Quartz surface specialist Caesarstone has introduced a conceptual cookery book – ‘A Material Menu: Designs for the Culinary Aesthetic’.
It has been created in collaboration with food design studio Arabeschi di Latte and its creative genius Francesca Sarti. It was inspired by the elemental concept Caesarstone presented with Tom Dixon during Milan Design Week. ‘The Restaurant’ by Caesarstone and Tom Dixon consisted of four kitchens inspired by the four elements – Earth, Fire, Air and Ice – and was designed by British designer Tom Dixon with an elemental food concept by Arabeschi di Latte
Exploring the boundaries between food and design and the inspirational capacity of Caesarstone material in the kitchen, the book continues on Caesarstone’s collaboration with Sarti, first commenced for the quartz manufacturer’s 2016 Milan installation.
Designed by the Micha Weidmann Studio, the large format book features a series of eight conceptual recipes and food stories inspired by the 4 elements Air, Ice, Earth and Fire. The recipes are represented through a series of commissioned photographs by London-based Tom Mannion and styled by Sarti, combining Caesarstone’s quartz surfaces with unique art-design accessories and thematic derived food produce, such as black chanterelle mushroom, icefish, purple cauliflower and burned sage.
Visually resonating with the Caesarstone surfaces presented in Milan and drawing inspiration from the unique qualities of the material, each of the book’s eight food creations provides a modern interpretation of traditional dishes.
Image shows: Icefish fritters by Tom Mannion
Caesarstone / caesarstone.com