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Greek Salad by Toni Silber-Delerive

  My above-view paintings of food bring together an appreciation of unconventional views and timeless human habits. While the colors and shapes are traditional, the oversized proportions painted from above display the subject in ways that are both original and recognizable. These paintings are conceptually related to my aerial paintings of landscapes and objects. From their […]

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Photography: Winter, by Fabrice Poussin

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.

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’11th & 6th’ by John Reed

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  

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‘When The Lobster Met Champagne’ by Carolien Niebling

*Republished from Diversions (ECAL) with permission *feature image: Bar Magazine.

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Still Life with Artichokes and Asparagus, oil on canvas, 1999

Three Paintings by A. Bascove

    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 […]

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Gallery: Food Design North America at The New School

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, […]

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Video: ‘Taste Bugs,’ from ‘Virtual Tasting Menu’

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 […]

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Consider The Lobster

Stan’s Madeleine

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 […]

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Fruit Medley300

Toni Silber-Delerive: Up Close and Appetizing

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 […]

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Photography: Living Culture

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 […]

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