Andrea Nagel, Times Live A blue egg and unflavoured creme fraise are served with squid ink, chilli salt, goji berries and fresh herbs, and dished...
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Oman Observer Swiss chef Denis Martin is serving a dessert with the aid of a balloon. The inflated balloon is placed in a container with liquid...
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Claudia Alarcón, The Austin Chronicle After the death of her mother in 2008, Kate Heyhoe found herself submerged in grief and in need of an...
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Julie Lasky, The New York Times For her “Itinerant Gastronomy” project, the artist Mary Ellen Carroll stages intimate dinners in...
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Isabelle Raphael, Parade Steal a glimpse into the world of food as seen through the eyes of former Microsoft executive turned cookbook author Dr...
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Maanvi Singh, National Public Radio Banksy, the mysterious British graffiti artist known for his satirical work, has been making mischief around...
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Jenny Barchfield, The Republican RIO DE JANEIRO — It’s bad enough that so few people outside Brazil know much about the country’s...
MoreBook: A Feast for the Eyes – The Japanese Art of Food Arrangement
Susan Jung, South China Morning Post The Japanese, probably more than any other people, stress the importance of food being pleasing to the eye...
MoreThai Bakery Sells Gruesome Human Body Part Bread
Library of Most Controversial Files Kittiwat Unarrom, a talented artist from Thailand, uses his skills to create unique loafs of bread shaped like...
MoreKenvin: An Artist’s Kitchen: Food, Art, and Wisdom of a Bohemian Cowboy
A cookbook or an artbook? Kenvin Lyman’s cookbook is filled not only with his recipes, that are based mainly on what grows in Utah and often...
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Manchester Confidential CICCHETTI’S celebrity chef Aldo Zilli has turned his culinary skills to the world of couture to tailor-make the...
MoreHenk Wildschut photographs the reality behind our daily food
Artdaily.org On behalf of the Rijksmuseum and NRC Handelsblad, Henk Wildschut photographed, for one year, the production of fruit, vegetables...
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