Caesarstone presents: A Material Menu: Designs for the Culinary Aesthetic
Leading quartz manufacturer Caesarstone announces the release of its new book A Material Menu: Designs for the Culinary Aesthetic, created in collaboration with food design studio Arabeschi di Latte and its creative maverick Francesca Sarti.
Exploring the boundaries between food and design and the inspirational capacity of Caesarstone material in the kitchen, the book continues on Caesarstone’s collaboration with Sarti, first commenced for the quartz manufacturer’s 2016 Milan installation. Designed by Micha Weidmann Studio, the large format book features a series of eight conceptual recipes and food stories inspired by the 4 elements Air, Ice, Earth and Fire.
The recipes are represented through a series of commissioned, compelling photographs by London-based Tom Mannion and styled by Sarti, combining Caesarstone’s quartz surfaces with unique art-design accessories and thematic derived food produce, such as black chanterelle mushroom, icefish, purple cauliflower and burned sage.
Visually resonating with the Caesarstone surfaces presented in Milan and drawing inspiration from the unique qualities of the material, each of the book’s eight new food creations provides a modern interpretation of traditional dishes and reflects its corresponding element utilising purposefully selected ingredients and cooking techniques. In this context, element-invoking Caesarstone designs provide the colour and work backdrop for the development of these culinary conceptions, further adding to the overall dining experience.
The Restaurant by Caesarstone & Tom Dixon installation consisted of four kitchens inspired by the four elements – Earth, Fire, Air and Ice – and was designed by renowned British designer Tom Dixon with an elemental food concept by Arabeschi di Latte.
For more information visit caesarstone.com.au
