Chocolatexture, Chocolates That Represent Onomatopoeic Japanese Words Used To Describe Texture

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When we think of chocolate, the words “yum” and “gimme more” often come to mind. However, when an artist such as Oki Sato designs a set of chocolates, they tend to say a bit more… but still “yum.”

When Sato was asked to design chocolates by Maison et Objet, the pre-eminent design show in France, he came up with Chocolatexture. The series represents Japanese words that are used to describe the way objects look and feel. It’s OK… I had to Google “onomatopoeic” too.

Four-hundred sets of Chocolatexture were created, and will be sold during the event in Paris starting Jan. 23.

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ツブツブ (tsubu tsubu): a word for small bits or drops

 

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スベスベ (sube sube): smooth edges and corners

 

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トゲトゲ (toge toge): sharp pointed tips

 

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ザラザラ (zara zara): granular like a file

 

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ゴロゴロ (goro goro): cubic, with many edges

 

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フワフワ (fuwa fuwa): soft and airy with many tiny holes
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ポキポキ (poki poki): a delicate frame or structure
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ザクザク (zaku zaku): makes a crunching sounds, like when you step on ice

[link via Spoon & Tamago]

The Series of Texture, A Food Art Series Inspired By Modern Art

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Beth Galton, recently featured here for her Cut Food series, is playing with her food again. Only this time, instead of the inside of foods becoming the focal point, Galton showcases textures and patterns with a heavy nod to modern art.

Whether it’s a plate of ingredients mashed up to create an edible Rothko, or a cold cut and condiment Pollock — the study in color and texture is set against Galton’s trademark black background, and is worthy of any museum wall. And by museum wall, we mean in my belly.

meat

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[link, via First We Feast]