|Jelly St Paul's Cathedral by Bompas & Parr. Photo Greta Illieva|
Creations by a large range of food designers are at the centre of The Food Project: The shape of taste, the next exhibition at Mart (Museo di arte moderna e contemporanea di Trento e Rovereto). Curated by Beppe Finessi, the exhibition explores the art of industrial projects and experimental design applied to food, and runs from 9 February - 2 June 2013.
|Pasta chairs by Adrien Rovero|
The exhibition is divided into a number of thematic areas, opening with a tribute to the Good Design book written by Bruno Munari fifty years ago. Anonymous foods are revealed through a series of graphic interpretations, and a number of notable designer objects made from food are also on display, from Bompas & Parr's Jelly Cathedral to lollipops designed for two.
|Sucette by Cordoleani & Fontana|
One of the key themes of the exhibition is how the creativity of designers converges with the needs of industrial production. Transformations in the food industry combine with issues of ethics, ecology and also – in a section dedicated to patents – the relationship between creativity and standardisation.
|Yolalahiho by Avril de Pastre|
There will also be a site-specific project made for the Mart by Martì Guixé - one of the world's most renowned and prolific food designers - and a busy programme of events. Renowned chefs will hold a series of evening cooking shows, and workshops with the designers will provide visitors with the opportunity to create their own designs from local products. During the whole exhibition period, visitors will also be able to taste samples and meet some of the designers involved in the show.
|Speculoos by Delphine Huhuet|
The exhibition will include designers and architects as Achille Castiglioni, Stephan Bureaux, Lorenzo Damiani, Florence Doleac, FormaFantasma, Giorgetto Giugiaro, Marije Vogelzang, Marti Guixé, Giulio Iachetti, Marcel Wanders, Enzo Mari, Alessandro Mendini, Katja Grujters, Konstantin Grcic, Gaetano Pesce, Diego Ramos, Philippe Starck and leading chefs, like Gualtiero Marchesi, together with Bruno Barbieri, Massimo Bottura, Antonio Canavacciuolo, Carlo Cracco, Daniel Facen, Davide Oldani and Davide Scabin.