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October 1, 2017

Food Stylist and Culinary Creative Director, Charlotte Omnès, can attest to the fact that there’s a huge difference between loving food and knowing food. Growing up on a farm in the Pacific Northwest, she had the unique opportunity to personally part...

October 1, 2017

When considering the intersection of food and fine art, it would be common (and apt) to conjure images of Paul Cezanne’s apples, Egyptian tomb paintings, and Northern Renaissance still-lifes. One may even imagine Salvador Dali with a loaf of bread at...

October 1, 2017

“We would like to state clearly that, beginning with the very first recipes, Les diners de Gala, with its precepts and its illustrations, is uniquely devoted to the pleasures of Taste. Don’t look for dietetic formulas here. We intend to ignore those...

October 1, 2017

Think back to the last time you dined at your favorite sushi restaurant. When your California roll and salmon sashimi arrived, did you sit for a few moments and truly appreciate its beauty? Did you think to yourself, Oh dang, this is a work of art. M...

October 1, 2017

Turns out the root of the wedding cake is quite interesting; a tale lined with history, love, and fondant. And, like many cakes today, it’s also filled with delicious surprises, the first being that the wedding cake stems from a tradition of serving,...

October 1, 2017

Today, Olga Kwasniewski is the founder and director of Thai Island, an award-winning family-friendly restaurant in Holden, Massachusetts, as well as a professional model, two-time Stevie Award winner, and all around Renaissance woman who is more than...

October 1, 2017

The term “tip” was originally an acronym born of 17the century England meaning, “to insure promptitude.”  There are conflicting narratives about why and when the practice arose in America. Some linked it to racial origins, insinuating that the habit...

October 1, 2017

How did chocolate branch out from the first Nestle bars in 1875, which used condensed milk to sweeten the bitter cocoa, to the range of options we see today? From “low” end Hershey’s for under $2 per bar to “high” end choices costing as much as a coc...

October 1, 2017

The novelty of having all types of our favorite cuisine readily available at all times is wearing off, creating fierce competition between chefs and restaurateurs who are eager to promote the culinary market’s next “big thing.” As a result, our dinin...

October 1, 2017

Art allows us to consider things from a different perspective. By depicting food in a certain way or in a specific context, we can create works of art that are subjective or ripe with connotation. Consider Andy Warhol’s now-infamous painting series,...

October 1, 2017

Food Meets Imagination: A photo essay | That's Life, In the Wild, Predators

October 1, 2017

Foodstyling: A photo essay | The Parted, Wholesome, For Chopping

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