gororoba

gororoba, in portuguese, is a word used to refer to the mixture of the left-overs at the fridge. in my words: a delicious new meal created by delicious meals that have existed before :) 

here, I use this word, first because I love it, and second because it brings the idea of the mixture, of the new that comes from the old, of a collective creation. 

 

each gororoba is one. there’s not a proper recipe, there is not an expected final goal to be achieved. each gororoba is born from a totally new different meeting, that transforms, re-create, revolutionise. regardless of what it is, it’s going to be unique. 

 

this here is a mixture between light, food, earth. it comes from the organic and local veggies and fruits produced by the “A Colheita”market, that stimulates us to be conscious about what we are eating. it comes from the magic created by the chef Mari Puttini, that uses a combination of taste, smell, texture and all kinds of inspiration that you can think about to create her recipes. it comes from the contours and shapes that come from the earth through the hands of the artist/ceramist Vanessa Leite. it comes from the dance with the light and with the colours that Olivia Nachle brings in her photography. it comes from the mixture of all of this to create a magazine and art pieces, from Cibele Nogueira. 

from this encounter, an art magazine was created and also a sensorial-art exhibition:

capa, contra-capa e primeira página:

photos of the exhibition:

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