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by Maddalena Viscusi (photos by Andrea Ballo)
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Who doesn't use them at least once a day? These curious utensils occupy a silent but important role in all our lives. Admittedly,
it may well be amusing and satisfyingly decadent to eat with our hands, but in all truth, we could hardly do without these useful instruments
which allow us to eat our food in a tidy, graceful and efficient manner.That we are able to use these eating utensils with dexterity and familiarity, though often hurriedly, reveals the complex, underappreciated nature of these tools to which we owe a great deal. Apparently simple, our cutlery actually hides a surprising number of characteristics and details which have captured the creative attentions of some of the greatest designers of our time. Cutlery, or silverware, as we know it has been centuries in the making, evolving and diversifying into an infinite number of styles and types.
One thing is clear, at the foundation of cutlery design lies a subtle anthropomorphism. Just think of the prototypes present in the human body: doe sn't a spoon resemble a hand cupped around a bowl? And do our fingers not resemble the tines of a fork? And can we not recognize the sharp points of our own incisors in the serrated edge of a knife?  Certainly, with time, these shapes and characteristics have evolved, the materials have changed, every detail studied to adapt standard cutlery to accommodate the eating habits of the various nations of the world. The various customs, styles and peculiar demands of various era and the geographical zones have influenced, and continue to influence, the form and decor of these implements. It is also fairly certain that these factors will continue to play a role in cutlery design, as our way of eating and nutrients change. And that the evolution of tableware has not yet been completed.
There are quite a few Italian names listed in the history of design: Albini, Achille Castiglioni, Carlo Mollino, Bruno Munari, Roberto Sambonet, Ettore Sottsass, Marco Zanuso, etc. have all been actively involved in the development of new forms for tableware, and globally, one could say that the "Italian School" has maintained a relationship with tradition while paying close attention to dining refinements. Let's take a closer look at a few of these designers: |
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