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Whisk Necklace on Provisions by Food52 Love to bake? Know someone who does? Wear your passion proudly with this tiny whisk necklace! Handmade, it comes on a small cable chain, and is the best gift we've ever seen for anyone with a flair for baking. Choose from sterling silver or 14K gold. Vegan Food Skip to Main Content PETA People for the Ethical Treatment of Animals Animals are not oursto eat, wear, experiment on, use for entertainment, or abuse in any other way. Vegan Food White Castle’s Veggie Sliders Are Now Vegan

25 Creative Packaging Designs That Practically Sell Themselves We often consider the products we use and their packaging to be two separate things – the product is the thing we want, and its packaging is a piece of trash to be thrown away. These 30 ingenious packaging designs, however, prove that a well-designed package can complement or even enhance the product it was designed to carry. [Read more...] Good design isn’t just about the product – it’s about good packaging as well. The honey pots are an excellent example of packaging design. The hexagon shape is perfect for representing what’s inside the jar, and it can be stacked to form a honeycomb pattern. Martin Chen Martin Chen I recently discovered an amazing amateur photographer. He has generously made his photographs available to the world via a “creative common” license. I am grateful to him; I have derived many hours of enjoyment from his collection and consider his work to be immensely healing.

sans titre iTunes version 4.9 or greater, click here. If you use another podcast reader, click here for our RSS feed. 4/25/2013: Anistatia Miller and Jared Brown: Mark and Francis welcome Anistatia Miller and Jared Brown to the show to discuss their new book, The Deans of Drink, historic cocktails, cocktail museums, and how Europe is different from the US, not ....>> More 3/6/2013: Susan McKenna Grant: Mark and Francis open the show with another discussion about photography in restaurants. Bigelow Tea Rebrand Designer: Brielle Wilson School: Pratt Institute Type Of Work: Student Project Country: United States My assignment was to reinvent the Bigelow brand through an innovative product delivery system, introduced in a high-end gift set package and identity. Due to Bigelow's wide target market of 18-60 year olds, I had to create a packaging concept that is fresh and modern, yet classic.

Shop Welcome to JR's shop. You will find lithographs, posters and books, to learn more about JR and his projects. In Madrid, a New Restaurant Features a Rotating Cast of Regional Chefs Photo In Madrid, an ingenious new pop-up restaurant is putting Spain’s culinary talent on display by showcasing a different chef from the country’s provinces each month. The Table By, which is located in the Hotel Urso and debuted with a soft opening in late 2014, changes completely with the arrival of each new chef, down to the wine list. The visiting chef also gets free rein to redecorate the dining room in the style of his or her restaurant. “The project is fantastic because in a homogenizing world, it champions the riches of Spanish regional cooking and produce,” says Marcos Cerqueiro, whose Abastos 2.0, a restaurant in Santiago de Compostela in Galicia, served as The Table By’s debut offering. “We didn’t want to do a traditional hotel restaurant, a place that serves only hotel guests,” says Patricia Fernandez, the manager of the Urso, a new 76-room hotel in Madrid’s increasingly hip Salesas district.

This is Pareidolia thepaisleyboyfriend: Pareidolia at its best. Humans have evolved a very sophisticated pattern-recognition system. Kyle Thompson Tomorrow I’m going to be at One Grand Gallery in Portland between 1:30-4PM to get a bunch of distorted portraits for my Ghost Town series (Will look similar to the shot I posted). If you live in the area you should definitely come by so I can shoot you for it! I’m trying to get as many people as possible, so feel free to bring as many people with you as you want. You definitely don’t have to look like a model, I’m looking to shoot a wide variety of people for this, so any one is welcome.

Experimental Eating: - All Books << go back to books listing Editor Thomas Howells November 2014 Paperback 192 pages 125 b/w and colour ills 23.0 x 17.0 cm 9.0 x 7.0 in ISBN13: 9781908966407 Experimental Eating Experimental Eating is the first international survey of contemporary experimental and experiential food-based creative practices across art, design, catering, science and theatre. Event Gallery: L'Esprit de la Mer Our L’Esprit de la Mer dinners took place around the world on May 17, and here we’ve collected some of our favorite photographs from them. With just two global events happening this year, we found that the energy and excitement surrounding our May event was palpable and contagious, spreading from city to city and right back to our headquarters here in Portland, Oregon. This time around, the gatherings were all held on the same day, meaning that L’Esprit de la Mer celebrations were happening around the clock on the 17th of May. From Tokyo to Ojai—and everywhere in between—our faithful hosts made magic for their guests, all based around the concept of saltwater and the sea. In Barcelona there was live music and a candlelit walk straight down to the sea, and in Berlin there were flowered ice cubes and a garden party. Hew Woodworking • Field Notes • Specialty Dry Goods • Handsome Coffee Roasters • Woodblock Chocolate • Linwood • Steven Smith Teamaker • Fog Linen • Lite + Cycle

Madeleine's Madteater With a name inspired by the Marcel Proust novel In Search of Lost Time, the ambitions have always been high at Madeleine’s Madteater (Madeleine’s Food Theater). Situated slightly off the main drag in an old beer depot on Islands Brygge, Madeleine’s Madteater is a free form and experimental food theater, serving up various performances all with food as the center of attention. Run by chef Mette Sia Martinussen and set designer Nikolaj Danielsen, together they often collaborate with other chefs, social scientists and people with expertise in music, art, brain research, taste and performance art. It seems eerily appropriate in this context that “mad” is Danish for “food”—summing up the experience at Madeleine’s.

Food Revolutionaries Get Hungry Bite-Sized Quotes We are what we eat, and eating has made us who we are. Carnivores From roasting woolly mammoth steaks over a bonfire to stalking Chateaubriand on Wall Street, the story of meat is the story of mankind.

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