'Design Exquis III' - 7th September to 16th November 2013 - Roca London Gallery
Design Exquis is a series of exhibitions inspired by the collective method of creation, developed
by the Surrealists, known as Exquisite Corpse (Cadavre Exquis). The concept involves four
designers, each responding in turn to an object created by their predecessor. Each design team
is given a short deadline (one month) in which to respond to their predecessor’s work and create
something new. None of the designers know who the others are. The exhibition will reveal the
fnal fve objects and demonstrate the interconnection of ideas and through each team’s own
For more information about the show visit Roca or Design Exquis
Jacopo Sarzi's project have been sponsored by Amorim and Roca London Gallery.
Video: Hannah Robinson and James Maiki at LS:N Network
Objects' photos: Emma Robinson
'Ice Sculpting and cocktails making' - Design Picnics at the Somerset House - London, 2013
As one of the collateral events linked to the el Bulli exhibition, DesignMarketo, and food designer Jacopo Sarzi, have led a performing workshop based on ice sculpting, interpreting three ice blocks in order to make summer cocktails.
Photos: Amandine Alessandra - Video: Iris Long @Disegno.
'The Fish Butchery' - Winter Projects Gallery - London, 2013
Re-interpreting the space, (a dismissed butchery), using the grammatical mistake 'a fish butchery'.
For one day, Winter Projects' space return to be a food shop, in which the audience face once again the majesty of big and entire animals, re-discovering what they put in their mouth when they eat.
'Point and Line to Plate' - Food Event conceived with: Matylda krzykowski and Jonas Loellmann, hosted from Valentin Loellmann. Photos of the event: Julia Aumann - Holland, 2013
Do colors have taste?
Are shapes possibly referable to moods, sensations?
And if they are, are these influenceable from the perceiving of different sounds, tunes and notes?
From the visual and perceptive researches of Wassily Kandinsky, and its book,
Point and Line to Plane. A culinary experiment / experience was born, aimed to contextualize these experiments on the plate, adding the sense of taste, trying to achieve synesthesia within the courageous gastronomes invited to the performance.
The performance is composed by 4 different courses, some purely inspired from Kandinsky's Diagrams.
W. Kandinsky's researches have given the master rules for contemporary communication and sense of harmony.
The courses try to achieve an aesthetic and gustatory harmony based on his lessons.
'Abroad but always home' - Performance for Swiss magazine DADI - London - UK, 2012
Ph. Anne Gabriel Jurgens & Marvin Zilm - Texts: Rebekka Kiesewetter
'Harry's table' - London Design Festival - UK, 2012
Sitting along the wooden table of Harry Thaler’s workshop, in London Fields, Jacopo will guide you through this interactive experience that celebrates the simplicity of everyday rustic italian food. Set in the context of a woodworking studio, the guests will be encouraged to use custom made devices and tools to consume the dishes proposed, and treat food not merely as nourishment but also as a material.
'Understory' - London Design Festival - UK, 2012
Digest to understand.
Three infusions, a liquified manifestation of the products on show. These concoctions were made with the intention of creating a synesthetic relationship between their ingredients and tools and the pieces displayed by Pia, Eva and Catherine.
'Alchemy of the everyday' - Vitra Design Museum Germany, 2012 - with Marc Bretillot - Ph. Barbara Kern
2012 'A perfectible future, food for Istanbul in 30 years' - IKSV Istanbul - with Marc Bretillot
What's the relationship of contemporary human being with food, inhabitants from big cities and small villages now consume the same products? If they do so now, will the upcoming generations continue doing it?
Which are the possible evolutions for the food of our grandchildren, scenarios for edible products in 2042.
2011 'Seasonal snacks for kids aged between 5 and 11' - Italy, 2011
Project for the production of snacks according to seasonal and spatial logics, produced by the artisans of the city of Cagliari.
The snacks for the children of school aged between 5 and 11, are different in appearance, content, and then in taste the rhythm of the seasons are guided
by four keywords that are common in all the 4 snacks: discovery, seasonality, play, empathy.
The purpose is to educate the 'young gastronomes' to the taste and knowledge of food production routes, consistent with a common result of real experience and local relationships.
The project has set itself the goal to create an open system sneak that involves the entire production process, minimizing waste.
Educating young people allows us to skip a generation,
making aware citizens tomorrow and in the same time co-educators of their parents today.
'Nature et chocolat' - with Marc Bretillot - France, 2011
Since chocolate is a technological product, a vast number of diverse and complex operations are required to obtain perfect cacao beans, such as: selection of lands, fermentation of beans, drying in free spaces, roasting, fine grinding, separation of fat and dry matter, adding sugar to give aromas, textures, tempering and finally shaping it…
It will be a Confrontation, between the craft technique and the omni present nature of Boisbuchet.
'Creative nutritional education' in a third grade school of Cagliari (Italy) - 2010
©photos: Emma Robinson - Amandine Alessandra - Judith Lasry - Julia Aumann - Anne Gabriel Jurgens - Marvin Zilm - Fernando Laposse - Sara Mellone - Barbara Kern - Jacopo Sarzi - Choche Gomez - Fabrizio Meloni - no reproduction is permitted without authorization.