The Geometry of Pasta

The Geometry of Pasta

AGENDALa Geometría de la PastaKERRY FLINT DESIGN10 MAYO DE 2014
Título LA GEOMETRÍA DE PASTA Publicado en LIBRO Sitio web oficial GEOMETRYOFPASTA
Vivir en un tiempo donde comer es una obsesión y donde ser un entusiasta que habla incesantemente sobre los mejores sitios de brunch o los mejores lugares para comprar ingredientes raros no podría estar más en boga, nada es tan emocionante como un libro de recetas convenientemente diseñado y convencido. Y The Geometry of Pasta es de hecho una de esas cosas..
Concebido por Here Design, un equipo de diseño con sede en East London que no es ajeno a la creación de una fuerte marca y algunos de los libros de cocina más atractivos y con estilo, el libro ofrece un nuevo enfoque de algo que ya sabíamos que sabíamos. Con otras publicaciones famosas como la audaz versión moderna de Ceviche de la cocina peruana, la fiesta para los ojos que es la Jerusalén de Ottolenghi, instintivamente sabe cómo hacer que la comida esté de moda, y The Geometry of Pasta, con recetas del chef Jacob Kenedy y Caz Hildebrand en el timón de su creación y diseño, es algo digno de contemplar.


La geometría de la pasta toma una combinación familiar de alimentos, y profundiza en nuevas profundidades para revelar una gama de posibilidades. La primera edición del libro fue publicada por Boxtree / Pan Macmillan en septiembre de 2011. Con ciudades cosmopolitas de todo el mundo abarrotadas de restaurantes y puestos de comida que venden todo tipo de cocina imaginable, por no mencionar la gran cantidad de información relacionada con los alimentos y recetas en Internet, la comida misma casi ha sido fetichizada. La experiencia de comer ha pasado de lo que simplemente sabe (aunque obviamente sigue siendo un componente clave) y ahora también implica el entorno en el que se come, el concepto o idea que lo sustenta y, por último, cómo se presenta. 

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La pasta es un alimento familiar para todos nosotros, que al principio parece muy simple. Sin embargo, no es tan fácil estar siempre bien y la combinación de pasta y salsa que lo acompaña puede variar desde un plato de algo comestible hasta algo increíblemente delicioso. The Geometry of Pasta se esfuerza por explicar cómo se puede lograr esto, ya que se propone explicar la pasta en su totalidad. Acercándose al tema desde un nuevo ángulo, su enfoque dirigido al diseño ve a la pasta como pequeñas piezas de diseño, donde se ilustran una variedad de formas a través de ilustraciones en blanco y negro. Este es un gran libro para mirar por sus ilustraciones y diseño, ya que es para profundizar y disfrutar explorando el tema.

A menudo se lo ve de una manera demasiado complicada o se lo trata con un enfoque demasiado florido. Como es de esperar, los alimentos se trasladan a un nuevo territorio en el que cada vez más personas se deshacen de las cosas y se concentran en cada ingrediente. Usando fuertes ilustraciones gráficas para explorar un ingrediente que es mucho más complejo de lo que se percibió primero pero que, al mismo tiempo, puede ser simplemente delicioso, este es un

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AGENDA The Geometry of Pasta KERRY FLINT DESIGN10 MAY 2014 VIEW ALL 15 PHOTOS DETAILED INFORMATION Title THE GEOMETRY OF PASTA Posted in BOOK Official Website GEOMETRYOFPASTA Living in a time where eating is an obsession and where being a foodie who incessantly discusses the top brunch spots or the best places to buy rare ingredients could not be more in vogue, nothing is as exciting as a well-designed and convention pushing cookbook. And The Geometry of Pasta is indeed one such thing. . Conceived by Here Design, an East London based design team who are no strangers to creating strong branding and some of the most desirable and stylish cookbooks around, the book provides a fresh approach to something we already thought we knew inside out. With other famous publications such as Ceviche’s bold modern take on Peruvian cuisine, to the feast for the eyes that is Ottolenghi’s Jerusalem, Here instinctively knows how to make food fashionable, and The Geometry of Pasta, with recipes by chef Jacob Kenedy and Caz Hildebrand at the helm of its creation and design, is quite something to behold. The Geometry of Pasta takes a familiar food combination, and delves into new depths to reveal a range of possibilities.The first edition of the book was published by Boxtree/Pan Macmillan in September 2011. With cosmopolitan cities around the world crammed to the brim with restaurants and food stalls selling every type of cuisine imaginable, not to mention the plethora of readily available food related information and recipes on the internet, food itself has almost been fetishized. The experience of eating has moved on from what it merely tastes like (although it obviously remains a key component) and now also entails the setting it is eaten in, the concept or idea behind it, and last but not least, how it is presented. Pasta is a familiar food to us all which at first seems very simple. However, it is not actually that easy to always get right and the combination of pasta, and the sauce that accompanies it, can range from a plate of something edible through to something mind-blowingly delicious. The Geometry of Pasta endeavours to explain how this can be achieved as it sets out to explain pasta in its entirety. Approaching the subject from a new angle, its design led approach views pasta as small pieces of design, where a range of shapes are illustrated through clever graphic black and white illustrations. This is as much a great book to look at for its illustrations and design as it is to delve into and enjoy exploring the subject matter. Often viewed in an over complicated manner or treated with too flowery an approach food is unsurprisingly moving into new territory where more and more people are stripping things back and focusing on each single ingredient. Using strong graphic illustrations to explore an ingredient that is far more complex than first perceived but which, at the same time, can be simply delicious, this is a

