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artsy-tartsy

food for thought.
analog: chew zine
digital: diy dodgy

lightspeedsound:

jcestarvingartist:

softcore-fuckery:

trebled-negrita-princess:

this looks like the buffet of food from Spirited Away, where I don’t know what ANY of it is, but it looks AMAZING

holds back tears*

Food porn.

about 99% sure that this is from the movie Eat Drink Man Woman and it pisses me off that people have no idea what it is, where it’s from, and just immediately equate it with an anime thing.

Because oh look it’s actually traditional CHINESE cooking. 

Look.

This was Ang Lee’s first real big hit—and it’s an amazing movie and these shots were so hard to film that they had to literally hire FUCKING STUNT CHEFS TO DO THE ACTION SHOTS OK. (warning: he kills a fish and a chicken in these shots).

The first shot is making dumplings in a quick and amazing way which takes YEARS of practice to do.

The next couple of shots are of steamed white chicken which is one of those staple, simple foods in Chinese cuisine that is really REALLY hard to perfect. Like it’s one of those things that sounds simple but is rarely ever perfect. 

The next is smoked pork belly and bok choy.

I could go on and on and on but like I’m just really pissed off that people are reblogging this like “OMFG REAL LIFE SPIRITED AWAY.”

Fuck you, it’s Ang Lee’s amazing fucking movie, Eat Drink Man Woman, which is all about sisters and daughters and food and family and basically no, it’s not fucking anime, it’s fucking Chinese culture in a nutshell.

(Source: saydox, via like---salted--earth)

redefiningfood:

All of my favourite things: Grilled Banana, Kluay Hak Mook and Roasted Sweet Potato on a street stall in Bangkok.

The sugarless, gluten-free snack paradise that is a regular street stall in Bangkok. I’ve written about Kluay Hak Mook before, but I don’t think I’ve accurately portrayed just how much I love everything about Thai street snacks. Grilled bananas are perfect because we use the Thai Gluay Kai (baby banana) variety which is higher in fibre and sweeter, and tastes even better when grilled to perfection. Roasted sweet potatoes - well, how can you go wrong? Among my other favourites featured before, grilled corn, fresh fruit bags (even at night), fresh juice - Bangkok truly is a health food paradise. 

redefiningfood:

Angular perfection: Ebony chocolate and banana tart

Sharp, beautiful lines make this tart worth looking at - and they hint at the texture of the equally hard dark chocolate and the crunchy-chewy banana base that complement the mousseline cream inside. The best things in life really do come in small - or at least very neat - packages.

redefiningfood:

Eating the colors of summer: Mediterranean Hasselback-baked Sweet Potatoes with eggplant with vegan Malitzano (smoked aubergine dip), roasted bell peppers and a mushroom-spinach sautee

Ever since I saw a picture of a Hasselback baked potato, I’ve been dying to try it out on sweet potatoes. Yesterday I received the most wonderful vegan malitzano dip, which is a mediterranean dip of pureed olive oil and aubergine and tofu feta, and I decided that the time had come. And yes, the hasselback does live up to expectations - especially with this awesome dip.

  1. Slice the sweet potato with a quarter inch slices, making sure not to slice through so that the potato holds together. Put a light coating of olive oil and bake at 250 degrees for 20 minutes.
  2. Cut up a bell pepper into quarters, take out the white pith and put it in the oven with the sweet potato to bake
  3. Whilst the sweet potato is baking, carmelize some very thinly sliced onions for about 10 minutes on a low heat, and then add diced mushrooms, pine nuts, (I added sundried tomatoes for the mediterranean flair - that’s optional) and finely chopped spinach
  4. After 20 minutes, take the hasselback sweet potato out and fan out the slices (which you should now be able to separate) and smear the vegan malitzano dip in between all the slices. Put back into the oven, and bake for another 20 minutes.
  5. Once the oven *dings*, take out the bell peppers and sweet potato to assemble the plate and prepare extra malitzano dip to add on top, because it’s just that good.


