CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
PART V—THE TABLE OF CONTENTS
22.03.2021
A QUICK RECAP
PARTS I, II, III & IV
I—THE FRIDGE SITE ANALYSIS
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
PART V—THE TABLE OF CONTENTS
RECAP—PAGE 03
II—CUT UP THE SECTION (Left) there are seven layers to this onion and every single one of them will make you cry I cried whilst drawing this onion happy tears though this onion is the colour of persistence through pain bearable only because you know that there will be something good there in the end (food) (Right) the title of this vegetable is scientifically supported pumpkins are the colour of 200 degrees Celsius they are warm and forgiving they are the relative you are most happy to see after a long time
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
PART V—THE TABLE OF CONTENTS
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III—RECIPE RECIPE THE DIAGRAM (Left) 5. Use up what you’ve got. You peruse the recipe a huge success. There are so many things already in your possession. Some may call them the baking basics. You take two steps to your left and open the big silver door butter eggs cream when do you ever already have cream? You close the heavy door and take two steps back to offload your bounty onto the bench. You spin swiftly and take two steps forward, one step to the right caster sugar two thirds of the required amount of chocolate. You look up stretching towards the sky the recipe calls for Amaretto rum or brandy. You pick Frangelico.
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
PART V—THE TABLE OF CONTENTS
RECAP—PAGE 05
IV—INVITE US IN THE PLAN, THE MODEL Our house was built in 1856 and therefore, no wall is perfectly straight, nor are any two parallel walls, actually parallel. For this reason, renovating the kitchen, was a thrilling task for my parents. Nowhere near as thrilling though, as making a one to ten scale model of said kitchen. Regardless of its difficult nature, the kitchen is the heart of our home. Its structure is solid and its benchtops are fading but it’s lived in, and warm, and my favourite room in the house.
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
PART V—THE TABLE OF CONTENTS
RECAP—PAGE 06
THE MEAL
PART 1 OF
PART V
THE LASAGNE A lasagne is created when you pile as many layers of pasta, besciamella and sugo as you possibly can into the most substantial baking tray you can find. It is a long, arduous task. But one that many a Nonna has perfected. My Nonna makes lasagne in half a meter wide trays. Her pasta al forno (literally, pasta of the oven) is a construction; a tower of wafer-thin layers of hand-made pasta, rich, blood-red tomato sugo and silky, creamy besciamella. My dad says that his Nonna used to make lasagne with 50 layers of pasta, each layer less than a millimeter thin. One day, I’ll make a lasagne with 50 layers, but until then, this will do. On our more creative days, Coco and I add slices of grilled eggplant and zucchini to our lasagne to add depth (of both flavour and structure).
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
PART V—THE TABLE OF CONTENTS
PART 1—PAGE 08
THE MEAL Though the lasagne is a special dish in itself, what’s more special is the reason it was prepared. While some people cook and eat because it’s the thing that allows them to take their next breath, I cook (and eat) because it fills me with light. My cooking is just a way for me to show the people I love just how much I care. We will all consume a set number of meals in our life. My goal is to make as many of my meals, and those of the ones I love, as delightful as possible. It might look like a mess a big, converging mass of interruption and squashed toes but every single step, every single turn, chop, taste, breath, was a joy to take.
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
PART V—THE TABLE OF CONTENTS
PART 1—PAGE 09
THE MOVEMENT
PART 2 OF
PART V
THE MOVEMENT
520 0
It seems to be that regardless of how much bench space we have, we will always end up in the same, cramped thoroughfare. The route to the fridge and the pantry is well-travelled and worn. It is also occupied by at least one dog always. And if the dog isn’t there, she’s lying down directly behind your left foot. Five waves of movement occupied our kitchen: myself, Coco, Eddie, Evie and food. That’s 40% human, 40% canine and 20% lasagne. Our movements make waves not jagged edges because though it is busy and loud and probably over capacity, the kitchen is positively thriving, with life and more importantly, the smell of butter, oil, garlic and onion.
