A graduate of the College of Art and Design in Reims, Julie Rothhahn dedicated her work to food design after attending a culinary workshop with Brétillot Marc, the initiator of this discipline. The food is so sensitive, at times emotional, regressive ...
A slight departure from the traditional adage, one might say that the way to Bob Noto’s stomach is through his camera lens. Before using them to satisfy his expert appetite, the dishes of some of the world’s greatest chefs have been immortalized by the ...
Imaginative and creative, Silvia Badalotti is a photographer whose success comes from her unpredictable style. Her shots all come after an intense and personal, cultural and artistic research, that puts emphasis on food. Here are few exclusive images from her project, Black Book Food, where the series comes from the need to experiment with shapes ...
The second party of Flemish Foodies is called BLOOT! or EXPOSED! in English. A small-group consisting of a writer, a photographer and three young chefs are working hard to renew Flemish gastronomy. They are certainly popular: the 250 tickets for Exposed! were sold out in eleven minutes. An impression of a ...
20 years of calendars . 20 years of seduction . 20 years of passion . 20 years of travel 20 years of madness Over the past 20 years, Lavazza has been creating one-of-a-kind calendars in cooperation with some of the best photographers around the world telling their story concerning coffee through their lenses. It has been 20 ...
http://vimeo.com/27628730 Beck’s is doing a pretty elaborate and strange art endeavor with their Green Box Project. Basically, they have created a mobile app that allows you to point your phone at something you see and another thing comes out, like more complicated 3-D glasses. Beck’s calls this “augmented reality” ...
Elsa Lambinet is a French designer who recently graduated from the ECAL/Universityof Art and Design with a Master of Advanced Studies in Luxury. She presented a project based on chocolate for her graduation which was highly congratulated by the jury. During her academic study with the ECAL, she participated in esteemed exhibitions ...
X rated and created with the most indecent intentions, Indecent pleasures invites you to sin exceedingly with the union of two ancestral pleasures: Sex and Chocolate. On offer, an exclusive creation, an orgasmic chocolate phalluses, sculpted by maitre chocolatier Michel Laline and his team at the Chocolat Factory workshop in Barcelona: ...
Andrew creates amazing branding concepts for big name clients using foods as a medium. He has run a series of cutting and engraving tests on a number of different food products. These included crackers, chocolate, haribo and jamon Iberico. Since laser cutting / engraving is essentially highly detailed and controlled burning it ...
Secret Sensory Suppers will explore experiences through food, fragrance, music and light. Working with creative partners, the London Design Festival Till will curate an exciting series of gastronomic sensory feasts. It will feature three distinct dinners produced by different culinary artists. Each will take place within the eerie and atmospheric ...
The concept of the restaurant was a join collaboration between Catalan designer Martí Guixé and Finnish food visionary Antto Melasniemi. The restaurant is fully powered by (and therefore dependent on) solar energy, so the amount of sunshine each ...
Jennifer Rubell creates participatory artwork that is a hybrid of performance art, food installation, and happenings. The pieces are often staggering in scale and sensually arresting, frequently employing food and drink as media: one ton of ribs with honey dripping on them from the ceiling; 2,000 hard-boiled eggs with a ...
View Hybrid of performance art, food installation and happenings →
I stumbled upon this interesting artist Marilyn Mintzer, whose some of her previous works had been in the center of controversy, especially with feminist groups. This extraordinary photographer mixes the elegance of art ...
Delphine Huguet graduated from the ESAD in Reims followed a course combining graphic design, product design, multimedia and culinary design at studio Marc Brétillot. Winner of the contest "The loan to taste" organized by the Grand Epicerie de Paris in 2004, she came out convinced that her medium of expression will now be edible. Following ...
Ted Sabarese shoots people. All kinds of people, but especially relishes working with non-professional models and actors who don’t fit the traditional definition of beauty. Each model's clothing in the series was made entirely of real food and depicts a meal that the person was craving. This project was shot with 15 ...
Sam Hofman recently moved into a studio in North London to start his own practice. Of his work, he writes: ‘I’m interested in using food as objects rather than something you would necessary eat, as well as ...
Martin Klimas has received his degree in Visual Communications from Fachhochschule Dusseldorf and has had many exhibitions in Germany and abroad. He is represented by Foley Gallery in New York and Bransch for commercial assignments. This new series, ‘Exploding Vegetables’, is created by firing a projectile into different kinds of fruits ...
Henry Hargreaves is a young Brooklyn-based photographer specialising in still life. He shoots fun, memorable, colourful and provocative images with food. The contrast of the background and start glitter glitter against the cracking egg and colorful, chaotic backdrop is just wonderful. Website...
Nicole Poko’s work has inspired me as I enjoyed visualizing the melting art compositions.We would normally present food either, fresh, cooked or frozen.This technique uses a defrosting process making beautiful canvases as the ice melts. Food for thoughts.... [gallery link="file"] [button]Click here to subscribe to our Monthly Newsletter[/button]
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