Are you hungry for weird, hyper-realistic art? Look no further, the highly unique, wearable art by Japanese artist Norihito Hatanaka will satisfy your taste. Of course, not literally, as the “jewelry” this artist makes only resembles food. Hatanaka is not your typical artist, he is a fake food artist, creating wearable art ranging from bracelets, necklaces, and earrings made to look exactly like different kinds of foods. His bacon bracelets with earrings to match appear to still be sizzling, and his fruit necklace seems to be dripping with juices. The artist explains that in Japanese culture, food aesthetics are extremely important, making Japan a hot spot for impeccable fake-food skill.
How and where would a person learn how to create such a wide variety of fake foods so perfectly, you might ask? Well, Hatanaka is just following the family business. He took over his father’s business of a factory that creates fake food, models to display in restaurants. Having been interested in art as a student, Hatanaka has taken inspiration from this business and crossed over into the art world, bringing it a new flavor. Learning this fake food craft at his factory, he now sketches his appetizing creations and then constructs them into wonderfully gaudy jewelry. Inspired by real life dishes, many of his pieces include a full meal, complete with peas and rice on the side. With Hatanaka’s wearable art, you could literally wear a three-course meal! Although it would take a special kind of person to pull off wearing such a statement piece, I would not be surprised to see one of Hatanaka’s unbelievably crafted pieces worn on the runaway. (via The Creators Project)
If you want to say something, say it on a cake. People have come out via frosting, and now graphic designer Sarah Brockett created the Bold Bakery project as a way to impart some sassy sayings onto sweet treats. Curse words abound, they are on full display on cakes, cookies, and in the filling of a pie. The juxtaposition between the beautifully-crafted baked goods and their harsh sentiments make this series amusing. It might make you hungry, too. Brockett explains the thinking behind her bakery:
Though it’s branding may make it appear cute and friendly, the Bold Bakery is not where you want to purchase Grandma’s birthday cake from. It is, however, the perfect place to have a pie created for your cheating husband, or your bratty pre-teen daughter. This establishment simply oozes with sarcasm and sass. Don’t have anyone on your “shit list”? That’s okay. Plenty of our customers partake in “cake wars”, where they gift their friends with raunchy baked goods for no reason at all. Sometimes a little crude humor and chocolate cake is all you need to get by in life. (Via iGNANT)
Food artist Tisha Cherry turns the mundane into magical with the use of simple foodstuffs. She creates art on Oreos with the sweet frosting acting as her “paint.” The results are portraits of Yoda from Star Wars, Snoopy the dog, Mona Lisa’s face, and more. The small, impressive works look impeccable and present a conundrum for those who have a sweet tooth: to eat or not to eat?
Cherry’s food art extends beyond the twistable cookies. On her Instagram, you’ll find food arrangements, portraits, and a love for The Simpsons under the hashtag #ArtintheEats. Her Oreos are the most impressive, however, just based on their 2 inch scale and craftsmanship. The white icing has a luscious texture with subtleties that look like they were applied using a palette knife.
If you enjoy these portraits, check out the work of Judith G. Klausner. She also created relief sculptures on the iconic cookies. Is this a tasty new trend in art? (Via Illusion)
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.