Crazy Food Us 27 May

1
food & drinks

2
Arts de la table
3
Restaurants & chefs
4
Food art
dddddddddddddddddddddddddddddddddddddddddddddddd
SNAIL CAVIAR
www.caviar-escargot.com
THE PEARL OF THE

FOREST
Is the venerable traditional of caviar and champagne starting to get a bit
boring? Why not try the pearl of the forest, better known as “snail caviar”?
For ages, the French have enjoyed these slimy, little gastropods with a
garlicky butter sauce. Now, their eggs are sought out by gourmets who
appreciate their taste of the woods, with its hint of wild mushrooms. Less
expensive than classic sturgeon roe and more chic than the vulgar eggs of
lumpfish, snail caviar can be savored alone, with a spoon, accompanied by
creme fraiche and crisp toast, or in a variety of delicious recipes.
Price: $335 for 125 grams (4.4 oz.) (compared to around $1,200 for royal
beluga caviar)
The snails are raised in the outdoors and fed with natural
vegetation and a cereal complement. Each one lays about a hundred
eggs (or 4 grams) a year. The eggs are gathered by hand, carefully
cleaned and then preserved in a specially prepared brine with a
dash of rosemary essence.
12 food & drink

cheeseburger in a can
www.trekneat.com
FAST FOOD RATIONS

Can’t survive without your daily cheeseburger? Even while out in the
savannah, crossing the Gobi Desert or in the middle of the ocean? Here’s
the perfect solution for fast food addicts. A cheeseburger in a can. And
it comes with the works: cheese, a slice of tomato, onions, pickles and
even lettuce. It’s a German camping supplies shop that came up with this
strange idea. And it’s apparently a good one since the cheeseburger in a
can is one of their best selling items.
Price: $4.50
The instructions suggest using boiling water to heat it up, but for
a juicy cheeseburger with a crisp roll, you might try toasting it
between two hot rocks afterwards.
food & drink 15

flame
www.firemeetsdesire.com
BURGER COLOGNE
There are guys who are willing to travel miles to get their “Whopper.” Guys
who will do almost anything for the smell of the celebrated flame-broiled
sandwich from Burger King. And now, thanks to “Flame,” you’ll never have
to go without the aroma of that sizzling all-beef patty. The legendary fast-
food chain has launched a cologne for men which includes a hint of the
delicate scent of . . . freshly grilled meat. There’s no guarantee it’ll be a hit
with the ladies, but just before lunch or dinner it may prove surprisingly
seductive.
Price: $3.99
In 2007, as part of a stunt designed to create buzz about its famous
sandwich, Burger King spread the rumor in one of its restaurants
that it was eliminating the Whopper from its menu. Customers’
reactions were filmed by a hidden camera and put on line at: www.
whopperfreakout.com
16 food & drink

Kono Pizza
www.konopizza.com
PIZZA CONES
You’ve probably never had a cone like this. And for the purist, it’s almost
sacrilegious—enough to make an Italian mama throw out her rolling pin. But
this new pizza cone was invented in Italy, inspired by world-famous Italian
ice cream. Pizza cones, in fact, are much more practical to eat that those
outdated flat versions of this classic Italian food, especially while strolling
through the streets of Rome or rushing to your next appointment: no more
olives falling on the pavement and no more sauce dripping on your han-
dbag. It’s “the pizza of the future, the future of pizza” (according to the
company’s slogan).
Price: starting at $3.99
Kono Pizza, an Italian takeaway food chain, has outlets in Japan and
the United States. Besides the normal-size cones, they also offer the
mini-kono for buffets and cocktail parties.
18 food & drink

breast puddings
www.inventorspot.com
TWIN PEAKS
Here’s a dessert that could send a saint to eternal damnation! And don’t
be fooled by the pretty pink box—you shouldn’t be slipping these into your
child’s lunchbox. When you open the lid, a cute little manga heroine, with a
slightly lecherous look, invites you to sink your teeth into her two perfectly
round breasts with delicate pink nipples. Not surprisingly, this new little treat
was invented in Japan. And it’s available in both male and female versions.
Yes, boys have breasts too—though they’re apparently a bit flatter and less
round.
Price: on sale in Japanese supermarkets for 400 yen (about $4)
And how do they taste? Sweet and creamy with a slightly jellylike
texture. Ready to be led into temptation?
24 food & drink

Fat Pig Chocolate

www.fatpigchocolate.com
Dig in, pig out

Sometimes it’s good to reveal one’s inner greedy self and binge on the
worst kind of food. This organic milk chocolate bar is being honest with
you: no, this chocolate is not good for your health, no, you won’t stay thin,
yes, it’s creamy and full of sugar and delicious; stop fighting with your scale
every morning, put it away in the closet. An original marketing approach
that is not taking potential clients for complete idiots, for a change. Forget
all guiltiness; own up to your cravings and extra pounds. Each bar is wrap-
ped in a shiny, bright pink paper, and it looks like a pig’s snout, to complete
the costume. Take it, play with it, be a fat pig, and enjoy every second of it.
“If you’re not a fat pig already, Fat Pig chocolate will turn you into one after
just one, chunky square. We guarantee it.” Now that will make your mouth
water! / Feel free to unbutton your jeans afterwards!
Welcome to the Fat Pig community ! Just upload a photo from
you with the pink pig’s snout on the Fat Pig website and you
will become famous !
26 food & drink

Xylish Platinum Mint « Chardonnay » Flavor Gum

www.meiji.co.jp/sweets/candy_gum/xylish
Smell Drunk,
Stay Sober
In Japan, you can find breath-fresheners of a new kind. In the Western world,
it is commonly thought that chewing gum is useful to hide bad breath or a
smell of alcohol; now you can use gum to smell drunk! Maybe you want to
be cool; maybe you need to make somebody believe that you went indeed
to a bar with friends. Give a try to Xylish Platinum Mint Chardonnay fla-
vor, a special gum created for the 10th anniversary of the Japanese candy
company Meiji. This brand has plenty of other original flavors (Hyper Cool,
Fruity Mint, Cola and Lime…) but the wine-flavored gum is surely the cra-
ziest. Now, you may wonder why you would chew a gum instead of enjoying
a real drink… And the clever thing about this product is that it will give you
the impression of a nice drink without the bad hangover!
If you don’t like the wine-flavored chewing gum, you can try others
flavors such as the cocktail one.
food & drink 29

toffee Insect Candy

www.edible.com
suck on a scorpion
They look like the kind of creepy candy you could see in a Tim Burton movie:
scary sweets made of crickets, grasshoppers, ants, scorpions, caterpillars…
Did you say ewww? Hold your horses before you’ve tried them all, with a
little sugar; you might be surprised. If you crave for something savory, try
the toasted ants or worms and scorpion crisps, and gulp it down with a
glass of scorpion vodka. Insects are good for your health, and a little protein
will do you good, as long as the bugs are well-preserved and of good quality.
For the brave only. What doesn’t kill you makes you stronger!
If you have already seen the scary insect lollipops in shops,
try the chocolate ants, or the toffee scorpion candy.
30 food & drink

Okkikunare
www.dumpsoda.org
WONDER DRINK
It’s not for the apple, peach or mango flavor that Japanese teenage girls
are slurping down pouches of a new drink called “Okkikunare,” which means
“make them bigger.” Drinking this special concoction, the company sug-
gests, will give you the breasts of your dreams. But let the buyer beware:
there is no scientific proof that this stuff actually works. And the drink
contains high fructose corn syrup, so if you lap up too much of this elixir, it
might not be your breasts that end up extra large.
Price: 200 yen (about $2)
One of the drink’s ingredients is powdered arrowroot, which contains
isoflavones. Some studies have shown that these organic compounds
have effects similar to estrogen.
food & drink 39

cow urine soda

www.independent.co.uk
PEE-PEE PICK-ME-UP
Coca-Cola and Pepsi, the American kings of the global soft drink market,
had better look out—their days may be numbered. A Hindu organization in
India, the Rashtriya Swayamsevak Sangh (RSS), has decided to defend the
homeland against the invasion of western soda brands—considered to be
a corrupting influence—with a domestic product made with . . . cow urine.
Considered sacred in India, cows produce gallons of urine that many Hindus
believe have beneficial medicinal properties. According to Om Prakash,
head of the RSS cow protection service, the yellow elixir from the revered
bovines can cure over 70 different diseases, including diabetes and some
kinds of cancer.
As for the taste and smell—not to worry. The drink, which has been
laboratory tested, also includes other natural ingredients like
gooseberry and aloe vera. Bottoms up!
40 food & drink

