q.b.
2012
2012
q.b. is an oil cruet designed during the workshop le win oil in Sora, Italy. The workshop, organised by ADI, sought to connect local wine and oil producers with designers and architects to promote their delicious products.
Italian cuisine is known for its simple recipes consisting of spontaneous yet precise gestures and measures. In that sense, it can be argued that the act of cooking is expressed through its own language, made up of pinches, sprinkles and splashes, which is passed on within families from one generation to another.
q.b. (in Italian quanto basta as much as suffices) is designed to be a material manifestation that conveys this language, its cultural connotations and the stories of a territory. The cap, designed as a dispenser, contains a spoonful of oil. When the dispenser is inside the ampoule, simply place the index finger on the hole to create a vacuum that traps the oil. To release it, just lift the finger and the liquid will flow allowing the user to season the dishes with the ideal amount of condiment.
This one-off version is made of hand-thrown porcelain and hand-blown borosilicate glass. It was crafted by Ida RIveiros and Pietro Viero between London and Bassano del Grappa.
Self-initiated project/designed in 2012-manufactured in 2015
Italian cuisine is known for its simple recipes consisting of spontaneous yet precise gestures and measures. In that sense, it can be argued that the act of cooking is expressed through its own language, made up of pinches, sprinkles and splashes, which is passed on within families from one generation to another.
q.b. (in Italian quanto basta as much as suffices) is designed to be a material manifestation that conveys this language, its cultural connotations and the stories of a territory. The cap, designed as a dispenser, contains a spoonful of oil. When the dispenser is inside the ampoule, simply place the index finger on the hole to create a vacuum that traps the oil. To release it, just lift the finger and the liquid will flow allowing the user to season the dishes with the ideal amount of condiment.
This one-off version is made of hand-thrown porcelain and hand-blown borosilicate glass. It was crafted by Ida RIveiros and Pietro Viero between London and Bassano del Grappa.
Self-initiated project/designed in 2012-manufactured in 2015
