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Brief Published: 6 Jan 2017

Food & Quartz: Caesarstone Launches Cookbook

A Material Menu: Designs for the Culinary Aesthetic

Israeli-based quartz manufacturer Caesarstone is launching a conceptual cookbook with Italian food design studio Arabeschi di Latte. The book, A Material Menu: Designs for the Culinary Aesthetic, endeavours to explore the connections between materials, aesthetics and design in eight recipes and food stories.

The release follows a series of interactive events presented by Caesarstone and British designer Tom Dixon at Milan Design Week 2016, called The Restaurant. Inspired by the installation, which consisted of four kitchens based on the themes earth, fire, air and ice, the recipes and stories revolve around the same natural elements. Read more about the event in Milan 2016: Brand Experiences.

Compelling visuals combine food ingredients, dishes and utensils artfully arranged and photographed against a backdrop of Caesarstone surfaces. Food from the earth theme includes Stone Sandwiches and Testaroli pesto pancakes, and for air, a torrone and meringue Egg Tower and tropical Snow Soup.

Francesca Sarti, co-founder of Arabeschi di Latte, said: “The book gave me the chance to develop our Milan menu and work on eight new recipes to represent the elements that would provoke the taste buds, tantalise the eyes and echo Caesarstone’s work surfaces in a way that would further explore the boundaries between food and design.” 

Elemental food and ritualistic processes in the kitchen are part of a key theme outlined in our forthcoming Kitchen of the Future industry trend. Look out for the series of reports, publishing later this month. 

For further examples of innovative food and aesthetic directions, see Food & Materials: New Edible Forms and Food & Colour: Visualising Flavour.