Tag Archives: knolling

Winter’s coming: Granny Food

21 Nov

Winter’s coming here in Europe and as it gets progressively colder I think more and more of comfort food, cocooning and: Grannys. (Well, they just go so well with comfort food and the Festive Season, don’t they?) Gabriele Galimberti embarked on a photography project celebrating grannys and their cooking skills around the world. It’s called Delicatessen with Love and here are some excerpts. The recipes are available on the project page, “underneath” every picture set. Most of the dishes are a wonderful testimony to ‘home economy’.

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This is Gabriele’s Granny, Marisa Batini, 80 years old, from Italy and her dish: Swiss chard, ricotta Ravioli and meat sauce

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Maria Luz Fedric from the Cayman Islands: Honduran Iguana with rice and beans. I just love her smile! (and, of course, the iguana. I have never seen an iguana on a kitchen table)

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Here’s another lovely smile: Pan Guang Mei from China with Hui Guo Rou, meaning: twice-cooked pork with vegetables. Look at the ingredients on the left, it looks so little (so few items). Look at the dish on the right, it looks so full and yum!

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Rosane Liborio from Brazil with: Garlic prawns, rice and prawns pirao (Pssst! Notice the knolling!!)

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Eti Rumiati from Indonesia, having cooked Soto Betawi, i.e. beef soup with coconut and vegetables (Pssst! deconstructed Indonesian dish!)

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A lady with an infectious smile: Regina Lifumbo from Malawi: Finkubala – meaning: Caterpillar in tomato sauce (Psst! Yes, neatly organised food!)

Still life with food (not woodpecker)

5 Nov

Swedish Pjadad describes itself as a multidisciplinary experimental studio that works within the fields of design, art and branding. One of its projects is “Still Life” which it did for the Swedish food lab Atelier Food.

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af_stillife_02_kleinThe project description explains that “The still life represents the work of Atelier Food and the connection between food and society. It links the playfulness and creativity within the project with the ambitious goals and long-term challenges.”

af_stillife_03_kleinSadly this enticing website has Swedish info only (its structure made online translation use difficult) but by ways and means of non-devious kinds I was able to glean the following: Atelier Food is a platform for developing future society by food – and, at the same time, seeking the food future. It’s a platform for experimentation and studies through a series of “labs”, which in simplest terms means that a number of creative people with different knowledge are collected in a kitchen to develop new ideas, new dishes and new raw materials. The meeting between contemporary gastronomy, art and environment has emerged internationally as a tool for change and development.

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Dis-Assembly instructions

3 Nov

Swedish assembly instructions for furniture? IKEA. Assembled ingredients in a Swedish kitchen? IKEA’s cookbook Hembakat är Bäst (Homemade is Best) – even when deconstructed. The neatly organised ingredients and the knolled baked goodies are best seen on this project page which also gives all credits due: Evelina Bratell (styling), Carl Kleiner (photography), and many more.

deconstructed almond shells

deconstructed black forest cake

deconstructed black forest cake

deconstructed cream puff

deconstructed cream puff

deconstructed vanilla crescents

deconstructed vanilla crescents

deconstructed cinnamon horseshoes

deconstructed cinnamon horseshoes

deconstructed somethingsomething tartlets

deconstructed somethingsomething tartlets

deconstructed toffee cookies

deconstructed toffee cookies

deconstructed princess cake

deconstructed princess cake

deconstructed almond buns

deconstructed almond buns

The icing on the homebaked cake: The droll app Kondis (stamina). You get all of the book plus how much to exercise to eat said recipe results – and some audio motivation too. It features a granny (yay, granny!) baking cinnamon rolls and jogging through green fields to work up the right caloric deficit.

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When the philosophy of dieting is organised and structured

2 Nov

you may be thinking of Food Throttle, a New York company announcing a dieting app just four days before the 2013 World Food Day (Oct., 16th). This ‘healthy eating, food infomatics solution’ approached two Mannheim-based designers, Dennis Adelmann and Carolin Wanitzek to up the brand. Dennis and Carolin did some raw foods organising and created six pretty stills (below) and two making-of clips. There are also four clips of rotating 5-a-day members (fruit ‘n veg) which made me think of that ground-breaking opening scene in the film The Matrix, where the camera seems to rotate around Trinity while she finishes off the policemen closing in on her.  While Food Throttle’s six-pack is more purist, Adelmann & Wanitzek did some sandwich deconstruction photography for a concept store in Frankfurt, see their project Goldentree.

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Chips deconstructed

1 Nov

The internet is a wondrous place. You can go off on a serendipitous journey and learn yet another new thing. Take the Aussie restaurant Jimmy Grants. It takes its name from a cockney-fied version of ‘immigrants’ and covers the Greeks, Italians and Middle Eastern families that emigrated to Australia decades ago. Jimmy Grants picks up on this history and (Greek) culture and conveys these through its menu, decor and website.

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deconstructed pommes frites

The restaurant is one of a series owned by chef George Calombaris (yeah, the family name is a give-away). To mix the old with the new, Jimmy Grants recently did a knolling shoot (have to parade this new word I found yesterday) of six special menu items.

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deconstructed salad with pulses and cereal grains

The menu item bonegilla is a chicken & lamb combo with onions, parsley & condiments, as you can see deconstructed below. EatMelbourne explains that it’s named after the Bonegilla camp near Wodonga, Victoria, which temporarily housed refugees and assisted European immigrants after World War 2. It aimed to teach the ‘jimmy-grants’ to speak English and help them learn about the way of life Down Under.

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The homer: falafel (pulses again, jolly good show!), greek yoghurt and hellenic slaw – sounds most mediterranean.

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And picking up on more immigrant lore, the patris: a souvlaki (or souva, as its more commonly referred to over there) with skewer-grilled prawns, cucumber, honey, mayonnaise, mint and coriander. The menu item name is given by the ship that carried migrants to Australia, broadsheet tells us. Lookee here, it used to carry to Cape Town too!

tumblr_mtee0p8Q1z1sah693o6_1280_kleinFinally, as with meals so with this entry: dessert: doughnuts: greek doughnuts with walnuts and honey. Yum. Thanks, Trendland.

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Deconstruction

31 Oct

Deconstruction is a bit of a buzzword in cooking and food circles. Not to be equated with molecular gastronomy, it can be simply explained as the breaking down into constituent parts and the putting back together in a new way – apply that to a recipe, a meal or a food and off you go. The idea has also been applied to various food photography projects with rather pleasing outcomes: Things Organised Neatly – as one tumblr puts it. I’ll give you an overview today and present each in the following days. Lets start with this lovely simply recognisable-ingredients version of Alexandra Korey‘s:

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deconstructed bruschetta

Want a deconstructed tomato plant? Visit Austin Radcliffe’s tumblr to indulge in your OCD. It will likely remind you of Ursus Wehrli’s sorting sprees which we reported here. I think they should meet with the seriously obsessed Melissa Easton.

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deconstructed tomato plant

Include the tomato in a typical English breakfast and deconstruct (in this case: organise neatly). Midday meal: mushroom soup? Seems there’s a unique term for this: knolling, meaning to arrange a defined set of objects (I’m thinking maths here) in parallel or at 90° angles as a method of organisation.

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full English breakfast organised neatly

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deconstructed roasted mushroom soup

In the next entries we’ll simplify a twelve-course meal and deconstruct some more recipes plus have some fun with a foodie agency.