The De Stijl design movement of the early 20th century emphasized reductive harmony above all, striving for a universal style that communicated on the most basic level. Similarly, the charcuterie board simplifies hand foods to their most essential, malleable forms, idealistically attempting to provide any number of possible food combinations to satisfy the greatest number of consumers. De Stijl sensibilities are also echoed in the charcuterie board’s aesthetic qualities, in the harmonious arrangement of simple component parts referencing the limited use of basic shape and colour in De Stijl works. And Finally, the charcuterie board shares also the idealistic failures of De Stijl, where the designers of the movement strived for universal and accessible communication, the work was found to be too avant-garde and difficult to understand the intention of. The charcuterie board also, though intended for easy snacking, has complicated the task of meal consumption, and potentially alienated those not familiar with the eclectic combination of food items.
the ingredients included in the charcuterie board I prepared for this post are as follows:
-lactose-free jalapeno gouda
– vegetable crackers