The kitchen lives on contrasts today as never before.
Sometimes based on tastes in a dish (bitter, sour, sweet, salty or umami) often contrasting to saturate our taste buds and make sensations explode.
Other times based on different temperatures (think of certain dishes in which there is a cold part that contrasts a hot one). Or when we eat a risotto and there are crunchy parts that you might not expect.
But what's missing?
A very strong chromatic contrast is lacking.
This series is based on complementary colors such as blue and orange or red and green.
A very strong contrast that the brain likes.
A contrast that is hardly seen in the kitchen.
In this series the strong contrasts are not just sweet / salty or hot / cold but related to color with a disturbing element.