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Zim & Zou

06/14/2012

“Lucie Thomas teamed up with Thibault Zimmermann to form Zim&Zou, a french studio based in Nancy that explores different fields including paper sculpture, installation, graphic design, illustration. Both aged 25, they studied graphic design during 3 years in an artschool. Rather than composing images on a computer, they prefer creating real objects with paper and taking photos out of them.”

French duo Zim and Zou have created some entirely captivating paper sculptures of incredible intricacy. Each element is truly well crafted, especially considering how unforgiving something as physical as matte construction paper can be. They’ve done particularly well with the Future of Food piece, a day-glow burger complete with tiny geometric shavings. A perfect little 3D illustration to point out the direction of commercialized eating. Pieces shown below: Future of Food, Chef’s Mask I and Chef’s Mask II. See more here.

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What to Watch
The Cheese Nun
What to Eat
Pickled Shrimp
THE TEAM


Catherine Renee Dimalla
Catherine Renee Dimalla is an award-winning multidisciplinary designer living and working in the San Francisco Bay Area. She grew up in many places and with many experiences in North America, Australia, New Zealand, and the Philippines. There has always been a sense of duality in her life: her multicultural background, her love of location and place but also her desire to never be still. Design has allowed her to exercise visual memories of markets, street signs, architecture and culture from around the world.

Catherine designed and developed Piquant as an outlet to express her great love of food and design. To see more of her work, visit her portfolio.
Ana Nicole Rodriguez
Ana Nicole Rodriguez is a food writer and entrepreneur living in her native New York City. Her travels throughout Europe and Latin America inspired a love for storytelling through the medium of food. Even her parents, foodies in their own right, exchanged vows inside a small Spanish restaurant in the West Village.

Ana Nicole is a James Beard Foundation scholarship recipient and holds a Restaurant Management & Culinary Arts degree from The Institute of Culinary Education. She has staged at the Michelin-starred restaurant, Blue Hill, NYC and worked on the editorial team of Food Arts magazine. She also ghost blogs for a major TV personality, cooking and styling original recipes. To tweet at Ana Nicole follow @ana_nicole_r
Kieran Leigh Lyons
Kieran Lyons is a young idiot living in Oxford, MS. He's also a writer, instructor, and student in the University of Mississippi creative writing MFA program. He has what he evasively calls "an art background".

He recently moved from the Medium South to the Deep South to chase the ghosts of writers past, naively assuming that his childhood years living as an ex-pat in Bolivia would prepare him to reprise his role as stranger in a Southern land. His latest act of hubris - planting a foolishly ambitious backyard garden - was, like all the rest, a mistake of love: love of food and drink, love of art and writing, love of people and places, love of the local and the far-flung. Kieran has eaten at a nice restaurant or two in his day. He is currently writing a novel about cannibalism.