International Food Design and Food Studies Conference 2017 Experiencing food: designing dialogues Lemonot(Sabrina Morreale,Lorenzo Perri) Pasticceria Nuovo Mondo (Paolo Sacchetti, Edi Gagnarli)
EDIBLE ARCHETYPES
Recipes as Typological Transcripts
The Ingredients
Zuccotto Form
Brodsky et Utkin + Saint Basil
Kulich New Recipe #1
Structure
Pantheon
Pangiallo New Recipe #2
Military elmet
Brunelleschi’s dome
Ornament
Ali Qapu Palace
Materiality
Ettore Sottsass’s furnitures
Zoolbia New Recipe #3
Scale
Newton’s cenotaph + Labrouste Library
Panettone New Recipe #4
Croquembouche New Recipe #5
The Table Set 1. Moscow + Saint Basil + Kulich 2. Rome + Pantheon + Pangiallo 3. Isfahan + Ali Qapu Palace + Zoolbia 4. Milan + Sottsass’s furnitures + Panettone 5. Paris + Newton’s cenotaph + Croquembouche
The New Recepies 1. New Recipe n. 5
1. New Recipe n. 2
Transparent isomalt sphere Alchermes flavour filled with cream Pan di Spagna and chocolate ice cream Diameter 2.5cm Mounted on a chocolate stick to form four cantilivered dome
Edible cup treated as an inverted dome, constructed with layered rings of bricks. The bricks are alternatively small pieces of Roman Pangiallo, sometimes pink replacing the egg with alchermes and chocolate bars.
slices.