Food

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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.

 

 



Art Food

Decadent Pastries Formed From Porcelain and Glass by Shayna Leib

October 12, 2017

Kate Sierzputowski

All photos by Eric Tadsen

Glass artist Shayna Leib (previously), like anyone, is deeply attracted to the seductive pull of decadent desserts. Unlike most however, Leib is unable to indulge. Her body reacts to several aspects of puffed pastries and chocolate mouses, causing her to have many severe dietary restrictions. It was this void that pulled her towards the desire to work with the unattainable, to recreate the objects she couldn’t eat.

“This body of work started as a therapeutic exercise in deconstruction and a re-training of the mind to look at dessert as form rather than food,” says Leib in an artist statement about her series Patisserie. “It soon became a technical riddle, and I became a food taxidermist of french pastries.”

To create the glossy sculptures she combines elements of porcelain and glass, utilizing nearly every technique for both to achieve the hyperrealistic quality of each faux dessert. Like a typical French pastry would be rolled, glazed, baked, and trimmed, Leib hot-sculpts, fuses, casts, grinds, throws, and even pipes with a theme-appropriate pastry tube. You can view more of her sweet imitations on her website, Instagram, and Facebook.

 

 



Design Food

Bold New Mathematical Cake Designs by Dinara Kasko

September 5, 2017

Christopher Jobson

Tart #4. Streusel, almond sponge cake, cherry confit, yogurt mousse.

Since we last checked in with Dinara Kasko, the Ukrainian pastry chef has continued to innovate at a dizzying pace, further incorporating her use of mathematical algorithms and 3D printing into her baking process. Many of the cake designs begin as a collaboration with mathematicians or sculptors who help develop the patterns she then utilizes to print special molds. The final desserts are interpretations of cakes, tarts, and other fully edible desserts that might look more at home inside an art gallery than on a dinner table.

Kasko now sells a variety of silicone molds on her website so you can try your hand at many of the desserts seen here. You can follow more of her baking experiments on Instagram.

A post shared by Dinara Kasko (@dinarakasko) on

Collaboration with parametric designer Andrej Pavlov.

Composition: streusel, almond cream, confit strawberry – red currant, mousse with white chocolate.

Composition: crunchy layer, sponge cake with dry apricot, cremeux dulcey-apricot, confit apricot-kumquat, mousse dulcey-apricot.

Composition: light sponge cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit slices in syrup and mousse with white chocolate.

A post shared by Dinara Kasko (@dinarakasko) on

“Ball, Cube, Triangle.” Inside: mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, chocolate sponge cake with red currant, berry glaze. For decoration: isomalt and chocolate.

“Voronoi cells with berries.”