GORGELOUS. FOOD, LOVE, DESIGN.

Eating design, visual culture & food storytelling.

Eating Design. Un incontro tra arte, cibo, design ed esperienza.

Ci piace raccontare il mondo attraverso il cibo, sperimentare nuovi sapori, disegnare esperienze di nuova consapevolezza. Mangiare lentamente aiuta a concentrarsi sul gusto, la consistenza, il profumo. Il silenzio isola gli altri sensi e li amplifica. Con la collaborazione di chef, designer, artisti creiamo esperienze gastronomiche sensoriali. Per saperne di più scrivere a gorgelous@gorgelous.com.

We use food to tell stories, flavors to ignite senses, we design experiences for a new taste awareness. Eating slowly helps us to focus on taste, consistency and perfume.  Silence amplify our sensorial capacity. With the collaboration of chef, designers and artists we create unique eating experiences. To know more write at gorgelous@gorgelous.com.

Gorgelous knit roast chicken.

Gorgelous knit roast chicken.

Knit and vacuum sealed meats and fish by Stephanie Casper. What a replica of supermarket items. I love knitting art, and the way it merges into daily life. Bringing beauty back to the protein section, Knit Meat is Casper’s capstone series after graduating Pratt...

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Chupa Chups & Guns. And other art stories.

Chupa Chups & Guns. And other art stories.

Child Soldiers Fought For Food, Not Power in Congo. One goal : to find food" “We were told things like we were going to take power but I quickly understood that we were only fighting for one goal: to find food. We used to steal food or we used to threaten villagers to...

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The best Fish&Chips ever

The best Fish&Chips ever

I do not talk about restaurants, nor about recipes. But here Fish&Chips make the difference. Poppies serves fish and chips as they were meant to be, but probably never were’’ wrote Timeout, in 2012. Poppies’ owner, Pat ‘Pops’ Newland, has been serving fish and...

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The bigger poster of ever, looking like a huge candy.

The bigger poster of ever, looking like a huge candy.

SNASK have been working with the City of Malmö on the festival Malmöfestivalen for 5 years, Scandinavia's largest city festival. This year is the 30th anniversary and SNASK decided to do something bigger and better ever done before. And what would be nicer than making...

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Design Nori. How to make NORI appealing.

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’),...

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You’re what you eat.

You’re what you eat.

His wife noticed that ants' abdomens turned white when drinking milk. That's why Dr. Mohamed Babu, of Mysore, South India, took droplets of food coloring and an exotic species of Indian ant and made a stunning set of photographs. Mixing different varieties of food...

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The russian experience. By Marco Ambrosi.

The russian experience. By Marco Ambrosi.

by Marco Ambrosi In Verona, where I live, there’s a certain cultural movement: several groups of young self-entrepreneurs try new ways to generate economies based on principles like sustainability, mutual support, hybridization, intercultural exchange. Among these,...

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My White Trash Family, by Kim Alsbrooks

My White Trash Family, by Kim Alsbrooks

Kim Alsbrooks Via Colossal From the site: The White Trash Series was developed while living in the South out of frustration with some of the prevailing ideologies, in particular, class distinction. This ideology seems to be based on a combination of myth, biased...

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THE COFFEE KILLERS AL TANGOFFICINA

THE COFFEE KILLERS AL TANGOFFICINA

Du' etti de sonetti e one meat ball. Dopo dodici settimane su Gorgelous e un appetitoso gastrodebutto a Città della Pieve eccoli a Roma. Venerdì sera 6 giugno alle 21, al Tangofficina. Co' 15 euri magni, bevi e te godi lo spettacolo....

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Wildlife Selfies, Music and Wine

Wildlife Selfies, Music and Wine

Our weekly roundup on tasty news from around the world and here's what we are reading... ON THE MENU In the pantheon of food-related shark jumps, red velvet cake body mist may well be the greatest leap of all... Red Velvet Cake: A Classic, Not a Gimmick via...

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When you don’t have an oven.

When you don’t have an oven.

Who are they, how it started: They're Kyle and Liz von Hasseln, a husband and wife architectural design team in Los Angeles. The Sugar Lab started about two years ago, when they were graduate students in architecture. they were living in a tiny apartment in Echo Park...

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Wheat is wheat is wheat

Wheat is wheat is wheat

Ironica, provocatoria, intelligente riflessione sul packaging, sul lavoro del designer quando si trova  faccia a faccia col mercato del consumo. Indaga sul ruolo del contenitore rispetto al contenuto, sulla relazione tra etica personale e dinamiche di consumo. Il...

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La rana pescatrice fatta a pezzi nel ragù

La rana pescatrice fatta a pezzi nel ragù

Finalmente anche le ricette di Claudia Bartoli tirano fuori l'anima nera che ci piace tanto, dove essere un po' gorgelous significa ribellarsi anche a tanti cliché di glamour bello e buono, a quella dose zuccherina di compiacimento estetico oltre che palatale. E...

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