Sagel & Krzykowski
Point and line to plate
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Point and line to plate
Point and line to plate
Bureau Matylda Krzykowski and still-life photographer Christoph Sagel assembled a series of photographs visualising simple but intriguing combinations of ingredients. The diverse settings introduce the subtle and abstract nature of food.
2. The Brief: Summarize the problem you set out to solve. What was the context for the project, and what was the challenge posed to you?The starting point of the 2-day workshop was the favourite foods and dishes of six guests that both wished to have dinner with: graphic designers Deutsche & Japaner (Pizza), curator Tulga Beyerle (Butterbrot), journalist Sophie Lovell (Prawn Cocktail), graphic designer Mario Lombardo (Broccoli and Pomegranate), design consultant Brent Dzekorious (Vanilla ice cream with olive oil) and editor Felix Burrichter (Houmous and Gummibärchen). The result is a series of images, an observation called ‘Premature Dishes’.
3. The Intent: What point of view did you bring to the project, and were there additional criteria that you added to the brief?Tasked with composing the first extensive event at the studio, designer Valentin Loellmann invited transdisciplinary Bureau Matylda Krzykowski, who teamed up with food designer Jacopo Sarzi for the culinary experience and still-life photographer Christoph Sagel for a visual sensation. Together they invited a selected group of guests with the intention to connect them around a dinner table and to create a series of unexpected undertakings with edibles.
4. The Process: Describe the rigor that informed your project. (Research, ethnography, subject matter experts, materials exploration, technology, iteration, testing, etc., as applicable.) What stakeholder interests did you consider? (Audience, business, organization, labor, manufacturing, distribution, etc., as applicable)Based on the visual and perceptive research of Wassily Kandinsky, they attempted to contextualise these food and ingredient experiments. These edibles were assembled and photographed based on their own aesthetic nature. It is derived from pure self-expression and intuition. Note: * Title is an extract and transformation of Wassily Kandinsky’s book “Point and Line to Plane” and a concept idea of Jacopo Sarzi. The 6 dishes photographed for the guests Sagel & Krzykowski would like to dine with run under the title ‘Premature Dishes’.
5. The Value: How does your project earn its keep in the world? What is its value? What is its impact? (Social, educational, economic, paradigm-shifting, sustainable, environmental, cultural, gladdening, etc.)“Don’t play with your food”, a quote by mothers the world over that limited us as children with our desire to play with what we have on our plate. Rebelling against this rule Sagel & Krzykowski visualised the endless beautiful possibilities and aesthetic wonders of various vegetables and fruit in a series of photographs.
6. Did the context of your project change throughout its development? If so, how did your understanding of the project change?The food elements were taken from various cultures but are generally common all over the world. In the photographs we are merging different food stuffs together, underlining a certain togetherness.
span class="question">7. Does your project have nutritional elements? If so, are these elements available and affordable on a global or local level?All nutritional elements are available and are affordable.
An alluring, intriguing and inspired food styling; the starting point of a new food aesthetic manifesto ?