I’m really enjoying the objects available in the Sebastian Bergne online shop which just launched last December. Lots of fantastic things for the home and kitchen, as well as some playful stuff too. Sebastian Bergne is a multidisciplinary design firm out of London.
Whether you can afford it or not, the world of molecular gastronomy, the convergence of art, science, and food appears to be with us for a while as restaurants like Alinea and elBulli take honors as some of the best restaurants in the world. This new book, Cooking Science: Condensed Matter by Vicenc Altaio, Ferran Adria, and Josep Perello, is the physical catalog of a show presented in part by Harvard by the same name that sought to view gastronomy and nutrition through the eyes of scientists.
Cooking science invites us to look at cooking, gastronomy and nutrition through the scientist’s eyes and see them as a truly cultural activity which brings a wealth of knowledge into play. Challenging the predominance of visual culture, our eating habits and the pleasure of food privilege the senses of taste, touch, smell and even hearing. Perception and landscape define our cooking, but cooking also has a component of reflection and innovation based on scientific and technological research. [...] This volume constitutes a unique document of this task. The book’s QR codes link the paper media with the digital media, augmenting the reality and giving further information.
You can see quite a few more pages from the book here. The question at the heart of this all, I suppose, is can food be regarded as true art? Or can science be art? Gah my eyes just crossed. (via we make money not art)
Five images that will accompany an article in tomorrow’s issue of Time Magazine about Grant Achatz, the culinary wunderkind behind Chicago’s Alinea (recently named the best restaurant in the world ) and the upcoming Next & Aviary. Next will feature a seasonal menu based on specific times and places, for example everything might be based around the culinary scene from Sicily in 1949 or Achatz and his staff might hop in a time machine and bring back a futuristic dinner from Hong Kong in 2036. When Next opens in the next few months, the first menu will actually be Paris in 1912, and the top image above with the pigeon’s leg is the first image I’ve seen from that menu: from Auguste Escoffier’s 1903 cookbook, Pigeonneau à la St.–Clair. Learn more about the dishes above over at Time. (via @gachatz)
The Tree Chunk is a solid maple toothpick dispenser designed and built by David Tsai. It holds up to 80 round toothpicks and dispenses one at a time in a myriad of ways. (via notcot)
Diagram of a new fall dish at Alinea in Chicago. Or perhaps this is from the new cookbook? (via jess)
Stop animation by Sergey Yazvinsky.
Citrange. A simple fancy juicer by Quentin de Coster.
Citrange is a juicer designed by and for fruit. It is a product that is innovative both functionally and formally. This squeezer is divided into two parts to better adapt to the various diameters of citrus fruit. The juice is released by cells when the latter are pressed against the walls. Then it is directed towards the central axis of the object by the funnel (which filters out seeds) before falling into the glass.
A quick google suggests this might not actually be fore sale, but I’d love to be proved wrong. (via sub-studio)