art of bento

Time to Play With Your Food: The Art of Bento

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More Bompas

While they work to establish a permanent home for the BMoF, B&P do collaborations with established institutions like the Victoria and Albert Museum as well as temporary installations. “We’re sort of a moving, roving nomadic museum at the moment,” he says. The latest iteration took place at the Borough Market this winter. It included exhibits like “Be the Bolus,” whereby visitors could experience what it feels like to be a hunk of chewed-off food going along the human digestive track. The cross-modal experience was obtained with a PillCam, and a massage chair that pummeled you up and down as watched the film, so you could feel what it’s like for the bolus. There was also the butterfly gallery that highlighted the fact that butterflies are “some of the unsung heroes of pollination.” The takeaway? “We are trying to think about how to make sustainability really sexy, making people ask questions rather than belaboring them with gloom and doom about the current state of the planet and food security.”

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fake food

"Developed especially for children and families, Guixé’s large-scale, custom-designed space will combine the artist’s own graphics with design challenges and hands-on activities for young people that encourage a rethinking of the familiar foods that we eat each day and sprout new ideas for food concepts and flavours."

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Hidden Kitchen

[Hidden kitchen 2014]is a portable restaurant which is designed as a backpack. This idea from the time when the artist hung around across the country, he packs all the stuff in an one bag. This project devised to go to backwoods where is the Mokyon-pocha could't go.

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Paper food

Barcelona-based paper artist Raya Sader Bujana gives a distinct twist to the saturation of food images online. From afar, her photographs seem to depict food items, but these are in fact painstakingly intricate paper creations.

Bujana transforms delectable food items into intricate paper sculptures. Through her creations, she strives to capture the same color, texture and sumptuousness of these foods in their original state. A slice of pie includes a dollop of whipped cream on top— a piece of white paper expertly folded and placed to resemble the luscious topping it imitates.

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dumpster house

How to get students thinking about their environmental footprints?

Jeff G. Wilson and his students at Huston-Tillotson University in Austin, Tex., retrofitted a garbage container into a cozy pad that he lived in for an entire year. It was, he says, “a radical experiment in what it would mean to live on, and in, less” — specifically, 33 square feet. He moved out last February but the experiment continues.

Nine educators have since taken up residency for up to a week to see what it’s like to live without running water. Cooking is on a camping stove. But there is electricity. To battle interior heat that rises to over 130 degrees in Texas’s sweltering summers, the bin had to be connecting to the grid so air-conditioning could be installed. There’s now a TV and an overhead light. But it’s still tight quarters.

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more fun with food

domenic bahmann personifies everyday objects as whimsical scenes

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Food Architecture

Creative Food Architecture and Sculpture Designs

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Food Photos

Matthew Carden’s fantastical food photographs pay tribute to the bounty we eat

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16th century food porn

Though the contemporary phenomenon of food porn may feel like an Internet-era excess, there’s a long history of different cultures taking part in obnoxious public displays of meals. The Edible Monument: The Art of Food for Festivals, currently on display at the Getty Research Institute, considers the history of table decoration and food display in early modern Europe. The underlying message of these centuries-old examples feels echoed in contemporary TV cooking contests like Cake Wars or The Great British Baking Show: So much of eating is about spectatorship, about consuming feats of gastronomy with the eyes more so than the mouth. So lavish Pinterest planning and meticulous Instagram filtering of Thanksgiving dinner isn’t a corruption of the ages-old communal joys of eating—it’s a natural extension of it.

When it comes to party food especially, the sense of sight has always trumped the senses of taste. For Voltaire and other philosophes of the 18th century, taste was not a single sense but the act of discrimination in general, whether applied to painting or pastry. Its opposite was bad taste, or tastelessness. The meat mountains, fruit pyramids, and marzipan castles that graced princely and aristocratic tables from the 16th century onward may have pleased the palate, but they were primarily intended as feasts for the eyes: visibly expensive, fragile, and time-consuming to create, using hard-to-find ingredients like white sugar or out-of-season produce.

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surrealist food scans

to spotlight the beauty and bounty of seasonal fruits and vegetables throughout the year, henry hargreaves and caitlin levin have formed a series of ‘food scans’, that recontextualize vegetation as visual, surrealist compositions. organized by month, the images traverse the calendar by taking on mirrored, mezmerizing configurations that explore the symmetry and aesthetic characteristics of everyday eats.