Definiciones de AGENDA The Geometry of Pasta KERRY FLINT DESIGN10 MAY 2014 VIEW ALL 15 PHOTOS DETAILED INFORMATION Title THE GEOMETRY OF PASTA Posted in BOOK Official Website GEOMETRYOFPASTA Living in a time where eating is an obsession and where being a foodie who incessantly discusses the top brunch spots or the best places to buy rare ingredients could not be more in vogue, nothing is as exciting as a well-designed and convention pushing cookbook. And The Geometry of Pasta is indeed one such thing. . Conceived by Here Design, an East London based design team who are no strangers to creating strong branding and some of the most desirable and stylish cookbooks around, the book provides a fresh approach to something we already thought we knew inside out. With other famous publications such as Ceviche’s bold modern take on Peruvian cuisine, to the feast for the eyes that is Ottolenghi’s Jerusalem, Here instinctively knows how to make food fashionable, and The Geometry of Pasta, with recipes by chef Jacob Kenedy and Caz Hildebrand at the helm of its creation and design, is quite something to behold. The Geometry of Pasta takes a familiar food combination, and delves into new depths to reveal a range of possibilities.The first edition of the book was published by Boxtree/Pan Macmillan in September 2011. With cosmopolitan cities around the world crammed to the brim with restaurants and food stalls selling every type of cuisine imaginable, not to mention the plethora of readily available food related information and recipes on the internet, food itself has almost been fetishized. The experience of eating has moved on from what it merely tastes like (although it obviously remains a key component) and now also entails the setting it is eaten in, the concept or idea behind it, and last but not least, how it is presented. Pasta is a familiar food to us all which at first seems very simple. However, it is not actually that easy to always get right and the combination of pasta, and the sauce that accompanies it, can range from a plate of something edible through to something mind-blowingly delicious. The Geometry of Pasta endeavours to explain how this can be achieved as it sets out to explain pasta in its entirety. Approaching the subject from a new angle, its design led approach views pasta as small pieces of design, where a range of shapes are illustrated through clever graphic black and white illustrations. This is as much a great book to look at for its illustrations and design as it is to delve into and enjoy exploring the subject matter. Often viewed in an over complicated manner or treated with too flowery an approach food is unsurprisingly moving into new territory where more and more people are stripping things back and focusing on each single ingredient. Using strong graphic illustrations to explore an ingredient that is far more complex than first perceived but which, at the same time, can be simply delicious, this is a

Sinónimos de AGENDA The Geometry of Pasta KERRY FLINT DESIGN10 MAY 2014 VIEW ALL 15 PHOTOS DETAILED INFORMATION Title THE GEOMETRY OF PASTA Posted in BOOK Official Website GEOMETRYOFPASTA Living in a time where eating is an obsession and where being a foodie who incessantly discusses the top brunch spots or the best places to buy rare ingredients could not be more in vogue, nothing is as exciting as a well-designed and convention pushing cookbook. And The Geometry of Pasta is indeed one such thing. . Conceived by Here Design, an East London based design team who are no strangers to creating strong branding and some of the most desirable and stylish cookbooks around, the book provides a fresh approach to something we already thought we knew inside out. With other famous publications such as Ceviche’s bold modern take on Peruvian cuisine, to the feast for the eyes that is Ottolenghi’s Jerusalem, Here instinctively knows how to make food fashionable, and The Geometry of Pasta, with recipes by chef Jacob Kenedy and Caz Hildebrand at the helm of its creation and design, is quite something to behold. The Geometry of Pasta takes a familiar food combination, and delves into new depths to reveal a range of possibilities.The first edition of the book was published by Boxtree/Pan Macmillan in September 2011. With cosmopolitan cities around the world crammed to the brim with restaurants and food stalls selling every type of cuisine imaginable, not to mention the plethora of readily available food related information and recipes on the internet, food itself has almost been fetishized. The experience of eating has moved on from what it merely tastes like (although it obviously remains a key component) and now also entails the setting it is eaten in, the concept or idea behind it, and last but not least, how it is presented. Pasta is a familiar food to us all which at first seems very simple. However, it is not actually that easy to always get right and the combination of pasta, and the sauce that accompanies it, can range from a plate of something edible through to something mind-blowingly delicious. The Geometry of Pasta endeavours to explain how this can be achieved as it sets out to explain pasta in its entirety. Approaching the subject from a new angle, its design led approach views pasta as small pieces of design, where a range of shapes are illustrated through clever graphic black and white illustrations. This is as much a great book to look at for its illustrations and design as it is to delve into and enjoy exploring the subject matter. Often viewed in an over complicated manner or treated with too flowery an approach food is unsurprisingly moving into new territory where more and more people are stripping things back and focusing on each single ingredient. Using strong graphic illustrations to explore an ingredient that is far more complex than first perceived but which, at the same time, can be simply delicious, this is a

