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Portraits Emerge from an Incredible Collage of Objects

New York-based artist Michael Mapes continues to expand his portfolio of meticulously assembled artworks made of thousands of collected specimens. Each piece in the artist's newest and laboriously executed collection consists of countless materials that have each been pinned to a board to form a …


We're remembering some of the best infographics of 2013: http://f-st.co/Kx19j0n Still can't tell your Samwell Tardy from your Tyrion Lannister? Not sure which Stark ended up at the Red Wedding, and which one at the Wall? Confused about the incestuous geneology of the Targaryen clan? The Illustrated Guide To Game Of Thrones is the best way to unmuddle yourself.

In The Streets Of Iran, A Fashion Shoot Bursting With Color

Iran is a notoriously closed society, so this was an unusual milestone: It was recently the setting for a high-fashion magazine shoot, published in California-based magazine <i>FSHN</i>.<p>Iranian-Canadian photographer Afra Pourdad took photos of model Shabnam Molavi posing in public spaces — in bazaars, on …

Historical photographs get a 'colorized' makeover - in pictures

Do historic photographs look better in colour? The colorizers think so. Skilled digital artists such as Sanna Dullaway and Jordan J Lloyd are keen to remind us that the past was as colourful as the present – and their message is spreading though Reddit and Facebook. • Read Jon Henley on the …

Saving crowdfunding from destroying the hardware revolution

Advertisement<p>1 Comment<p>Credit: Signe Brewster<p>Remember the old days of launching a new hardware product? The process went something like this: A …

This Pittsburgh restaurant only serves food from America's "enemies"

Conflict Kitchen is the only restaurant in the world that serves cuisine solely from countries with which the U.S. is in conflict. The Pittsburgh …

Umami: why the fifth taste is so important Our predilection for umami – the only recently recognised (by western scientists) "fifth taste", after salt, sweet, sour and bitter - is a fascinating piece in the jigsaw of our gastronomic evolution. Umami is why the Romans loved liquamen, the fermented anchovy sauce that they sloshed as liberally as we do ketchup today. It is key to the bone-warming joy of gravy made from good stock, meat juices and caramelised meat and veg. It is why Marmite is my mate. http://gu.com/p/3f274/tw?CMP=NECNETTXT766 Photograph: Lara Belova/Getty Images

Experience: I went blind on my wedding day 'At the hospital, I remember a nurse bursting into tears when she saw me arrive – I still had confetti in my hair' http://gu.com/p/3etk2?CMP=NECNETTXT766 Photograph: Mark Chilvers for the Guardian

What time do the world's top CEOs wake up? G2 asked seven top business people to run us through their working day – including the bosses of AOL and Ericsson. Introducing the interviews, Tim Dowling discovers that a very early start is the key to success. What else would you say helps high achievers organise their lives and how much sleep would you say is ideal? http://gu.com/p/3emhe?CMP=NECNETTXT766