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"This book documents the experience of the project, its development, the exhibitions and performances which have accompanied it, the thoughts and experiences of its creators and of the experts, artists, cooks and protagonists of the world of art and culture that helped make it happen. Our chefs of international acclaim and five of the most fascinating artists on the contemporary scene take visitors on a unique discovery of the complex rituals connected to food, including nourishment, taste, instincts and consumption. There are four leading concepts around which the exploration revolves: food/future, food/substance, food/environment and food/exchange.The first work is Food 4 Stars, which reflects on the role that food will play in the future. From the collaboration of Davide Scabin, a chef from Turin with incredible passion and creativity, and precursor of Italian food design, with the Norwegian artist Sissel Tolas, who focuses his work on the concept of aroma as a creative element, comes an interactive, in-depth show based on scientific research. The second work revolves around the concept of food intended primarily as matter. Primordial instincts such as grasping, hewing and swallowing, as well as the various dietary habits of our society, are at the center of reflection for Italian artist Dunja Scannavini and chefs Burkhard Bacher (famous for the combinations of Italian, French and Thai cuisine) and Herbert Hintner renowned chef who succeeded in bringing together continental culture and poetic Mediterranean'lightness'in an original, urprising manner). The third section of the exhibit features the two chefs, Burkhard Bacher and Herbert Hintner (with the collaboration of Gigi Brozzoni). Here, one reflects on the indissoluble connection between food and landscape through an experimental study of the element of water, which is fundamental not only in all culinary creations but also in any landscape, be it manmade or natural.