BILK
www.wordpress.tokyotimes.org
MILK BEER
“Bilk” is a Japanese drink made of 70% beer and 30% milk. It was in res-
ponse to an overproduction of milk in area farms that the son of a liquor
store manager came up with the idea for this unusual mixture. He was able
to convince a local brewer to give it a try, and, after a year of tests, a succes-
sful formula was developed. Since milk boils at a lower temperature than
water, it wasn’t easy to find just the right brewing process. The result is a
slightly cloudy drink with a fruity taste that people seem to like. How’s that
for a way to help fortify your bones?
Price: 380 yen (about $4)
Originally, milk beer was planned as a one-time specialty product,
but it was so successful that it’s gone into permanent production.
The product is only available, however, on the Japanese island of
Hokkaido.
42 food & drink

Kid’s Wine
www.sangariausa.com
FRUIT OF THE VINE—FOR

KIDS
It’s never too early to instill good habits in your children. So why not get them
started on a lifelong custom of drinking wine? And since you don’t want to
stunt your kids’ growth, it’s better to begin with alcohol free wine—but one
that still has the rich red color and comes in the same shaped bottle as the
real thing. The Japanese came up with the idea of fake wine for children so
they wouldn’t feel left out at parties and could drink toasts with the adults.
And with training like that, good luck keeping your little angel from ending
up an alcoholic.
The Sangaria company, which produces this “wine,” offers a whole
range of children’s drinks including beer, champagne and even
cocktails.
food & drink 45

Spiritual Water
www.spiritualh2o.com
“Amen” to this Drink

Drinking and driving is not a good idea, but drinking and praying — espe-
cially when it’s water — is something else entirely. So that the faithful
can be closer to God in their everyday lives, the Spiritual Brands com-
pany launched a new product, Spiritual Water. It’s a bottle of purified
water with colorful images of Christ, the Virgin Mary and other religious
figures on the label. As a bonus there’s also a prayer or inspirational
message on the back. There are 11 different styles so you can vary your
pleasure and your moral uplift. And this religious experience is available
in bulk: the company offers cases of 24 bottles so you’ll never run out
of spirituality. Eight glasses a day will keep you pure in mind and pure in
body.
Price: $2.50 a bottle
The Spiritual Water line is clearly aimed at Christians, but Muslims
and Jews needn’t worry. The company has plans to develop new
products designed especially for them.
46 food & drink

Liquid Smoking
www.liquidsmoking.com
A LITTLE GLASS OF
NICOTINE?
You just can’t have a nice, relaxing cigarette anywhere these days. Some
places won’t even you let you take a puff while standing outside the front
door. But after a few hours without their dose of nicotine, real smokers start
to go crazy. The solution just may be in a can of “Liquid Smoking.” This new
drink, based on a blend of African herbs, gives drinkers a sense of stimula-
tion followed, according to the manufacturer, by a euphoric feeling of calm
and relaxation. Just like after a cigarette. Except that there’s no tar or nico-
tine in your lungs—and no smoke in your neighbor’s face. The only possible
downside if you get hooked on “Liquid Smoking” is more frequent trips to
the restroom, but there’s nothing illegal about that—yet.
Price: $9
This drink doesn’t contain alcohol, so it won’t transform you from a
smoker into a drunk.
48 food & drink

Pizza beer
www.mammamiapizzabeer.com
BEER, ITALIAN STYLE

You promised your wife: no more tomato sauce stains on the couch after
an evening of watching football with the guys. But what’s beer without
pizza? The answer is simple—put the pizza in the beer. Same great taste,
and no more stains. It’s a couple from Illinois, Tom and Athena Seefurth,
that invented this beer while trying to figure out what to do with a surplus
of tomatoes from their garden. What they wanted was a way to make their
favorite drink go even better with their favorite food. The basic idea was to
incorporate pizza ingredients into the beer brewing process. And thanks to
their unique method and secret ingredients, pizza beer was born.
Price: $1.99
On the company’s website there’s a recipe for beer-flavored pizza,
which sounds like the perfect accompaniment for pizza-flavored
beer.
food & drink 51

naked scot whisky

www.asmliquor.com
HERE’S TO THE PLANET!

This is the age of ecology. But even if you’ve got your own organic vege-
table garden and only buy products guaranteed to be free of chemical
additives, that doesn’t mean you have to drink soy milk all the time. Now
there’s an environmentally-friendly whisky made without the use of her-
bicides, pesticides or fungicides. “Naked Scot,” marketed by AMS Liquor,
is an all-natural blended Scotch that’s aged for 3 years. According to the
company, even when consumed in large quantities, its whisky is hangover-
free, since, their argument goes, it’s the “impurities” in alcoholic beverages
that cause headaches and queasiness the next morning. Not surprisingly,
this claim has come under fire from health experts as well as the Scotch
Whisky Association.
Hangovers, in fact, are due primarily to dehydration and
hypoglycemia caused by the excessive intake of alcohol.
52 food & drink

art
de la table
2
Microwave S’MORES MAKER

www.amazon.com
S’MORES INDOORS
There’s nothing like sitting around a campfire and roasting marshmallows
to make perfect s’mores. But what if you’re in your apartment in the big
city and your campfire is a microwave? Never fear—there’s a new product
for your kitchen that’ll let you enjoy that great outdoors experience right
at home. Just slip a marshmallow and a piece of chocolate between two
graham crackers, lower the gadget’s arms to hold it all in place and put the
whole thing into your microwave. About 30 seconds later you’ll have two
hot and gooey s’mores. And with a little imagination, you’ll be able to come
up with other tasty creations with this great new product. Just don’t let the
cat get caught in its arms—they’re still not microwavable.
Thanks to its little water reservoir in the back, this cute little
gadget is able to melt marshmallows without having them end up
tasting like rubber. The steam created helps melt the chocolate
while keeping the marshmallows soft.
58 art de la table
Gun egg fryers

www.urbantrendhk.com
HANDS—AND SUNNY
SIDE—UP!
Every Sunday morning it’s the same old thing: you’re standing in front of the
stove with the kids fighting over who gets the Batman glass and your hubby
hiding behind his newspaper. It’s time to change all that—with a bang! New
molds for making gun-shaped fried eggs will make you the sheriff around
the house—at least for a few minutes. And when everyone finally sits down
for breakfast, you may just hear coyotes howling in the distance.
Price: $5.97
You can also dispose of the cassava dishes by letting them
disintegrate in water (it takes about a week) or by putting them in a
compost pile (where they’ll decompose in a few months).
60 art de la table
drawing pan
www.fabriziogarramone.com
Cooking is an art
Why hadn’t anyone thought of it before? The idea is simple: you know
how when your cook your steak on the barbecue, it gets these black lines
from the grill? Imagine if instead of boring straight lines, you could get real
drawings. You can now find frying pans that use the same simple techni-
que to apply natural and beautiful patterns onto your meat and veggies.
Cooking books were telling you about culinary art; now the meaning is lite-
ral. The grilled veggies will be great to use as beautiful garniture for the
main course, or to be assorted to the decorated meat. Rediscover the joy of
cooking, and have fun in the kitchen!
Thanks to the interchangeable pans, you can choose which style of
drawing you would like to see on your food.
art de la table 63
Scan toaster
www.electroluxdesignlab.com
CUSTOMIZED TOAST
Even if you rush in late for work without having had time for breakfast, that
doesn’t mean you have to start your day on an empty stomach—after all,
you wouldn’t be very productive. All you need to do is get a coffee from
the machine and let your computer take care of the rest. The Scan Toaster,
which hooks up to any USB port, is a marvel of modern engineering. Just
choose any image from your hard drive, and this amazing little device will
print—or toast—a pixilated version of it on a standard-size slice of bread using
special modules in its lid. You’ll have the most popular cubical in the office.
Sun Bae Chang, the product’s inventor, was one of the winners of the
Design Lab 2008 competition, sponsored by Electrolux. His unique
toaster should be on the market soon.
64 art de la table
smart plate
www.slashfood.com
talking plate
Invented by Dr. Hryhory Chausovsky, a Ukrainian scientist, might be the best
alternative to a troublesome diet to lose weight. Overloading your plate
with food activates a miniature computer that plays audio alerts such as
“Stop right there! And what about excess weight?” or “Where’s your will-
power?” Probably the last thing you want to hear if you’re overweight, but
certainly effective, especially if you have people around you. This is not the
only invention of this doctor: if you’d rather use something more discreet,
try the belt that monitors the expansion of your stomach and warns you
when maximum extension has been reached. You can also equip your refri-
gerator with an alarm that asks you, every time you open the door, “Are you
here because you are really hungry, or is it just your emotions?”
This kind of device could be revolutionary; however, there is yet to
be proven that the eater will not get so annoyed as to destroy his
refrigerator or throw the plate out of the window.
Où est ta
volonté ? art de la table 69
Weight Loss Sunglasses