Ejemplos de AGENDA The Geometry of Pasta KERRY FLINT DESIGN10 MAY 2014 VIEW ALL 15 PHOTOS DETAILED INFORMATION Title THE GEOMETRY OF PASTA Posted in BOOK Official Website GEOMETRYOFPASTA Living in a time where eating is an obsession and where being a foodie who incessantly discusses the top brunch spots or the best places to buy rare ingredients could not be more in vogue, nothing is as exciting as a well-designed and convention pushing cookbook. And The Geometry of Pasta is indeed one such thing. . Conceived by Here Design, an East London based design team who are no strangers to creating strong branding and some of the most desirable and stylish cookbooks around, the book provides a fresh approach to something we already thought we knew inside out. With other famous publications such as Ceviche’s bold modern take on Peruvian cuisine, to the feast for the eyes that is Ottolenghi’s Jerusalem, Here instinctively knows how to make food fashionable, and The Geometry of Pasta, with recipes by chef Jacob Kenedy and Caz Hildebrand at the helm of its creation and design, is quite something to behold. The Geometry of Pasta takes a familiar food combination, and delves into new depths to reveal a range of possibilities.The first edition of the book was published by Boxtree/Pan Macmillan in September 2011. With cosmopolitan cities around the world crammed to the brim with restaurants and food stalls selling every type of cuisine imaginable, not to mention the plethora of readily available food related information and recipes on the internet, food itself has almost been fetishized. The experience of eating has moved on from what it merely tastes like (although it obviously remains a key component) and now also entails the setting it is eaten in, the concept or idea behind it, and last but not least, how it is presented. Pasta is a familiar food to us all which at first seems very simple. However, it is not actually that easy to always get right and the combination of pasta, and the sauce that accompanies it, can range from a plate of something edible through to something mind-blowingly delicious. The Geometry of Pasta endeavours to explain how this can be achieved as it sets out to explain pasta in its entirety. Approaching the subject from a new angle, its design led approach views pasta as small pieces of design, where a range of shapes are illustrated through clever graphic black and white illustrations. This is as much a great book to look at for its illustrations and design as it is to delve into and enjoy exploring the subject matter. Often viewed in an over complicated manner or treated with too flowery an approach food is unsurprisingly moving into new territory where more and more people are stripping things back and focusing on each single ingredient. Using strong graphic illustrations to explore an ingredient that is far more complex than first perceived but which, at the same time, can be simply delicious, this is a

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Traducciones de AGENDA The Geometry of Pasta KERRY FLINT DESIGN10 MAY 2014 VIEW ALL 15 PHOTOS DETAILED INFORMATION Title THE GEOMETRY OF PASTA Posted in BOOK Official Website GEOMETRYOFPASTA Living in a time where eating is an obsession and where being a foodie who incessantly discusses the top brunch spots or the best places to buy rare ingredients could not be more in vogue, nothing is as exciting as a well-designed and convention pushing cookbook. And The Geometry of Pasta is indeed one such thing. . Conceived by Here Design, an East London based design team who are no strangers to creating strong branding and some of the most desirable and stylish cookbooks around, the book provides a fresh approach to something we already thought we knew inside out. With other famous publications such as Ceviche’s bold modern take on Peruvian cuisine, to the feast for the eyes that is Ottolenghi’s Jerusalem, Here instinctively knows how to make food fashionable, and The Geometry of Pasta, with recipes by chef Jacob Kenedy and Caz Hildebrand at the helm of its creation and design, is quite something to behold. The Geometry of Pasta takes a familiar food combination, and delves into new depths to reveal a range of possibilities.The first edition of the book was published by Boxtree/Pan Macmillan in September 2011. With cosmopolitan cities around the world crammed to the brim with restaurants and food stalls selling every type of cuisine imaginable, not to mention the plethora of readily available food related information and recipes on the internet, food itself has almost been fetishized. The experience of eating has moved on from what it merely tastes like (although it obviously remains a key component) and now also entails the setting it is eaten in, the concept or idea behind it, and last but not least, how it is presented. Pasta is a familiar food to us all which at first seems very simple. However, it is not actually that easy to always get right and the combination of pasta, and the sauce that accompanies it, can range from a plate of something edible through to something mind-blowingly delicious. The Geometry of Pasta endeavours to explain how this can be achieved as it sets out to explain pasta in its entirety. Approaching the subject from a new angle, its design led approach views pasta as small pieces of design, where a range of shapes are illustrated through clever graphic black and white illustrations. This is as much a great book to look at for its illustrations and design as it is to delve into and enjoy exploring the subject matter. Often viewed in an over complicated manner or treated with too flowery an approach food is unsurprisingly moving into new territory where more and more people are stripping things back and focusing on each single ingredient. Using strong graphic illustrations to explore an ingredient that is far more complex than first perceived but which, at the same time, can be simply delicious, this is a

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