Pastry Art By Dinara Kasko

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Appreciation towards Dinara Kasko for providing the following description:

世界上的任何一种客观物体都可以以另一种方式呈现，而所有的事物也都可以与美学相关。即便某些艺术对我们来说是稍纵即逝的，它们依然拥有存在的意义。艺术是多维度的，当你将自己维度的艺术加之于另一领域，会产生意想不到的美丽碰撞。这一系列蛋糕艺术品来自一位雕塑家、一位工程师和一位糕点师傅的合作。他们分属不同领域，却在这一系列艺术品中找到了共通之处。造型之美固然必要，而口感的细腻香甜更能给人留下美好的印象。设计师精选白色巧克力，通过食物模型切割器对每一个部件进行精致打磨，最终塑造出一个个造型精美的艺术作品。

设计师Dina Rakasko受迈阿密艺术家José Margulis的灵感启发，并按照他设计的图纸将巧克力转变成模型碎片。整个过程如同在制作装置模型一般充满趣味，又像在烹制一顿美食一样令人充满期待。

Every object in the world has another way of expressing itself, and each of them has something to say about art. Even though some art works would be later consumed, they have their right to be meaningful to our life. Art could be multi-dimensional, such like you put architecture or structure on a cake, the result could be a surprise. This series of “Pastry Art” is created by a sculptor, an engineer and a pastry chief, who are professional in their totally different domain but are collaborated in such a pastry art. However, the taste is as important as the sculptures that it expressed. The designers use white chocolate to make 3D models, with meticulous sculpts and finally with the work of artistic.

Dina Rakasko work together with the Miami based artist José Margulis. The whole process was like that of making architectural model, as well as making dishes, with full of interests and expectations.

最新系列 Geometrical kinetic tarts
Latest work Geometrical kinetic tarts

更多系列
Others works

制作过程
Processing

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