6 15
885
2480
20 0
26 0
76 0
26 0
135 Ø 38
Ø 60
180
Ø 16 6
Ø 20 0
390
6 15
430
370
90
755
330
3 50
440
95 55
835
30 55
54 5
50 0
155
58 5 815
4 6 15 810
Ø 52mm
120 0 30
58 5 19 9 5 65 920
900
255 297 520
150
545
26 0
220
Ø 210
320
14 3 0
390
Ø 20 0 Ø 275
Ø 270 Ø 220
130
6 15
265
Ø 150 250 Ø 10 0
120
250
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130 0
730
720
6 15
270
375
10 3 5
375
26 0
56 80
R U BY
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
SCALE 1 : 1 0
COCO
EDDIE
M A Z ZO C C O K I TC HE N F LO O R P L A N
E V IE
PART V—THE TABLE OF CONTENTS
F OOD
AL L M E AS URE M E NTS IN M M
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THE MOVEMENT
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
SCAL E 1 : 1 0
M A Z ZO C C O K I TC HE N M OV E M E N TS
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T H E M E AL
PART 2—PAGE 12
THE TABLE
PART 3 OF
PART V
THE TABLE
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THE TABLE: PLAN Soon I’ll move out of home, and one of the things that I’ll miss the most, will be these dinners. I think that dinner might just be the most important part of the day. The dinner table is the heart of my family. We sit so close that our knees touch. Everyone is aware of everyone - regardless of whether or not they are courteous but there is an abundance of love and that is all that really matters in the end.
COCO— T HE SOUS
1 00
HEAD: Gri lli ng veget ables. SH O ULDERS: Narrower t han t he chef ’s. R U BY— TON I GHT ’ S C HE F HE AD : Gia n t .
Ø 1 56 0
S HOU L D E R S : W ider t h a n s h e t h o u gh t .
200
MA Z —TH E PATR IARCH H EAD: Bald. SH O ULDER S: Tire d fro m carrying the m all.
I let Jarrod in to the family circle and one day Coco will let someone in too and our table will grow just wide enough for us all.
JA R R OD —T HE TOL E R AN T HE AD : L a rge en o u gh to sto re h is a n d t h e ch ef’s bra in . S HOU L D E R S : C a pa bly bro a d.
I hope that in 20 years time these dinners are still as important to me as they are now. And that we still sit so close that our knees touch.
Ø 250
Ø 80
Ø 1 0 00
Ø 1 56 0
Ø 150 KERRI— T HE CREATOR HEAD: Powerf ully pet i te. SHOULDERS: Reli eved to be t ak in g a brea k fro m co o kin g.
Scale 1:10 S CALE 1 :1 0 CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
M AZZOCCO LASAG NE TAB LE : P L A N
A L L MEA S UR EMEN TS IN MM PART V—THE TABLE OF CONTENTS
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THE TABLE: PLAN
520 0
615
Our table sits in the middle of the kitchen. We are an obstacle. But aren’t we always? There is warmth in the middle of the kitchen. Probably because of all of the knees so close together and because of the oven that I have forgotten to turn off.
885
24 8 0
20 0
2 60
760
2 60
1 35 Ø 38
Ø 60
180
Ø 166
Ø 20 0
390
615
430
370
90
755
330
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440
95 55 100
835
30 55
545
500 Ø 156 0
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4615 810
Ø 52 mm
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585 1995
Ø 250
65
Ø 80
920
Ø 1 00 0
Ø 1560
900
255 297
Ø 1 50
520
150
545
260
2 20
Ø 20 0
Ø 210
3 20
1430
390
Ø 275
Ø 270 Ø 2 20
1 30
615
2 65
Ø 150 250 Ø 100
1 20
2 50
2 10
1 30 0
73 0
720
615
270
375
1035
375
2 60
5680
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
S CA L E 1: 10
M A Z ZO C C O K I TC H E N F LO O R P L A N
PART V—THE TABLE OF CONTENTS
PART 3—PAGE 16
A L L ME A S U RE ME NTS IN MM
THE TABLE: SECTION Our lasagne dish is tall enough to fit 50 layers of pasta even though my lasagne has never been 50 layers tall. It sits in the centre of the table; an infinite pool of goodness for everyone to dip in to. My lasagne is always too big but we always manage to finish it.
SECTION A
1000 410
80 250
50 250
50
750
400
80
80
160 400
760
400
1560
Scale 1:10 SCALE 1 :1 0 CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
M AZZOCCO LASAG NE TAB LE : SECTI ON A
A L L MEA S UR EMEN TS IN MM PART V—THE TABLE OF CONTENTS
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THE TABLE: MODEL
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
PART V—THE TABLE OF CONTENTS
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THE TABLE: MODEL
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PART V—THE TABLE OF CONTENTS
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THE TABLE: MODEL
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PART 3—PAGE 20
THE TABLE: MODEL
CYCLE I—THE COOK, THE CABBAGE & THE KNIFE
PART V—THE TABLE OF CONTENTS
PART 3—PAGE 21
There are many layers to a lasagne kind of like an onion but more like a personality and almost exactly like a family.
BUON APPETITO