Craft & Popular Culture

archiemcphee:

For the past two years we’ve shared the awesome Easter Egg Trees created by German pensioner Volker Kraft and family in Saalfeld, Germany. In keeping with the tradition he started back in 1965, this year’s tree is the most splendid yet, featuring the family’s ever-growing collection of beautifully hand-painted blown eggs, which now numbers 10,000 . That many eggs means that, depending on the weather, the family begins hanging them up between late February and late March. The spectacular tree attracts thousands of visitors each year, some of whom bring their own hand-decorate eggs to donate to the collection. After Easter the eggs are carefully removed, before the leaves grow on the tree, and then stored in cartons for next year.

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[via NBC News]

cross-connect:

PASTArchitecture : The Gourmand’s Brittle Pasta Constructions

Apart from being a creative cook’s dream ingredient to work with, Italian pasta, as we know it, can be a creative team’s favoured construction material as well. On Yatzer, in the past, we’ve seen beautiful projects that take pasta out of its original context in, for example, the pasta carpet by We Make Carpets. However, we recently came across a masterful usage of the staple of Italian cuisine, once again, not for edible reasons but for visual poetry’s sake, in the latest issue of The Gourmand food and culture journal.

Under the Italian title ”Tradizione, Costruzione” (Italian for ”Tradition, Construction”), set designer Gemma Tickle and photographer Aaron Tilley, both based in London, joined forces to create five different settings made of five different types of pasta, paying homage to Italian architecture. The final result is a photo series which depicts the brittle beauty of structural and decorative architectural elements. A unique curtain is created through hundreds of hanging black-sepia spaghetti, a Roman column is formed by cylindrical candele pasta, a tiled roof is made of wide-flat lasagna, a bunch of long-thin spaghetti shape a staircase and dozens of small rigatoni form a trackless herringbone-shaped floor.
(via: Yatzer / sources: The Gourmand)

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