friendly reminder that gwyneth p and chris m invited a whole heap o’ scorn on themselves with their recent ‘conscious uncoupling’ (I know, I had to 
look it up as well). this phrase, with all its new age goofiness, stuck with me while I tried to make sense of a nifty new gadget that fell into my hands.

fun non-work thing I can talk about: last week I attended the sony qx launch dinner at socal in neutral bay. there I was presented with a new camera lens (details below) and instructed to play my way through the dinner which, if you know me, is really not a problem. (disclaimer: I work in education and am rapidly calcifying into the public sector life, and so still find things like free meals and cab charges a major novelty. I doubt I’ll ever be in a position where these perks become an everyday reality.)

socal is geared to the kind of soft american cuisine that has swept through sydney and hasn’t yet disappeared under the wave of oncoming food trends. we tried fish tacos, deep fried squid with mole sauce, beef brisket sliders, pulled lamb roast, churros, and a bunch of other dishes with australian twists and strong clean flavours. a chef demonstrated how to make the salmon carpaccio and we all crowded around for the perfect presentation shot. I thought about J from the zine collective, and how we talked about the way food anchors your cultural identity. mexican food here is so different to back home, she said. I wondered how she’d feel about the food at this place, with its clean lines and astroturf courtyard. I wondered whether it would resonate with her own experiences growing up in california, helping the women in her family prepare food for several generations. debates about authenticity in food are a little dumb unless your ideas are fully fleshed out. read my zines for more of that I guess

anyway the lens. it’s a squat little guy you can cradle in the palm of your hand, and communicates with your smartphone (any smartphone!) to take slr-quality photos. it’s techno-magic and it’s all digital, baby. 

key functions:

  • carl zeiss lens goes down to f1.8, so great for low-light bars and restaurants. manual focus and aperture settings ramp up your photos from digital cameras/phone work. your instagram photos are going to look so sick
  • sony memories app connects the lens to your phone using wi-fi, but not really (I asked if rural burma would be an issue and the rep said All Good so we’ll have to see what happens when I travel next month)
  • minimise your photo gear weight - just snap on and gooooo
  • lens connects to your phone, OR and here’s the insane bit that blew our minds: you can wave it around in the air/under tables/etc for unexpected angles. UNCOUPLING!!!
  • more specs for you here

would I use it on the reg? for sure, though I’d probably still consider taking something more substantial for landscapes while I work out all the features. but for street/travel photography, this lens is a useful alternative. I’ll peg the sony qx will slide into the market of phonographers looking to give their on-the-go work an extra edge.

but really though I’m glad I had the chance to try something new and get me thinking about things! on a purely functional level this lens enhances our best friend the smartphone using fancy-pants technology. on another level, the fact that we can now uncouple the lens from the viewfinder really makes you reassess how to take pictures. this’ll be like the gopro, but less selfie-stick and more sneaky street shots. I haven’t really untangled the privacy issues that might erupt from this lens, but the moral takeaway is ‘don’t be a jerk okay’

kolkhara:

Soffreh Meaning Tablecloth - Iranian Artist Gita Meh

Soffreh” means tablecloth in Farsi language. It is a ritual drawn from my memory and my personal history. This performance is a food offering made by women for women, only.

An interactive piece. Women cook and paint on specific dishes prior to the performance. Ceremony turns to consumption of painted foods. In this installation-performance one practices a kind of independence, liberation from the public within the space of the gallery.

A 11 feet in diameter tablecloth is poured out of 300 pounds of sugar on the ground in a circular shape. Prayer carpets in various colors are placed around the sugar-tablecloth. On each prayer rug a folded veil is placed as the audience experiences wearing a chadoor while trying to serve food, eat and communicate.

