fruit

Posts tagged
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Food Science

Dry Out: A Timelapse Chronicles Dozens of Leaves, Fruits, and Organisms As They Shrivel

January 7, 2021

Grace Ebert

Dry Out” plunges into the minute details of the evaporation process through a dramatic series of timelapses. Shot with macro-lenses and microscopes, the grotesque short film by Christian Stangl reveals water droplets, leaves, and succulent fares, like berries and even whole fish, transforming into their gaseous counterparts during the course of days and weeks. Watch more of Stangl’s films that dive into the lengthy processes of the natural world on Vimeo, and check out stills of the process on Flickr.

 

 

 



Art Food

Circular Paintings Expose the Fleshy Innards of Halved Oranges, Pomegranates, and Other Fruits

October 16, 2020

Grace Ebert

“#65 (orange)” (2017), oil on canvas, 20 inches. All images © Alonsa Guevara, shared with permission

Using round canvases with a range of diameters, Alonsa Guevara deftly paints the plump, juicy insides of oranges, watermelon, and other fruits. Each circular piece depicts a seemingly perfect slice down the middle, capturing the fibrous veins and central seeds found within fresh produce.

Guevara spent her childhood in the Ecuadorian rainforests surrounded by tropical landscapes and nearby agriculture, an experience of nature that influences her artistic practice. The Chilean artist, who lives in New York City, began fruit portraits in 2014 as she reflected on her adolescence and thought of creating a body of work that felt universal.

“Immediately I thought of fruits; they are everywhere and have been present as an essential part of evolution and as symbols throughout human history,” Guevara shares with Colossal. “I decided to paint the fruits cut open, revealing their insides, recreating and depicting all the incredible patterns, seeds, and infinite information they carry, which many people take for granted.”

Now an extensive series with dozens of paintings—the artist creates both miniatures that are as little as 1.5 inches and larger works spanning 30 inches—Guevara considers the collection a representation of desire and fertility, in addition to death and decay. “These fruits of the earth can be delicious/poisoning, juicy/rotten, real/imaginary,” she says. No matter the type, though, every work is painted to elicit a sensory response.

A limited print series of Guevara’s orange, kiwi, and pomegranate will go on sale on October 21 on Her Clique, a new platform dedicated to promoting women’s art, with a portion of the proceeds donated to a program for low-income international students at The New York Academy of Art. Explore the full series of fleshy fruits on Guevara’s site, and stay up to date with her work on Instagram and Artsy.

 

Left: “#27 (kiwi)” (2015), oil on canvas, 12 inches. Right: “#55 (pomegranate)” (2016), oil on canvas, 20 inches

“#47 (apricot)” (2015), oil on canvas, 10 inches

“#48 (cactus pair)” (2015), oil on canvas, 5 inches

Left: “#51 (imagined fruit)” (2015), oil on canvas, 8 inches. Right: “#52 (watermelon)” (2015), oil on canvas, 20 inches

Installation view

Upper left: Mini Fruit Portrait Lemon. Upper right: Mini Fruit Portrait Avocado. Lower left: Mini Fruit Portrait Watermelon. Lower right: Mini Fruit Portrait Orange

“#42 (pineapple)” (2015), oil on canvas, 8 inches

 

 



Art Food

Precious Gems Form the Unsightly Rot of Artist Kathleen Ryan's Decomposing Fruit

September 15, 2020

Grace Ebert

“Bad Grapes” (2020), amethyst, aventurine, agate, garnet, pyrite, ruby in zoisite, tektite, tigereye, turquoise, serpentine, obsidian, blackstone, Indian unakite, labradorite, Sierra agate, red agate, black agate, serpentine, quartz, marble, amazonite, rhyolite, calcite, dalmation jasper, glass, steel and stainless steel pins, copper tube, and copper fittings, polystyrene. 59.5 x 90 x 54 inches. Image courtesy of Kathleen Ryan and François Ghebaly, Los Angeles, by Marten Elder

New York-based artist Kathleen Ryan harvests inspiration for her oversized sculptures from natural sources: cherry orchards, vineyards, and mineral mines below the earth’s crust. She’s known for her fruit pieces that appear to be covered in mold, whether in the form of a deflated bunch of grapes or a pair of cherries spotted with fungi.

Ryan portrays the moldy substances through precious and semi-precious gemstones like amethyst, quartz, and marble. The materials’ durability and longevity directly contrast the decay they represent. Whereas the most valuable and lustrous stones cover parts of the fruit, Ryan uses simple glass beads to create the still supple portions, forming the bright red flesh of the cherry or the pockets of yellow rind on the lemon.

