Judith H. Dobrzynski, The Wall Street Journal ‘Food, glorious food . . . magical food, fabulous food, beautiful food.” Those lyrics from “Oliver!” apply to many of the works on view in “Art and Appetite: American Painting, Culture and Cuisine” at the Art Institute of Chicago … READ MORE
Daniel Tobin, Stuff Sushi, artwork and coffee aren’t usually things you see being sold in the same room. But Keiko Shimomura and Aaron Tan are passionate about all three, and have brought them together at the newly opened Koi Sushi Bar and Gallery. Open for just a month now, the Marshlands Road
Corbt Kummer, The Atlantic Forty years ago a young anthropology graduate student named Merry White published a book of recipes she’d used as in the catering jobs she worked to put herself through school. The book was accidental: A publisher saw the sheaf of recipes she’d left lying around, and
Hebden Bridge Times The upper Calder Valley has got its first edible mill thanks to the hard work and generosity of an artist and her daughter. Kate Clarke and daughter Jess Hollings made a ginger bread model of Innovation Mill and presented it to owner David Fletcher last week … READ
Erin DeJesus, Eater Cultishly beloved quarterly food journal Lucky Peach will host its first annual gallery show, dubbed The Art in Article, at NYC’s Bleecker Street Arts Club on December 19 and 20. The hybrid exhibit/pop-shop will feature work by many Lucky Peach artists and illustrators, as well as “gifts” for sale by
The Fan Carpet From the fifty hardboiled eggs in Cool Hand Luke to Mia Wallace’s $5 diner shake from Pulp Fiction (and let’s not even get into that kitchen scene from 9 ½ Weeks), food and cinema have a long, strange, and occasionally stomach-churning relationship … READ MORE
Beverly Parungao, GoodFood The festive season is marked by treasured customs, from hanging wreaths on the front door and decorating the Christmas tree, to opening gifts at the stroke of midnight.In the kitchen, certain well-known traditions are also preserved: glazing a ham, laying out fresh Australian seafood on the table,
Scott Lewinski, Craveonline During the Christmas season, it’s OK for a man to embrace a little lighthearted holiday imagery. And, evidently, it’s OK for some men to play with their good. Liverpool-born artist, Carl Warner earns a living creating real life Candyland scenes … READ MORE
Ann Mah, Goodreads “Excellent ingredients, carefully prepared and very elegantly served. A really tasty book.” —Peter Mayle, author of The Marseille Caper and A Year in Provence … READ MORE
Chinadaily Sarah Ward, a professional food grapher, pays homage to popular artists and their renowned artwork in her series ‘Edible Art’. Artist has transformed Damien Hirst’s For The Love Of Goddiamond skull, with the jewels replaced by brightly-coloured boiled sweets.… READ MORE
Slow Food On December 10, young leaders from the Slow Food Youth Network (SFYN) started arriving at the Slow Food headquarters in Bra, Italy. Coming from countries across the world including Bulgaria, Brazil, Israel, Mexico, South Africa, South Korea and the USA, participants from a total of 23 countries will be
ART-idea’s Director, Diane Dodd, was invited in her capacity as Council of Europe evaluator of The Chocolate Way, a cultural route nominated as candidate Route Mayor of the Council of Europe. The event brought together European partners of The Chocolate Way network to discuss the development of the Route. The
Parkers Champion- Post There is a new and very unique competition as part of 2014 Elvis Festival.The inaugural Elvis Edible Art Competition will be focused on the creative people in the district and it is hoped its popularity will grow leading into a bigger event in years to come …
Gillian Orr, The Independent After a trip to Berlin’s Bauhaus Archive Museum of Design, the photographer Nicky Walsh and food stylist Max Faber, both 34, came up with the idea of capturing food in a way that paid homage to the German art movement. “I wanted something with a retro feel
Arterial Network has uploaded presentation from the Creative Economy Conference held in 2013. The network is a dynamic, pan-African civil society network of artists, activists, organisations and institutions engaged in the African creative and cultural sectors. Operating across 90% of Africa, Arterial Network is actively engaged in strengthening the creative
GoodReads In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan
