BREAD
I s su e V
trust me magazine
cover photo
Martin Scott-Jupp
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COLOPHON
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TRUST ME MAGAZINE #5- The bread Issue July 2012 Founders: Gloria Giangrande, Susanna Luna Bellandi Editors: Susanna Luna Bellandi, Gloria Giangrande Works of art: Lapo Simeoni, Gaetano Mendola, Tony McKay, Pierpaolo DeAngelis, Martin Scott-Jupp, Het Paradijs, Viktoriya Gadomska, Holly Exley, Antonio Cirillo, kroppslotion, Riccardo Guasco, Hatiye Garip, Sarah Rosado, TMM staff. Words: Gloria Giangrande, Susanna Luna Bellandi Cover by: Martin Scott-Jupp Where:Trust Me magazine, Firenze, Italia For Info or submission: trustmemagazine@gmail.com www.trustmemagazine.com Advertising/ for all advertising inquires contact: trustmemagazine@gmail.com
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PANE BENE COMUNE Lapo Simeoni
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BREAD I s su e V
trust me magazine
Crispy, crumbly, well cooked almost burnt. Here it is! Served under your maybe hungry eyes. The smell of freshly baked bread -you know- has the power of the mermaids of Ulysses. The smell of the Madeleine brings to mind moments and episodes now buried by time. Its formula is almost magical. The soft crumb that swells in the oven thanks to secret alchemies, appears to be subjected to some kind of unknown enchantment. Bewitched by its scent we taken it out from the oven.Then, we left under a rag to rest for a while. We cut a slice, we tasted it. We liked it. Then, summer came back with hot temperature, heat and humidity and under that piece of cloth some strange white and green constellations starts to appear: the mould!Now we deliver it to you in this way. It is vital substance, alive maybe..Take it and eat it and spread what you want on it!
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Spaghetti Rainbow Bread Illustrations by Tony MCkay
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GIVE US DAILY BREAD by Pierpaolo De Angelis
We live in the era of the “beautiful and cellophaned “ food, mainly represented by TV formats where tables are set in a way that it’s miles away from a real dining table. The Pierpaolo’s project “Dacci oggi il nostro pane quotidiano” (give us our daily bread) wants to get rid of any aesthetical aspects of the food underlining the contrast between the set table and the leftovers of a meal. Among dirty, greasy and messy checkered tablecloths and paper towels he is looking for a kind of beauty and simmetry that clashes with the hype realistic representation of food on the book covers we are used to.
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POLAROID-PANINO
POLAROID PANINO Gaetano Mendola
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Bao Bao, also known as baozi, are pillowy, soft buns that are either steamed or baked. They come with a variety of fillings and are a common item in dim sum shops. Bao are a favorite breakfast or mid-morning snack. Ingredients x 24 Bao + Warm water, warm (about 110째F) -- 1 cup + Active dry yeast -- 1 (1/4-ounce) package + Flour -- 1 cup +Sugar -- 1/4 cup +Shortening or oil -- 2 tablespoons + Water -- 1/2 cup +Salt -- 1 1/2 teaspoons +Flour -- 3 to 3 1/2 cups +Filling (see variations) -- 3 cups
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CHALLAh Challah is the traditional bread that begins Sabbath meals in every observant Jewish home. These braided loaves are a symbol and reminder of the miraculous manna that fell from the heavens to feed the Israelites as they wandered in the desert. For Rosh Hashanah, a round challah is favored and symbolizes the cycle of the year. Ingredients x 1 loaf +Water - 1/2 cup +Margarine - 1/4 cup, or 4 tablespoons +Sugar - 3 tablespoons +Salt - 1 1/2 teaspoons +Active dry yeast - 1 (1/4-ounce) +Lukewarm (110째F) water - 1/4 cup +flour -- 3 to 3 1/2 cups +Eggs, beaten - 2 +Egg yolks - 2
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BREAD Het Paradijs
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LEFSE Lefse is a flatbread from Norway, similar to a flour tortilla or chapati, that is generally made with a potato-based dough and grilled on a flat griddle. Traditionally lefse is rolled out with a grooved rolling pin that prevents air pockets and is turned with a special wooden paddle. Ingredients x 14 lefse +Russet potatoes, peeled and cut into large chunks - 2 to 2 1/2 pounds +Cream or milk - 1/4 cup +Butter - 4 tablespoons +Sugar - 2 teaspoons +Salt - 1 teaspoon +Flour - 1 1/2 to 2 cups
