San Francisco-based artist and designer Wei Li is making tasty treats with unpalatable connotations. Would you lick a cactus? Suck on a virus? Would just the idea of it change your experience of a dessert? In “Dangerous Popscicle” Li makes desserts in the shape of cacti, MRSA, influenza, chicken pox, escherichia coli and HIV from just water, sugar and coloring. To make the popsicles, Li created a series of one and two part silicone molds modeled in Rhino and printed on an Objet 3d printer. She writes on her website bold or italic:
“What will happen when we put these dangerous things on one of our most sensitive organs, our tongues? Does pain really bring pleasure? Is there beauty in user-unfriendly things?
Dangerous Popsicles create a unique sensory experience. Before tasting with your tongue, you first taste with your eyes and mind. The popsicles are nothing but water and sugar, but ideas of deadly viruses and the spikiness of cacti are enough to stimulate your senses, even before your first taste.”
There are inherent contradictions in this project—the colors of the items look delicious, but the subject is unappetizing, but the surface is pleasingly tactile, but the structure is painful.
Aside from making the molds and freezing the pops, Li is also interested in the social interaction this project fosters. How do people react to the frozen unsavories? Try it yourself—find directions on how to make this project at Instructables. (via The Creator’s Project)
Move over, Subway sandwich artists. There’s a new guy in town, and this time the pizza variety. Domenico Crolla is the owner of Bella Napoli restaurant in Glasgow, Scotland, and serves up tasty pies that feature portraits of celebrities. They are drawn directly onto the pizza using a well-place and calculated combination of cheese and sauce.
If you look closely, you’ll see that that small, intricate details are expressed through mozzarella. Wisps of hair and individual eyelashes are visible. It seems that Crolla has used some sort of stencil to ensure the likeness of each public figure and control the cheese from becoming a melty, unrecognizable mess.
Some of these pies might look too impressive to eat. Or, maybe not. It could be really cathartic to slice into the face of a celebrity that you disliked! Either way, the formula for enjoying Crolla’s handiwork is the same – look first, eat later. (Via designboom)
English photographer Carl Warner creates realistic landscapes that are made out of food. As an experienced landscape photographer, Warner puts his talents to work in order to reinvent the conventional type. The ‘Foodscapes’ are created in Carl’s London studio where he crafts out each and every little detail (all components completely made out of food) through intricate and laborious steps. The scenes are photographed in layers from foreground to background. The food products used tend to wither quite quickly under the beaming lights, this might take each landscape even more time to get finished.
He first starts off with a set of drawings; he lines up the model-drawings that he would like to work with, and from those he picks the one that will be worked on.
Warner has a team of food stylists and other artists that help him with the process.
“ Although I’m very hands on with my work, I do use model makers and food stylists to help me create the sets. I tend to start with a drawing which I sketch out in order to get the composition worked out, this acts as a blue print for the team to work to.”
While looking at sausage, most people only see sausage– mouth watering deliciousness; Karsten Wegener, however, sees a work of art by Jeff Koons, Damien Hirst, or Vincent Van Gogh. Each playful photograph translates a meaty culinary treat into a classic contemporary masterpiece, acknowledging the food’s curvacious qualities and raising the bar for its standard of use.
As Anthony Bourdain says, “Context and memory play powerful roles in all the truly great meals in one’s life.” The same thing goes for artworks we admire and aspire to create.
Garth and Pierre are an artistic team based out of Washington state, for their series MENU they appropriated nostalgic imagery of restaurants, kitchens, and table settings to explore the perceptions and politics surrounding food. The artists use geometric shapes cut into the image by hand, leaving the viewer with a lace-like grid of highly graphic saturated colors that allude to a romanticized era that has long since passed.
Ever wondered what your breakfast would look like, naked? Stripped of all its Emporer’s Clothes of cups, pans, saucers, toast racks, and then forced to levitate? Well, look no further- photographer Oliver Schwarzwald has answered your prayers. He’s done just that to a selection of breakfasts from around the world. It’s been 4 years now since I’ve been to England, but ah, seeing the above sure makes me miss a good cup of Grandma’s tea, fried egg, bangers & baked beans…good ol’ fashioned fry-up. Can you tell what countries the other breakfasts belong to?