Wednesday, September 27, 2006
Monday, September 25, 2006
Tuesday, September 19, 2006
Illustrator: Yuko Shimizu
Yuko Shimizu is a New York-based Japanese illustrator. Though she initially honed her artistic chops in the PR field while living in Tokyo, Shimizu soon felt the creative pull and enrolled in New York's School of Visual Arts' MFA programme in illustration to pursue her dream to become an artist. She has been freelancing and teaching at SVA since graduation.
Check out her work : http://www.yukoart.com/
Check out her work : http://www.yukoart.com/
Illustrator: Jason Levesque
Featured on the SF Flavor Pill : Jason Levesque is a self-taught illustrator living in Norfolk, Virginia. His texture-rich portraits focus on the many facets of the female personality: boldness, nonchalance, sexiness, and beauty. Among his works you'll also find illustrations depicting his many creature creations ranging from vicious toothy bunny monsters to alluring lady octopuses.
Check out Jason's work at: http://www.stuntkid.com/
Check out Jason's work at: http://www.stuntkid.com/
Monday, September 11, 2006
Papercraft food printed with edible inks at Chicago's Moto restaurant
Found on Boing Boing, linked from http://www.firstscience.com/SITE/ARTICLES/food.asp
Homaro Cantu, the chef at Chicago's Moto restaurant, makes dishes by printing flavored inks onto edible sheets of "paper" and combining this papercraft food with elements cooked from the inside out with lasers. He also plans to levitate meals "using superconductors and handheld ion particle guns."
Perhaps Cantu's greatest innovation at Moto is a modified Canon i560 inkjet printer (which he calls the "food replicator" in homage to Star Trek) that prints flavoured images onto edible paper. The print cartridges are filled with food-based "inks", including juiced carrots, tomatoes and purple potatoes, and the paper tray contains sheets of soybean and potato starch. The printouts are flavoured by dipping them in a powder of dehydrated soy sauce, squash, sugar, vegetables or sour cream, and then they are frozen, baked or fried.
The most common printed dish at Moto is the menu. It can literally whet your appetite by providing a taste test of what's on the menu: tear off and eat a picture of a cow and it will taste like filet mignon. Once you are done with your sampling, the menu can be torn up and thrown into a bowl of soup - but only once you've ordered your two-dimensional sushi which consists of photos of maki rolls sprinkled on the back with soy and seaweed flavouring.
Link (via Oh Gizmo) (Image thumbnail taken from a larger picture on FirstScience, credited to Stephen Orlick and Homaro Cantu)
See also: When the Sous-Chef Is an Inkjet (NYT)
Update: Joel sez, "Here is a photo-essay of a 17-course menu at Moto, from LTHForum, The Chicago Culinary Chat site."
posted by Cory Doctorow at 07:58:20 AM permalink | blogs' comments
Homaro Cantu, the chef at Chicago's Moto restaurant, makes dishes by printing flavored inks onto edible sheets of "paper" and combining this papercraft food with elements cooked from the inside out with lasers. He also plans to levitate meals "using superconductors and handheld ion particle guns."
Perhaps Cantu's greatest innovation at Moto is a modified Canon i560 inkjet printer (which he calls the "food replicator" in homage to Star Trek) that prints flavoured images onto edible paper. The print cartridges are filled with food-based "inks", including juiced carrots, tomatoes and purple potatoes, and the paper tray contains sheets of soybean and potato starch. The printouts are flavoured by dipping them in a powder of dehydrated soy sauce, squash, sugar, vegetables or sour cream, and then they are frozen, baked or fried.
The most common printed dish at Moto is the menu. It can literally whet your appetite by providing a taste test of what's on the menu: tear off and eat a picture of a cow and it will taste like filet mignon. Once you are done with your sampling, the menu can be torn up and thrown into a bowl of soup - but only once you've ordered your two-dimensional sushi which consists of photos of maki rolls sprinkled on the back with soy and seaweed flavouring.
Link (via Oh Gizmo) (Image thumbnail taken from a larger picture on FirstScience, credited to Stephen Orlick and Homaro Cantu)
See also: When the Sous-Chef Is an Inkjet (NYT)
Update: Joel sez, "Here is a photo-essay of a 17-course menu at Moto, from LTHForum, The Chicago Culinary Chat site."
posted by Cory Doctorow at 07:58:20 AM permalink | blogs' comments
Tuesday, September 05, 2006
Artists' Television Access
Artists' Television Access is a 501(c)(3) nonprofit, all-volunteer, artist-run, experimental media arts gallery that has been in operation since 1984. ATA hosts a series of film and video screenings, exhibitions and performances by emerging and established artists and a weekly cable access television program.
http://www.atasite.org/
http://www.atasite.org/
Monday, September 04, 2006
Burning Man / Animal Control on Current.tv
Great segments on what Burning Man is all about. Found here...
Current.tv and Burning Man
To find out more about Animal Control, click on the link with the date 8/30
Current.tv and Burning Man
To find out more about Animal Control, click on the link with the date 8/30
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