Ran into all of these today and it seemed like they should go together. First, the Taxonomy of Teas by Wendy Chan, next the 14 Surprising Facts About Beer (a $25 print) by Belancio, and lastly the Anatomy of a Cupcake (a print for $50). (hat tips to pratt, fastco, and designspiration)
The viral buzz for IKEA’s cookbook Hembakat är Bäst (Homemade is Best) just keeps coming with a wonderful set of ten videos directed by Carl Kleiner. Here are my four favorites.
The space shuttle pictured above made from ground scallops and cheese is part of a unique collaboration between NYC-based French Culinary Institute and Fab@Home at Cornell University. Fab@Home is an open-source project that aims to produce a consumer-friendly 3D printer that would give anyone the ability to quickly create small object with the click of the mouse. Taking the idea one step further the culinary institute is adapting the printers to print food. Edible pastes are squirted through nozzles, layering texture upon texture to create snack-sized objects. See a larger gallery here. (via sub studio)
Yummy, yummy chocolate nails for sweet DIY dessert construction by Stéphane Bureaux. (via who killed bambi)
Artist Brock Davis (of Boba’s invoice fame) snapped this photo of Rice Krispyhenge prior to it being eaten by ravenous sun worshipers. Now a print over at Society6. (via space sinkhole)
In my day when you went to the grocery store there were only two types of honey: a big plastic bear with a yellow hat, or a small one. These days honey packaging and identity is undergoing a renaissance. From the minimalist, laboratory-inspired Ballard Bee Company to the very clever Sheffield Honey Company. But the beautiful honey flights shown above from Bee Raw in New York really take the cake for me. The packaging is almost as much art as it is function. Some of their stuff is currently out of stock, but the nine varietal and cheese flight are still available.
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)
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Copyright © 2010-2012 Christopher Jobson unless otherwise noted. I try my best to attribute images, videos, and quotes to their creators and original sources. If you see something on Colossal that's misattributed or you would like removed, please contact me. For more visual fun, see the visual archive.
