“Don’t play with your food!”- the admonishment we’ve often heard in our childhood is cheerfully brushed aside in this project; what happens when we take cooking out of the kitchen and into the world of design? The kitchen becomes a playground for celebrating ‘foodies’.<\/p>\n
For VALCUCINE, Maurizio Galante & Tal Lancman invited 22 guests to respond to one challenge: to each concoct a dish. Borrowing omnivorously from multiple media, architects, advertising creatives, photographers, painters, industrial designers, as well as artists specialising in edible art, the project rounds up a full set of flavours, comprising a three course imaginary culinary menu, to be devoured firstly with the eyes, it provides food for thought.<\/strong><\/p>\n A wide array of comfort foods perfectly match and illustrate the world we live in. Everything and everyone is honed to be highly seductive in order to fit in and hold on, to stay relevant, to win. This directional theme is wildly reflected in many areas, in art, design, and architecture. We want an art piece, a sofa, a car, or a kitchen to look hyper-sexualised, crunchy, shamelessly lush, and as irresistible as a candy.<\/p>\n These aesthetics are now so pervasive that they have returned to their field of origin, and are expressed in designer food, or the ‘foodie’ realm. The new generation of chefs escalate the art of seduction to new heights, creating eye-candy dishes that redefine consumption. More than merely “aesthetic” they design for us truly memorable “take-away” experiences, which provoke thought and invite conversation.<\/p>\n The Tempting Art exhibition takes as its tenet that food is the cardinal measure of consumption; the most fundamental object designed, which plays an implicit and complex role in what we consume.<\/p>\n Irresistibly appetising, the \u201cedible gems\u201d conceived for the project by our invitees, entice a delightful thrill and evoke childhood desires for lollipops and jelly cakes. This imaginary three-course menu will delight, inspire, and make you giggle. It offers a notion of duality- old and new world, low and high culture, good and bad taste. It is seemingly hilarious, yet thought provoking and inspiring, infusing us with creativity.<\/p>\n Artists:<\/p>\n BETTINA BEYLERIAN<\/strong> \u201cMeteorite Bread\u201d Valcucine Flagship Store \n","protected":false},"excerpt":{"rendered":" “Don’t play with your food!”- the admonishment we’ve often heard in our childhood is cheerfully brushed aside in this project; […]<\/p>\n","protected":false},"author":6,"featured_media":3996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,14],"tags":[118,668,1467,1466],"yoast_head":"\n
\nBENOIT + BO <\/strong>\u201cG\u00e2teaux pour les Anc\u00eatres\u201d
\nSHANE BRADFORD <\/strong>\u201cMini Tusk Lemon & Lime Chilli Chicken Jelly\u201d
\nROBERTO CAPUCCI <\/strong>\u201cChocolate Pliss\u00e9\u201d
\nJULIEN CARREYN <\/strong>\u201cLicorice Screen\u201d
\nGABRIELE CENTAZZO <\/strong>\u201cTorta di Compleanno di Madre Terra\u201d
\nMIGUEL CHEVALIER<\/strong> \u201cDigital Crepes\u201d
\nVALENTINA CORTESE <\/strong>\u201cLily Sweet Lily\u201d \u2013 merangue
\nMAURIZIO GALANTE & TAL LANCMAN <\/strong>\u201cCarrara Marshmallows\u201d
\nMASSIMO GAMMACURTA <\/strong>\u201cBaccal\u00e0 lollipop, Hamburger lollipop, Meat lollipop\u201d
\nYAYOI KUSAMA <\/strong>\u201cPumpkin Cake\u201d Created for the restaurant of Mudam-Museum of Modern Art, Luxebourg
\nPIERRE LA POLICE <\/strong>\u201cHuman Beans\u201d – green tea marzipan
\nPINI LEIBOVICH\u00a0 <\/strong>\u201cIt\u2019s What Happy Tastes Like\u201d \u2013 popcicle
\nERINA MATSUI <\/strong>\u201cBarbaUpa\u201d \u2013 marzipan
\nMISSONI <\/strong>\u201cWool Ball\u201d -almond paste
\nBARBARA PALA <\/strong>\u201cPane e Coro\u201d – bread, sugar
\nSIMONE PERROTTE <\/strong>\u201cBaker\u2019s Nightmare\u201d – chocolate bread
\nGAETANO PESCE <\/strong>\u201cBeef sandwich, Egg sandwich, Fish sandwich\u201d Created for the restaurant of Mudam-Museum of Modern Art, Luxebourg
\nDOROTHEE SELZ <\/strong>\u201cTasting bread\u201d
\nANTONIO TAORMINA <\/strong>\u201cTetta Pontina\u201d \u2013 cookie
\nARLETTE VERMEIREN <\/strong>\u201cReglisette\u201d
\nJEAN-MICHEL WILMOTTE <\/strong>\u201cB\u00fbche de No\u00ebl\u201d – chocolate, baba, blueberries, cassis<\/p>\n
\n1st May to 31 October 2015
\nTuesday – Saturday 10am – 7pm
\nMilano | Brera Corso Garibaldi 99<\/p>\n