A scarf made of cotton candy, green onions as a headdress, a costume made of pasta or an octopus as a tunic: "Fashion" and "food" are the two ingredients that combine the star chef Roland Trettl and photographer Helge Kirchberger to an entirely new composition. On bare skin, they can arrange food for edible haute couture. From the 29th October 2011 to 29 January 2012 , the Museum for Communication approximately 50 photographs of the extraordinary project "FASHION FOOD" for the first time in an exhibition. In addition to the already printed in the same publication photographs here further, previously unpublished work in large format will be on display.
Why not "fashion" interpret from scratch? And "Food" drape for "Fashion"? It asked the South Tyrolean and Austrian Trettl Kirchberger - and the unusual idea was born to provide food in an entirely new artistic context, and at the same time. "Fashion and Food," says Trettl, "are my two great passions -. Here I can combine them," At the beginning of their collaboration had Trettl still tons of food material there. "I honestly do not know what all this would be tantamount". But already after the first test shoot Kirchberger knew that them something "completely new succeed."
29th October 2011 to 29 January 2012
FASHION FOOD, 176 pages, with a foreword by Vivienne Westwood Collection Rolf Heyne, Munich
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