www.bookofjoe.com
LOOKING BLUE
Are even rose-colored glasses not enough to help cheer you up because
you’re feeling too fat? Maybe it’s because you should be seeing the blue
side of things. Literally. Yumetai, a Japanese company, has developed blue-
tinted sunglasses. To lose weight, the manufacturer recommends that you
wear them during meals because blue is the least appetizing color in the
spectrum (in fact, there are almost no foods that are naturally blue). While
sitting at the dinner table your brain receives negative messages that take
away your appetite for everything in front of you. Now we know why nobody
eats Smurfs!
Price: about $20 (currently available only in Japan)
The color blue tends to be calming. So even if you don’t end up losing
weight with these glasses, you should feel more relaxed.
art de la table 71
www.firebox.com
72
Anti-Theft Lunch Bags

www.thinkofthe.com
THE END OF SANDWICH

STEALERS
Do your coworkers cast a covetous eye on your homemade sandwich? Do
your kids get their snacks stolen by the school bully? Put an end to all that
with an anti-theft sandwich bag. Spots of mold, clearly visible from the out-
side, will discourage even the hungriest thieves. It’s the best invention since
the airplane barf bag. But just be careful. If you have thoughtful colleagues
who look out for you, your sandwich may just end up where it looks like it
belongs—in the garbage.
And don’t worry. It isn’t actually mold, of course. Just realistic-
looking imitations printed on the bag, which don’t affect the food
inside.
74 art de la table
eating
ustensils OFF-THE-WALL UTENSIL RACK
Does carefully storing away eating utensils in neat rows and stacks in individual
compartments inside a kitchen drawer seem a bit obsessive? Then go a little
crazy and try throwing your knives into this wall-mounted rack like a full-blown
psychopath. You can stick knives, forks and spoons into the magnetized slots
of this specially designed lacquered tile. It makes putting away the flatware or
setting the table just a little more fun. And the utensils sticking out of the tile as
if by magic will give your kitchen the look of a modern art gallery.
Price: $300 (available in white or natural finish)
Forked Up
www.designpublic.com/shop/thout/10735
Knife and spoon on the right; fork on the left. Those are the basics. Then
come the subtleties: fish knives, cheese knives and dessert knives; soups-
poons, teaspoons and demitasse spoons; and then there are special forks
for oysters, shellfish, snails and cake. Setting the table with all that can
be a nightmare. Not that you’re likely to use all those different types of
silverware at the same meal—unless your name is Queen Elizabeth. But
the art of arranging an appealing dinner table can be a complex science
whose various and often misunderstood codes reveal something of the
social and ethnic backgrounds of both host and guests. But it didn’t hap-
pen overnight. The first utensil used by humans was, not surprisingly, the
knife, which began its existence as a piece of sharpened rock. Over thou-
sands of years, this tool became more and more sophisticated as man
discovered flint and then the processes of making bronze and iron. In the
Middle Ages, people used a common dish or bowl at the table, but each
person had his or her own knife to stab and pick up their food with. The
fork didn’t appear until the 11th century, but it took a long time to catch on.
That was in part because with its pointed teeth, it was sometimes seen as
a symbol of wickedness or immorality. Was the fork a dangerous, or even
obscene, object linked with the devil? Despite such misgivings, its use be-
gan to become popular, notably among Italian courtesans who found it
useful for eating sweetmeats without getting their fingers sticky. If at this
XXXXXXXXXX fIncoming fork
stage the fork still seemed superfluous to many, the 16th century French Julia Mariscal, daughter of the well-known Spanish One little mouthful for mommy, one little mouthful for
designer Javier Mariscal, has been drawing since she daddy. Is this technique just not working anymore with
was a child on whatever was at hand: paper napkins, your little darling? Now you’ve got a strong ally in the
king Henri III and his mignons, who cultivated an air of refinement, adop- sugar cube wrappers, tablecloths . . . whatever. One war of feeding your offspring. This fork in the shape of
day she came up with the idea of using something an airplane will add a whole new vocabulary to lunch
ted it enthusiastically. And if the fork ended up overcoming its dubious re- besides a pen or a pencil and designed a coffee spoon and dinner: they won’t be meals anymore, but refueling
with a thin incision down the middle, near the tip. The missions; and peas are carrots will be transformed into
putation, it was in part due to the fashion for white ruffled collars—that the ordinary spoon became her fountain pen, and coffee, cargo or bombs. With its silicone handle and stainless
her ink. It’s a beautiful and poetic object that let’s you steel tip, this unique fork is dishwasher safe. And when
new utensil helped members of the European courts avoid staining. At get stains all over the tablecloth while looking like an your children have had enough of power dives and
inspired artist. And no one will dare scold you. loops, they can become paleontologists with dinosaur
forks or try their hands at being mechanics with forks
this point, it still only had two teeth and was entirely flat (which probably Coffee Writing Spoon shaped like wrenches. They may even want to act like
www.juliamariscal.com/writingspoon/writingspoon.php kids and try out the forks made by Lego.
made eating peas something of a challenge), but the fork finally became Price: $8.99
as indispensable as the knife, whose aggressive tip was rounded off. And Air Fork One
www.sibyllle.ch
the revolution in the art of fine dining had really begun.

spinning spaghetti capping off a meal meals under construction catapult spoon
Winding up miles of spaghetti onto a traditional fork At the office, are you the type of person who gnaws What parents won’t do to get their kids to eat! Like Here’s just what all parents need—as long as they’re
can be a tiresome and tedious operation. Luckily, on the end of your pen while seeking inspiration? And forgetting the old rule: “Don’t play with your food.” crazy. It’s the “Zing Spoon.” And you won’t need to
modern technology has found a solution to make when you don’t have time to go out for lunch, do you These utensils are shaped like construction vehicles: coax your little darlings to come to the dinner table
eating the world’s favorite shape of pasta a lot easier. end up eating on the corner of your desk with your the knife, fork and spoon are transformed into a with this thing around. It’s a catapult spoon that’ll
It’s a motorized fork that twirls your spaghetti right off fingers? Then Din-ink is for you. It’s a set of three pen bulldozer, a forklift and a front-end loader. And turn meals into playtime, or more likely a battlefield.
the plate without even the need for a twist of the wrist. caps in the shape of a knife, fork and spoon that fit hopefully they’ll help “build up” your child’s appetite. And if you’ve decided your kids need this, we won’t go
It runs on two AAA batteries, and the metal prong can perfectly on the top of a classic Bic pen. You’ll just Just don’t complain if the dinner table ends up looking on about how wrong it is to be flinging food around
go in the dishwasher. Now that’s progress. need to be careful not to eat with your pen and write like a construction site. the room when there are people starving all over
with your fork. The caps are non-toxic (one would hope the world. This indispensable utensil is available in 3
Twirling Spaghetti Fork so), heat resistant and 100% biodegradable. They won Constructing Eating Utensils colors. The manufacturer warns that catapulting food
www.perpetualkid.com www.amazon.com
a Macef Design Award in 2008, but are not yet on the can leave stains on walls and that it cannot be held
market. responsible for any damage resulting from the use of
its product. Surprise, surprise.
Silverware Pen Caps Price: $9.95
www.designboom.com/macef08.html
Zing! Spoon
www.pa-design.com
finger food
www.worldwidefred.com/fingerfood.htm
COCKTAIL PARTIES WITH

