Two IGCAT experts visited Plovdiv (Bulgaria) in 28th-29th November 2013 to give their advise and expertise by leading four intensive workshops in support of Plovdiv’s bid for the ECOC title in 2019. The workshops were based on a presentation of ECOC challenges and followed by analysis of the Plovdiv bid document.
ART-idea’s Director, Diane Dodd, and ART-idea’s Project Manager, Maro Kazamiaki, attended the City and Gastronomy Seminar at the Center of Contemporary Culture of Barcelona (CCCB) on November 15th 2013 organised by the Kreanta Foundation in collaboration with the Consorcio Universidad Internacional Menéndez Pelayo de Barcelona (CUIMPB)-Centre Ernest Lluch and Metropolis,
ART-idea’s Director, Diane Dodd, and ART-idea’s Project Manager, Maro Kazamiaki, attended the City and Gastronomy Seminar at the Center of Contemporary Culture of Barcelona (CCCB) on November 15th 2013 organised by the Kreanta Foundation in collaboration with the Consorcio Universidad Internacional Menéndez Pelayo de Barcelona (CUIMPB)-Centre Ernest Lluch and Metropolis,
Višnja Kisic, 27 years old from Serbia, studying at the Centre for Museology and Heritology, Faculty of Philosophy, University of Belgrade, is the winner of the 10th Cultural Policy Research Award 2013 (CPRA) during the the 21st ENCATC Annual Conference, “Rethinking Education on Arts & Cultural Management”. Selected amongst 36
Holly Williams, The Independent It’s a necessity, a pleasure, and as key to art as it is to life. From sumptuous still lifes to signature dishes in cult TV, food sustains many of our great cultural works. It can persuade, romance or celebrate; it can nourish and comfort. And it
Kelly Klaasmeyer, Houston Press In 1932, F.T. Marinetti penned the Futurist Cookbook, a work that decried pasta; stated that perfume should accompany food; recommended cork, sandpaper, sponge and felt-covered pajamas for dinner guests; and introduced the “polyrythmic salad,” which diners cranked out of a box … READ MORE
PRWeb Chocolate & Cake is revolutionizing the cake industry by merging masterful cake art with the best work of gourmet chocolatiers. B&K Chocolate & Cake got their start working for Lady Gaga, creating personal edible art gifts that were shipped nationwide … READ MORE
Molly Glentzer, Chron Thanksgiving dinner might be an entirely different game if you tied your guests to the table and asked them to feed each other. Or if you handed them a menu whose offerings included “rock varieties smothered in pine needles” and “fillet of Southern California beach.” … READ MORE
Michael Gebert, Chicago Reader The Art Institute of Chicago’s exhibition “Art and Appetite: American Painting. Culture and Cuisine,” which opens Tuesday, bills itself as the first exhibit to look at American depictions of food as scholars have looked at art depicting food from other cultures … READ MORE
Booth Moore and Adam Tschorn, Los Angeles Times It was an evening to die for. On Saturday, British jewellery designer Stephen Webster hosted a provocative event mixing contemporary art and food in the upstairs gallery above his Rodeo Drive store … READ MORE
Agnes Kegl, Express Do you know the favourite foods of Sophie Ellis Baxtor, Brian May, Noel Gallagher or Juliette Lewis? Food artist Patrice de Villiers’ new exhibition launches this Thursday and showcases an anarchic rock n’ roll approach to food photography … READ MORE
News Channel 20 Folks are fighting hunger here at home and across the globe — from inside local businesses. Throughout Springfield you’ll see paintings that contain small white marks representing a grain of rice. For each mark, one meal is donated through the World Food Programme … READ MORE
Kyle MacMillan, Chicago Sun-Time With “Top Chef” and at least two dozen other restaurant and cooking shows on television, an explosion of farmers markets and culinary festivals and surging interest in organic farming, local sourcing and craft beers, the United States has become a food-crazed country … READ MORE
ART-idea’s Director, Diane Dodd, attended the European Culture Forum in Brussels organised by the European Commission, 4-6 November 2013. The meeting had three main themes: Measuring the true value of culture; Exploring new funding models for culture and; Audience development – making cultural participation a reality. At the same meeting,
The Star Online It’s food, glorious food from the organisation of Britain’s top culinary creatives. The Experimental Food Society Spectacular 2013 is on.The Spectacular, an annual culinary arts event in its fourth year, will comprise a two-day exhibition at London’s Truman Brewery and a series of “Food & Fragrance”-themed banquets at
Dwight Garner, The New York Times ‘Anything That Moves,’ on Food Culture, by Dana Goodyear. A book, about being a wallflower at the American food orgy, won me over on its second page. That’s where she admits that, as a kid in the back of the family station wagon, she
