JBF on the Air: A Gastronomic Event
What does it mean for food to be art? On today's episode of Taste Matters, JBF's Mitchell Davis explored this topic with Robert Valgenti, associate professor of philosophy and director of the College Colloquium at Lebanon Valley College. Listen below as Mitchell and Robert discuss the nature of art, the human experience with food, and the intersections between the two—from our obsession with celebrity chef culture to our individual responsibility as part of the larger food system.
Greenhouse Gallery: Gerard Puvis's Wine Label Prints
A renowned artist who exhibits around the world, Gerard Puvis produces whimsical celebrations of wine. He first crafts sculptures from the neck foils of wine bottles, then creates prints that reference the original three-dimensional pieces. Many of his prints have appeared on French wine labels, completing the process at the origin of inspiration.
A selection of Puvis's prints that were commissioned by Napa Valley's Kelham Vineyards will be on display in our Greenhouse Gallery through August.
News Feed: October 19, 2011
Tapas go hand in hand with entertaining at home. [NYT]
Can food be high art? [Chow]
An excerpt from Jennifer McLagan’s new book, Odd Bits. [Culinate]
The 2012 Vintner’s Hall of Fame inductees. [LAT]
Gluten-free
News Feed: October 27
Creative, eye-popping candy art [Saveur] The new "Meatless Mondays" program in Baltimore's public schools has the beef and pork industries up in arms [Atlantic] The truth about stout beers [NYT] San Francisco chefs strive to build better sandwiches [SF Gate]News Feed: October 9
High-end sushi takes a hit [Grubstreet NY]
Art meets food in San Francisco [SF Chronicle]
Marathon eating in Japan [The Atlantic]
News Feed: August 14
"A Case for Wine," a collection of wine-inspired art, is now on display at the Art Institute of Chicago [The Art Institute of Chicago] NASA won't be blasting astronauts off to Mars until 2030, but they are already planning the crew's food [LAT] The best barbecue in Seattle [Seattle Times] What Donatella Arpaia loves right now [Hungry Beast] Top Chef winners Hosea Rosenberg and Stephanie Izard are cooking at a Friends of James Beard Benefit in October [Milwaukee Wisconsin Journal Sentinel]Categories
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It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
Getting to know sunchokes. @NPRFood invents the Saltwich, the world's saltiest sandwich. Today's food reads: http://t.co/4tGWcjYXmb
Since summer has decided to visit us early this year, we're churning up this refreshing jasmine tea sorbet: http://t.co/5qPc8THO0t
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