A NEW RING
Ah, the ultimate embarrassment of dripping grease from your bacon-wrap-
ped scallop on your boss’s jacket or spilling wine on your best customer
while trying to shake hands. It’s not easy to remain natural, smiling and
in control when you’ve got a glass in one hand and a little plate of hors
d’oeuvres in the other. Finally an invention that will solve all these problems
and revolutionize cocktail parties around the world: the finger plate, a plas-
tic ring with a small plate attached to it. All you do is slip it on your finger,
and you’re ready to go. With your other hand totally free, you’ll be snacking,
toasting and networking you way through parties like never before. Though
you might end up stealing hors d’oeuvres from other guests, because you
can’t get very much on one of these plates.
Price: $10 for a pack of 10
Finger plates are washable and reusable.
art de la table 83
Shoe-Shaped Attachable Coasters

www.charmconnect.com/Drinkware
NO BARE FEET ALLOWED

Yes, in the 21st century there are still useful items being invented. Look at
your wine and cocktail glasses, for example. Or rather their bases. Round,
transparent and oh so boring! But lucky for you, there are innovative geniu-
ses who never rest in their pursuit of improving the world. And now they’ve
come up with sandals, sneakers and slippers—including cute plush toy
models—to protect your tables and brighten up your parties and dinners.
You’ll wonder how you ever survived without them.
Price: sold in sets of 2 or 4 for about $25
These artistic creations can be used as attachable coasters
(you just slip them over the base of the glass) or as colorful
decorations.
art de la table 85
Calf & Half creamer

www.lizgouletdubois.com
UDDERLY INCREDIBLE
Ah, those blessed moments at the breakfast table. Are you the type that
washes down a piece of toast with a cup of coffee before running out the
door, or the “ideal family” type who covers the table with glasses of orange
juice, bowls full of cereal, plates of bacon and eggs, stacks of English muf-
fins, a pot of steaming coffee and mugs of hot chocolate for the kids? If
you’re in the second category, then this pitcher is for you. At first it looks
like any other creamer. But as soon as you pour milk into it, a cow’s udder
magically becomes visible. Just image the amazed look of your little angels
or overnight guests.
Price: about $28
The creator of Calf & Half wanted to attract people’s attention to
the “disembodiment of many products in today’s consumer society.”
Something to think about while you’re sipping your coffee.
86 art de la table
7 deadly glasses
www.kacperhamilton.com
DESIRE AND TEMPTATION

Sloth, pride, gluttony, lust, greed, wrath and envy are the 7 deadly sins defi-
ned by the Catholic Church. Artist Kacper Hamilton has created a series
of seven wine glasses, each of which is inspired by one of these sins. It’s
not so much the shapes of the glasses that suggest the sins, but the expe-
rience of drinking from them. The greed glass, for example, traps wine in
tentacle-shaped cavities, while the envy model has holes in the upper part,
allowing the wine to spill out before it gets to your mouth. There’s a glass
ball incorporated into the bottom of the lust glass that you have to roll with
your tongue to get the precious liquid to flow.
Price: available on request from Hamilton Design
These glasses are produced in a limited edition. You can buy them
individually, in sets of 6 glasses of the same style, or the full series
of 7 sins in a velvet-lined mahogany presentation case (only 25
available).
88 art de la table
Pick your nose

www.worldwidefred.com/pickyournose.htm
XXXXXXX
If you’ve got a schnoz like Jimmy Durante—and it really bothers you someti-
mes—then rather than opting for a nose job, why not change it? And if you
don’t like the result, change it again . . . and again. With “Pick Your Nose,”
you can have a different nose every time you take a drink. And there’s a
wide selection to choose from: straight, crooked, aquiline, Greek, Roman—
and with or without mustaches just below. This wide variety of proboscises
won’t change the face of the planet, but they can change yours while they
help you thumb your nose at what Mother Nature has bestowed on you.
And if you’d like to awaken the wild beast inside you, there’s also a set that
features beaks, snouts and muzzles of various animals.
Price: about $10 for a box of 24
90 art de la table
wake n’ bacon
www.mathlete.com/portfolio/wakeNbacon.php
JUST LIKE SUNDAY

MORNING
What’s worse that the beep, beep, beep of an alarm clock?—that aggressive
little noise that pieces your eardrums, pulling you out of your dreams and
back into reality. Oh, if you could only go back to the good old days when it
was the smell of mom cooking breakfast that got you out of bed and led you
to the kitchen where you started your day with a smile. Now you can—and
without moving back in with your parents. Three American designers have
invented the “Wake n’Bacon,” an alarm clock that you put a frozen strip of
bacon into before going to bed. In the morning, the wonderful smell of sizz-
ling bacon will tickle your nose and gently wake you from your dreams.
The bacon is cooked by two halogen lamps inside the clock. And
there’s nothing to stop you from putting chocolate in the little
drawer for a sweeter start to your morning.
92 art de la table
Sook
www.fiveminutesteep.com
THE KITCHEN OF THE

FUTURE
What do you really need in your kitchen? How about a high-tech assistant to
keep you organized and help prepare meals? Sook can pitch in with every-
thing: it can function as a scale or a simple cutting board, and it can analyze
whatever is placed on its surface. It also has a wireless Internet connection.
Its dock is able to detect what foods are in the kitchen, and it can suggest
recipes based on what’s available. Once it’s programmed, Sook can recom-
mend meals adapted to your diet (like low-cholesterol or high-fiber) or
your taste, since it learns more about your eating habits each day it spends
with you. And you can put Sook right in the dishwasher when you’re done
with it!
Thanks to its special food analyzer, you can spy on your favorite
chefs simply by placing a sample of one of their creations on Sook,
which will tell you what the ingredients are. Then all you have to
do is figure out how to mix them all together to cook like one of the
best.
94 art de la table
flatshare fridge
www.electroluxdesignlab.com
KEEPING FRIENDSHIPS
FROM SPOILING
Sharing an apartment teaches you a lot about life. You learn about respect
and what true friendship really means. It’s a beautiful experience. And then
there’s the refrigerator, which is likely to lead to awkward questions like
“Where’s the cheese I bought yesterday?” or “Whose peaches are rotting in
the fruit drawer?” To avoid these problems, Stefan Buchberger invented a
refrigerator specially designed for people who live with roommates. It has
a base station that can accommodate up to four completely independent
stackable modules, available in different colors and with various options.
So each person has his or her own space to organize, keep clean or grow
mold in.
This product won first prize in the Electrolux Design Lab
competition in 2008.
96 art de la table
restaurants
& chefs
3
ferran adrià / Elbulli

www.elbulli.com
FERRAN ADRIA
Since 2006, his restaurant, el Bulli, in Roses, Spain, has been awarded the
title of the World’s Best Restaurant three times running. Ferran Adrià, a 47-
year old native of Catalonia, is the Picasso of twenty-first century cuisine.
Some see him as a sort of pope of modern cooking and swear by the saints
of haute cuisine that his creations are simply divine. And Adrià didn’t get
this reputation by sitting around in the Spanish sun. He spends six months
coming up with the 160 different dishes that he’ll serve to his customers
during the rest of the year. Famous for his “espumas” (froths), light mous-
ses that he creates with the aid of a siphon bottle, or his use of “spherifi-
cation,” a technique that allows him to transform various liquids into small
globes, Ferran Adrià is a true artist of the kitchen.
Price: about $300 per person
The restaurant is only open 6 months a year and receives about 2
million requests for reservations. Only 8,000 people have the honor
of tasting the 32 to 36 separate dishes prepared by the team of this
brilliant and genial Catalonian, during a meal that lasts about 4
hours.
102 restaurants & chefs

Achatz Grant / alinéa

www.alinea-restaurant.com
DINING ON
MASTERPIECES
A slice of bacon hanging from a strange metallic object. A dish served on
a perfumed cushion. Aromatic leaves burned over an open flame. Or cold
potato soup accompanied by a skewer of Parmesan, hot apple and truffles—
and when you pull on the end of the skewer, its contents fall into the soup
creating a delicious hot/cold combination. All of this is at Alinéna—a restau-
rant in Chicago run by chef Achatz Grant—which is considered by Ferran
Adrià himself as the “American el Bulli.” Here, there are no plates on the
table when you arrive since each course is served on a specially designed
presentation piece. And no need to panic: the waiter will show you how to
go about tasting these little masterpieces.
Price: $145 for the 12-course “tasting menu” and $225 for the 24-course
“tour menu”
Be forewarned: this meal is a veritable ceremonial. And it’ll take you
between 3 and 6 hours to get to the end.

frédéric anton / pré catelan

www.restaurant-precatelan.com
POLKA SALAD
When you order a tomato and mozzarella appetizer, you expect a few slices
of tomato alternating with slices of cheese, arranged more or less artfully
on a plate. Well, forget that and admire the work of a real artist! Frédéric
Anton, the chef at the three-star restaurant “Pré Catalan” likes to spend
his spare time doing abstract painting. And he seems to be inspired by the
same passion in the kitchen. His version of the classic Italian salad is in
the form of a jelly with small colored dots floating on the surface—red for
tomatoes, white for mozzarella and green-tinted ones for basil. It may look
like abstract art, but the flavors fully reveal themselves in your mouth. And
Frédéric Anton, the ultimate purist, takes the same approach to his most
elaborate gourmet dishes—like his popular Breton lobster with caviar or
roast quail with truffles and honey.
Price: about $90 for the tomato and mozzarella appetizer ($300 for the
fixed-price “Menu du Pré”)

Heston Blumenthal / the fat duck

www.fatduck.co.uk
GASTRONOMIC
EXPERIMENTS
Finishing up your meal with bacon and eggs sounds a bit strange. But that’s
just what Heston Blumenthal, the English chef at The Fat Duck, has on offer.
His egg and smoked bacon ice cream has helped make the reputation of
the establishment, which was named World’s Best Restaurant in 2005 and
has had the top Michelin rating of 3 stars since 2004. Of course, it’s a bit
more subtle than just a surprising mix of flavors—Blumenthal uses novel
combinations obtained through the science of “molecular cuisine.” The ice
cream is accompanied by tea jelly and “pain perdu” (known in more humble
contexts as French toast). And the dessert is followed up by a innovative
variation on the classic English beverage: “Hot and Iced Tea.”
Price: meals start at around $130
Even the best of restaurants can have the worst of luck. In February
2009 the Fat Duck had to close down for two weeks after several
customers became ill, creating a health scare. Though food poisoning
was suspected, an investigation by health officials was unable to
determine the cause of the illness.

Marije Vogelzang / proef Design Restaurant

http://english.proefamsterdam.nl
EATING IN STYLE
High-fashion design isn’t just for trendy clothes and furniture; it’s also
starting to take over the food world. Marije Vogelzang is a Dutch culinary
designer who has worked all over the world for prestigious companies like
Hermes and BMW. Her creations are now accessible to the general public
in her restaurants in Amsterdam and Rotterdam, called “Proef” (which
means “try it”). Vogelzang organizes meals based on themes developed
in her studio. One dinner, for example, was divided into individual bit-sized
morsels that all the guests ate simultaneously, to the beat of a drum. At
another, each person was given two halves of a plate, both with the same
kind of food. The goal was to find someone else with something different
so that the two people could enjoy an entire meal, put together, in part, by
themselves.
Price: 39 € for a fixed-priced menu (about $50)
Marije Vogelzant’s work doesn’t simply explore culinary aesthetics,
but the whole concept of eating and people’s relationship with food.
She explains her philosophy in her book, Eat Love.
restaurants & chefs 113

christophe adam / fauchon

www.fauchon.com
ECCENTRIC ECLAIRS
Chocolate or coffee flavored? That used to be your only choice if you wanted
a taste of that classic French pastry—the éclair. Until Christophe Adam came
on the scene, that is. This pastry chef at the luxury delicatessen and caterer
“Fauchon” decided to add a little excitement to his favorite dessert by crea-
ting a surprising new range of flavors. Like pea & salmon, foie gras & hazel
nut, curried chicken or salmon & tangerine—and if you prefer you éclairs
sweet, then try the “Mona Lisa” (a chocolate & almond combination with
the eyes of Da Vinici’s mysterious lady reproduced on the icing). Christophe
Adam’s imagination knows no bounds, and, like the great fashion designers,
he comes up with a new collection for each season. There are already 34
different flavors of éclairs, each one more appetizing than the last.
Price: starting at about $6.50
Christophe Adam has even introduced an éclair created for just one
day of the year: a “scintillating” chocolate & blackberry pastry
that is only sold on December 31, in honor of the New Year.

‘S Baggers
www.sbaggers.de
Incoming Meals
The S’ Baggers restaurant, which opened in the summer of 2007 in
Nuremburg, Germany, is the first fully automatic eatery in the world. With
a decor suggesting something between a carnival and a flying saucer, it
offers a vision of the restaurant of the future. After being greeted at the
door you’ll never see another employee. Ordering and payment are done
at your table using a touch screen, and your food arrives from up in the
sky on metal rails that snake through the restaurant like miniature roller
coasters. While you’re waiting for your meal you can follow its progress on
the screen.
Price: tapas dishes for $4 to $15
The restaurant’s kitchen — staffed by living and breathing human
chefs — is on the top floor so, with a little help from gravity, meals
can spiral down to your table in just a few quick turns.

stuckli sky dining open

www.sattel-hochstuckli.ch/sitesNeu/spring/open_sky_dinner.php
HIGH DINING
There are all kinds of strange concept restaurants these days, so why not
try dining in a rotating Alpine cable car? In the summer, you can enjoy a
gourmet meal with a group of friends (up to eight people) or, for a truly
romantic evening, just you and that special someone. The view is spec-
tacular, and you won’t miss a thing since the cabin slowly swivels as you
move up and down the mountain. Each time you return to the main sta-
tion—you make 4 round trips during the meal—a new course is served.
The stops also come in handy in case you need a bathroom break. It’s an
unforgettable experience—though not recommended for those afraid of
heights or couples with a tendency to argue over dinner.
Price: between $120 and $170 per person

Dinner in the Sky

www.dinnerinthesky.com
Pie in the Sky

To get to the restaurant go just above the rooftops and head
toward the third cloud on the right. With Dinner in the Sky
your eating experience is taken to new heights — 160 feet
(49 m), to be precise. First offered in Brussels, these meals on the outer
limits allow you to bring together about 20 guests, not counting the sun
and the wind. A spectacular view is guaranteed. For those very special occa-
sions, the gastronomical crane can be brought to any location in Europe.
Price: approximately $14,000 for 20 people
The Belgian company also offers the option of musical
accompaniment. For an extra charge, a grand piano and pianist can be
suspended from a second crane near your dinner guests.

Dans le Noir ?
www.danslenoir.com
The Dark Side of the

Restaurant
Opened in Paris in 2004, the bar-restaurant Dans le Noir (“In the Dark”)
offers an unusual dining experience: a full meal in total darkness. While
eating or enjoying a glass of champagne, Dans le Noir allows its guests to
experience the world of the blind and at the same time to fully appreciate
what’s on their plates. Plunged into the world of the sightless, customers
are greeted, guided to their tables and served by visually impaired person-
nel. The restaurant takes advantage of this reversal of roles to offer a menu
full of surprises. All potential light sources (cell phones, lighters, watches)
are confiscated at the door: if you’re going to do this, you have to play by
the rules.
Price: from $54 to $62
Dans le Noir is a small chain that now has restaurants in London,
Moscow and Warsaw.

Lentil As Anything
www.zebrano-bar.com
NAME YOUR PRICE

Do you think you get what you pay for? Do you think that in this good old
capitalistic system of ours that the more a meal costs, the better it’s going
to be? Better think again. There’s a revolution going on right on your plate.
Last summer, an English restaurant launched a new idea: one evening each
week the meals come without a bill. It’s a simple concept: you order your
dinner, enjoy it in the trendy atmosphere of this London eating establish-
ment, and once you’ve finished the server brings you a list of what you’ve
eaten. All you have to do is fill in the price for each item. It’s a good way to
get people talking about the restaurant. And customers, apparently, aren’t
as cheap as you might think. Originally conceived as a limited-time offer,
the restaurant has decided to repeat the operation in the future.
This offer only applies to food. The establishment doesn’t, after all,
want a bunch of drunks deciding how much their drinks are worth.

Storchen restaurant
www.telegraph.co.uk
SAFE AS MOTHER’S MILK

It was while watching his wife breast-feed their daughter that Swiss chef
Hans Locher had a revelation: why shouldn’t everyone enjoy this precious
liquid? So he decided to make it a specialty of his restaurant and incorpo-
rate it into his dishes. But when he started advertising for “milkmaids,” offe-
ring about $12 a quart, the authorities intervened, threatening a lawsuit for
“trafficking in human products.” So much for Locher’s plans to add beast
milk soup and lamb curry to his menu.
As a joke, a Japanese design agency created a fake carton of breast
milk, which a lot of people thought was real. You can download an
image of it and make you own carton at home—then watch how your
guests react.

Prison Restaurant
www.volterratur.it
MAXIMUM SECURITY
EATING
It’s one of the most popular restaurants in Italy. And in order to have the
honor of eating there, you have to reserve months in advance. It can seem
a little claustrophobic, but there’s a good reason for that. This restaurant is
in a prison, in the magnificent ancient fortress of Volterra, near Pisa. Here,
all of the workers, from the waiters to the cooks, from the piano player to
the wine steward, are prisoners. And we’re not talking about petty thieves.
A lot them are former mafia members or murderers, who are participa-
ting in a sort of job-training and rehabilitation program. The restaurant,
of course, has pretty tight security: besides the surveillance cameras and
watchtowers, guests, who need valid ID to get in, have to prove they don’t
have a criminal record (which is one reason you have to reserve so far in
advance) and must check cell phones and handbags at the door.
Price: starting at about $30 a meal
Just to be on the safe side, all the utensils are plastic.

Morbid Delivery Food

www.pauljkneale.com/lastmeals.html
LAST WISHES
Taste the last meal of a condemned prisoner, in the comfort of your own
home. It’s a bit on the morbid side, but the idea of artist Paul Kneale is to
have people experience the same gustatory sensations as inmates awai-
ting their end—in order to make them think about capital punishment. You
choose from a list of convicts’ names; the menu isn’t revealed until the meal
arrives. A DVD about death row and a mask made from the photo of the
prisoner is delivered with the meal. The mask has holes for the eyes, but
none for the mouth—one last form of torture?
Price: $20
In America, prisoners facing a death sentence can choose whatever
they want for their last meal—as long as it’s something the prison
kitchen can make with the ingredients on hand (thus lobster usually
gets transformed into surimi). And there’s no alcohol or cigarettes.
The government wouldn’t want to give you anything that might be
hazardous to your health.

The Clinic
www.theclinic.sg
“Can I get you

a drink — or
a transfusion?”
At the Clinic bar and restaurant in Singapore they really look after you.
And if you like syringes, hospital beds and all kinds of pills, this place — desi-
gned by contemporary British artist Damien Hirst — is definitely for you.
Comfortably seated in a wheelchair, you won’t be eating insipid hospital
food with cold mashed potatoes and a lame piece of ham here. Instead, in
this willfully stark but playful atmosphere, you can sip on unique cocktails
(like nitro-sangrias, grapefruit and basil mojitos or piña coladas) served in
drips, sprays, spoons or lozenges — or enjoy an upscale meal. It’s all good
fun, but it probably isn’t the best place to go the night before a blood test.
Price: varies depending on drinks and food

food
art
4
Food land
www.carlwarner.com
EDIBLE LAND ART

The story of Hansel and Gretel gets every child dreaming about ginger-
bread houses decorated with candy that you can nibble away at all day.
English photographer Carl Warner decided to enlarge on that idea and
create entire landscapes made of food. Except that his are made of corn
on the cob and apples instead of sugarplums. The scenes include garlic
and strawberries in the form of hot air balloons, forests of broccoli, houses
made of cheese and bread mountains. Creating the pictures takes hours of
meticulous work: each layer of food is photographed separately and then
the image is assembled with the help of a special computer program. It
brings a whole new dimension to the idea of playing with your food.
Price: £100 to £600 (about $140 to $700), depending on the size of the photo
The graphic artist Till Nowak has also been inspired by vegetables,
but his works, like a huge fanged alien with an eggplant head, don’t
look like they came out of a fairyland. Maybe his parents used to
force him to eat all his cauliflower.
146 food art

sushi art
www.toxel.com
MAKIN’ MAKIS
In Japan, making sushi is an art. Kazari maki-sushi, literally “the decoration
of rolled sushi,” focuses on the inside of the food, which, once cut into thick
slices, reveals a pattern or image. To prepare a maki, you need a sheet of
dried seaweed, sticky rice and a few other things, like raw fish or vegetables.
Kazari maki-sushi requires the careful placement of the ingredients so that
after the finished product is sliced, you’ll see a flower or a panda bear or
whatever the chef can imagine.
The uncontested master of this art is Japanese chef Ken Kawasumi.
He teaches at the Tokyo Sushi Academy and travels around the world
sharing his expertise. He once created a reproduction of Vincent Van
Gogh’s Sunflowers—entirely with makis.
150 food art

Meat Art Show

http://daneyalmahmood.com/
PRIME CUTS
This art is not for the faint of heart. Testicles hanging from a butcher’s hook,
a superhero muscle-suit made out of gristly steaks, a veal escalope Nike
or a red-meat dress... in short, from photography to sculpture, from pain-
ting to video art, there’s a whole range of artists fascinated by beef, pork
and mutton. It’s called “meat art,” and it’s violent, sexual and provocative—
unsettling images that question our relationship with our bodies, flesh, sex
and death.
The exhibition Meat After Meat Joy is a sort
of tribute to artist Carolee Schneeman’s 1964
stage performance, which created a scandal
when it first opened in Paris. It included half-
naked dancers rolling around in blood and
playing with sausages and dead chickens.
food art 153

body bakery
http://bangkokdaytours.com/QuirkyThailand/HumanBakery.html
SELLING LIKE HOTCAKES

