Now that’s a book with appeal. Especially if you’re a fan of sweet, chocolate or even vanilla wafers. Eat Me: Appetite For Design is an awe inspiring collection of products, brands, places and people in the food world. It features the best of the best in branding, packaging, innovation and the like. From chic restaurant identities and design to food-based art projects, this book is a foodie’s delight.  It’s available on Amazon and makes a perfect gift for the design junkie or food lover in your life.

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Dust off your jackets and scarves this Thursday, November 10th and get ready to embark on some Malaysian cuisine. LA’s Downtown Art Walk is putting on its first “edible” Art Walk with the flavors of Malaysia. With the help of 7 restaurants,including Starry Kitchen and Belacan Grill, Art walk will be providing free tastings in 6 of the showcasing galleries.  While supplies last, visitors can sample the delights and even enter for a chance to win a trip to Malaysia! If you have never experienced Art Walk before get there this Thursday. Be apart of an Art Walk 1st!

Art Walk lounge

November 10th, 2011

6pm-10pm

634. S. Spring St

Los Angeles, CA

Via Downtown Art Walk

There’s nothing like mama’s home cooking. Often times, family dinner signifies more than a meal. It’s tied to culture, history and sentimental moments. A Meal I Make with My Mother explores just that.
The show, by Bert Rodriguez, begins with a one-night only performance that involves the act of preparation, serving, and consumption of a home-cooked, Cuban-style meal. Just as the title implies, the artist makes this dinner with his mother, a native of Cuba who worked as a cook in Miami for many years. The items employed in this performance – hotplates, cookware, and utensils – will then be arranged throughout the gallery as a sculptural installation and evidence of the event.

It illuminates the poignancy and beauty of familial bonds through the simple act of cooking and eating together. This confluence of art and convention, or of locating the seemingly unremarkable practice of preparing and sharing food within the context of a pristine gallery space, magnifies the grace and gravity that exists in everyday life, while addressing broader notions of community and ritual.

Rodriguez’s work simultaneously explores and exposes the vulnerable relationship existing between art, artist, audience, and art history, while also considering the assignment of artistic value. Through subtle maneuvers, which are at times ironic, witty, or even sentimental, he reveals the overlooked facets of routine, the extraordinary within ordinary, and the aggregate power that results from relating experience.

This is Bert Rodriguez’s first solo exhibition in Los Angeles and with OHWOW.

Catch it Saturday, Nov. 19 from 6 p.m. to 9 p.m.

OHWOW
937 N. La Cienega Blvd.
Los Angeles, CA 90069

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When shopping for Halloween candy, who knew you had to think about how it reflects on you? One of our favorite sites breaks down exactly what your candy says about you. And damn it, we hope you don’t give out candy corn.

Candy Corn
Who the hell gives out candy corn to trick or treaters? Yes, it is the traditional seasonal treat, but you don’t give it out to kids so it gets all clumpy and gross at the bottom of their trick or treat bags. That’s nasty. Just put it in a dish on your desk or your coffee table or something. This just means that you’re way too into Halloween and not very smart. Also, you don’t know what kids like. I sure hope you don’t have any.

Read the rest over at Gawker

Komforte the Candy Bar from Komforte Chockolates on Vimeo.

Buy them here.

I’ve been a vegetarian before. I was also a pescetarian. I just don’t have the juice for vegan living. And these days I eat what I feel is a healthy meat and veggies. But lately, between Russell Simmons and nieces and PETA, I’ve noticed a major push to ditch meat. And there’s a lot of good reasons why we should.

Check out “Forks Over Knives” on Netflix this weekend. Oddly enough, I heard a push to watch the doc on Baisden live.

The highly acclaimed documentary follows the journeys of researchers Dr. T. Collin Campbell of Cornell University and Dr. Caldwell Esselystn of the Cleveland Clinic as they examine the claim that “most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods.”

What do you get when you put together a team of science geeks, innovators and talented chefs?  Modernist Cuisine: The Art and Science of Cooking. Written by Nathan Myhrvold, Chris Young, and Maxime Bilet, the collection is the Rolls Royce of cookbooks.  The six-volume series features 2,400 pages of  science-inspired tech­niques – appropriate for everyone from a beginner to esteemed pastry chefs.  Not only is it astoundingly informative, but the design work is incredible – just as impressive as the body of work.  Priced at $625, this is definitely an investment, but what you are getting isn’t just a cookbook – but a revolutionary new way to experience food.

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“One thing that makes us different from all of the other recipe sites is that they serve up every solution,” says Gojee CEO and co-founder Michael Lavalle. “We’ve found that a lot of people buy the same 20 ingredients and they make the same 20 dishes with them, and they’ve been doing that for five years. We’re not going to convert a chicken eater into a beef eater, but what we can do is give that chicken eater some really fun stuff to make that he hasn’t really thought about before.”

via :http://www.coolhunting.com/style/blt-ring.php

What happens when a mathematical mastermind like Milanese engineer Giuseppe Camerini combines his skills with his love of wine and beautiful land off the coast of Tuscany? Cecilia Vineyards
just along the Etruscan Coast wine route. Camerini, created a customized temperature control system and special filters for his cellar, where wine is aged in small 225-liter barrels. For added nerdiness, check the label. It’s based on the aperiodic set of tiles devised by renowned physicist Roger Penrose.

I’ve died and gone to heaven with the release of these brand new Cupcake Infused Vodkas from Cupcake Vineyards wines.  At $18+ a bottle, the vodka comes in four super-premium vodkas: Original, Chiffon, Devil’s Food and Frosting.

“Cupcake vodkas have velvet silkiness, distinctive texture and a smooth finish, exactly the way vodka lovers want it,” noted Frost. “They capture purity of flavor to achieve a super-premium taste.”

Cupcake Vodka Original is 80 proof, while Chiffon, Devil’s Food and Frosting vodkas are 70 proof. Each of the Cupcake vodkas carries a suggested retail price of $17.99 per 750ml bottle. Additional information is available at http://www.cupcakevodka.com.

Here’s a recipe that they share on their site, I can’t wait to try it!

Ingredients

• 2 oz Cupcake Chiffon Vodka
• 1 Med Sized Chunk of Pineapple
• 1.5 oz Passion Fruit Nectar
• 1 Small Chunk of Banana
• Perrier® or Soda Water

Preparation
Muddle the banana and the pineapple in a mixing glass with the Cupcake Chiffon Vodka. Add ice and the passion fruit nectar and shake vigorously. Strain into a Collins glass filled with ice. Top with Perrier or soda water.