In a luxurious marriage of champagne and gastronomy, Moët & Chandon has teamed up with France’s three-Michelin-starred chef Yannick Alléno for Le &, a “culinary journey” at Moët &…
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It is astonishing to think that prior to the Industrial Revolution, most power on Earth came directly from either man or animal. You had a few exceptions—river dwellers figured out waterwheels, and the Dutch had their windmills—but for most of us, if you wanted to power something into motion you attached it to an ox, a horse or maybe a broad-shouldered guy named Jeff. And a recent NPR broadcast has drawn lots of ears by highlighting a forgotten animal-powered contraption from the UK: A rotating spit driven by a dog forced to run inside a large hamster-wheel, and motivated to move by a piece of burning coal.
Referred to in the broadcast as “an essential part of every large kitchen in Britain in the 16th century,” this Turnspit dog and possible Welsh Corgi relative was specially bred to fit inside the running wheel. An 1858 British book called Anecdotes of Dogs describes them as “long-bodied, crooked-legged and ugly dogs, with a suspicious, unhappy look about them.” The wheel that they ran inside was attached to a spit holding a piece of meat over the fire. Says NPR:
When any meat was to be roasted, one of these dogs was hoisted into a wooden wheel mounted on the wall near the fireplace. The wheel was attached to a chain, which ran down to the spit. As the dog ran, like a hamster in a cage, the spit turned.
L’artiste chinois Enle Li a fait une série conceptuelle appelée « Fruit Juice ». Chaque fruit est pris individuellement sur un fond identique à la couleur du fruit, pour ensuite être pressé ou mis en bouilli afin de voir la quantité de jus qu’il contient. Le grand gagnant est évidemment la pastèque.
Après les assiettes créatives de Hong Yi, c’est au tour de l’artiste Anna Keville Joyce de nous présenter ces créations culinaires. Intitulée “A Tribute to Budgie”, cette série d’oeuvres représentent différentes espèces d’oiseaux réalisés à base de produits alimentaires. Des créations à découvrir dans la suite de l’article.
It’s never a perfect analogy, but it can be interesting when it comes close enough: Attempting to translate one creative discipline into another is, to mutilate the metaphors, more difficult than turning water into wine—rather, the old saying regarding “dancing about architecture” comes to mind. For Milan Design Week 2014, the Centrum Designu Gdynia ambitiously sought to distill a dozen products by Polish Pomeranian designers into culinary delights. Although the concept itself was executed to varying degrees of success, “Taste of an Object” offered a nice twist on the tried-and-true local design showcase.
Taking inspiration from Richard E. Cytowic’s The Man Who Tasted Shapes (MIT Press 2003), the Gdynia Design Centre worked with razy2 design group to develop an exhibition in which “an object goes beyond the limits of how it’s typically perceived.”
“Flavors have shape,” he started, frowning into the depths of the roasting pan. “I wanted the taste of this chicken to be pointed shape, but it came out all round.” He looked up at me, still blushing. “Well I mean it’s nearly spherical,” he emphasized, trying to keep the volume down. “I can’t serve this if it doesn’t have points.”
…”When I taste something with intense flavor, the feeling sweeps down to my arm into my fingertips. I feel it—its weight, its texture, whether it’s warm or cold, everything. I feel it like I’m actually grasping something.” He held his palms up. “Of course, there’s nothing really there,” he said, staring at his hands. “But it’s not illusion because I feel it.”
So goes the excerpt of Cytowic’s book, a seed of source material that is planted in the geopolitical context of the Pomerania region of northern Poland, across the Baltic Sea from Sweden. Described as “a region of a turbulent history linked with and age-long fight for independence,” Pomerania is also an incubator, “a base for brave yet developing, unique projects.”
Mouthwatering though they may be, chef Rafal Walesa‘s gastronomic concoctions are only obliquely related to the products—but that’s precisely the point. After all, one can only imagine that literal interpretations of, say, a radiator (there are actually three heating-related products in the show) or an urn might not be nearly as appetizing as the photogenic treats that were on view. (Note: The captioned images below alternate between food and product, with the dishes followed by the design that inspired them.)
Chocolate sponge cake is perhaps the ultimate comfort food
“Welna & Powietrze” armchair by Malafor (Agata Kulik-Pomorska & Pawel Pomorski)
Hard candy is intended to symbolize cast aluminum, while its lemon tea flavor conjures the contrast of heat on a cold winter day
“Pillou” radiator by None Grupa (Marta Szaban & Antoni Krzempek) for Terma
Red wine jelly offers a twist on a drink for a solemn occasion
“Tear Drop” by Aeon Form (Aleksander Bielawski, Robert Kowalczyk & Dominik Sedzicki)
In a country where fast development is often synonymous with waste and where the cityscape often looks like a never-ending construction site, Chinese consumers are constantly searching for the “brand new,” often without the proper awareness of…
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Après sa série Cut Food, Beth Galton revient avec la série « Idioms » dans laquelle elle fait des diptyques de nourritures et d’objets qui font référence à des idiomes et expressions courantes telles que « c’est la goutte d’eau qui fait déborder le vase » ou « l’oeuf ou la poule ? ». Une approche minimaliste à découvrir.
1. The Injustice of Food Chains In a new, appropriately titled documentary short, “Food Chains,” the hands and hearts of the individuals producing our every day foods are unearthed. With so much interest in food globally—from…
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I ragazzi di DudeFoods, specializzati nel realizzare cibo spazzatura-divora-budella si sono di gran lunga superati. Questo bizzarro sandwich è stato composto da ventisei diversi ingredienti, uno per ogni lettera dell’alfabeto (ovviamente anglosassone): avocado, bacon, cheese, Doritos, egg, fish sticks, garlic bread, ham, Italian sausage patty, jalapenos, Krispy Kreme donut, lettuce, mac and cheese, noodles, onion rings, pepperoni, Queso blanco dip, ramen noodles, spinach, turkey burger, Usingers bratwurst, veal parmesan, waffle, xylocarp (coconut), yams and zucchini
Much like “The Uncomfortable Series” from KK Studio, San Francisco-based photographer Lawrie Brown’s play on food design is a slightly unsettling look at the food we interact with on a daily basis. Her series—aptly named “Colored Food“—features all kinds of familiar cuisines covered in colorful latex paint. Blue chicken, green corn, cereal floating in a mysterious pink liquid—every single one zeros in on some nerve that I just can’t place.
For those who were around—and heaven forbid, might have even enjoyed—Heinz’s unfortunately named colored ketchup (“EZ Squirt”), this vibrant ice cream topping may bring back a few memories:
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