Bloody heads, dismembered bodies... no, your not in Hannibal Lecter’s tor-
ture chamber. This is a Thai bakery. And the baker’s son, who graduated
from an art school, is obsessed with death... and bread. Kittiwat Unarrom
creates his works in his “Human Bakery,” about 50 miles from Bangkok, and
finds inspiration in anatomy books and forensic museums (or at least one
hopes so). He sells his sculptures, wrapped up in cellophane, in the family
bakery, but he also holds exhibitions in art galleries.
If Unarrom’s “Human Bread” doesn’t make you lose your appetite,
you should know that he only uses edible ingredients: flour, raisins,
cashews or chocolate. With prices starting at just 70 baht (about $2)
for a nose or 1,500 baht (about $40) for a head, these works of art
are selling like hotcakes.
food art 155

edible Mona Lisa

www.foodisart.co.uk
MAMA MONA!
The enigmatic smile of Leonardo de Vinci’s Mona Lisa has inspired many
artists—of varying talents. For her part, food artist Prudence Emma Staite
has created a version made entirely out of pasta for a well-known chain of
pizza restaurants. Fussili, macaroni and lasagna, not to mention spaghetti—
over 10,000 pieces—were necessary to recreate the beauty and mystery of
Mona Lisa. And even if it’s 100% pasta, it’s not meant to eat—this work of art
should resist the ravages of time for a good twenty years or so.
Prudence has even had her sculptures exhibited at the British
Museum. Her other works include a representation of the Pope and
the Roman Coliseum made of pizza dough and her own version of Andy
Warhol’s portrait of Marylin Monroe, done entirely with M&Ms. And
if all of this is starting to give you a taste for art, just contact
Prudence who can create just about any food sculpture or painting
you can imagine.
156 food art

Laser-etched lunch meats

www.flickr.com/photos/mleak
BALONEY ART
Prehistoric peoples left pictures of wild animals on the walls of their caves;
their 21st-century counterparts, well, they’re etching images of pigs on sli-
ces of lunchmeat—using the latest laser technology, of course. A self-descri-
bed “artistic odd-jobber” living in Pennsylvania decided to focus her talents
on bologna, drawing pigs and hens on the classic American sandwich meat.
And she didn’t choose these animals at random: that’s what most brands of
bologna are made of. This unique form of laser art is a way, according to the
artist, of making consumers think about the source of this common food
product—even if she has no intention of eating her creations herself.
158 food art

Cheese Sculpture
www.sarahcheeselady.com
SCULPTING IN CHEDDAR
The French may produce the world’s greatest cheese, but the Americans
have them beat hands down when it comes to cheese sculpture. With over
250 works to his credit, Troy Landwehr is one of the kings of this dairy art.
He gained international renown in 2007 with his replica of Mount Rushmore,
which was displayed in Times Square as part of the Fourth of July celebra-
tions. In 2008 he was back at it again with a 650-pound portrayal of the
signing of the Declaration of Independence.
Cheese sculpting has to be done in a refrigerated room, cooled to
about 40° F, and requires the right tools, including a potter’s knife
and piano wire. As far as what kind of cheese to use, according
to Troy, there’s no doubt about it: it’s cheddar. This American and
English classic is not too soft and it’s not too hard—it’s just right.
Too bad if the French don’t even think it’s real cheese.
food art 161

Sandwich Art
www.slashfood.com
TAKING A SLICE OUT OF

LUNCHTIME BOREDOM
What could be simpler than a sandwich? A few slices of ham and cheese
between two pieces of bread, maybe some tomato and lettuce—and there
it is. But it can get a bit boring. Which is why your kids may trade it off at
school for cupcakes or baseball cards. Try to put a little imagination into it!
Two olives and some cucumber slices stuck in the right place, and the next
thing you know you’re on your way to creating a cute little mouse. And
that’s just the beginning. If you really want to get going on this, check out
the ideas in Russian Irina Stepanova’s book on the subject. Lunch will never
be the same.
If you’re more interested in size than aesthetics, why not try making
the biggest sandwich on the planet? Iran made a stab at the title in
2008, but before officials from the Guinness Book of World Records
could measure their creation, an enthusiastic crowd started
devouring it.
162 food art

bento box art

www.toocutetoeat.net
BOX LUNCH
“Bento” is the Japanese equivalent of a lunchbox, and while kids’ versions
are usually plastic and decorated with cartoon characters, traditional ones
are made of wood or other materials and can be very elegant. A good bento
should possess 3 characteristics: it needs to be compact, balanced and aes-
thetically pleasing. But to do it right, you can’t just cram some food into the
box. You have to make sure it’s visually pleasing and tied up in an attractive
cloth, with your favorite chopsticks slipped through the knot. Bento can be
real works of art, and some of the masters have become famous in Japan.
This tradition is beginning to spread around the world, which is good news
since the food normally packed inside these boxes is healthier than any-
thing you’ll find in a fast food restaurant.
There are now blogs, websites and books about the subject to
initiate you into this new art. So get rid of that old lunch bucket and
move into the trendy world of bento.
164 food art

ALL ABOUT
CHOCOLATE CHOCOLATE TREASURES
Passionate about their work, Swiss chocolatiers Laurent and Daniella Nessi have
created a new assortment that comes in a magnificent wooden presentation
case personally designed for each customer. This “Royal Collection” of luxury
chocolates is made with quality cacao chosen from the best producers
throughout the world and is adorned with gold, silver or diamonds. These
little ingots will melt in your mouth as you experience the gold standard of the
chocolate world. And if you’d like a bit more color, there’s also a collection that
includes red, green and yellow edible “gemstones.”
Cocoa Gourmet
www.swisscocoagourmet.com
Price: $1,250
In the beginning was the cacao tree. The Mayans used its beans to bar-
ter for goods, pay taxes and even buy slaves. Thanks be to their gods,
who are supposed to have invented the divine drink of chocolate. At first
it was used during certain rituals or marriage ceremonies and was thou-
ght to possess healing properties and to act as an aphrodisiac. It was the
Aztecs that gave it its name: “xocoatl.” But their bitter and spicy concoc-
tion—which included chili pepper and the tropical spice, achiote—didn’t
really please the palate of the first of the conquistadors, Christopher Co-
lumbus. Legend has it that the explorer threw the cacao beans given to
166 food art

him by the Indians overboard, thinking they were goat droppings. A bit
more inspired, Hernán Cortés, a few years later, brought the chocolate
drink back to the Spanish court. But the spicy beverage of the Aztecs
was still not really suited to European taste buds. Chocolate was going
to have to change: out went the chili pepper and achiote and in came
milk, sugar and vanilla. The modern version of chocolate was born and
quickly became fashionable. Full of magnesium, phosphorous and iron,
it was euphoric and energizing. For years, this marvelous antidepres-
sant was reserved for the elite, but by the 19th century its consumption
had become widespread. It was at that time that a man named Van
Houten invented cacao powder and the English started producing the
first chocolate bars. The coveted substance was introduced into recipes
chocolate jewelry high fashion chocolate
throughout the world in a multitude of forms—liquid or solid, hot or cold, Diamonds, rubies and other gemstones are so “You look ravishing! May I have a bite?” That’ what
common these days! But chocolate jewelry, now you’re likely to hear if you put on one of these
there’s something a bit more unusual. These chocolate incredible chocolate dresses. Here, silk and satin are
to drink or to eat—and was enjoyed by millions. With a history like that, spheres set on gold wires are decorated with edible turned into cacao. Dark, milk, white and even fruit-
gold leaf, and they’re guaranteed not to melt on your flavored chocolates are used to give the makers of
it’s not surprising that artists have been inspired to create beautiful, de- skin. They give off an irresistible chocolate aroma these incredible gowns a wide range of colors and
that’s bound to have men whispering sweet nothings textures to work with. Master chocolatiers let their
licious and sometimes bizarre works out of chocolate. in your ear (and maybe taking a bite of your earrings). imaginations go wild and transform themselves into
And if your date doesn’t work out, your can always high fashion designers of delicious, but ephemeral,
eat them yourself—chocolate is known to help lift your dresses. And you won’t have to worry about putting
spirits. on weight—your own modesty should keep you from
Price: $40 nibbling on this chocolate.
Price: $1,000
Wendy Mahr Jewelry
www.wendymahr.com Chocolate Show
www.chocolateshow.com
168 food art food art 169

