These tarts were made for the new issue of SoGood Magazine. This work is the result of collaboration with José Margulis, an artist from Miami, USA who works with Geometric abstractionism and Kinetic art. He creates different 3D sculptures, visual compositions of colorful plastic sheets. José works with curved shapes, volumetric geometries, transparencies, intense colors filtered through light and plays with endless combinations in a continuum of colored layers. Margulis’ utmost concern is the creation of geometric shapes conceived mostly by changing the perspective of the viewer accompanied by the philosophical notion that everything in life has diverse levels of narrative and spatial perceptions.
Streusel, almond cream, confit strawberry – red currant, mousse with white chocolate.
I tried to transform his creations, made of plastic, aluminum and acrylic, into something edible, using basic techniques and ingredients. Yet, I wanted to preserve his message and feel. It had to be an installation-performance where the art was created by José Margulis and then transformed by me into an edible piece of art which would be later consumed – thus disappear. I was transforming the object of art into something edible that would later perish, while emphasizing the ephemeral art, its fleetingness in our life.