Food

Section



Food

Toast Slices Undergo Edible Makeovers into Rock Gardens, Pantone Swatches, and Flower Beds

April 29, 2020

Grace Ebert

All images © Manami Sasaki

While many of us slather our toast with butter day-after-day, Manami Sasaki is transforming thick slices of bread into Zen Japanese rock gardens and Pantone swatches that make breakfast into the most jubilant meal of the day. A watercolor artist turned toast connoisseur, the Japanese designer combines the stocks available in her fridge and pantry to assemble delightful bread-based creations.

In a patch of flowers, she adorns a tomato-sauce base with margarine petals and mint leaves that are finished with mustard details. Another dense slice is torn and reassembled with edible gold before being smothered in sour cream and garnished with ketchup to resemble Kintsugi, the Japanese art of pottery repair.

To see the latest in Sasaki’s delightful series of nourishments, follow her on Instagram. You also might like this candy garden. (via Spoon & Tamago)

 

 

 



Design Food

Gourds Grown in Vessel-Shaped Molds Become Reusable Cups and Flasks

April 27, 2020

Grace Ebert

All images © CRÈME, shared with permission

With Jun Aizaki’s latest design, you could be picking up your morning latte poured into a dried gourd rather than a disposable adorned with a green siren. The Brooklyn-based designer, who owns CRÈME, recently launched a project to reduce single-use plastic waste by shaping the flowering fruit into simple drinking vessels. Heading The Gourd Project, Aizaki created both a cup and a flask that can hold hot and cold liquids and are an alternative to traditional products. After three to six uses, the containers can be composted with other food waste.

Aizaki “explored the century-old craft of drying plants to make receptacles, in order to find a way to reduce plastic and contribute to nature through design,” project organizers said. Each biodegradable vessel takes about six weeks to grow from its first planting at a Pennsylvania farm with six harvests each year. Because gourds have tough skin and fibrous insides, they’re shaped easily as they fill out. Each 3D mold is made of plastic right now, although the team hopes to switch to reusable materials once it expands production.

The sustainable project comes amid reports that the ongoing coronavirus pandemic is increasing plastic consumption and affecting how, and if, the material is recycled, in addition to companies banning reusable cups and containers to stop the spread of the virus.

Follow the design firm’s waste-conscious products on Instagram, and stay tuned for the project’s upcoming launch on Kickstarter. You also might want to check out this lobster shell upcycle.

 

 



Design Food

A Ridiculously Long Chain Reaction Brings Social Distancing to the Dinner Table

April 16, 2020

Grace Ebert

The latest humorous invention by Joseph Herscher designed to maintain social distancing practices during a meal might abide by the six-foot rule, but it definitely requires a little bit of patience, especially for those who are super hungry. The Rube Goldberg-esque sequence in “Pass The Pepper: Social Distancing is Nothing to Sneeze At” spans about five minutes in a ridiculous series of reactions that include balls rolling down shoots, spaghetti cooking half-way, and a horrifying coffee spill on an open laptop.

Herscher bills the comical system as a “fool-proof method for completely safe, germ-free passing of condiments across the table.” To see more of the New York-based creator’s eccentric machines, head to Instagram and YouTube. Check out his salt sequence, too.

 

 



Design Food

Assemble a Meal Bite-by-Bite with This Scrumptious Series of Jigsaw Puzzles

April 9, 2020

Grace Ebert

All images © Areaware

A new project from Areaware lets you whip up a big bowl of tonkatsu ramen, a Chicago-style hot dog, and a sprinkle-topped cupcake without making a mess in the kitchen. The design company, which has offices in Brooklyn and Columbus, released nearly 30 tasty main courses, snacks, and party supplies as part of its little puzzle thing collection. Each slice of pepperoni pizza and cherry pie is about 70 pieces, so you might want to pick up a few if you’re a fast cook. And if you’re looking for more modern puzzles to keep you busy during quarantine, check out our Etsy picks.

 

 



Art Food Illustration

Japanese Chef Has Filled Notebooks with Delectable Illustrations of All of His Meals for 32 Years

March 21, 2020

Grace Ebert

All images ©  Kushino Terrace, shared with permission

Some meals leave an impression—you might remember the cherry pie your grandma always made or a multi-course dinner consisting of toast and caviar, a mound of shaved truffle topping pasta, and wagyu tartare. Rather than solely rely on his memory to envision the fare he’s enjoyed, though, Japanese chef Itsuo Kobayashi has been painting and describing in detail the dishes he’s eaten for the past 32 years in a series of notebooks and standalone works.

While an interesting look at Kobayashi’s nourishment, the detailed projects are also a growing collection of outsider art. N. Kushino, who runs Kushino Terrace gallery in Fukuyama, Japan, and represents Kobayashi, tells Colossal that the artist begins by writing detailed passages of what he eats before going back to create his appetizing illustrations.

What stands out is that all of these drawings feature an overhead perspective so that all of the ingredients of the food Kobayashi depicts can be seen. Furthermore, in the blank spaces in his compositions, the artist writes the names and prices of, and his opinions about the food and the ingredients he portrays. He adds positive descriptive words about his subjects, such as “delicious,” so that he may provoke good memories when he later looks at the drawings.

For many years, Kobayashi cooked at a soba restaurant and provided meals for schools until he was diagnosed with alcoholic neuritis, a debilitating condition that reduced his mobility. Now, the artist mostly works from home, ordering take-out often and continuing to detail his meals at length. Since he started the creative project at age 18, Kobayashi has produced more than 1,000 illustrations. “For him, painting and living have the same meaning. The disease (makes it) more and more difficult to walk, but he does not stop painting,” Kushino says. Most recently, Kobayashi has begun shaping pop-ups in his works featuring bowls of tempura seafood and piles of noodles.

Shared at the Outsider Art Fair in New York earlier this year, Kobayashi’s pieces sold for up to $3,000. To see a project in the same vein, check out James Deeds Jr.’s Ectlectric Pencil. (via ArtNet)

 

 



Food

Twisting Vines and Leafy Botanics Carved into Crusty Breads by Blondie + Rye

March 12, 2020

Grace Ebert

All images © Blondie + Rye

North Carolina-based baker Hannah P. has planted herself firmly at the intersection of art and food as she transforms her crusty rye loaves and spelt focaccias into edible canvases for her botanic projects. Through her Instagram account Blondie + Rye, Hannah shares hundreds of flour-covered creations replete with twisting vines and leafy stems. Some pieces even feature layered fruits and vegetables that resemble verdant gardens and floral bouquets. If the baker’s combinations weren’t so appetizing—think a spelt loaf speckled with rosemary and brown sugar and a cream cheese, Romano, and lemon zest center or a ring full of extra-crunchy peanut butter, honey, toasted pecans, pistachios, walnuts, and hazelnut cocoa filling—they’d be almost too pretty to eat. For more lovely baked exteriors, check out Lauren Ko‘s pies.