Posts Tagged ‘food art’
Unagi, anyone?
February 20, 2021Ready for seconds?
November 27, 2019What would Thanksgiving dinner look like at artist’s tables?
Mondrian
Seurat
Magritte
Picasso
Van Gogh
Pollack
Warhol
Dali
Christo
I hope yours is happy.
Why am I asking, “not green cheese?”
September 4, 2019
What could be better than a butter cow?
The Ohio State Fair this year featured a life size rendition of the Apollo 11 moon landing to commemorate its 50th anniversary. Also included were the three Apollo 11 astronauts, Neil Armstrong (an Ohio boy), Buzz Aldrin and Michael Collins. They were joined by a butter cow and calf. Collectively, the display used 2,200 pounds of butter.
“Luckily, each of the Ohio-based sculptors has an area of expertise. Balz, a plumber by trade, is the face and anatomy guy. Dairy farmer Matt Davidson handled the cow. West Chester resident Tammy Buerk worked on the calf. And Columbus resident Erin Swearingen, who loves detail work, crafted the Apollo 11 logo. The team also had an intern: Karen Tharp, who’s pursuing an MFA at Ohio State University, helped detail the spacesuits.”
What am I noting today?
May 15, 2019Today marks the 50th anniversary of SpaghettiOs – introduced in 1969. Reportedly there are over 1,750 “O”s in a 15 ounce can of SpaghettiOs.
In addition to the original flavor, they now come in Star Wars shapes, Spiderman shapes, Disney Little Princess shapes, and Super Mario Brothers shapes. They also come with sliced franks or with meatballs, and in an organic version.
There are recipes, such as for a SpaghettiO-ring:
And, in addition to getting SpaghettiO’s on your shirt, you can also wear SpaghettiO’s on your shirt:
What am I baking on Pi Day?
March 14, 2019Seattle-based pie baker Lauren Ko has a multitude of non-edible inspirations that influence her creative pastry designs, including textile patterns, architecture, and string art. These elements are woven into her colorful, and often geometric, fruit pies and tarts topped with thin, undulating strips of apples, precisely placed pomegranate seeds, and triangles of radiating strawberries. Often Ko will color a portion of her dough with natural food dyes like beet butter to add even more color to the finished dessert. You can learn step-by-step instructions for how Ko creates her enticing sweets in this video made by Tasty, and follow the evolution of her pies on Instagram.
What has me saying, “brrrr!”
February 25, 2019
You’ve seen the perfect arcs of boiling water solidified mid-throw, and perhaps this frozen speeding sign that duplicated itself over 2019’s Polar Vortex, but have you seen ghost apples? Thanks to a Facebook post by farm manager Andrew Sietsma, the phenomenon has captivated the internet, leaving commenters to marvel at the sight of these glass-like specimens that remain after apples have rotted from their icy exterior. Sietsema told CNN that this winter the weather in western Michigan was “just cold enough that the ice covering the apple hadn’t melted yet, but it was warm enough that the apple inside turned to complete mush (apples have a lower freezing point than water).” Jonagolds are one of Sietsema’s favorite apple varieties, but on the farm they are now referred to as “Jonaghosts.”
What am I watching?
January 9, 2019
I admit to being a fan of the Great British Baking Show. While I enjoy the illustrations describing what the bakers are going to make, I did not give them much thought until I read this article about the show’s illustrator:
In the midst of The Great British Baking Show’s controversial migration between British networks two years ago — a creative decision that lost 75 percent of the show’s personalities — tabloid speculation ran wild at the time about what this new Baking Show iteration would entail, given that the only person following the dough was Paul Hollywood and his piercing blue eyes. The only person on camera, that is. Because also choosing to stay in the show’s family was Tom Hovey, arguably the fifth puzzle piece in its sugary, buttery DNA. You don’t know his face, but you definitely know his work — and that’s because he’s responsible for creating every illustration in Baking Show history, from day one and beyond.
“It’s a real case of being at the right place at the time right time,” Hovey told Vulture about landing the gig. “My best mate worked in television and suggested that I apply for a job in ‘the edit’ at this new cookery show. With no TV experience or idea about how edits worked, I blagged my way in and started two days later.” Soon after beginning this editing job, though, Hovey admitted to the directors and editors that his passion was actually illustration, which spurred the higher-ups to spontaneously incorporate something artistic into the show. “It led to the director coming to me in the second week saying that he felt there was a visual element missing and maybe I could come up with some ideas,” Hovey recalled. “I sketched a few examples, we decided on a style that fit the bill and I got the gig.”
What am I sculpting?
July 26, 2018“Goldfish and octopuses that look like glass, tiny real looking pandas, shiba inu dogs, rabbits, dragons, and snakes… all edible. In the art of Amezaiku (飴細工), artisans craft small candy lollipop sculptures.
During the Heian period, the art of amezaiku was imported from China and was probably first used in Japan for candy offerings made at temples in Kyoto. The amezaiku craft spread beyond the temple during the Edo period, when many forms of street performance flourished in Japan and when its base ingredient, mizuame, became widely available. In Edo it emerged in its present artistic form.
The Great Big Story episode above shares the work of 27 year old Shinri Tezuka, and one of two Japanese Amezaiku artisan candy makers that are crafting these sweet sculptures commercially. You can visit his Asakusa workshop or his Tokyo Sky Tree Town Soramachi shop, both in Tokyo.”
I’m a sucker for these things.
Gunsmoke and Knitting 