chocolate shoes chocolate fragrances a chocolate Ferrari chocolate paintings
There are two relatively common addictions among The master chocolatier Jean Galler has invented a In Italy, some fans will do just about anything to honor Great chefs and chocolatiers—whose works are
women: shoes and chocolate. And when the two come new way to enjoy chocolate. Inspired by Japanese the famous red Ferrari. And to help celebrate the one sometimes veritable masterpieces—can justifiably be
together in a single object, the risk of getting hooked calligraphy sets, he came up with the idea of a special hundredth anniversary of Scuderia, the Ferrari club of considered artists. But that doesn’t mean you’re going
gets serious. Each pair of these shoes is unique since box containing chocolate sticks and small jars of spices Naples, members decided to have a full-sized model to hang their food on your walls. At least not normally.
they’re made by hand. And they’re available in every and seasonings. You simply dip a stick into one or more of the F2008 made entirely out of chocolate. Two There are, however, some genuine Picassos of the
shade from the darkest chocolate to immaculate white. of the jars, whose flavors—including saffron, ginger, metric tons (about 4,400 pounds) of chocolate later, kitchen who use chocolate to create their artworks,
Virtually any flavor is possible—even a pink, strawberry- green tea or even orange rind with cocoa nibs—provide their dream came true. And to complete it, 25 Italian and, as long as your sweet tooth doesn’t get the best of
flavored model. The chocolatiers knew what they were a unique combination with the chocolate. Your tongue chocolate makers and pastry chefs—all volunteers—had you, these paintings will look great in your living room.
doing when they came up with this pair of stilettos. It’s then becomes a canvas; the sticks, an artist’s brushes; to put in about 400 hours over 6 months. But now that Price: starting at about $100
the ultimate weapon that some women just can’t resist. and the jars, your paint. It’s up to you to create a they’ve the technique down, they can make one for you
Price: starting at $40 masterpiece for your palate. for the modest price of $23,500. Food is Art
www.foodisart.co.uk
Price: about $26
Gayle’s Chocolates Chocolate Ferrari F1
www.gayleschocolates.com www.worldcarfans.com
Galler
www.galler.com
170 food art food art 171

Latte art
www.world-latteart-championship.com
THE FINE ART

OF COFFEE
Just when you thought that coffee couldn’t get any trendier, here comes
Latte Art. You could spend hours admiring these “baristas” (the official
name for artists who work in espresso or cappuccino) slowly pouring stea-
med milk on the coffee and then, with a wave of the hand, creating flowers,
swans, portraits or landscapes. There’s no need for any sophisticated tools.
Just a supple wrist and the occasional use of a stencil or stylus—that’s all
that’s required to create works of art that will begin to disappear with the
first sip.
An annual Latte Art championship has been held for the last five
years. And what’s the secret to becoming the king of Latte Art? You
start with a good espresso machine and quality coffee. Besides that
you just need some steamed milk that isn’t too foamy, or too creamy,
or too hot, or too cold—simple, really.
174 food art

Jell-o art
www.lizhickok.com
EPHEMERAL BEAUTY
It’s brightly colored, and it shakes and wiggles. And it’s not exactly made
of the most natural ingredients—but it’s one of kids’ favorite desserts. Jell-
O, in fact, isn’t just a food that feels funny in your mouth; it’s also one of
artist Liz Hickok’s favorite materials to work in. There was nothing better,
she claims, for sculpting earthquake-prone San Francisco. For the last four
years Hickok has been working on models made out of Jell-O—resulting in
an ephemeral, unstable and perishable art. In fact, her creations only last
about a week, before they begin to lose their shape and melt away—ending
up in the garbage. But they’re not totally lost—Hickok preserves images of
them in photographs and videos.
Jell-O can’t be sculpted directly. The artist has to create silicon
molds in which she then pours the famous gelatin dessert, just like
any good mom in the kitchen.
176 food art

Gum Art
www.gumart.com
chew and be an artist

Discover the craziest sculptures and “paintings” made of gum. Different
artists are interested in gum art. Probably the most famous, the American
Jamie Marraccini has been passionate about chewing gum since his child-
hood. In college, he began to spend his free time sticking chewing gum
on his dorm room walls and creating patterns, and then started doing the
same on boards to be able to keep his works of art. He became an expert
in chewing and spreading over the years. He created his website to display
his astonishing work: not always masterpieces, they’re still surprisingly well
done, and it’s hard to tell they’re not actual paintings. It’s up to you to decide
if it’s the work of a mad man or a genius. Or both!
The artist recently launched a line of DIY kits (Chew By Numbers) to
make gum art at home along with assorted t-shirts, caps and tote
bags.
180 food art

Cake Sculpture
www.winbeckler.com
ISN’T IT DELICIOUS?
A round pan or a square pan? Sugar flowers or chocolate chips on top?
Just admit it, baking cakes, not to mention decorating them, isn’t exactly
your specialty. So why not turn to people who really know what they’re
doing? Professional bakers can create amazing cakes for any occasion. But
what we’re talking about here are real works of art—unbelievable paintings
and sculptures that are entirely edible. . . for anyone who dares take a bite.
To make these creations it takes long hours and a lot of patience, not to
mention innovative techniques. But the artists can’t take too much time—
because all the materials are delicate and perishable.
184 food art

Watermelon art
www.rawbc.org/articles/watermelon_art.html
NICE MELONS!
Forget the watermelon seed necklaces your used to make in your hippie
period, not to mention your happy-homemaker attempts at creativity with
a melon baller. Watermelon sculpting is an age-old tradition that began in
China and is now popular in Thailand and Japan as well as in the Czech
Republic, where an international competition is held each year. Flowers,
portraits, scenes from everyday life . . . from total kitsch to serious modern
art, these edible sculptures are as fascinating as they are ephemeral.
If these sculptures aren’t arty enough for you, check out the eerie
images created from watermelons by French photographer Anne
Richard—they’ll give you a whole new perspective on everyone’s
favorite summer treat. Website: http://anne.richard.art.free.fr/
pasteque.htm
188 food art

Crazy Food Us 27 May

Uploaded by

Copyright:

Available Formats

Crazy Food Us 27 May

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Crazy Food Us 27 May

Uploaded by

Copyright:

Available Formats

1

food & drinks

THE PEARL OF THE

vegetation and a cereal complement. Each one lays about a hundred

cleaned and then preserved in a specially prepared brine with a

dash of rosemary essence.

12 food & drink

FAST FOOD RATIONS

a juicy cheeseburger with a crisp roll, you might try toasting it

between two hot rocks afterwards.

food & drink 15

In 2007, as part of a stunt designed to create buzz about its famous

sandwich, Burger King spread the rumor in one of its restaurants

that it was eliminating the Whopper from its menu. Customers’

16 food & drink

Price: starting at $3.99

mini-kono for buffets and cocktail parties.

18 food & drink

Price: on sale in Japanese supermarkets for 400 yen (about $4)

texture. Ready to be led into temptation?

24 food & drink

Fat Pig Chocolate

Dig in, pig out

Welcome to the Fat Pig community ! Just upload a photo from

will become famous !

26 food & drink

Xylish Platinum Mint « Chardonnay » Flavor Gum

flavors such as the cocktail one.

food & drink 29

toffee Insect Candy

If you have already seen the scary insect lollipops in shops,

try the chocolate ants, or the toffee scorpion candy.

30 food & drink

Price: 200 yen (about $2)

One of the drink’s ingredients is powdered arrowroot, which contains

isoflavones. Some studies have shown that these organic compounds

have effects similar to estrogen.

food & drink 39

cow urine soda

laboratory tested, also includes other natural ingredients like

gooseberry and aloe vera. Bottoms up!

40 food & drink

Price: 380 yen (about $4)

Originally, milk beer was planned as a one-time specialty product,

but it was so successful that it’s gone into permanent production.

The product is only available, however, on the Japanese island of

42 food & drink

FRUIT OF THE VINE—FOR

The Sangaria company, which produces this “wine,” offers a whole

range of children’s drinks including beer, champagne and even

food & drink 45

“Amen” to this Drink

Price: $2.50 a bottle

The Spiritual Water line is clearly aimed at Christians, but Muslims

products designed especially for them.

46 food & drink

This drink doesn’t contain alcohol, so it won’t transform you from a

smoker into a drunk.

48 food & drink

BEER, ITALIAN STYLE