Posted in design and architecture, food

‘Geometry Of Pasta’: Full Of All Shapes And Sauces : NPR

A study of the science behind making, cooking, and eating pasta.

Pasta comes in a myriad of wonderful shapes — tubes and spirals, shells and ribbons and little ears. But why? Did some pasta manufacturer have fun — or does it really make a difference in taste?

That was the question that designer Caz Hildebrand set out to answer in a stylish new cookbook, The Geometry of Pasta. The cookbook has text and recipes from chef Jacob Kenedy and dramatic black and white drawings of pasta shapes by Hildebrand.

“It occurred to me that there had to be a reason,” says Hildebrand…

more via ‘Geometry Of Pasta’: Full Of All Shapes And Sauces : NPR.

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Author:

Beth Kelley is an applied & digital anthropologist with an overall interest in how people engage with and are impacted by their environments and vice versa. This has manifested itself in many ways, by looking at creativity, playful spaces and environmental enrichment, sustainability, design research, and integrative and collaborative models of learning such as through play and hands-on learning.