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BREAD & WATER Viktoriya Gadomska
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Breakfast Time Holly Exley
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C O LO N Y
BY Martin Scott-Jupp
These photographs document several of the various types of mould which can be found growing on your average loaf of bread, given enough time and neglect. I am interested in the inherent contradiction of finding aesthetic beauty in something almost universally perceived as disgusting. I was also fascinated by the extraordinary structure and microscopic nature of these life forms, something that those of us not involved in the biological sciences are probably only vaguely aware of. 26 Vol. 5 | Bread Issue
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Brรถd kroppslotion
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PAN DE MUERTO Pan de muerto, or “bread of the dead,” is a sweet anise-scented bread served during Mexico’s Días de los Muertos celebrations. The bread is offered up at temporary altars to relatives and friends who have passed away. Loaves are typically round and decorated with a knob of dough on top, representing a skull, and with bone-shaped pieces of dough around its perimeter. Pan de muerto is often sprinkled with colored sugar or glazed with orange juice. Ingredients x 1 loaf +Active dry yeast -- 1 (1/4-ounce) package +Water, lukewarm (110-115°F) -- 1/4 cup +Flour - 3 cups +Sugar - 1/4 cup +Salt - 1/2 teaspoon +Aniseseed - 1 teaspoon +Milk - 1/2 cup + Eggs, beaten - 2 + Unsalted butter, melted - 1/4 cup +Egg white - 1 +Sugar or colored sugar - 1 tablespoon
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YORKSHIRE PUDDING Yorkshire pudding is the traditional accompaniment to a roast prime rib dinner. Popular not just in Yorkshire but throughout England, Yorkshire pudding was traditionally made by pouring the batter into a roasting pan and cooking it along with the meat. Baking it in the same pan after the roast has been removed captures all of the flavor, but lets you cut out a lot of the fat. Yorkshire pudding is often topped with a gravy or pan jus. Ingredients x 6-8 servings +Flour - 2 cups +Salt - 1 teaspoon + Eggs, beaten - 6 + Milk - 2 1/2 cups + Pan drippings from Roast Prime Rib
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THE ALCHEMY OF LIFE Alfonso Cirillo 37 Vol. 5 | Bread Issue
uomo che balla con baguette (man dancing with baguette) Riccardo Guasco 38 Vol. 5 | Bread Issue
Naan Naan is the famous bread from northern India that is baked in a distinctive tandoor oven. Variations of naan are found from India to Central Asia on into the Middle East. The intense heat of a tandoor is most closely replicated in the modern home by a very hot oven. Ingredients x 6-8 servings +Active dry yeast - 1 (1/4-ounce) package +Sugar - 1 teaspoon +Warm (110-115째F) milk - 3 tablespoons +All-purpose flour - 4 cups +Warm (110-115째F) milk - 1/2 cup +Yogurt - 1/2 cup +Egg, beaten - 1 +Oil or melted butter - 1 tablespoon +Salt - 1/2 teaspoon +Garnish (optional, see variations)
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UNTITLED Hatiye Garip
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TOASTER Sarah Rosado 42 Vol. 5 | Bread Issue
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CREDITS Lapo Simeoni Born in Orbetello, after a period spent at the Central Saint Martins Colege in London, Lapo returned to his native Maremma, where he creates paintings and installations. 6 years ago he opened the gallery ART.LAB Contemporary Art in Grosseto, to promote projects by young artists. After his first collaboration with TMM in the “Hair, Fur and Beard” issue, this time he has created for us a brand new branded bread!
Tony MCkay Tony is an ironic illustrator and zines creator that you can only love. He’s also a great thinker and funny writer. He lives in Scotland. He likes thin strokes and CMYK fluo swatches. Please enjoy the super rad series of illustrations he has submitted to TMM about a “spaghetti rainbow bread” that it has immediately become our new favorite dream-recipe.
behance.net/tmckay119
laposimeoni.com/
Martin Scott-Jupp When Martin has agreed to be part of this issue of Trust Me, he really made our day. This amazing photographer based in London is able to portray every single mundane item as an abstract painting... Thanks to his iconic and storytelling style he has as client some editorial giants as Penguin and Harper Collins. Enjoy his Colony series for this issue of TMM, forgeting that it’s just mould.