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Food Design

Sonja Stummerer & Martin Hablesreiter
According to Austrian designers Sonja Stummerer and Martin Hablesreiter, “People should talk about food as an aspect of culture, as the most important good, as business, as a design product of daily life.” They founded the interdisciplinary design studio honey & bunny productions, curated the exhibition “Food Design” for Museumsquartier Vienna and performed as eat designers in Milan, Amsterdam and many other places. As authors they published the award-winning books “Food Design” and “Food Design XL” that show how shape, colour, smell, consistency, production methods, history and stories influence food product design. Stummerer and Hablesreiter have given a number of international lectures and taught at schools including Bucharest and Istanbul. In 2008 they directed the movie “Food design – a film”.

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Food Installation by Honey & Bunny

What is alpine cuisine? And could that be the approach allowing Austrian food to position itself internationally, just like it happened for the New Nordic Cuisine? Those were some of the topics examined during "Culinary Art 2015: Gates to the future", a two-day conference on food and eating that took place on March 16 and 17 in the beautiful city of Salzburg, in Austria, where local restaurateurs, hospitality professionals, tourism experts, as well as scholars and writers, discussed food and eating in theory and practice.    

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Honey and Bunny

How can food designers introduce new behaviors to consumers? How can they move from ideas and projects to actual production? What is the best way introduce daring, paradigm-shifting innovation into the food industry, which is often hesitant to take risks and ends up proposing more of the same, often just in larger quantities? And how can these innovations become part of larger cultural and social visions?

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Fake Restaurant

For a few #blessed days, Lura Cafe was the hottest new restaurant in Providence. The bright, cozy farm-to-table joint hid in plain sight next to a downtown parking lot, steps away from the Rhode Island Convention Center. Lura would be a refuge for diners in the know, serving modern takes on cafe classics—all local, all organic, all certified GMO-free. It was upscale and casual, timeless and avant-garde. It had a vaguely Nordic air of refinement.

It announced itself—as all similarly accoutred restaurants must—with a social media blitz, featuring sans serif lettering, sunny high-angle shots of brunch dishes, even a breathless write-up in the New York Times.

It was also totally fake.

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MOFAD

The Museum of Food and Drink (MOFAD) is creating the world's first large-scale food museum with exhibits you can eat.

MOFAD will be a global leader in food education, featuring innovative exhibits and programs that show how exciting it is to learn and care about the culture, history, science, production, and commerce of food and drink. Imagine a place where you can use an Aztec kitchen, see cereal made before your eyes, decode food marketing, taste West African street food, make Chinese hand-pulled noodles, learn about agriculture and composting, and see how the body digests a sandwich—all in one museum.

In 2013, MOFAD debuted its first explosive mobile exhibition, BOOM! The Puffing Gun and the Rise of Cereal. The exhibition, which featured a 3,200-pound breakfast cereal puffing machine, drew accolades from media outlets such as The New Yorker and The Wall Street Journal.

MOFAD Lab, the organization's first brick-and-mortar home, will open in the Williamsburg neighborhood of Brooklyn on October 28, 2015. In this space, MOFAD will design and showcase its exhibit concepts as it works toward opening the full museum in New York City by 2019. Join the MOFAD mailing list to stay updated on upcoming exhibitions and programs

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Edible Monument

The Edible Monument: The Art of Food for Festivals, at the Getty Research Institute (GRI) section of the Los Angeles center, features rare prints, elaborate serving pieces, as well as early cookbooks and serving manuals that show monuments of food from hundreds of years ago. One section of the exhibit is appropriately called the Theater of the Table, a title that could have pertained to the whole presentation.

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doctrine of signatures

the ‘doctrine of signatures’, an important aspect of folk medicine, drew upon the belief that herbs resembling parts of the body can be used to treat ailments of those human components. titling a series of self-portraits with this theory, french photographer marwane pallas has used forced perspective to link a group of edible objects to body parts. the four images draw a comparison between food and figure, depicting a peeled apart grapefruit as pallas’ lungs, red cabbage as a brain, a halved peach as a nose, and a bisected apple as a bottom.

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food art

photographer sam kaplan‘s obsession with organization has led to a still life series that sees candies, cookies and tea cakes turn into semi-architectural structures.

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alcoholic architecture

An installation called “Alcoholic Architecture,” coming soon to London’s Borough Market, dispenses booze in the form of a “walk-in cloud of breathable cocktail.” It’s the creation of Bompas & Parr, a whimsical food art studio known for its bespoke jellies and fruit-flavored fireworks.

The so-called “alcoholic weather system” is a thick mist, one part spirits to three parts mixer. Guests enter the chamber wearing protective ponchos and take in alcohol through their lungs and eyeballs. Inside, the humidity is so high that you can’t see farther than one meter around. According to a press release, Bompas & Parr worked with respiratory scientists to arrive at the optimal dwell time—50 minutes, or the equivalent of about one liquid drink.

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