TuorloBlue operates at the intersection of Europe, America, and Asia, where gastronomy becomes a form of visual and conceptual art. The project explores a synaesthetic condition in which food is both matter and meaning—echoing the unity of body and spirit, and the idea of beauty as a transformative, almost salvific force.
At its core lies an attention to temporality and fragility, inspired by the Japanese notion of mono no aware: the awareness of the transient nature of things. Like sakura blossoms, each dish exists only for a moment. Every plate is conceived as a project—structured through form, surface, and color—where ingredients are reinterpreted and revealed anew through photography, allowing a near-macroscopic reading of textures and compositions.
Seasonality is fundamental. Ingredients shift with time, generating ever-changing palettes and flavors, while the dialogue between Japanese and Italian traditions produces a subtle, evolving form of fusion cuisine. Ancient and contemporary elements—from black garlic to edible flowers—are recontextualized beyond their cultural origins.
Language itself informs the project’s poetics. Terms such as shirataki (“white waterfall”) evoke imagery tied to nature, purity, and transformation—echoing a sensibility rooted in Shinto, where contact with nature is a form of contact with the divine.
Alongside its visual dimension, TuorloBlue is also conceived as a recipe archive. Each dish is documented through step-by-step instructions translated into an architectural language: plans, elevations, and sections developed through 3D modeling. This precise, analytical system stands in deliberate contrast to the sensorial and photographic qualities of the dishes, creating a tension between scientific representation and ephemeral experience.
MEDIA