A virtual exhibition of the artist’s rotting sculptures, which sometimes span as many as 90 inches wide, is available for viewing from Karma. Follow Ryan on Instagram to see more of her work that explores the beautiful and the unsightly.

 

“Bad Cherries (BFF)” (2020), agate, amazonite, aquamarine, aventurine, amethyst, angelite, brecciaded jasper, garnet, jasper, labradorite, magnesite, moonstone, quartz, red aventurine, rhyolite, serpentine, snow quartz, smoky quartz, spotted quartz, unakite, tiger eye, freshwater pearls, glass, steel pins on coated polystyrene, fishing poles, 26 × 12 × 39 inches. Image courtesy of Kathleen Ryan and Karma, New York

“Bad Grapes” (2020), amethyst, aventurine, agate, garnet, pyrite, ruby in zoisite, tektite, tigereye, turquoise, serpentine, obsidian, blackstone, Indian unakite, labradorite, Sierra agate, red agate, black agate, serpentine, quartz, marble, amazonite, rhyolite, calcite, dalmation jasper, glass, steel and stainless steel pins, copper tube, and copper fittings, polystyrene. 59.5 x 90 x 54 inches. Image courtesy of Kathleen Ryan and François Ghebaly, Los Angeles, by Marten Elder

“Bad Cherries (BFF)” (2020), agate, amazonite, aquamarine, aventurine, amethyst, angelite, brecciaded jasper, garnet, jasper, labradorite, magnesite, moonstone, quartz, red aventurine, rhyolite, serpentine, snow quartz, smoky quartz, spotted quartz, unakite, tiger eye, freshwater pearls, glass, steel pins on coated polystyrene, fishing poles, 26 × 12 × 39 inches. Image courtesy of Kathleen Ryan and Karma, New York

“Pleasures Known” (2019), various semi-precious stones, shells, beads, wood, steel, plastic, hardware, coated polystyrene, iron trailer. Image courtesy of Kathleen Ryan and François Ghebaly, Los Angeles, by Marten Elder

“Bad Grapes” (2020), amethyst, aventurine, agate, garnet, pyrite, ruby in zoisite, tektite, tigereye, turquoise, serpentine, obsidian, blackstone, Indian unakite, labradorite, Sierra agate, red agate, black agate, serpentine, quartz, marble, amazonite, rhyolite, calcite, dalmation jasper, glass, steel and stainless steel pins, copper tube, and copper fittings, polystyrene. 59.5 x 90 x 54 inches. Image courtesy of Kathleen Ryan and François Ghebaly, Los Angeles, by Marten Elder

“Bad Cherries (BFF)” (2020), agate, amazonite, aquamarine, aventurine, amethyst, angelite, brecciaded jasper, garnet, jasper, labradorite, magnesite, moonstone, quartz, red aventurine, rhyolite, serpentine, snow quartz, smoky quartz, spotted quartz, unakite, tiger eye, freshwater pearls, glass, steel pins on coated polystyrene, fishing poles, 26 × 12 × 39 inches. Image courtesy of Kathleen Ryan and Karma, New York

“Pleasures Known” (2019), various semi-precious stones, shells, beads, wood, steel, plastic, hardware, coated polystyrene, iron trailer. Image courtesy of Kathleen Ryan and François Ghebaly, Los Angeles, by Marten Elder

“Pleasures Known” (2019), various semi-precious stones, shells, beads, wood, steel, plastic, hardware, coated polystyrene, iron trailer. Image courtesy of Kathleen Ryan and François Ghebaly, Los Angeles, by Marten Elder

“Bad Lemon (Persephone)” (2020), Turquoise, serpentine, agate, smokey quartz, labradorite, tiger eye, tektite, zebra jasper, carnelian, garnet, pyrite, black stone, magnesite, Ching Hai jade, aventurine, Italian onyx, mahogany obsidian, vanadinite, glass, steel pins on coated polystyrene, 19.5 × 28.5 × 18 inches. Image courtesy of Kathleen Ryan and Karma, New York

“Bad Lemon (Tart)” (2020), Citrine, amber, agate, turquoise, fluorite, prehnite, magnesite, Ching Hai jade, quartz, amethyst, garnet, labradorite, white lip shell, serpentine, sesame jasper, zebra jasper, grey feldspar, marble, glass, steel pins on coated polystyrene, 19 × 16 × 17 inches. Image courtesy of Kathleen Ryan and Karma, New York

