32
Parking 100 meters further up in the municipal parking garage