Category: Fantasy
Type 700 Tom
February 20, 2023World in a Gourd
February 2, 2023Japanese Miniatures: The 1/8th Project
July 5, 2022Our series on Japanese Miniatures investigates the specific Japanese small scale sensitivity as expressed through a love for things like bonsai, sushi, netsuke, and capsule hotels. Perhaps Japan ‘knows’ things about smallness that may help us embrace the desire for less. The 1/8th Project is an episode…
Lancelot’s Pony
January 22, 2022Rod at Dawn
March 2, 2020Guangzhou Reversal Room
December 30, 2018Shrink Exercise: Giant Vegetable Hugging
March 28, 2018Beyond Phlebotinum
September 12, 2017Shrinking Superheroes
February 9, 2017Shrinking Violet (Salu Digby): Violet is from the planet Imsk. Originally, she could only shrink down to subatomic sizes, if necessary. Later she is able to grow to giant sizes as well. The Atom (Ray Palmer): Dr. Raymond Palmer is a physicist and professor specializing in matter compression as a means…
Abundance Fantasies: Body Inflation
June 3, 2016Body inflation is the practice of inflating or pretending to inflate a part of one’s body. It is commonly done by inserting balloons underneath clothes and then inflating them. Some people have specially made inflatable suits made from latex rubber to make themselves bigger all over. Others explore this fantasy through animation,…
Japanese Miniatures: Okamura Fossil Laboratory
February 24, 2016Abundance Fantasies: Exaggeration Cards
August 30, 2013Exaggeration cards are picture postcards depicting enormously oversized fruits, vegetables and livestock. First appearing in Fresno in 1905 the cards quickly struck a chord throughout the western United States. These “tall-tale postcards” became especially prevalent in small town rural communities hoping to forge an identity…
Golem Studio
June 1, 2013The Rescale Archive
November 28, 2011Small Food Physics
April 5, 2011The Disproportionate Restaurant investigates the relationship with food and ingredients from the perspective of a human species of 50 centimeters tall. It maps possibilities that today’s chefs can only dream of, even in the age of molecular gastronomy. There is the relatively predictable resizing of portions and ingredients. A…