Smithsonian

Smithsonian's June issue is all about food and looks very promising, with pieces from Corby Kummer, Mimi Sheraton, Ruth Reichl, and Amy Scattergood.

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Matthew Brandt courtesy Yossi Milo Gallery

'Frosting 3', 2012 from the series Taste Tests in Color

Artist Matthew Brandt will have his first solo show in New York starting tomorrow. Look for Taste Tests in Color, a series of multi-layered silkscreens made with edible inks of cotton candy, Kool-Aid, mouthwash, and pills.

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Yum Yum's Beth Algieri and Jonny Plummer are highly talented designers who create beautiful animated shorts and fun characters. Here's their latest piece, featuring some poor dude who can't get the ketchup out of the bottle, and the hot dog that comes to his rescue.

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A new, open-access food science journal from Wiley titled Food Science & Nutrition will publish the latest peer-reviewed research related to food and nutrition including original research, reviews, and editorial.

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Vandaag's new hay-smoked country white looks something like a race car.

Over the past year, we've seen our bread options explode. No longer are there, say, just 15 readily recognizable varieties available, we now have dozens upon dozens of newly created or introduced oddball types of bread. And like pizza, burgers, and franks, bread is in the process of glamorization. The good news is that you'll find loaves you love that you've never seen before. The downside is that bread can run as high as $9 or $10 per loaf.

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Have you ever seen such a colorful pie? Click on image to enlarge.

No product better represents this era in the city's restaurants than the pizza. Incessantly glamorized by food journalists, pizzas are cheap to make even when the ingredients are relatively expensive. While most of us tend to favor traditional pies (New York coal over, Naples-style, Sicilian, etc.), pizzas provide plenty of room for innovation, as we were recently reminded by Eater's Pizza Week 2012. I scanned the entries, and discovered several unusual pizzerias that I was keen on checking out. Riding my bike to Crown Heights, Pete Zaaz was the first one I tried.

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The Creation of Adam by Michelangelo reproduced by Phil Hansen on a banana

Remember when an intricately carved watermelon could indicate mastery and craftsmanship in the kitchen? Garde manger, as it's called, is a dying art.

Phil Hansen is a multimedia artist who makes designs on bananas using a needle and their own browning process, instead of ink (see above). As time goes by, and the banana oxidizes, the design darkens until it's no longer visible. When I came across his work on DesignBoom today, I was reminded of a few other artists who work in the medium.

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I love this Ghostbusters tour of New York by Patrick Willems and company, which includes a visit to Tavern on the Green to re-enact the scene where Rick Moranis, as Louis Tully, runs across the courtyard of the restaurant and throws himself against the glass (you can watch the original here). The team chickens out when they notice all the families with children around, but you'll still appreciate their effort:

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Gastronomie & Esskultur & Tischsitte & Serviette, 1657

Nicola Twilley has a wonderful post on Edible Geography about great moments in the history of napkin folding (there were many of them!). It's fascinating and silly all at once:

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What can you cook with eggs, milk and a high heeled shoe? Drag queen and comedian Hedda Lettuce figures it out in this charming video for a new Kickstarter project. The iPhone app, What's for Dinner, will suggest recipes to cook based on your ingredient list, no matter how measly. The project has a goal to reach $4,250 in the next 26 days.

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