Creating a "tasty" space
I caught up on some of my favorite design blogs yesterday and practically cheered when I read Emily Henderson's posting on her three top design tips. While her aesthetic is different from mine, she consistently provides intelligent reasons for all of her choices. My takeaway is that it is critical to think of everything as parts to a whole instead of on their own.
Design is a lot like cooking. Have you ever watched Top Chef and, after tasting, the chef will say something like "needs acid" "needs more bitter"? A plate of acid or bitter would be awful, but adding a squeeze of lemon juice to a simmering chicken dish may be just the thing to wake up the flavors.
I find that rooms do best when they have a variety of textures, rhythm through repetition and some sort of unifying theme (color, motif, furniture style, etc.) Here are some good examples.
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Christine Schwalm is an Interior Designer and Visual Merchandiser based in Los Angeles. This space will keep you updated on what's going on with CSD along with some ideas to inspire you. Go here for more information about pricing and services and here to make an appointment.