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Gastrometry | Haute cuisine meets Art

Gastrometry is a unique cultural blend that merges haute cuisine with design. A culinary art gallery, where superior product quality meets design aesthetics.

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Gastrometry | Haute cuisine meets Art | gastrometry.com Reviews
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Gastrometry | Haute cuisine meets Art | gastrometry.com Reviews

https://gastrometry.com

Gastrometry is a unique cultural blend that merges haute cuisine with design. A culinary art gallery, where superior product quality meets design aesthetics.

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gastrometry.com gastrometry.com
1

Editor’s picks: November 2016 - Gastrometry

http://gastrometry.com/editors-picks-november-2016

I saw the angel in the marble and carved until I set him free Michelangelo. HIDDEN GEMS #04 / NOV 2016 / BY DIMITRIS PANAGIOTIDIS. The greatest artist does not have any concept. Which a single piece of marble does not itself contain. Within its excess, though only. A hand that obeys the intellect can discover it. Michelangelo Buonarroti, I Sonetti Di Michelangelo: The 78 Sonnets of Michelangelo with Verse Translation. Serving platter designed by Urban Soul Project / usp.gr. Which is more important? Chrys...

2

Archive | Gastrometry

http://gastrometry.com/archive

The A5 Memobottle is the balance between convenience and environmental responsibility. Caesarstone’s first conceptual cookbook with recipes by food design studio Arabeschi di Latte. Nordic, minimal and functional; nothing left to take away. Food design, the future is served: Interview with Beetroot. Creative fine dining by Daniel Humm in the Big Apple with hospitality at its heart. Crafted Meat: An informative contemporary survey on today’s new meat culture by Gestalten. Modern Cuisine by Yannick Alleno.

3

An interview with Daniel Humm - Gastrometry Mag

http://gastrometry.com/eleven-madison-park-daniel-humm

Eleven Madison Park: Creative fine dining by Daniel Humm in the Big Apple with hospitality at its heart. INTERVIEW / 08 OCT 2016 / BY DIMITRIS PANAGIOTIDIS. Venison roasted with beets and onion Signe Birck. Eleven Madison Park. 11 Madison Avenue, New York 10010 USA / elevenmadisonpark.com. What inspired you to get into this business? Share some of your mentors and how they have helped you. How has your cuisine evolved since you started and how do you think it will change in the future? Right now, my goal...

4

About | Gastrometry

http://gastrometry.com/about

Haute Cuisine meets Art by Ioannis Ergeletzis Gastrometry 2016. Caesarstone’s first conceptual cookbook with recipes by food design studio Arabeschi di Latte. Nordic, minimal and functional; nothing left to take away. Food design, the future is served: Interview with Beetroot. Crafted Meat: An informative contemporary survey on today’s new meat culture by Gestalten. Modern Cuisine by Yannick Alleno.

5

Nordic, minimal and functional; nothing left to take away

http://gastrometry.com/nordic-minimal-and-functional

Nordic, minimal and functional; nothing left to take away. DESIGN / 22 OCT 2016 / BY GEORGIA HARIZANI. Scandinavian (nordic) design is a term used to represent a design movement characterized by simplicity, minimalism and functionality that emerged in the 1950s in the five Nordic countries. “Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away. Antoine de Saint-Exupery. The DOTS by Lars Tornøe. The DOTS designed by Lars Tornøe MUUTO. Collection of tra...

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Food design, the future is served: Interview with Beetroot. If you live in Greece, it is more likely you associate the word ‘Beetroot’ with the Thessaloniki based, multi-awarded, communication design office rather than the taproot portion of the beet plant (Greek; παντζάρι). Beetroot Design group is a visionary creative office based in Thessaloniki, Greece, that provides design services and solutions to a worldwide clientele.

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