Tag Archives: visual art
GreekSalad

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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Icy planet: bottom of a glass containing half and half, water, food coloring. Moons: silica gel, food coloring. Stars: sugar, cinnamon, cumin.
Courtesy of Navid Baraty, via The Salt.

Space Food: Actually Making Space Out of Food

But perhaps you hadn’t considered making space out of food. Navid Baraty, a freelance photographer in Brooklyn and Los Angeles, arranges common pantry items to create strikingly accurate-looking photos of an imaginary cosmos. “I’m a really big space geek,” Baraty tells The Salt. “I’ll look at NASA images or Hubble images to see how things were placed […]

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Madrid: A churro con chocolate is topped by local landmarks, including the iconic Tio Pepe neon sign that overlooks the city's central square, Le Puerta Del Sol.
Courtesy of Bea Crespo and Andrea G.Portoles, via The Salt.

What If Cities Were Made Of Their Own Brunch Food?

In America, the word “brunch” conjures visions of Eggs Benedict and bagels and lox. But, broadly speaking, “brunch” – as a word and a concept — is a literal blend of breakfast and lunch. And around the world, there’s a wide variety of culinary delights that people choose to graze on between late morning and […]

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Illustrations by Brianna Harden, via Lucky Peach

Lucky Peach’s Illustrated History of the Molten Chocolate Cake

1966: The first known cake with a deliberately runny center is the Tunnel of Fudge Cake—the second-place winner of a Pillsbury bake-off in 1966. Invented by Texan housewife Ella Helfrich, the cake is a walnut-flecked Bundt cake with a wet fudge center, which Ella achieved by the pretty ingenious inclusion of powdered frosting. (The original recipe […]

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Fruit by Nike is a piece by designer Peddy Mergui in his exhibit "Wheat is Wheat is Wheat," next on display in May at Expo Milano 2015.
Courtesy of Peddy Mergui, via the Salt

Nike Fruit, iMilk and Other Ways to Influence Consumption

Just eat it. It’s hard to look at these stylish packages of citrus fruit, bearing Nike’s iconic swoosh, without having the athletic company’s famous slogan “Just do it” immediately come to mind. And that’s precisely the point, says Israel-based designer Peddy Mergui. He says packaging tells a story, and can imbue consumer goods with value and […]

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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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Michael-Laiskonis-blk-ssme2

Is Food Art? A Panel Discussion

Are chefs artists, technicians, or skilled laborers? Can food be a medium for expression, or is it just a meal? Enjoy the video of the panel, organized by the Food Studies Program at The New School for Public Engagement in collaboration with SoFAB Center for Food Law, Policy & Culture and New York University, which […]

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ValeriaNecchio-Living_Culture-monger

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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