The Southwest Booster Did you know that over 24,600 Saskatchewan residents turn to food banks each month? That’s more than the entire populations of Swift Current and Kindersley combined… READ MORE
Madeline Lewis, Newcastle Herald Underground Epicureans, a local company who specialises in dining adventures, partnered with Ritual Cuisines in an installation designed to satisfy all senses – and with creations that allowed the guests to decide whether they were for eating or just admiring…READ MORE
Alana Smith, The Vermont Cynic The Fleming Museum has opened its doors to hungry visitors ready to consume its latest exhibit: “EAT: The Social Life of Food.” “EAT”, launched Sept. 17, is an exhibit designed and curated by the students of an Honors College class offered by Jennifer Dickinson last
Keia Mastrianni, Creative Loafing Charlotte Clearly, Rachel Martin likes to play with her food. I recently caught this local designer making edible art with her CSA on Instagram. Isn’t it beautiful?…READ MORE
Autumn Johnson, Dublin Patch The City of Dublin will again present “splatter, not your ordinary food, wine and art festival” on Saturday, September 21, 2013, in the beautiful outdoor setting of Emerald Glen Park…READ MORE
Rachael McCormack, London Evening Standard Ahead of her first GastroSalon, hostess Rachel McCormack asks people to join her telling stories of food, drink and conviviality. There is much of this in books, fabulous food writing about hospitality, the act of eating, and in some cases clear instructions on how to cook
Johnny, Spoon&Tamago Makizushi, or “rolled sushi,” is a cylindrical roll of sushi generally wrapped in seaweed. The ingredients are placed on rice and the chef will use a bamboo mat to help roll it out. The makizushi is then cut into 6 or 8 pieces, revealing the ingredients…READ MORE
The Time Out London blog This one-hour talk explores how food has been used as art throughout the ages, from medieval sugar sculpture to the slightly scary-yet-delicious possibility of 3D dessert printing. The appetising aesthetics of dessert as spectacle will be illustrated with a range of examples – all edible
Business and leadership, Dublin Goodall’s is sponsoring an event at The Doorway Gallery in Dublin showcasing edible pieces of art made by bakers, confectioners and artists as part of Culture Night on 20 September. One of the largest pieces featured at the Goodall’s Edible Art Gallery is made by 50 bakers,
Liesl Schillinger, The Daily Beast We are what we eat—or dream of eating, in the case of Anya von Bremzen’s attempt to reclaim her motherland, Soviet Russia, through food. Liesl Schillinger is so inspired by her book that she’s going to try fish-in-aspic, again…READ MORE
Tara Milroy, Visual News What if famous painters had used a piece toast as their canvas, and foodstuffs instead of paint? Well, it might have looked something like The Art Toast Project. Brainchild of Norwegian Instagram food artist Ida Skivenes (who goes by her online pseudonym Ida Frosk) The Art Toast Project is a
Brenton Garen, Santa Monica Mirror The Santa Monica Public Library celebrates the seventh annual Green Prize for Sustainable Literature at the special event this Thursday. Titled “An Evening with Frances Moore Lappé: Celebrating Sustainable Literature and Food,” the event will take place at 6:30 pm at the MLK Jr. Auditorium
Anita Beaumont, Newcastle Herald Is it art? Or is it food? Perhaps it is both. Guests taking part in the next Underground Epicureans dining adventure will be questioning whether to eat, or not to eat, the pieces on display at the This Is Not Art festival (TiNA) fund-raiser. Nelson Bay’s
Calgary Herald What happens when you take a Tequila Sunrise, add heat, and partner it with an appetizer of deception – yummy tomatoes that may really be watermelon or artfully designed, flavoured gels posing as tomatoes?…READ MORE
Art Center of the Ozarks in Springdale is pairing some of the region’s best chefs with talented artists for Sensory Iconoclasts. The idea of pairing food and art for the event came from Case Dighero, Director of Culinary Services at Crystal Bridges, and Eve Smith, the Director of Visual Arts at
The connection between food and music runs deeper than the playlist on a restaurant kitchen iPod. Wannabe cooks and wannabe rock ’n’ roll stars often live in the same world, and theirs can be a wonderfully exotic, if often maddening, place. But a life of late nights, loud music and good food isn’t
