He put it more directly in a 2006 interview with Hans Ulrich Obrist, director of the Serpentine Gallery in London: "I enjoy the third dimension and I appreciate material in time and space.
"My goal is to create content for a relatively highly educated audience who appreciate material that is not dumbed down and has some technical depth as well," he said.
They created infographics like the one below (click on it to see the full version), knowing writers will appreciate material that makes their articles more likely to be shared.
Silk from the cultivated Bombyx mori larva is an appreciated material in historic costumes due to its valuable properties such as high lustre, smoothness, strength and lightness.
In the course of their own writings, Karl Marx and Friedrich Engels would explore how topics as diverse as the development of the nuclear family, the plays of Shakespeare and novels of Honoré de Balzac, the Newtonian revolution in science, and the Protestant Reformation could only be understood by appreciating the material realities behind them.
While the list is daunting it has led to a trove of fascinating books and pamphlets all of them are intriguing to anyone who appreciates primary materials.
As a designer, I'd expected her to talk about the aesthetic importance of texture and colours, but she said that in order to fully appreciate different materials, you need to know that behind the texture there are nanostructures, and behind the colour there's the chemistry.
Whilst it may appear punitive we have shown that with some gentle encouragement students will use and appreciate these materials – but when provided on an informal basis it is likely these same resources will be ignored.
Lecce Stone is an attractive and appreciated natural material, as well as a non-renewable resource.
No matter how much we might appreciate our material possessions, they remain separate from us.
The pinot noir grape is not the East End's strong suit, but Mr. Terry appreciated the material at hand and made the most of it -- in part, Mr. Borghese relates, by choosing "a special yeast" that would "highlight the fruit and enhance different characters during a short fermentation".