This work is drawn from my personal relationship to friendship. Soffreh becomes a prayer place, a dance place, a home place, it becomes belonging. It reflects the architecture of my past in a personal context. I investigate issues such as place, space, pleasure and identity. - Gita Meh

(Source: isqineeha, via tarts)

luminoussea:

“My mother boils seawater. It sits all afternoon simmering on the stovetop, almost two gallons in a big soup pot. The windows steam up and the house smells like a storm. In the evening, a crust of salt is all that’s left at the bottom of the pot. My mother scrapes it out with a spoon. We each lick a fingertip and dip them in the salt and it’s softer than you’d think, less like sand and more like snow. We lay our fingertips on our tongues, right in the middle. It tastes like salt but like something else, too—wide, and dark. It tastes like drowning, or like falling asleep on the shore and only waking up when the tide has come up to your feet and you wonder if you’d gone on sleeping, would you have sunk?”

The Alchemy: Salt from Water

(via tarts)

rawlivingfoods:

Seattle’s vision of an urban food oasis is going forward. A seven-acre plot of land in the city’s Beacon Hill neighborhood will be planted with hundreds of different kinds of edibles: walnut and chestnut trees; blueberry and raspberry bushes; fruit trees, including apples and pears; exotics like pineapple, yuzu citrus, guava, persimmons, honeyberries, and lingonberries; herbs; and more. All will be available for public plucking to anyone who wanders into the city’s first food forest.

“This is totally innovative, and has never been done before in a public park,” Margarett Harrison, lead landscape architect for the Beacon Food Forest project, tells TakePart. Harrison is working on construction and permit drawings now and expects to break ground this summer.

The concept of a food forest certainly pushes the envelope on urban agriculture and is grounded in the concept of permaculture, which means it will be perennial and self-sustaining, like a forest is in the wild. Not only is this forest Seattle’s first large-scale permaculture project, but it’s also believed to be the first of its kind in the nation.

Read More

(via tarts)

leseanthomas:

"I got tired of driving 45 minutes to get an apple that was impregnated with pesticides. LA leads the USA in vacant lots. That’s 20 Central Parks (New York). That’s enough space to plant 725,000,000 tomato plants. I grew up there , I raised my sons there. I refused to be part of this manufactured reality…I manufactured my own reality.

I’m an artist…gardening is my graffiti, I grow my art.

To change a community, you have to change the composition of the soil…we are the soil. You’ll be surprised how kids can be affected by this. It made me ashamed to see people this close to me that were hungry, and it reinforced why I do this.

When asked “aren’t you afraid people are gonna steal your food?”) “Hell no I ain’t afraid, that’s why it’s on the street!!!!!”

"I want people to take it [the food], but at the same time, I want them to take back their health. If kids grow kale, they eat kale!!!! If kids grow tomatoes, they eat tomatoes!!!!” But if none of this is presented to them, they blindly eat whatever the hell you put in front of them." - Ron Finley

————————————————-

Ron Finley is a successful clothing designer and artist from Los Angeles whose life got a little dirtier when he realized something strange about his neighborhood.

He found that South Central, Los Angeles was overwhelmingly filled with “Liquor stores. Fast food. Vacant lots,”but had no great place to get fresh, affordable produce. “People are losing their homes, they’re hungry, they’re unemployed, and this area is so underserved with nutritional food.” Finley was quoted in an article that appeared in the Los Angeles Times.

Since he’d just taken a course on gardening at the Natural History Museum, he decided to put his newfound knowledge to good use and planted a garden in a small strip of grass by his house with the help of his teacher, Florence Nishida and some friends.

Even though Finley used a small plot of land — about 10 feet wide, 150 feet long according to the Los Angeles Times — the city still gave him a citation, which eventually turned into a warrant. His garden, filled with tomatoes, peppers and chard, celery, kale and herbs, had been deemed illegal.


Ron Finley TED profile: http://www.ted.com/speakers/ron_finley.html

http://www.gaiahealthblog.com/2013/09/25/ron-finley-the-gangsta-gardner-he-plants-food-and-gardens-in-vacant-lots-in-south-central-l-a/

(via tarts)