To the First Lady, With Love
Four thank-you notes to Michelle Obama, who has spent the past eight years quietly and confidently changing the course of American history.
By Chimamanda Ngozi AdichieGloria SteinemJon Meacham and
T’s Oct. 23 The Greats Issue
Highlights
CreditCollier Schorr Lady Gaga on Her New Album — and Everything That Came Before
With “Joanne,” the inscrutable pop performer reveals her most arresting character yet: herself.
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CreditPhotograph by Collier Schorr. Styled by Jason Rider Massimo Bottura, the Chef Behind the World’s Best Restaurant
The whirling dervish joyfully defies convention, whether it’s upending the traditions of Italian cooking or bringing pleasure into how we feed the hungry.
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CreditBea De Giacomo The Pieces of Zadie Smith
Briton, Jamaican, mother, writer, female: on becoming whole with one of this generation’s most vital literary voices.
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CreditJackie Nickerson
William Eggleston, the Pioneer of Color Photography
A visit with the artist reveals him to be every bit as brilliant, confounding and heartbreakingly soulful as the pictures he makes.
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CreditWolfgang Tillmans Junya Watanabe, One of Fashion’s Foremost Thinkers
The designer rips apart and reconstructs fashion with obsessive intellect. In a rare interview, he illuminates the ideas behind his radical clothing.
By
CreditJamie Hawkesworth Kerry James Marshall Is Shifting the Color of Art History
For more than 40 years, the Chicago-based artist has made it his mission to paint black figures into the canon.
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CreditOliver Chanarin & Adam Broomberg 
Credit Fashion’s Unlikely Pairing: Ladylike Skirts and Logo T-Shirts
A brash tee gives a bit of subversive swagger.
CreditPhotograph by Axel Filip Lindahl. Styled by Elodie David-Touboul
Illustrated Interview | John Baldessari
The trailblazing conceptual artist, who will mount an exhibition of new work at Marian Goodman Gallery in Manhattan next month, sketched his answers with ink and pencil at his Los Angeles studio.
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Credit 20 Years of the Hugo Boss Prize
Two decades after its inception, the award is one of the country’s most prestigious. Here, a guide to its winners.
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CreditDavid Heald ©Solomon R. Guggenheim Foundation 
Credit Eight Bold and Beautiful Bookends
Whether providing heroic assists or standing on their own, these simple shapes make an artful statement.
CreditMari Maeda and Yuji Oboshi Falling in Love With Italy’s Blissful, Rustic Aeolian Islands
Where simplicity is luxury, time slows to the roll of the Mediterranean and meals are rivaled only by the crisp white wine.
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CreditFederico Ciamei
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Editor’s LetterT’s New Greats Issue: Editor’s Letter
This issue is dedicated to seven people whose gifts to culture we feel are exceptional.
By Deborah Needleman
By DesignA Design Firm That Spins Modern Objects From Ancient Tales
The Italian duo behind Studio Formafantasma make interesting and conceptually rich pieces.
By Gisela Williams
Seven Whimsical Rings, Inspired by Animals
A menagerie of statement pieces.
Everything Old Is New Again
Maximal pleasures return to the runway in ’80s-inspired looks.
The Greats
On the cover of this special Oct. 23 edition of T, we celebrate seven people redefining our culture. Each of our subjects not only embodies our definition of great, but our understanding of its power.
- Watch Report
Four Watches Inspired by Automobile Racing
The newest timepieces in red and black are muscularly sleek.
A Six-Day Walk Through the Alps, Inspired by Simone de Beauvoir
The feminist philosopher pursued hiking as intellectual enlightenment. In Provence, 77 years later, one writer retraces her steps.
By Emily Witt
A Picture and a PoemAn Artist and a Poet Meditate on Identity and Place
As part of an ongoing series for T, Robert Longo responded to a poem by Jorie Graham with an original work.
Gardens by France’s Most Revered Landscape Designer
Louis Benech looks back on his seminal projects, testaments to his glorious gift and to the constant, occasionally heart-rending, effects of time.
By Dana Thomas
In Spain, Reviving Dishes That Disappeared in 1236
A new restaurant in Córdoba brings back a centuries-old style of cooking.
By Alexander Lobrano
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