Two of Brazil’s great talents, award-winning chef Alex Atala and food photographer Sergio Coimbra, will launch a London art exhibition inspired by Atala’s newest book, D.O.M. Rediscovering Brazilian Ingredients.
The book, published in October by Phaidon Press, highlights Alex’s journey throughout Brazil’s vast landscape and his research into it’s indigenous ingredients and the culinary knowledge accrued over centuries by its myriad of tribes and peoples. D.O.M. Rediscovering Brazilian Ingredients took over five years to complete and showcases many Brazilian ingredients in 60 recipes, all perfectly captured through the lens of Sérgio Coimbra.
The exhibition will present 22 images of ingredients from Amazonian rainforest to the very south of Brazil, such as saúva ants and the Erva Mate, as well famous dishes from Atala’s D.O.M. Restaurante, such as Oyster pane with tapioca marine, Lime and banana ravioli and Heart of palm fettuccine.
Most of the stunning images were photographed against a black background, Sergio’s signature style. The profound contrast between the darkness and the vibrant colours of many of the Brazilian ingredients provides a unique insight to the exotic gastronomy and culture of the country that will be hosting the next World Cup and Olympic Games.
Atala and Coimbra’s exhibition will run from the 10th – 13th of December at The Coningsby Gallery in central London. The show will be open from 9am to 6pm and has free entry. Copies of D.O.M. Rediscovering Brazilian Ingredients will be on display at the exhibition and the book is available to buy at www.phaidon.com. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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