Ukrainian crafter Hanna Dovhan (previously) continues to produce squeal-inducing felt sculptures of foodie friends like this new egg design as well as pairs of cherries, bananas, and pears. She shares new designs on her Tumblr and occasionally sells new designs on Etsy.
Artist Etienne Meneau creates radical interpretations of a traditional wine decanter by utilizing the abstracted forms of blood veins, hearts, and root systems. Each container from his “Strange Carafes” series is hand-blown from borosilicate, and while many of the objects are technically functional, others serve as sculptural objects with the wine permanently encased within. The depth and diameter of each piece is such that it perfectly contains a single bottle of wine. Meneau shares plenty of photos and videos of each limited-edition piece on a series of mini websites a\here. (via My Modern Met)
Published only once in 1973, Les Diners de Gala was a dream fulfilled for surrealist artist Salvador Dali who claimed at the age of 6 that he wanted to be a chef. The bizarro cookbook pairs 136 recipes over 12 chapters (the 10th of which is dedicated to aphrodisiacs) with the his exceptionally strange illustrations and collages created especially for the publication. The artworks depict towering mountains of crayfish with unsettling overtones of cannibalism, an unusual meeting of a swan and a toothbrush in a pastry case, and portraits of Dali himself mingling with chefs against decadent place settings. Recipes include such delicacies as “Thousand Year Old Eggs”, “Veal Cutlets Stuffed With Snails”, “Frog Pasties”, and “Toffee with Pine Cones”.
Dali is widely known for his opulent dinner parties thrown with his wife Gala, events that were almost more theatrical than gustatory. Guests, many of the celebrities, were required to wear completely outlandish costumes and an accompaniment of wild animals often roamed free around the dinner table. Despite the unusual ingredients and preparation methods, many of the old school recipes in Les Diners de Gala originated in some of the top restaurants in Paris at the time including Lasserre, La Tour d’Argent, Maxim’s, and Le Train Bleu. Lest you think anything in the book might be remotely healthy, it offers a cautionary disclaimer at the outset:
We would like to state clearly that, beginning with the very first recipes, Les Diners de Gala, with its precepts and its illustrations, is uniquely devoted to the pleasures of Taste. Don’t look for dietetic formulas here.
We intend to ignore those charts and tables in which chemistry takes the place of gastronomy. If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.
Only around 400 copies of Les Diners de Gala are known to survive, most of which sell for hundreds of dollars. However Taschen has finally made this rare book available for the first time in 43 years as a new reprint currently available for pre-order. If this whets your Dali appetite, don’t miss the 150th anniversary edition of his 1969 illustrations for Alice in Wonderland. (via Brain Pickings, It’s Nice That)
In this fun series of six embroideries, Slovakia-based artist Terézia Krnáčová brought needle to bread as a way to combine her need for food and textile artwork, a somewhat literal expression of things that sustain her. Titled Everyday Bread the work incorporates a slice of bread for each day of the week in a different design, with the 7th slice remaining plain in honor of the sabbath. You can explore more of her sculptural and textile work on Behance. (via iGNANT)
When looking at a case of pastries in a bakery it’s usually possible to intuit what something might taste like because of its familiar shape or color. Such is not the case with these radically unusual cake designs by Ukrainian pastry chef Dinara Kasko whose experimental techniques result in edible objects unlike anything we’ve ever seen.
Most of her creations would look just fine sitting on a pedestal inside a contemporary art museum, but surprisingly everything you see here is completely edible. Kasko actively works math into her creations, incorporating principles like the Voroni method or utilizing 3D modeling and printing to create different cakes or silicone molds. If the cake shapes are unfamiliar, it might be easier to relate to some of the ingredients she uses like sponge cake, chocolate mousse, berry confit, shortcrust dough, and meringue.
A number of the pieces seen here were created for an article in the February issue of So Good pastry magazine, more photos of which you can find on Instagram. (via Quipsologies)
Look once you see your grandmother’s china, look twice and you see… Big Foot? Don Moyer, the graphic designer behind Calamityware (previously here and here), has designed several more white porcelain plates playfully poking the traditional blue Willow pattern design. On his plates, intricate patterns found on the outer edge trick the eye until one notices mysterious occurrences happening near the center. Pirate ships take over Victorian villages, swamp monsters grab for traditional Japanese pagodas, and erupting volcanoes threaten to overtake peaceful towns.
Two of Moyer’s newest plate designs, a group of savage zombie poodles and a soaring pterodactyl, are currently on Kickstarter. You can purchase these plates on Calamityware’s website, where you will also find some dishware crawling with ants and flies.