Dinara Kasko | Quando un algoritmo crea la torta
Una torta nata da un algoritmo, che ha generato ben 81 torte diverse, per lanciare il cioccolato rosa Ruby, dal gusto inconsueto e per tanti motivi indimenticabile. L’idea era quella di realizzare un set di elementi che tutti insiemi formassero un’unica composizione. Partiti dall’idea di una piramide, cambiando l’inclinazione di ogni oggetto e l’area di ogni piano superiore, programmando l’insieme delle torte.
All’interno: mousse con cioccolato Ruby e meringa, ganache Ruby. Un confetto alla bacca per sottolineare il sapore di bacche di cioccolato. Biscotto con Ruby, lamponi e, naturalmente, uno strato croccante con cioccolato.
This project was made for the presentation of new chocolate Rub. I needed to develop a unique form that would emphasize the unusual, new, bright, unforgettable taste of Ruby chocolate, and create a recipe where the main flavor element was this pink chocolate. The idea was to create a set of elements (cakes) that together would form a single composition. As a result, we got algorithmically modeled cake that consisted of 81 individual cakes, every single was unique in shape. This composition was made using a graphical algorithm editor Grasshopper that can build form generators from the simple to the awe-inspiring. Inspyred by Matthew Shlian we took a pyramid and changed the tilt of each object and the area of each top plane, programming and scripting the set of cakes. All of the cakes are different. Inside: mousse with chocolate Ruby and meringue, ganache Ruby. I added a berry confit to the recipe to emphasize the berry flavor of chocolate and add accent. Also the biscuit with Ruby, with raspberries and of course a crispy layer with chocolate and royalty.
Design Nori. How to make NORI appealing.
Developed by international ad agency I&S BBDO for the umino seaweed shop, ‘design nori’ is a series of intricately laser-cut seaweed for rolling sushi. each sheet of five designs– ‘sakura’ (‘cherry blossoms’), ‘mizutama’ (‘water drops’), ‘asanoha’ (‘hemp’), ‘kikkou’ (‘turtle shell’), and ‘kumikkou’ (‘tortoise shell’)– is based on an element of japanese history or symbology, meant to bring beauty, good fortune, growth, happiness, and longevity.
The mission: to respark the sale of nori following the tsunami in japan of 2011, when japanese are eating less seaweed than in the past.
via Design Boom
Umino Seaweed Store
BBDO, Tokyo, Japan
We needed to make NORI appealing among young urban audience – but how? It is nothing more than a black square of seaweed, with its primitive design that has not changed since its creation in the early 15th century. People perceived it as a commonplace product and paid little attention on the difference among the brands. A visible difference is needed for our brand.
Describe the brief from the client
Our client is a traditional manufacturer of NORI (seaweed) in North East Japan, who has struggled with the long declining category trend, and with damage from the tsunami that swept away their factories. The client wanted us to design new packaging that can reinforce its appeal to the modern urban audience.
Description of how you arrived at the final design
We decided to apply design thinking to the product itself, instead of focusing exclusively on packaging, Laser cutters are used to carve designs into our NORI – classic patterns from Japanese history called ‘Monyo’ which signify growth, beauty, luck, and so on. Themes we thought that could uplift people in the disastrous year. By combining authentic tradition with modern technology, we created an entirely new type of NORI, never seen before – one that conveys our hopes for the future, as well as our respect for the past.
Dolci da morire
Lo zucchero fa così male? Ho iniziato una dieta, e inizio a farmi delle domande, diciamo che mangio sul blog quello che non mangio per davvero…
Un bell’articolo su Wired di Michela Dell’Amico “una droga, ma una droga molto pericolosa” continuate leggere qui : una vera guerra dello zucchero.
David Sykes photography
100% slave free chocolate
Mission: crazy about chocolate, serious about people, per liberare l’industria del cioccolato dalla schiavitù. Solo cioccolato buonissimo, nato dal saper fare dei produttori di cioccolato del Ghana e della Costa d’Avorio, senza mediazioni, senza sfruttamento delle persone e del loro lavoro.
Gorgelous non ama le mezze misure, i giochi di potere, il mediare tanto per mediare. Amiamo quelli che nel loro lavoro vanno sempre dritti al punto, all’origine del sapere, alla ricerca del talento quale che sia.
Li abbiamo incontrati in Olanda, abbiamo assaggiato il loro cioccolato, condividiamo i loro valori.
Per saperne di più:
The future of food
They say we’ll print our food. Yes obviously we will. That’s a matter of taste then. There was an article on Dezeen Magazine about the next frontiers of 3D printing and we will speak a lot about it in the future. Let’s then publish this paper work by ZIM&ZOU used to realize a cover of ICON Magazine (“The February issue of Icon is devoted to ‘Food).
A series of pictures as if they were layers of a printing work.
Lucie Thomas teamed up with Thibault Zimmermann to form Zim&Zou, a french studio based in Nancy that explores different fields including paper sculpture, installation, graphic design, illustration. The duo studied graphic design during 3 years. Rather than composing images on a computer, they prefer creating real objects with paper and taking photos out of them. A number of intricate illustrations actually come from the three-dimensional installations made by Zim&Zou. Their choice of paper is due to the versatility and good quality of the material, especially when it is sculpted and photographed. Zim&Zou’s strength is to be a complementary and polyvalent duo.