Elvis on Velvet Made with Cheese Puffs

Face Food Bento Boxes

While perusing Kinokuniya Bookstore on my lunch break, I came across the book, Face Food by Christopher D Salyers. Face Food documents very elaborate Bento boxes called Charaben in which food is made to look like anime characters, animals, plants and flowers. Everyone from Piglet to Pikachu is portrayed, with foods such as broccoli, ham, carrot, cheese, egg, imitation crab meat, and more. I’m blown away by the creativity and time (anywhere from thirty minutes to three hours) that mothers — and father, sometimes — dedicate to making these works of art for their children to take to school. Read more

Eat The Art

If you’ve ever known the mouth-watering appeal of well photographed food, then the Eat the Art exhibition now on in Boston may be the place for you. This lip-smacking exhibit brings together a smorgasbord of food as art themed pieces from more than forty-two artists. Using various media, artists showcase everything from a miniature cocktail dress made out of the skins of clementines to flowers made of jelly beans. One of the highlights includes several of Andy Warhol’s iconic food-themed pieces. Eat the Art is on now until the month’s end. Read more

Laser beam food art

The figurative food art movement comes from sculptors and catering companies. But there is no doubt that this trade becomes professional when the artists start to use laser beams in order to modify the food. On this occasion, watermelons, onto which different figures such as tango dancers, the portrait of Van Gogh, a Chinese Turtle, or a bouquet of roses, can be superimposed. Read more

Sooshi

Not a fan of sushi? Then check out Sooshi — a new sushi-style treat from New Zealand Natural ice cream. Though it may look a lot like your neighborhood rainbow roll, these sweet snacks are made purely of real fruit and ice cream. Instead of the outside ‘nori’ sheet, Sooshi sports a green apple flavored strip. Rice is replaced with vanilla or fruit ice cream, and rather than vegetables, the center’s filled with lemon, apricot, raspberry, or blackcurrant fruit puree. Though word on the street is that it’s already super sugary, those with a real sweet tooth can top it off with a squirt of chocolate ‘soy sauce’. So next time you’re out for a sushi dinner, consider skipping the California roll and heading straight to dessert.

Forest Milk

So here’s the theory: happy cows produce better milk. And from this concept comes Japanese-based dairy company, Forest Milk. Rather than locking their cows down, Forest Milk’s lot are free to roam the woods 365 days a year. The freer, happier cows then produce tastier, fattier milk. At the same, they maintain the forest by noshing on unwanted grass and weeds. The sweet packaging with its simple green trees, charming typeface, and old-school tissue paper cap make for an overall delightful creamy treat. So mOOOve over factory farming, Forest Milk is here.

New York’s Stuffed Artisan Cannolis

Having been raised a proper Italian-American girl in New York, I was taught from a young age how to spot a good cannoli: those tasty desserts made of hollowed fried dough stuffed lovingly with creamy, sweet ricotta and topped with a marvelous dash of powder sugar. Yum. These tiny Southern Italian treats are not the stuff of nouvelle cuisine. Or are they? Enter Stuffed Artisan Cannolis. Read more