Published by Corraini Edizioni. Edited by Beppe Finessi. Text by Jeffrey Swartz, Octavi Rofes. Photographs by Inga Knölke.
In the second edition of this popular cookbook, self-professed “ex-designer” Martí Guixé offers whimsical examples of food design: squaring potatoes, building molecular structures with olives and toothpicks and decorating cakes with images of their contents.
PUBLISHER CORRAINI EDIZIONI
BOOK FORMAT Paperback, 8.25 x 10.75 in. / 224 pgs / illustrated throughout.
PUBLISHING STATUS PUB DATE 9/27/2016 Active
DISTRIBUTION D.A.P. EXCLUSIVE CATALOG: FALL 2016 p. 160
PRODUCT DETAILS ISBN 9788875705053FLAT40 LIST PRICE: $39.95 CDN $50.00
AVAILABILITY In stock
in stock $39.95
UPS GROUND IN THE CONTINENTAL U.S. FOR CONSUMER ONLINE ORDERS
Published by Corraini Edizioni. 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.