 

 



Food Photography

A Model Morphs into a Rotund Tomato, Peeled Banana, and a Hoagie in a Bizarre Photographic Series

June 12, 2020

Grace Ebert

All images © Annie Collinge, with styling and art direction by Rottingdean Bazaar, shared with permission

A new photo series, titled Table For One, takes the proverbial saying that “you are what you eat” literally as it transforms model Tin Gao by sandwiching her between layers of cheese, lunchmeat, shredded lettuce, and sliced tomato in a bulging hoagie. Shot by photographer Annie Collinge, the bizarre series sees Gao morph from one food group to the next, whether as a stout tomato fashioned from a red jacket that covers the model from chin to ankle or stuffed into a peeled banana that mimics a sleeping bag.

With styling and art direction by James Theseus Buck and Luke Brooks of Rottingdean Bazaar, the humorous photographs were shot for Luncheon Magazine. Watch the video of the resting chicken below to see a somewhat unsettling part of the project, and follow Collinge and Rottingdean Bazaar’s future collaborations on Instagram. (via Inag)

 

 

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Art Food Photography

Sliced and Diced Food Arranged into Color-Coded Sequences by Adam Hillman

June 9, 2020

Grace Ebert

All images © Adam Hillman, shared with permission

Adam Hillman (previously) has taken recommendations to choose a balanced diet seriously. For each slice of Granny Smith apple, the New Jersey-based artist pairs a quartered cucumber, halved kiwi, and peeled plantain in a meticulous, color-coded arrangement.

Using produce, candy, and breakfast fare, Hillman organizes an array of perishables into patterns and geometric sequences, which he often shares on Instagram. “There’s something beautiful about working with something so transient, and the beauty of the materials is something that can only be preserved through photography long after the food within the photo has either rotted or been eaten,” he tells Colossal.

For those in need of another dose of nutrients, Hillman offers prints from Society6.

 

 

 



Food

Doughy Braids and Sliced Fruits Arranged into Sumptuous Pies by Karin Pfeiff-Boschek

May 26, 2020

Grace Ebert

All images © Karin Pfeiff-Boschek, shared with permission

While many people are spending their days starting batches of sourdough, Karin Pfeiff-Boschek has been busy baking sweet pies with mesmerizing arrangements that appear almost too pretty to eat. She tops each pastry with a delicate floral motif of flaky dough, a precisely arranged gradient of sliced fruit, or a checkered weave braided in rows.

The pastry designer tells Colossal that she was raised in a family of bakers, although pies weren’t her first form of artistic expression. “As a child, I enjoyed seeing, smelling, and eating the breads and pastries that both of my grandmothers made. Baking was traditional in our family in rural Germany, and when I was a young teenager, I began baking cakes and pastries for my brother and sister,” she writes. “I did not become a baker, however, but became interested in fabrics, eventually designing, dyeing, and creating my own works of textile art.”

After learning to make pies from her American mother-in-law, Pfeiff-Boschek merged her new culinary skills with her background in design, saying she “began to wonder whether one could decorate them in a manner similar to the way cakes are turned into works of art.” Employing her own techniques, Pfeiff-Boschek modified her mother-in-law’s original recipe in minor ways and opted for chilling the raw pastry in batches. 

I found that by cooling the dough while creating decorations, using a very thin, sharp knife such as a scalpel and working very precisely it was possible to create ornate decorations that held their shape during baking. I make it a priority to also show the baked pie because regardless of how beautiful a pie may look before baking, it never will be served in that state and must look good after it comes out of the oven.

To alter the dough colors, Pfeiff-Boschek adds powders made from freeze-dried berries, spinach, and beetroot. She tends to bake sweet pies with peaches, apples, and other fruits, although occainsly assembles a savory version filled with meat and vegetables. Each creation takes between two and six hours to assemble and adorn. “I love nature, and many of my designs come from time I spend in our garden with our German shepherd dog, Halgrim. I am inspired by trees, leaves, and vines but also by classical geometric patterns and quite mundane articles, such as gully lids,” the designer says.

Many of Pfeiff-Boschek’s edible artworks have culminated in a book, Elegant Pie, and on her blog by the same name. To see both pre- and post-bake photographs, head to Instagram. You also might like Lauren Ko’s vibrant pies and tarts.