Transition menu : reviewing creative gastronomy / Martí Guixé ; texts Octavi Rofes, Stephane Carpinelli ; fotografía Inga Knölke
Material type: TextLanguage: English, Italian Publisher: Italia : Corraini Edizioni, [2013]Description: 79 páginas : ilustraciones, fotografías ; 27 cmContent type:- texto, imagen fija
- sin mediación
- volumen
- 9788875703929
- N7113.G845 A4 2013
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|---|
Libros | Mediateca | Bibliográfica | N7113 G845 A4 2013 Ej. 1 (Browse shelf(Opens below)) | Ej. 1 | Available | 15756 |
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N6853.D8 B33 2019 Ej.1 Algunas observaciones a propósito de Marcel Duchamp / | N6888.S36 A4 2019 Ej.1 The void : photography, film, performance and installation / | N7108.6 E623 2004 Ej. 1 En Casa : dobles visiones / | N7113 G845 A4 2013 Ej. 1 Transition menu : reviewing creative gastronomy / | N7151.L38 E29 2007 ECAL : a success story in art and design / | N7260 D37 2018 Daphné Le Sergent : Géopolitique de l'oubli / | N7359.M67 A4 2011 Mariko Mori : oneness / |
"The projects was exhibited for the first time at Mart - Museum of Modern and Contemporary Art of Trento and Rovereto, during the "The Food Project. The Shape of Taste" curated by Beppe Finessi". -- Tomado de la página legal del libro.
The place of food design -- designing a menu -- Fiction bites -- 1. Character contextualization -- 2. Gastronomy to food design -- 3. Kitchen concept -- 4. Menu design -- The transition menu.
"In Transition Menu, the self-professed "ex-designer" Martí Guixé (born 1964) demonstrates how even food can be a design item. In this publication, Guixé presents his theories on food design by chronicling the fictional character, Mar López, who, over the course of her career, transitions from chef and restaurant owner to food designer. The book showcases a variety of elements of the fictional food designer including her CV, kitchen concepts and menu design, with color photographs of each of the food items on López’s menu. Guixé describes how each component transcends a conventional approach to food to become a designer item. Each dish is presented in conjunction with a short essay that describes its modern look and functionality. Transition Menu expands upon Guixé’s research on food design and includes his personal theories, thoughts and notes regarding the subject, by which he seeks to challenge and reappraise the parameters of conventional culinary habits". -- tomado de la página del distribuidor.
Texto a dos columnas en inglés e italiano.
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