For the launch of the Perks and Mini Sydney store, Condiment collaborated with The Commons. Our menu involved different PAM foods such as Popcorn and Maple, Prawns and Mayo, Prosciutto and Melon, which were presented in different coloured Risograph printed paper.
If you’re allergic to seafood like Jess, the closest you can get to enjoying it is muttonbird which tastes like anchovies. They serve it at the amazing Fleur’s Place in Moeraki, New Zealand.
Mr. Palomar is standing in line in a cheese shop, in Paris. He wants to buy certain goat cheeses that are preserved in oil in little transparent containers and spiced with various herbs and condiments. The line of customers moves along a counter where samples of the most unusual and disparate specialties are displayed. This is a shop whose range seems meant to exemplify every conceivable form of dairy product; the very sign, “Spe-cialites froumageres,” with that rare archaic or vernacular adjective, advises that here is guarded the legacy of a knowledge accumulated by a civilization through all its history and geography.
Copies of Condiment - Issue 02 arrive at the BLESS studio.
Thobias Fäldt and Klara Källström are artists living and working in Stockholm. A specially produced photographic work ‘Submarine Voyage - The Last Supper’ features in issue 02 of Condiment.
For issue 02 we were very pleased to collaborate with BLESS on their lookbook for N°42 Plädoyer der Jetztzeit. Images from their collection appear on each page of the publication and description of their collection is included below. For full details please visit their website.
“A limited number of edible garments, such as scoubidou gummy lace tank tops, knitted liquorice, coke flavoured sweaters and lollipop glasses sweeten up the silhouettes. Following the desire to modify eating habits, a selection of unique cutlery pieces are shown, all with a detachable jewellery chain ending that can be worn around the wrist while eating. An elegant way of eating ice cream looks like kissing one’s own hand is possible with the help of the Servering, a ring that holds several small ice cream bowls. The presentation is a redefinition of co-existance between food and clothing, proposing a variety of food-sharing among friends. A champagne pyramid is built as a piece of architecture in the room. A glass wall that seperates, but also connects the guests on one side, and the models serving champagne on the other side. The wall is deconstructed by giving away the champagne glasses. Another group of models team-up in the bloody mary chain. Starting from a big cupboard where glasses are handed out, guests can pass by from person to person getting one ingredient after annother to build– and flavour-up their drink.”
