Text by Octavi Rofes, Martí Guixé, Stephane Carpinelli.
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.
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FORMAT: Pbk, 8.25 x 10.5 in. / 80 pgs / illustrated throughout. LIST PRICE: U.S. $39.95 LIST PRICE: CANADA $53.95 ISBN: 9788875703929 PUBLISHER: Edizioni Corraini AVAILABLE: 3/31/2014 DISTRIBUTION: D.A.P. RETAILER DISC: TRADE PUBLISHING STATUS: Active AVAILABILITY: In stock TERRITORY: NA LA ME
Martí Guixé: Transition Menu Reviewing Creative Gastronomy
Published by Edizioni Corraini. Text by Octavi Rofes, Martí Guixé, Stephane Carpinelli.
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.
