thisistastier

thisistastier:

As someone who is dedicated to food culture, I’m inevitably interested and concerned with a healthy diet. I have been focused lately on creating a diet for myself that combines the knowledge of all the food culture factions (vegans, vegetarians, paleos etc.) and my own personal taste in what food…

the-drawing-center
the-drawing-center:


The Drawing Center and Artspace Celebrate Food and Art in a New Series of Print Portfolios by Ferran Adrià, Master Chef of elBulliThe Drawing Center, Artspace, and Ferran Adrià are proud to announce the launch of two new special limited edition print portfolios to coincide with the opening of Ferran Adrià: Notes on Creativity. Adrià has been recognized as one of the most important chefs in the world and over his 20 year career at elBulli in Spain he has single handedly changed the way we think about gastronomy and dining. A relentless innovator, Adria has used drawing and visualization as methods of communication and as foundational tools for creativity.  The two print portfolios, Theory of Culinary Evolution (15 prints) and Pictograms (15 prints), illustrate Adria’s approach to gastronomy and relate to both his highly efficient and analytic approach to food as well as his more playful and humorous side. SPECIAL OFFER: For a limited time only, patrons of The Drawing Center can receive 10% off Ferran Adria’s “Pictogram Series” and “Theory of Culinary Evolution” portfolios. Visit Artspace and enter FERRAN10 at checkout through January 24 to receive this exclusive offer. Individual prints are also available for $150 (unframed), but not at a discounted price. Ferran Adria: Notes on Creativity opens at The Drawing Center on Saturday, January 25 and will be on view until February 28, 2014. For more information about the exhibition visit drawingcenter.org here. 
Image: On left - Ferran Adrià, Theory of Culinary Evolution, 2013, Crayon, paint stick, and colored pencil on paper, one of sixty individual drawings, each: 11 11/16 x 8 1/4 inches. On right - Marta Mendez, Pictograms, 2001/2013, Archival pigment print on Hannemuhle paper. Fifteen prints, each: 12 x 12 inches. Both are courtesy of elBullifoundation.FERRAN10 is valid on Artspace.com through 1/24/2014 11:59pm EST and will take 10% off orders of the following portfolios of the works “Pictogram Series” and “Theory of Culinary Evolution” by Ferran Adria through 1/24/2014 11:59pm EST. The 10% discount is applied by using code FERRAN10 at checkout. This offer does not include orders of individual prints by the same name, nor can it be redeemed for cash, used on past purchases, or applied to gift cards. Limit of one use per customer. It cannot be combined with any other promotional codes, sitewide sales events, or used through the Inspace Trade program. Return requests must be made in accordance with our return policy. This offer is non-transferrable. Terms of offer are subject to change at any time.

the-drawing-center:

The Drawing Center and Artspace Celebrate Food and Art in a New Series of Print Portfolios by Ferran Adrià, Master Chef of elBulli

The Drawing Center, Artspace, and Ferran Adrià are proud to announce the launch of two new special limited edition print portfolios to coincide with the opening of Ferran Adrià: Notes on Creativity. Adrià has been recognized as one of the most important chefs in the world and over his 20 year career at elBulli in Spain he has single handedly changed the way we think about gastronomy and dining. A relentless innovator, Adria has used drawing and visualization as methods of communication and as foundational tools for creativity.  The two print portfolios, Theory of Culinary Evolution (15 prints) and Pictograms (15 prints), illustrate Adria’s approach to gastronomy and relate to both his highly efficient and analytic approach to food as well as his more playful and humorous side. 

SPECIAL OFFER:
For a limited time only, patrons of The Drawing Center can receive 10% off Ferran Adria’s “Pictogram Series” and “Theory of Culinary Evolution” portfolios. Visit Artspace and enter FERRAN10 at checkout through January 24 to receive this exclusive offer. Individual prints are also available for $150 (unframed), but not at a discounted price.

Ferran Adria: Notes on Creativity opens at The Drawing Center on Saturday, January 25 and will be on view until February 28, 2014. For more information about the exhibition visit drawingcenter.org here.


Image: On left - Ferran Adrià, Theory of Culinary Evolution, 2013, Crayon, paint stick, and colored pencil on paper, one of sixty individual drawings, each: 11 11/16 x 8 1/4 inches. On right - Marta Mendez, Pictograms, 2001/2013, Archival pigment print on Hannemuhle paper. Fifteen prints, each: 12 x 12 inches. Both are courtesy of elBullifoundation.

FERRAN10 is valid on Artspace.com through 1/24/2014 11:59pm EST and will take 10% off orders of the following portfolios of the works “Pictogram Series” and “Theory of Culinary Evolution” by Ferran Adria through 1/24/2014 11:59pm EST. The 10% discount is applied by using code FERRAN10 at checkout. This offer does not include orders of individual prints by the same name, nor can it be redeemed for cash, used on past purchases, or applied to gift cards. Limit of one use per customer. It cannot be combined with any other promotional codes, sitewide sales events, or used through the Inspace Trade program. Return requests must be made in accordance with our return policy. This offer is non-transferrable. Terms of offer are subject to change at any time.

uispeccoll
uispeccoll:

Notes on how to “send up” a dish – a final step in some of the recipes from our Szathmary collection of manuscript cookbooks – might seem a little mysterious to the uninitiated. But “Downton Abbey” viewers have become familiar with the geography of meal preparation in historic upper-class households, with servants cooking elaborate dishes in kitchens located below stairs, then presenting them with fanfare in the dining room above.
For food historians, tracking down specific information like this in the Szathmary collection used to involve countless hours skimming thousands of hard-to-read manuscript pages. Now, thanks to the painstaking efforts of our volunteer transcribers who provide data for full text searches, it can be found in seconds.
Click over to the Digital Research and Publishing Blog where Jen Wolfe presents a few favorite “send it up” examples, in case anyone wants to get fancy and “stik a light flower in the centre” of dinner tonight.
Recipes!

uispeccoll:

Notes on how to “send up” a dish – a final step in some of the recipes from our Szathmary collection of manuscript cookbooks – might seem a little mysterious to the uninitiated. But “Downton Abbey” viewers have become familiar with the geography of meal preparation in historic upper-class households, with servants cooking elaborate dishes in kitchens located below stairs, then presenting them with fanfare in the dining room above.

For food historians, tracking down specific information like this in the Szathmary collection used to involve countless hours skimming thousands of hard-to-read manuscript pages. Now, thanks to the painstaking efforts of our volunteer transcribers who provide data for full text searches, it can be found in seconds.

Click over to the Digital Research and Publishing Blog where Jen Wolfe presents a few favorite “send it up” examples, in case anyone wants to get fancy and “stik a light flower in the centre” of dinner tonight.

Recipes!