BERLIN: Move over Lady Gaga and your animal protein dress. A Berlin museum is coupling haute couture with haute gastronomy, spotlighting models draped in octopus tunics, seaweed miniskirts and brunette dresses.BERLIN: Move over Lady Gaga and your animal protein dress. A Berlin museum is coupling haute couture with haute gastronomy, spotlighting models draped in octopus tunics, seaweed miniskirts and brunette dresses.
The creations by Michelin-starred Austrian pastry-cook Roland Trestle capture in around 50 sumptuous stills by his fellow citizen photographer Helga Kirchberger, vague impression the lines of sensual happiness in a feast for the eyes and the appreciation.
The Fashion Food demonstration at the Communication Museum in the German capital to January 29 dissects “taste” and flashy fashion statements, as well as accepted wisdom of consumerism and sustainability in a rich the social order.
“The images are not interesting or pornographic but they are erotic and challenging and raise questions,” museum administrator Lieselotte Bugler told AFP, following a demonstration opening with two live models..”
While US pop provocateur Lady Gaga raised eyebrows at an awards show most recent year with a dress made wholly of raw grumble, many of the confections at this time may maybe add up to a unbiased diet.
One work permitted “Russian Laredo” facial outward show a trouser set of clothes sewn from lean bacon, a delicate black tablecloth made of squid ink pasta and a magnificent headdress woven from fry’s lettuce, red chilies and cast shadow cress. “Most of the food was not simply thrown absent,” Bugler said of the photo shoots.
“The octopus is cooked three to four hours until its tender and the pasta be capable of be boiled. Then all and sundry sits down and has a feast.”
Trestle and Kirchberger have pursued an on-again, off-again teamwork for about four years but the exhibition marks the first most important appearance of their work to a broader audience.
They have published a book feature many of the photograph in the show, complete with recipes and a preamble by the original high-fashion rebel, Vivienne Westwood.
“I would love to try them, but I hope an important person else will prepare them,” the British designer said of the cooking tips using ingredient from the clothing.
In other head-turners, Trestle twisted a mass of “calf net” — fatty covering from a calf’s stomach — into an elegant headscarf, paired with a well-known necklace made of quail eggs, and created a sexy body suit from liquid dark russet, set adjacent to jeweler made of silver honey pearls.
