Gelorific!

Architects’ Macaroni Exhibition

Why did architects make macaroni? There are two reasons. First, the Japan Institute of Architects asked us to present the creativity of architects in some way that would make it understandable to the general public. Second, macaroni, while familiar to us, is just the sort of object with which architects could be creative. Macaroni is an “architecture” guaranteeing conditions much harder to fulfill than first imagined. It must have a shape that can be heated evenly, an area ample enough to be coated with sauce, a shape easily mass produced, and an object that in the end appeals to the appetite, or the sense of taste. Each design was realized with a model at a magnification of 20, as well as a recipe devised by food critic and illustrator Hideko Kogure deemed suitable to the final shape. In the exhibition, her recipes were presented via projected image.

(via here)

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I also read this in the book Designing Design by Kenya Hara. (same as the Juice Skin post). I really enjoyed reading that book. If you’re a designer, read it.