Fabrice Poussin teaches French and English at Shorter University. Author of novels and poetry, his work has appeared in Kestrel, Symposium, The Chimes, and dozens of other magazines. His photography has been published in The Front Porch Review, the San Pedro River Review and more than 170 other publications.
John Reed is the author of Snowball’s Chance (Roof Books / Melville House), and All The World’s A Grave: A New Play By William Shakespeare (Penguin Books / Plume), among other works. More at JohnReed.org.
*Republished from Diversions (ECAL) with permission *feature image: Bar Magazine.
With Solo exhibitions at the Museum of the City of New York, the Arsenal in Central Park, the Municipal Art Society, the Hudson River Museum, the Noble Maritime Collection, NYU Fales Library, and The National Arts Club, Bascove has documented and celebrated the Bridges of New York City. She has worked with The […]
On June 9, 2014, a group of designers, media professionals, academics, chefs and museum curators met at The New School to discuss what has now become Food Design North America, a group that connects people interested in the theory and practice of Food Design. With the help of the Dining Services of The New School, […]
Virtual Tasting Menu by Jimmy Tang, Michael Kahane and Winnie Li Virtual Tasting Menu is an immersive experience that explores the concept of combining virtual reality with food. It is a series of collaborative experiments by three Parsons MFA Design and Technology students—Jimmy Tang, Michael Kahane, and Winnie Li. It includes three multisensory experiments—Conceptual […]
Stan’s Madeleine By Anna Cypra Oliver Haut-cuisine extravaganzas like Plaza-Athéneé Lobster Soufflé are not usually my thing, either as a diner or as a cook—too rich, too fattening, too much of a production—but when my neighbor Stan and I attempted to make it one New Year’s Day and failed, it haunted me. The soufflé lurked […]
My paintings represent food from a variety of different cuisines seen from above. Their flattened surface planes reduce details to strong graphic images demonstrating a fresh visual vocabulary. This is the essence of edibles: combining elements of abstraction and representation, pattern and grid, surface and illusion, as well as observation, imagination, and memory. Overall, I strive for a new perspective. While the […]
by Valeria Necchio Cheese –milk, salt, starter culture, rennet. Four ingredients for endless results, shapes, aromas, flavors. What makes the difference is the intangible ingredient, the human element. Centuries of culture, traditions, secret recipes and know-how influence the future of the curd, whether it will be a Comte or a Parmigiano. When you taste real […]
by Deanna Dorangrichia Deanna Dorangrichia studied at the Art Institute of Boston and Binghamton University where she graduated with a BA in Studio Art. After almost ten years of living and working in New York City, she is back in Binghamton, New York dedicating her time as a visual artist.