A sampling of Fulvio Bonavia’s food-as-fashion pieces.
Via bioephemera
Tagged
edibles
These were made for me, I tell you. By Lisa Turner, via Chateau Thombeau.
![Via thedailywhat:
Buy This: “Every Drop Counts” by Ayda Anlagan for Hidden Art.
Tilted bowls with stories and graphics that reveal themselves as you eat.
Their whimsical nature aside, Anlagan designed these bowls with a purposes in mind: To draw attention to “the issue of food wastage in the domestic environment.”
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Via thedailywhat:
Buy This: “Every Drop Counts” by Ayda Anlagan for Hidden Art.
Tilted bowls with stories and graphics that reveal themselves as you eat.
Their whimsical nature aside, Anlagan designed these bowls with a purposes in mind: To draw attention to “the issue of food wastage in the domestic environment.”
Etienne Meneau sent out word today of his latest Strange Carafe, the Grand Coeur.
Well, I like to eat cheese. And I sometimes like to think of cheese…. How it came to be. The magic thing is that there’s just, you know, a cow. And then there’s the grass and the sunlight, and then here comes the cheese.
It is or was common for a crowd of extras in acting to shout the word ‘rhubarb’ repeatedly and in an unsynchronised manner, to cause the effect of general hubbub. As a result, the word ‘rhubarb’ sometimes is used to mean ‘length of superfluous text in speaking or writing,’ or a general term to refer to irrelevant chatter by chorus or extra actors. The American equivalent is walla. Stage actors in the United States also use word ‘rhubarb’ repeated asynchronously in a low or murmured tone to provide background voice ambience in crowd or party scenes. A variation of this is the repetition of the phrase ‘peas and carrots.’
“Fluid” by Claire Morgan - a plane of strawberries “shattered by a fallen crow.” More pictures here; via yay!everyday.
“Lacks Subtlety”
From The Illustrated Winespeak: Ronald Searle’s Wicked World of Winetasting, a collection of caricatures “satirising the jargon of the would-be wine connoisseur.” Via BibliOdyssey.
And here I am, an Absintheur in the City of Absinthe,
and glory is neither for me, nor for thee Paris,
thouj frivilous, lovely, godless, lascivious dominion of Sin!Godless!
The “Orgiastic Carafe,” by Edouard Larmaraud. As M. Larmaraud says, “thanks to this carafe with a glass shaped neck, the gesture of ‘drinking straight from the bottle’ become less vulgar.”
Via Yanko Design.
Via scout: oatmeal brulee!
oatmeal made with water and steel cut oats, then topped with brown sugar and blowtorched for a crunchy brulee finish. served with blueberries, raspberries, and a little heavy cream. crack open the crust and pour the cool cream into the oats before scooping up some of the burnt sugar and berry.
