The short film Egg Cream explores the history of the Downtown Jewish concoction.
The online series Hot Ones has guests eat a series of increasingly hot wings while being asked incisive questions. It’s a welcome respite from the blandness of most entertainment junkets.
Offal, a show named after innards, ought to have some messy moments and blunt edges, and it luckily does.
Artists Theresa Loong and Laura Nova’s Feed Me a Story gathers family recipes and immigrant food experiences through a roving social engagement project.
The Dutch loved painting lemons; Italians, oranges and pears. Meanwhile, artists from the US and France were the most likely to incorporate the humble cracker into their canvases.
Artist Lisa Gross, who founded the League of Kitchens, acknowledges that each of its workshops starts off a bit awkwardly, as six participants enter an unfamiliar neighborhood and step into a stranger’s home.
A photographer of Mexican American life is raising funds for a new exhibition in Austin, Texas.
In the world of fast food art, there are Spanish-speaking Chihuahuas, bespectacled southern gentlemen, and hamburger-dealing clowns. Now, there’s a new and unlikely emblem of American gastronomy: a skeleton.
OAKLAND, Calif. — Travel presents so many opportunities to stimulate the senses, from new color palettes to new sounds and languages. But in my opinion, you’ve not experienced a culture until you’ve engaged that other sense — taste — and savored its foods, until you’ve watched how people cook and steam and source the meals they’ll have for the day.
How much time do you spend looking at the art on a pizza box?
Out of all the human senses, taste is often the least understood. Some of us eat purely to sustain ourselves, while others eat as a central joy in their lives. Now a new interdisciplinary conference seeks to focus on desire’s palate, and taste is being placed under the microscope as an important part of not only the culinary arts but also art history and theory, sociology, anthropology, as well as the cognitive, material, and biological sciences.
Molecular Cuisine: The Politics of Taste is a three-day symposium taking place October 19–21 at the School of Visual Arts (SVA) that will target the intersections between taste and value. While taste is the key concept in new cooking technologies, it also connects us to our passions, predilections, and taboos.
Visit molecularcuisine.sva.edu for full details.
“The food vendors are like artists” …