{"id":2961,"date":"2018-08-31T11:57:17","date_gmt":"2018-08-31T09:57:17","guid":{"rendered":"http:\/\/uderzo-designer.it\/?page_id=2961"},"modified":"2019-12-17T18:39:21","modified_gmt":"2019-12-17T17:39:21","slug":"performance","status":"publish","type":"page","link":"https:\/\/www.uderzo-designer.it\/en\/my-work\/performance\/","title":{"rendered":"Performance"},"content":{"rendered":"

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”1395″ img_size=”full” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]I mean by “performance” the making of jewellery live, in front of an audience that will then wear what I will give it: a jewel dedicated to each spectator.<\/b> I use so-called “ephemeral” materials, almost always food, usually not designed to be a material to create jewels.[\/vc_column_text][vc_column_text]\u201cMine is not a specific investigation into food and I do not define myself as a food-designer; I have chosen to work above all with sweet matter, because the world of “sweets” and “sugars” represents the superfluous, that surplus that is not strictly necessary to feed. It is not a basic food, as could be bread, but it’s something more, often artifact and imaginative … and strongly symbolic, bearer of affective and loving messages… These are jewels to wear and then eat. Moreover, the food materials I choose are coloured and therefore close to my most pop collections, to Blob-rings and also to Candycandles.\u201d[\/vc_column_text][\/vc_column_inner][\/vc_row_inner]

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Armed with spoon, scissors and a knife<\/strong><\/h3>\n

[\/vc_column_text][vc_column_text]With easy gestures, armed with a spoon, scissors and a knife, I cut, thread, compose, combine colourful and tasty elements to create necklaces to hang around the neck of gluttonous children, bracelets for brave ladies, pins for lapels of respectful gentlemen and rings for elegant and rich ladies.[\/vc_column_text][vc_column_text]<\/p>\n

Marshmallows at the museum<\/strong><\/h3>\n

[\/vc_column_text][vc_column_text]For years I have also been proposing works where the protagonist is food in its various forms (set tables, sugar and candy, chocolate and gold, ice, vegetables), interpreting in a personal and contemporary way this sector of artistic research and design.[\/vc_column_text][vc_column_text]For years I have also been proposing works where the protagonist is food in its various forms (set tables, sugar and candy, chocolate and gold, ice, vegetables), interpreting in a personal and contemporary way this sector of artistic research and design.
\nI have participated in numerous exhibitions and reviews on this theme – among them: \u201cThe New Italian Design\u201d – Triennale di Milano (exhibition venues: Milan, Bilbao, San Francisco, Santiago de Chile, Cape Town\u2026) and \u201cProgetto Cibo. La Forma del Gusto\u201d at MART Museum in Rovereto. Examples of performances, focused on the staging of sensory and interactive experiences, aimed at the collective experimentation of new relationships between ornament and body are: \u201cBijoux D\u00e9jeuner\u201d, Basilica Palladiana \u2013 Vicenza, \u201cOrticola-Bijoux\u201d, Reggia di Venaria \u2013 Venaria (Torino), Glucogioielli, Cortina d\u2019Ampezzo).[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″]