Qualitaly

June July 2015

XIV

system” open “position to allow full

visibility the processing laboratories and

enjoyment by the public of the manual

activity connected with the preparation

of food. All the areas of the shops,

which are preparation of administration

and sales, as well as areas for services,

are designed to return, albeit each

with there own specific functional

characteristics, a unified image and

joyous market. The first floor of the

Central Market in Florence achieves a

new stage of a European itinerary of the

historic markets and food and wine in

an architecture that combines with an

awareness throughout the Renaissance,

modernity and tradition ... “

SPECIAL WALLS. Still in Florence,

interestingly the local La Petite Cocktail

Restaurant.

That’s how it is told in the local site

of the designers: “There are many

suggestions that have corroborated

the idea around which the wall has

taken shape. The masonry walls and

pavements of Florence are a first

reference: smooth stones juxtaposed

with rough, smooth surfaces beside

chiseled, grooved, hammered; geometry,

the three-dimensionality of the bosses.

The Costantino Nivola’s wall sculptures

have also left their mark in the wall

design. In the wall, thus, we can find

the most recognizable element of the

space, the track that more can connote

it, but without excessive rigidity and

stiffness, as it is changing with the light

and produces, hour by hour, variable

effects thanks to the design of the

shadows. To achieve this result, the

research was addressed in the design

of a single able element, depending

on its rotation and the position of the

elements between them, to create

endless variables configuration. Splitting

the element in triangular travertine slabs

of variable thickness, which were each

pasted on different media, then carried

out the wall. To obtain the geometrical

complexity and the play of shadows

searched, it was studied the position

and rotation of each piece “.

The wall was then “customized” child

of the strong need to characterize the

environment in a unique way with

special walls. The result is a fascinating

new area and contemporary but which

has strongly characterized its roots

materials.

MARKED FLOORS. At Kiev’s The Cake

there is a floor, like a puzzle, that draws

the transition areas or parking. In this

place the tiles become synonymous

of communication and contemporary

design.

This is the idea of the study 2B.Group

that interprets the insertion of the

decorations to the floor as an indication

of flow for users. The decoration on

the ground, so not too invasive and

impacting becomes a signaling element

for the identification of the flows.

The architects decided that the color

of white hexagonal tiles indicates the

space of pedestrian flows while near

the tables and counters the tiles change

color becoming darker. The dense areas

and dark chromatic signal the presence

of the furniture and their various

functions.

The idea is interesting and the local pop

is thought in the mood more correct

to serve cakes and pastries colorful. A

way that tells a funny dream and festive

world: that of the cakes!

A second example that uses the

exchange floor to draw the different

functional areas is the Gastrobar

Kompaniya, designed by Studio DA

architects in St. Petersburg. The floor

cut out the parking areas near the

counter and in the meetings with

decorated pottery leaving areas flow

parquet. Conceptually, the attraction

areas of the food use are highlighted

with tiles decorated, while less

important scrolling areas are treated

with wood, a less noble material. The

designers play also graphically with

the plane of the counter, through the

exchange of material: the alternation of

wood and marble creates a rhythm of

fluctuating materials and functions.

In this way they are to prioritize areas

through the exchange of material.

STORIES ON WALLS. An interesting

example of how graphic and

architecture are able to integrate into

the realization of an interesting space is

the restaurant Satya Orientale Kitchen

of New York where he worked the

architectural firm, ODA-Architecture

in collaboration with studio of graphic

IF Agency. The walls of the room are

redrawn thanks to a graphic printed on

wooden tablets that replicate a tiled wall

outside staircase. The decorative and

traditional graphic is going to fight with

the urban look of the room.

The furnishings, which chairs,

tables and benches are absolutely

contemporary, as the lights designed

to measure. The mood of the room

is innovative and the key element is

certainly the way the vertical partitions

were treated. A flat color would change

completely the image making the place

much less recognizable. The character

of its walls gives the hallmark and the

personality of the place.

Even in the restaurant of the South

African Farm Babylonstoren we find a

particular decoration on the walls: the

menu is translated into illustrations

and transported ceramic. The effect

is sophisticated and unusual. Very

elegant, in the white space, the great

figures drawn suddenly like the old

screen prints of the of the century

illustrations. The drawings represent

the farm animals next offering as well

as a service Farmhotel also an excellent

restaurant with products from the farm

itself. The idea of representing the

farm animals thanks to decorated tiles

reflects the concept and come clear to

the user.

At page 48

Oil in the kitchen:

Everything You

Need to Know

If we want to maintain high

organoleptic qualities of our food and

prepare meals at the same time that

do not interfere with the health of

our customers, we must know a few

things

By Alberto Fiorito

The wise use of oil ensures excellent

cooking results both as regards the taste

of food and the quality of the cooking.

This is well known to those who cook

and it is apparent to the consumer.

Improper use of the oil, or oils not ideal

for the result to be obtained, usually is

most noticeable to the consumer that is

not to cook since the ability to conduct

heat and optimize the cooking is

maintained by almost all vegetable oils,

but the end result is very different. The

wrong oil then, combined with certain

eating habits, has a negative impact on

the health of those who consume it.

COMPOSITION OF OILS. The fatty acids

that make oils consist of long chains of

carbon atoms, which have a so-called

carboxyl group (it is indicated with

-COOH). A brief mention of chemistry

is essential. A carbon atom to become

part of a molecule must share four

electrons and therefore, in practical

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