Food

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Design Food

Stairstep Chocolates Designed by Universal Favourite Stack into Cubes of Complementary Flavors

January 5, 2018

Laura Staugaitis

Anyone who’s looked down and realized their plate is all beige has felt the full force of the role of color in what we eat. Universal Favourite takes the visual element to another level with their modular Complements chocolate. The Australian design studio created the project as a client gift and developed it into a collaboration with sweets experts Bakedown Cakery. Each modular staircase-shaped chocolate (blackcurrant, cherry, cookies and cream, fairy floss, lemon, matcha, pistachio, shortbread, single origin dark, strawberry, vanilla, and watermelon) fits together with a complementary flavor to form a very visually appealing cube. Bakedown also shares their handiwork on Instagram, as does Universal Favourite. (via Ignant)

 

 



Art Craft Food

Japanese Tip: An Exhibition of 8,000 Chopstick Sleeve Sculptures Left Behind at Restaurants

December 19, 2017

Johnny Strategy

Yuki Tatsumi was working as a waiter in a restaurant when one day, as he was cleaning up a table, he noticed that a customer had intricately folded up the paper chopstick sleeve and left it behind. Japan doesn’t have a culture of tipping but Tatsumi imagined that this was a discreet, subconscious method of showing appreciation. He began paying attention and sure enough noticed that other customers were doing the same thing. Tatsumi began collecting these “tips” which eventually led to his art project: Japanese Tip.

Since 2012, Tatsumi has not only been collecting his own tips but he’s reached out to restaurants and eateries all across Japan communicating his concept and asking them to send him their tips. The response has been enormous. He’s collected over 13,000 paper sculptures that range from obscure and ugly to intricate and elaborate.

left at a restaurant in Kochi

Earlier this month, Tatsumi staged an exhibition in Tokyo where he displayed 8,000 of some of the most interesting sculptures sourced from all 47 prefectures around Japan. “Japanese Tip is a project between restaurants and customers,” says Tatsumi, “to communicate the ‘appreciation for food’ and ‘appreciation of the service’ by using the most common material used at any Japanese restaurant.”

The exhibition has since closed but you can see some of the paper sculptures on his website and you can follow the initiative on Facebook. (Syndicated from Spoon & Tamago)

left at a cafe in Mie

 

 



Art Food

Donut Worry Be Happy: Pop Culture References on Expertly Glazed Ceramic Donuts by Jae Yong Kim

December 11, 2017

Kate Sierzputowski

South Korean ceramicist Jae Yong Kim creates deliciously glazed donuts out of clay, glitter, and swarovski crystals. The faux desserts present a glossy perfection in their paint application, yet contain an irregularity in shape to trick the eye into believing they might be an edible treat.

Kim chooses patterns and images that evoke a sense of pop culture both past and present, with several pieces imitating the style of famous painters such as the splattered marks of Jackson Pollack or concentric dots of Yayoi Kusama. These references, alongside their presentation as food, ask the audience to consider what they are really consuming when viewing his small, spherical works.

“Without my intention, references to Pop Art have been a consistent occurrence throughout the entirety of the donut artworks,” said Kim in a statement. “Questioning myself regarding the donuts falling in line with a specific genre has brought questions and need for understanding. Each individual donut has invariably read to me as a small painting; color, pattern and physicality have been the ultimate procedure for my personal expression.”

Kim is a graduate of the Hartford Art School and Cranbrook Academy of Art. Kim splits his time between Korea and New York, and works form a studio in Jersey City, NJ. You can see more of his donut-based paintings on his Instagram, and take a look at previous ceramic works on his website. (via Design Milk)

 

 



Craft Design Food

Colorful Paper Foods and Patterns by Maud Vantours

November 28, 2017

Christopher Jobson

Photography / Charlotte Ortholary @Figure.fr

Paper artist Maud Vantours brings paper to life through a wide variety of commercial and self-initiated projects that span 3D paper sculpture displays for top brands to editorial work for magazines and ad agencies. The French designer has also explored a more artistic realm with her organic Oscillations series. Vantours shares some of her most recent work on Instagram.

Photography / Charlotte Ortholary @Figure.fr

Photography / Charlotte Ortholary @Figure.fr

Photography / Charlotte Ortholary @Figure.fr

 

 



Craft Food

Garden Vegetable and Plant Embroideries by Veselka Bulkan

November 22, 2017

Christopher Jobson

Embroidery artist Veselka Bulkan (previously) continues to produce carefully embroidered works of root-bound plants found in gardens. The pieces all interact with hoops in various ways, from potted plants and potatoes that dangle from the edge to dandelions that stretch between two hoops. Bulkan has also been taking commissions for a series of ultrasound embroideries, and many of her original pieces are available in her shop.

 

 



Art Food History

The Wines of Gala: Salvador Dalí’s Surrealist Wine Guide Republished for the First Time in 40 Years

November 2, 2017

Kate Sierzputowski

Last published in 1978, The Wines of Gala is Salvador Dalí’s eccentric guide to wine grapes and their origin. Filled with over 140 appropriated artworks and collages collected and created by Dalí, the book is an equally surreal follow-up to TASCHEN’s reprinting of the artist’s cookbook Les Diners de Gala. In addition to Jean-François Millet’s The Angelus, which was a constant point of reference in Dali’s works, visuals include a Bacchus-like kitten, and a sort of tableau vivant featuring Dali himself.

In keeping with Dalí’s efforts to create artwork based on his emotions, memories, and dreams, the artist chose to organize the wines in the book by how they influenced his mood. The groupings are appropriately imaginative classifications including such section titles as “Wines of Frivolity,” “Wines of the Impossible,” and “Wines of Light.” A section in the book also outlines Dalí’s method of ordering wine by emotional experience, quoting the artist’s famous credo: “A real connoisseur does not drink wine but tastes of its secrets.”

The 296-page wine bible published by TASCHEN is now available for pre-order. (via It’s Nice That)

 

 

 



Food Photography

Recipes Organized into Component Parts in Food Styling Photos by Mikkel Jul Hvilshøj

October 19, 2017

Laura Staugaitis

All photos © Mikkel Jul Hvilshøj

In a shoot for Nordic cookware brand Eva, Copenhagen-based photographer Mikkel Jul Hvilshøj lets the ingredients speak for themselves. With his flatlay photos on rich matte backgrounds, Hvilshøj creates compositions of raw recipe materials like carrots, star anise, and lemon that seem to suggest that the cookware itself is an essential element in classic Scandinavian food and drink. You can see the full series on Behance.

 

 

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