Take a look at YOUNG ART TAIPEI 2014 今年度的YAT特別著重當代攝影藝術，除了舉辦「Portfolio Review」這類在其他歐美亞國家行之有年，由創作者向攝影圈前輩、資深評論者展示作品的交流、評圖活動；也邀請了首屆亞洲攝影節策展人顧錚、韓國東江國際攝影節創辦人金升坤、日本木村伊兵衛寫真賞評審瀨戶正人，針對當地代表藝術家的作品，特別策劃焦點式的攝影展覽，展現當代亞洲的攝影藝術風貌。
Shashasha 写々者: Delivering Japanese photography to the world 來自日本的線上平台〈shashasha 写々者〉，秉持著對攝影的熱愛，無論在實體出版或數位化領域皆下足了功夫，默默累積日本攝影相關資料，建構出一個擁有龐大資料的平台，是目前為止亞洲攝影資料庫的瑰寶。
Rosa Rendl: Keep Silence and Breathe Gently 沒有過多的雜音的視覺語彙，Rosa Rendl以平面的方式去呈現三維空間，藉由近距離處理被攝物，使畫面中的物件和建築結構趨於單純。構圖一貫的抽象簡約，卻絲毫不顯冰冷，色調柔和，宛如朦朧的午睡片刻。
The Broken Arm by Nicolas Poillot The name, The Broken Arm, is inspired by Marcel Duchamp’s work of readymade—“In advance of the broken arm.” Under the artist’s manipulation, an iron snow shovel goes beyond its own commonness and universality as an everyday object, so that the audiences are no longer bounded by its basic shape and function; art, thus, departs from the so-called “track”, participates in the society, and becomes one of its members, mingling with everyday, business, thoughts, and so on.
NOT TODAY magazine #2 is out! Continuing the debut issue’s scale, the second NOT TODAY has come out, with finer details and more appealing stories. Another 6 items in OBJECTS; 2 visits to Frankfurt am Main and Buenos Aires for INTERVIEWS. The wonderful duo from Thisispaper made dumplings and borscht and potato cheesecakes for THE KITCHEN. As SOMETHING SPATIAL, this time is about artist-in-residency.
Ghost House: Ohad Matalon’s solo exhibition While abandoned houses and ruins are fascinating subjects, the artist goes beyond spectator. Matalon resists the role of spectating recorder, and disturbs the trace of time in these spaces by rearranging objects, alluding to existence and memory in recreating a “still here” presence in these abandoned buildings.
SHAO YEN 2014AW: Ripple Crisp silver moon blues and deep sunset reds reflected in tranquil winter waters are recreated to form the main colour palette of Shao Yen’s AW14 collection. A ripple can create a sight of natural beauty or an environment of spectacular phenomena.
Into the Layers by Sasa Stucin Sasa Stucin is visual artist and recent Royal College of Art graduate who turned focus towards new surface strategies, fictions of the amazing future and desert, while taking photos, making cakes, eating oysters and turning architectural exemplars into coffee tables.
Typhoon Blues by Tom Kondrat 'Since I moved to Taiwan a year ago I found typhoons very intriguing. I've never experienced them while living in Europe (obviously) and all the tv news and stories I heard made them even more mysterious and at the same time exciting for me. So when the first typhoon in the season hit Taiwan this year, I decided to experience it with my camera. - Tom Kondrat
Mapping by Sarah Eisenlohr The series transformed existing magazine imagery of landscapes and architecture by introducing people who live and interact with these places, as a way to re-map idealized and untouched places in relationship to dynamics of space, time, and culture.
Landscape by Meng-Tang Chuang 每幅作品都是由一張風景照片與一張情色圖片所拼貼的畫面。風景照起初皆是藝術家在一趟旅行之中攝於英國南部海岸(Jurassic Coast)的單純照片。藝術家受到John Stezaker的拼貼作品影響，蓄意在這些未經任何預先構思且單純的旅遊照片中，加入其他因素來影響觀看者的角度。
Homes by Mu-Tien Tammy Ho The windows in our houses demarcate a permeable boundary between the inside and outside. The interior is a shelter, a back region, and a place that offers a sense of relaxation; people on the exterior are not invited to enter this intimate space. However, the boundaries of our ‘castle’ can somehow be crossed by simply looking through the windows.
遠流別境 libLab bookstore: an alternative visiting experience in Huashan 「我原先是空間設計師，卻因為這個空間，轉換身份成了經營者，過去的工作模式是，空間設計完了，我的任務也結束了，現在卻必須把『經營者的心態』給帶進來，這於我來說，更像是把生活態度給帶進這裡。」老建築裡上演著身份轉換、找尋新定位的故事。
FOOD extra: Lovely Daze Special Edition "Rose" 這個跨領域的共同創作把多年生花卉與食材成分並置一塊，藝術模糊了「玫瑰」的界限，引發了關於顏色、嗅覺或其他同樣令人感覺美好和易感的想像。
FOOD extra: BAO 創意飲食品牌「包 Bao」穿梭在市集、咖啡廳與酒吧，販賣一系列的小吃，尤以刈包為招牌，嚴選食材、手工製作。做為一個美食咖啡館、街市小吃、快餐店，Bao的格局包含一個開放式廚房和公共的餐桌區，台灣街頭的靈感在倫敦開花，醒目的綠色小攤子與大燈箱，在有限的空間裡再現了台灣夜市獨有的生命力。
「Nessun Dorma 你是懂了嘛」- A Solo Exhibition by I-Hsuen Chen There are always people want to tell me their secrets. They might think that I would understand how they feel. Well, there must be some misunderstanding, which I do not understand.
FOOD extra: A Work in Progress 出自Noma名廚René Redzepi之手的《A Work in Progress: Notes on Food, Cooking and Creativity》，是三本一組、設計精巧的套書，從烹飪、思維到廚師，形塑出一個餐廳的靈魂。
FOOD extra: Lucky Peach magazine 由Momofuku餐飲集團的創新派名廚張大衛（David Chang）與飲食作家彼得・米漢（Peter Meehan）於2011年共同創辦《Lucky Peach》。這本新形態美食季刊，內容囊括全世界的飲食，每一期都聚焦於單一主題，並藉由散文、藝術、對談、攝影和食譜來探討之。
FOOD extra: The Geometry of Pasta 道地的義大利麵，精華在於追求完美形狀與完美醬料的盡善盡美。本書涵括了義大利麵背後的科學、歷史與哲學，內含超過一百個來自廚師Jacob Kenedy的道地配方，搭配設計師Caz Hildebrand精美的黑白幾何造型和簡約設計，一次呈現義大利麵史上最完整的形狀考以及醬料食譜。
