The Italian Cultural Institute of Washington in collaboration with IMF Foundation, presents the exhibition “Il Gusto del Design Italiano” (The Taste of Italian Design), organized on the occasion of the X Edition of the Settimana della Cucina Italiana nel Mondo (SCIM, Week of Italian Cuisine in the World).
This exhibition, curated by Elisabetta Pisu, chronicles the evolution of Italian kitchen design through original creations and objects by the great masters of design. Thirty works explore the connection between Italian design and culinary culture, spanning from the 1930s to the present day, and highlighting some of the most iconic designers, brands, and objects linked to the Italian food industry.
The seminal pieces on display have shaped the history of food preparation and presentation and continue to be inextricably linked to the collective imagination of the ritual of food. They mark an evolution in technology as well as in social perception, offering visitors a selection of creations that shed light not only on innovative solutions but, above all, on design as a discipline representative of an era, a shift in habits, values, and an attribution of meaning. From small tableware accessories to professional preparation tools, each piece reflects the mastery and distinctive formal sense of Italian design, which combines functionality and aesthetics, technological innovation and beauty.
Join us for the opening and enjoy a special presentation by curator Elisabetta Pisu. Come experience pieces ranging from Philippe Starck’s iconic Juicy Salif citrus squeezer designed for Alessi in 1990 to Zaha Hadid’s sinuous Forma grater again conceived for Alessi in 2021, from Gae Aulenti’s Toast for Trabo in 1997, to Matteo Ragni’s Matarél in transparent borosilicate glass in 2017, not to mention Gio Ponti’s Conca cutlery produced by Sambonet since 1955, among others.
Registration required.
LOCATION
Embassy of Italy
3000 Whitehaven Street NW
Washington, DC 20008
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REGISTRATION REQUIRED AND ACCEPTED EXCLUSIVELY THROUGH EVENTBRITE
The processes involved in preparing, serving, and preserving food, have always been at the heart of Italian culture since the time of Ancient Rome, as has the quest for functionality and style. This has led artisans and, more recently, designers and architects to create refined, technologically advanced objects never before seen, which have become iconic pieces recognized worldwide and have become part of the history of Italian design.”.
~ Elisabetta Pisu
ABOUT ELISABETTA PISU
Elisabetta Pisu is a design curator with a background in sociology and cultural management. Her research focuses on contemporary design in relation to production processes, social values, and the evolution of new expressive languages. Objects, environments, and architecture are at the core of her research, which explores the changing role of design in contemporary society. In 2016, she founded EP studio, which designs, organizes, and curates international design exhibitions, with a focus on the dissemination and promotion of Made in Italy. He has collaborated with important cultural institutions and curated exhibitions in prestigious museums, including: the Italian Cultural Institute in Copenhagen, the Italian Cultural Institute in Abu Dhabi, the Craft + Design Centre in Canberra (Australia), Design Museum Gent (Belgium), Cube Design Museum (Holland), Design Museum Holon (Israel), Museum of Craft and Design (San Francisco, USA), MODA – Museum of Design Atlanta (Atlanta, USA), L. A. Mayer Museum for Islamic Art (Israel), COD – Center for Openness and Dialogue (Albania).
ABOUT THE SETTIMANA DELLA CUCINA ITALIANA NEL MONDO
The “Settimana della Cucina Italiana nel Mondo” (SCIM, Week of Italian Cuisine in the World) was launched in 2015 to promote fine Italian cuisine and our agri-food products. Thanks to the number and quality of events proposed around the world by the Italian Ministry of Foreign Affairs and International Cooperation’s foreign network, it has established itself as a regular event of great importance. During SCIM, seminars and conferences, meetings with chefs and culinary courses, tastings and dinners, accompany promotional activities. The story of Italian cuisine is also told through its projection in art, with movies, concerts and photo exhibitions. SCIM also includes discussions on topical issues, such as the relationship between food and environmental sustainability, the culture of healthy food, food safety, the right to food, food education, and territorial identity and biodiversity. This X edition is centered on “Cucina italiana tra salute, cultura e innovazione” (Italian cooking between wellbeing, culture, and innovation).