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Salt and pepper are like soft rain falling on your palm, tickling your nerves, filling the holes in between your fingers, finding the folds of your skin.
To stay in touch, to connect or just to say hi:
hello@giuliasoldati.com
Based in Amsterdam NL / cooking everywhere
Read more︎
hello@giuliasoldati.com
Based in Amsterdam NL / cooking everywhere
Read more︎
Contatto Experience
Eating Experience | Culinary Culture
2016 — ongoing
‘During the Contatto eating experience the ingredients are placed on your hand by my hand. While the ingredients are moving from my hand to yours, you are being touched.,
Contatto is a new culinary culture and eating experience.
It advocates a change in the current culture of food, challenging the existing one, which neglects essential sensorial experiences.
Contatto provides a new approach to the materiality of food, proposing new ways for food preparation and consumption. Aiming to get to the essence of the human-food relationship in its most genuine level, Contatto removes unnecessary mediating components’: the objects that create a distance between the body and food such as cutlery, plates and some preparation tools. Instead, preparation and consumption focus on the hand,extending taste to the realm of touch.
How many times we hear or read around us: ‘do not touch’. We would never say do not look or do not hear: so why do we think we can divorce ourselves from this one essential sense?
Contatto asks to push the boundaries of our comfort zone.
Removing the 'barrier' between the materiality of food and our body created usually by plates and cutlery, Contatto brings another layers of involvement in relation to food, our body, emotions and senses.
It is not just an eating experience, it involves an intimate rediscovery of senses and tactility, becoming a sensorial celebration of food and the action of eating. And those intense emotions will permeate and stay longer on skin than the ingredients do.
Egg yolk, lime, salt, pepper, fried bread crumbs © Giulia Soldati
Private event X The Big Now
Koinè Restaurant, October 2015
In collaboration with chefs Alberto Buratti and Simone Cantafio
Legnano (IT)
