Artist Anna Barlow creates a kind of dessert that you would never want to eat –ice cream made out of ceramic! Although her work contains the same rich, juicy colors irresistibly drippings as ice cream does; the substance is not actually melting at all. It is constructed with ceramic and porcelain entirely by hand. She not only molds clay into scoops of this dairy treat, but also little cherries, candy hearts, ice cream cones, and even the occasional pillow being engulfed by the seeping dessert. Even more interesting, the artist also makes ceramic shoes that appear to be comprised of ice cream and flavored syrups swirling around the heel.
Barlow’s incredible skill in sculpting these delicious desserts combines with her perfect sense of color and glazing to create a finished piece that looks good enough to eat. The artist explains that she finds beauty in the drips of oozing ice cream and is fascinated by its natural transformation in shape due to its current state. It may be fluid with colors blending together on a hot day, or frozen into perfect form. The malleable nature of the substance is somewhat similar to clay. It can be manipulated and molded to a certain extent, but, unlike ice cream, clay can be fired into ceramic in order for it to hold a permanent shape. She unites ceramic and porcelain in order to achieve the right texture and coloring to portray these desserts.
“…the dry translucency of high fired porcelain suits the biscuit texture of wafers and ice cream cones, while the colourful liquidity of a silky opaque earthenware glaze is used to capture the quality of dripping ice cream.”
The photography of cooking enthusiast and photographer Brittany Wright simply and beautifully displays the natural range of hues held by various types of fruits and vegetables. The Seattle-based photographer states that she has a goal to learn how to cook everything and anything. Sharing cooking ideas and recipes online, Wright began photographing the ingredients to share as well. This love of experimentation with ingredients and flavors eventually lead to photographing the produce, starting her series titled Food Gradients. She arranges each edible item in rows, columns, and clusters according to their pigment or size, which is often attributed to the stage of lifecycle the specific food is in.
Some of the fruits and vegetables Wright chooses for her rainbows of ingredients naturally have a wide variety of colors, like apples ranging from deep reds to bright yellows. Others, however, are discolored for a different reason, because they are rotting and dying. Many of her Food Gradients brilliantly display the lifecycle of the item, showing the beginning of its life all the way to its elegant death. Because of her subject, you would think Wright’s inspiration comes from food photography, but because she sees food and cooking as a creative and artistic outlet, she finds more inspiration from abstract art. (via Faith is Torment)
” I see food as an art, and an opportunity to do something creative.”
Culinary artist Annabel de Vetten creates, bakes, and sculpts incredible, artistic edibles that tend to be on the dark side. She makes sinister sweets that look exactly like bird skulls, animal insides, and the exposed organs of a cadaver. All of her detailed work would be impressive as a sculpture, but to make it with chocolate, cake, and icing takes a very unique set of skills. Her morbid, graphic style of cake making grew from a background of fine art and, not surprisingly, taxidermy. During this practice, Vetten became very familiar with the site of guts and bones, which is why the inside of her human and animal corpses appear so real, even though they are actually desserts.
You may wonder who would want to eat something that looks so horrifying, but Vetten’s business is booming! Her business, clever named Conjurer’s Kitchen, is wildly successful and only continues to grow. This means that her cooking not only looks amazing, but it must taste great as well. In order to accurately construct each bone and blood vessel, Vetten must only use the finest ingredients. For her chocolate sculptures, she must use high quality Belgian chocolate, so that the features won’t melt away. For the coloring, she invents deliciously creative ways to integrate food that naturally has the hue she desires, making both her technique and her subject matter equally innovative and unique. Vetten’s sickening sweets may display a deathly subject matter, but more importantly display unbelievable artistic skill. (via Munchies.Vice.com)
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)
With Halloween just around the corner, costumes don’t have to be the only spooky things you you do to celebrate the holiday. We’ve been introduced to the lifelike, creepy cakes of Conjurer’s Kitchen, and they aren’t the only ones turning delicious treats into something sinister. So, here are a couple of other food artists having some ghoulish fun with conventional desserts.
Christine McConnell is an artist, photographer, and baker who makes elaborate delicacies like screamberries, a life-sized facehugger pastry, and chocolate-covered spiders. The details on these foods are incredible and so convincing that they don’t appear like they’re edible (though they are!). But, they look so impressive that you wouldn’t want to. (via Who Killed Bambi and Laughing Squid)
Ruth & Sira created their own version of the sugar skull by opening the top of the heads and sticking things like berries, nuts, and gummies. The walnuts look like a strange, dried-up brains while they’ve also created the more traditional-looking organs. Their creations look very sweet, and easy to pop skull after skull (as strange as that sounds) into your mouth. (via Who Killed Bambi and Boing Boing)
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)
Russian self-taught photographer Dina Belenko creates alluring still life images which she calls “photoillustrations”. Combining creative and well arranged compositions with photography and a little bit of photo manipulation skills, Belenko creates beautiful food photography starring various inanimate objects: food products, utensils and other props.
According to the photographer, “every object around us keeps our emotions, expectations, feelings”, thus photographing things and capturing their soul can be equated to making powerful human portraits. To create her daydream-like photographs, Belenko uses simple everyday materials: sugar cubes, coffee, paper cutouts, clay models, etc. To get more exquisite accessories, like dentistry or jewelry tools, she delves into old closets or visits flea markets.
Belenko also feels the need to manifest the possibilities behind still life photography. According to her, it is one of the least popular genres in Russia, mostly pictured as a boring composition of flowers and fruits.
“I prefer still life because the role of chance is incredibly limited here. You may feel as a director <…> Each failure is your own failure, but every victory is also completely yours.”
Belenko is participating in an ongoing project called “An Endless Book”. Each week, participants have to upload an artwork under a self-selected topic. At the end of 2015, a huge panoramic image will be made featuring all of their works. You can read more about it at the official website.
In his ongoing project “Mystery Meat”, Texas-born visual artist Peter Augustus explores the disconnect between mass-produced foods and their “natural”, unprocessed form. Augustus’ photo series depicts various fast food dainties with their ingredients stripped down to their primal state: chicken nuggets to chicken feet, BLT to pork legs, etc.
The idea for the project was born after Augustus moved to Hong Kong where he currently resides. Artist was fascinated by the local meat shops, exposing various animal parts to their customers. He claims that Westerners are rarely in touch with “anything that even closely represents what kind of animals we are eating”. Most often, we purchase processed, prepackaged and showcased meat products without even knowing the real source.
The deeper and more disturbing side to Augustus’ work is the very notion of “mystery meat”. What is often marketed as 100 percent meat product, in reality comprises of various contents. The gruesome trend of intransparency is especially present in fast food market.
“I hope to cause the viewer to take into account what the natural form of their food looks like. I think the work highlights a number of important debates, and it is not meant to be repulsive — just to raise awareness. It also touches on the longstanding debate of the quality of chicken and meat products and the use of unnatural fillers and hormones in the animal products we eat daily.”