Konnie Lemay, Indian Country When Heid Erdrich observed the growth of the “locavore” movement—the push to buy and consume locally grown food—she saw a disturbing lack in an otherwise laudable concept. “Locavore folks were eating foods long-grown here by indigenous culture groups, but they did not know it,” Heid said. “I
Marie Claire Digby, Irish Times Small Green Fields, a documentary short film on Irish food and farming, produced and directed by food writer Imen McDonnell, is one of five films being screened today at the Food Film Fest in Chicago … READ MORE
ART-idea’s Director, Diane Dodd attended this years edition (2013) of the Iberoamerican Congress in Zaragoza (Spain), 20-22 November 2013. This was the 5th Congress meeting and had as its theme Digital Culture and Networked Culture. More than 1,400 registered attendees with 12 Latin American official delegations, 174 speakers, 21 panels, 20
Houston Center for Photography Our appetite for food imagery is voracious. The popularity of cooking programs, foodie blogs, and pictures of food on social media reflects some of the ways our current encounters with food and food issues have become increasingly visual … READ MORE
Larissa Dubecki, Stuff Food baby. The newly coined term for the protruding stomach of the over-eater has just been added by the Oxford English Dictionary to its online edition, along with cake pop (a ball of iced cake on a stick) and – curiously – pear cider … READ MORE
Shana Lebowitz, Greatist We might not typically think of spaghetti as scandalous, but a group of rebellious Germans is proving us wrong. Some unidentified street artists in Cologne, Germany are defacing ads for fast food with recipes for higher-quality, home-cooked meals … READ MORE
Broadway World At-home kitchen dabblers who have ever thought that molecular gastronomy’s innovativeness was beyond their amateur abilities might want to change their way of thinking. MOLECULE-R Flavors has just taken to the next level its mission of bringing this modern way of cooking to the average curious chef … READ MORE
Two IGCAT experts visited Plovdiv (Bulgaria) in 28th-29th November 2013 to give their advise and expertise by leading four intensive workshops in support of Plovdiv’s bid for the ECOC title in 2019. The workshops were based on a presentation of ECOC challenges and followed by analysis of the Plovdiv bid document.
ART-idea’s Director, Diane Dodd, and ART-idea’s Project Manager, Maro Kazamiaki, attended the City and Gastronomy Seminar at the Center of Contemporary Culture of Barcelona (CCCB) on November 15th 2013 organised by the Kreanta Foundation in collaboration with the Consorcio Universidad Internacional Menéndez Pelayo de Barcelona (CUIMPB)-Centre Ernest Lluch and Metropolis,
ART-idea’s Director, Diane Dodd, and ART-idea’s Project Manager, Maro Kazamiaki, attended the City and Gastronomy Seminar at the Center of Contemporary Culture of Barcelona (CCCB) on November 15th 2013 organised by the Kreanta Foundation in collaboration with the Consorcio Universidad Internacional Menéndez Pelayo de Barcelona (CUIMPB)-Centre Ernest Lluch and Metropolis,
Višnja Kisic, 27 years old from Serbia, studying at the Centre for Museology and Heritology, Faculty of Philosophy, University of Belgrade, is the winner of the 10th Cultural Policy Research Award 2013 (CPRA) during the the 21st ENCATC Annual Conference, “Rethinking Education on Arts & Cultural Management”. Selected amongst 36
Holly Williams, The Independent It’s a necessity, a pleasure, and as key to art as it is to life. From sumptuous still lifes to signature dishes in cult TV, food sustains many of our great cultural works. It can persuade, romance or celebrate; it can nourish and comfort. And it
Kelly Klaasmeyer, Houston Press In 1932, F.T. Marinetti penned the Futurist Cookbook, a work that decried pasta; stated that perfume should accompany food; recommended cork, sandpaper, sponge and felt-covered pajamas for dinner guests; and introduced the “polyrythmic salad,” which diners cranked out of a box … READ MORE
PRWeb Chocolate & Cake is revolutionizing the cake industry by merging masterful cake art with the best work of gourmet chocolatiers. B&K Chocolate & Cake got their start working for Lady Gaga, creating personal edible art gifts that were shipped nationwide … READ MORE
Molly Glentzer, Chron Thanksgiving dinner might be an entirely different game if you tied your guests to the table and asked them to feed each other. Or if you handed them a menu whose offerings included “rock varieties smothered in pine needles” and “fillet of Southern California beach.” … READ MORE
Michael Gebert, Chicago Reader The Art Institute of Chicago’s exhibition “Art and Appetite: American Painting. Culture and Cuisine,” which opens Tuesday, bills itself as the first exhibit to look at American depictions of food as scholars have looked at art depicting food from other cultures … READ MORE
