Transparent does not mean invisible

During The Venice Glass Week, on Saturday, September 19, from 11am to 12:30pm, Ocean Space will host the public talk Storia dell’acqua a tavola. Simboli e trasparenze di una presenza quantomai necessaria, a historical, artistic, and cultural journey tracing the evolution of water in human conviviality, from ritual purity to Venetian glass design, to restore the dignity this resource deserves today, as it is too often taken for granted.

Water is an essential element of life, yet it is often overlooked, especially in dining and everyday consumption. This topic will be the focus of a lecture by architect Alessia Cipolla, a historian of table culture and the founder of La Costruzione del Gusto, a multidisciplinary group dedicated to developing projects and objects related to food and taste. The talk will provide an exploration of the history of water at the table, highlighting its cultural, symbolic, and material significance throughout the centuries.

The journey begins with water as a universal symbol of purity, from ancient ritual ablutions and handwashing throughout human history to the emergence of modern concepts of hygiene. The focus will then shift to the evolution of vessels and material culture, tracing the transition from the earliest terracotta containers to sophisticated glass creations and, ultimately, to contemporary examples.

Particular attention will be devoted to the excellence of Venice, which, beginning in the Renaissance, revolutionized the art of the table with iconic glass masterpieces. The narrative will intertwine with art history, offering a visual record of changing tastes and forms of conviviality, as well as with design.

Alessia Cipolla is an architect, food designer, and historian of table culture. Since 2003, she has been the founder of Studio Archipass, based in Milan, and since 2009, of La Costruzione del Gusto, a multidisciplinary network of professionals developing architecture and design projects for the food & beverage sector. Passionate about the history and culture of the table, she is an AIS-certified sommelier, a certified cured-meat taster, and an olive oil taster. She organizes events and series of talks dedicated to the history of cuisine and table culture.In 2015, she published the book Il Progetto della Tavola. Costruire lo spazio della convivialità, published by Franco Angeli. She is an adjunct lecturer in Design and Gastronomy in the Bachelor’s Degree program in Gastronomy, Hospitality and Territories at Universitas Mercatorum in Rome. She conceived, curated, and designed Note di pranzi – I menu nella storia, a traveling exhibition featuring one of Italy’s most important private collections of historical menus, spanning from 1800 to the present day. She has been writing for specialist magazines for over 20 years.