martinscott-jupp.co.uk/
Pierpaolo De Angelis Pierpaolo loves series. It’s not possible to understand his images if they are not considered as part of a long, obsessive commitment. E.g. he shot the same billboard for a year or he wandered around suburban football pitches to portray as more goals as possible. For the TMM bread issue he has shot the “aftermath” of some restaurant tables. We like his images because it’s possible to experience the time in them, and as Italian magazine, we like them even more because are a ironic and fun eye on our country.
pierpaolodeangelis.it
Het Paradijs Het Paradijs (“the paradise” in Dutch) is a collective based in Arnhem,the Netherlands founded 3 years ago by three illustrators: Esther Hörchner, Els ten Klooster and Maaike Burgers. They make by hand all their delicate and playfull illustrations. We have been delighted by their drawings of small creatures lost in a endless winter...and for us They have realized a lovely self-cannibal rabbit.
hetparadijs.net
Viktoriya Gadomska Viktoriya is a Polish illustrator mad for typo and flat colors. We absolutely love some of her statement fonts as “Armata” and “Fjiord” (visit her website to download and enjoy it) and we’d like to have on our bookshelf her futuristic children’s book “the steam locomotive” inspired by a poem of Julian Tuwim. For this issue we have discovered a very old project of her archive where she tries to get the essence of two basic elements of our life, “bread and water”.
vikaniesiada.blogspot.co.uk/
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Alfonso Cirillo Alfonso is an illustrator and comic artist that has created the space “comic art world” to introduce the little bears, doggies and not-well defined creatures that inhabit his mind. We like is psychedelic style full of references, that mixes together Jeremyville and Roger Hargreaves (the one of Mr. Men e Little Miss, just to be clear) in a pretty unique way. Have a not-soquick look at the work that He has created exclusively for trust me magazine and you’ll discover so many unexpected details! cirilloart.blogspot.co.uk/
Holly Exley Holly is a watercolor artist with a pop attitude, currently based in London. She can illustrate everything from a full English breakfast to an Elvis Costello’s music infographic with an amazing pastels palette. Her favorite topics are retro food, collections of objects and portraits of celebs, that she designs for clients as Topshop and Dazed digital.
hollyexley.com
Gaetano Mendola kroppslotion Kroppslotion is one of our longtime collaborators, but, if you are too lazy to go back and browse old issues of Trust Me, all you need to know is that his pseudonym comes from an Ikea hand cream, that it has been a source of inspiration for his long term project “hybridization” where he mixes heads, bodies and materials to create glamorous alter-ego...like the bread man in this issue.. kroppslotion.altervista.org
Riccardo Guasco We are proud to have as contributor of this issue one of the most visionary and talented contemporary Italian illustrator. His draws are incredibly lively, moving and dancing (like the “man with baguette” in this Trust Me). The style of Riccardo is fun, light and engaging, full of color, shapes and nuances inspired by cubism, futurism and the surrealistic eye of Bruno Munari.Riccardo lives withhis whales, birds and bicycles in Casale Monferrato, a town in the north of Italy.
riccardoguasco.com
Gaetano is a photographer from Grosseto, Tuscany, that wanders around Italy looking for industrial landscapes, factories and abandoned electric plans. For this issue of Trust Me has come back to analog photography to shoot a piece of bread that resembles a moon stone.
gaesart.com/
Hatiye Garip Hatiye is a super young artist and photographer from Istanbul. Everything she does, either an illustration or a picture, she seems having a lot of fun in doing it...For us she has created some little collage characters, but it’s interesting to notice how her childlike comic sketches are in sharp contrast with disturbingly landscapes and women that she seizes with her analog camera.
flickr.com/photos/hatiyegarip/
Sarah Rosado Sarah is a mixed media artist from Bronx, New York. She has started realizing digital illustrations of post modern pin ups, but she has recently moved to experiment with photography creating funny characters and “comic stripes” situations.
sr-artwork.com
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THANKS Thank a lot to our kind supporters: Alexis Akagawa, Francesca Ungolo, Leonardo Pasquinelli, Dustin Davis, Jennifer Danos, Alessandro Baroni, Lorenzo Vigotti. We have devolved the money raised to the TeleFood projects promoted by the Food and Agriculture Organization of the United Nations (http://www.fao.org/getinvolved/telefood/telefood-projects/en/)
A LOT
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