Delecious Architecture
12.05.2010 - 01.08.2010
Contemporary Space Athens, 46-48 Megalou Vasiliou, Rouf, Athens, Greece
"Delicious Architecture" is curated by Christian K. Narkiewicz-Laine the prominent Finnish architecture and design journalist and critic and Museum President, The Chicago Athenaeum.
Both The Chicago Athenaeum and The European Centre have invited over 50 of the world?s most prominent architects and designers to create a work of architecture that explores artistic decorations and monuments made of food primarily cakes and confectionery fantasies.
The works as drawings are architectural fantasies that reminisce aristocratic banquets and street festivals of 16th through 19th Century Europe. The drawings depict towering, fantastical centerpieces and visionary and ephemeral works of architecture created out of sugar paste, marzipan, fruits, pastries, ice, flowers, gilt, and precious metals.
The exhibition explores the historic relationship between food and design and ultimately its final presentation.
The proposed creations range from extraordinary and futuristic towers, pyramids, spires, temples, obelisks, sculpture, even skyscrapers that celebrate the fun in today s contemporary architecture-using food and cooking as the source of their inspiration.
For years, architects and designers have been designing accessories of eating-dishware, glasses, cutlery, dining tables, and chairs-so it is natural, of course, that they would also design food itself.
For "Delicious Architecture" architects and designers have come up with their fantasies on paper -an architectural folly- in their signature design style, in this case translated into another medium - one that happens to be edible.
In Athens, The European Centre and The Chicago Athenaeum worked with chefs from some of the most prestigious hotels in Athens to realize additonal fantasy creations in three-dimensions. |
July 2010
