photography – Page 38

CHOW Kicks It Old School with The Last Kodachrome Christmas

chow_kodachrome_goose — Rustic Tavern by CHOW

CHOW recently presented a tribute to American cuisine past and antiquated mediums with The Last Kodachrome Christmas. The photo shoot is inspired by vintage food photography, and uses actual Kodachrome — a type of film long assumed extinct, but rather just in its late stage death throes.

Often associated with boring vacation slides and brilliantly oversaturated imagery, one might ask why CHOW would even use Kodachrome. Well, the answer can be summed up by a simple philosophy that we stick to here at Foodiggity… food ephemera kicks ass.

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Food Is The New Black: Wearable Foods by Sung Yeonju

In her photo series Wearable Foods, Sung Yeonju makes garments out of various food items and photographs them. But unlike Lady Gaga’s entry into food fashion or the Bread Dress, Yeonju’s garments are not meant to be worn.

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Foodiggity’s Weekly Wrap-Up, 11/1 – 11/5

Foodiggity’s best and worst of the week… You’re welcome.

More things inside another thing… The Pumpple
Mommy’s new medicine… Adult Chocolate Milk
Where’s PETA?… Bees Getting Hit in the Face With Pies
Pop art … Popcorn Popping in Super Slow Motion
Street artists like food too… Graffeati: Food Graffiti in NYC
Be afraid… Horrifying Vintage Food Ads
The cheesiest, punniest site on the interwebs… Cheese People
This happened… The McRib Double Down
We’re screwed… Robots Think Humans Taste Like Bacon
Give the gift of pork… Jones Bacon Soda Holiday Pack

Appetite: An Exhibit of Food and Design

Appetite: A Reciprocal Relationship Between Food & Design opened on September 14 in New York City. The exhibit at The Cooper Union focuses on how consumers perceive food and the way that design influences it.

“We as consumers are very adept at reading signs, even if subconsciously. We consume things visually before we consume them physically.” says curator Alexander Tochilovsky.

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37 Reasons to Love a Twinkie

Has there ever been a more curious and fascinating food item than the Twinkie? Does it really have an infinite shelf life? How do they get the cream filling in there? And, first and foremost, what exactly is in this yellowish spongy treat? Well, we now have our answer in disturbing photographic form.

A new book, titled 37 or so Ingredients, supplies visuals of our Twinkie contents for those who can’t bring themselves to read the food label. Photographer Dwight Eschliman takes his obsession with processed foods and individually displays the Twinkie’s polysyllabic chemical compounds—reinforcing the Twinkie’s status as a true wonder of science by displaying them in petri dishes.

For more information or to order a copy of the book, email twinkiebook[at]eschlimanphoto[dot]com.

[via GOOD]