Artist Mattia Casalegno’s “Aerobanquets RMX” at Superblue – COOL HUNTING®

A large, interactive art gallery, Superblue Miami houses swirling floral walls, massless cloud stacks, and a 3,000-LED installation that pulses to the rhythm of a heartbeat. Only this Miami Art Week 2022 (now through December 4th), the immersive space will once again invite guests to dine on gourmet cuisine created by renowned chef Chintan Pandya (of Semma, Dhamaka and Adda thanks). These delicacies, however, are served as each person walks through the deep world of the virtual world inside the Oculus. Presented by Meta Open Arts, the revolutionary cross-cultural experience is called “Aerobanquets RMX” and it is the spectacular view of Naples, Born in Italy, artist Mattia Casalegno in New York.

“Aerobanquets RMX” is a world of beautiful, delicately woven art, where art informs food and, ultimately, food always influences art. “We were inspired by The Futurist Cookbook. That’s where we started,” Casalegno said. Published in 1932, the book is a collection of surrealist recipes based on the idea of ​​the future, by the Italian poet and scholar FT Marinetti. “We created different scenes and environments that were seen in the book, and then we went back to the menu. We thought about flavors and colors inspired by the virtual spaces we created. And then we went back to developing shapes and colors,” said Casalegno.

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Food affects emotions—this is an idea that has been discussed in the literature. “We want to engage our guests’ emotions,” continued Casalegno. “We also talk about how taste communicates with color. We play with expectations. We don’t give you an idea of ​​what to eat. No one knows this beforehand. Things change. perspective. Real things dissolve. Virtual things appear.

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Before donning the Oculus, participants in the on-site group were told how to find the lip of the ceramic jar in which their lessons would be performed—a lesson that would allow people reach for the car in the virtual world. their digitally animated hands, visible in real life with their fingers. Chef Gail Simmons’s story and emotional, inspiring photos unmask the brain’s expectations of healthy eating. It’s amazing how much our other senses influence what we eat.

“The best thing about this menu is that everything should be bite-sized. There should be many layers, many textures and different flavors in a small bite,” Pandya told us. “As a chef, at first it was very difficult for me to figure out how to compose it all, but I think that’s the fun. Let your creativity flow. You have to question everything you’ve been taught.” Pandya’s food, created by Flavor Five Studio, is strong, unexpected and delicious.

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All in all, it’s a fascinating, sensitive duo that tests the palate in ways never done before. Through all of our experiences in virtual and augmented reality, nothing has come close to feeling good. It’s not only memorable, but a testament to the capabilities of technology.

Photo courtesy of World Red Eye



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