Politics of Taste
The ability of food to tap into our senses, spark curiosity and intrigue while giving us the space to assign meaning to it remains the most democratic way it exists now. Although the choices made by the maker or audience who receives it are usually at stake, the many ways it can tell a story or become a vessel of creativity and expression by anyone rules the day.
High Food Fashion
Combining a relentless creative vision with a medium that knows no borders, the portfolio Balboste Paris has been putting out remains to spark joy from start to end. The way they were able to flesh out an idea and stick to the intention of bringing something new to the table has been inspiring while also keeping in mind that an idea is only as good as the collaborators you’re working with who also respect the process of the craft. Unsurprisingly, fashion powerhouses are tapping this opportunity to involve food in the overall experience of telling a brand’s story.
Balboste Paris
Resident Kitchen Pixie
I stumbled upon Homefries during the pandemic, which I deemed fitting, and it has had an energy and lasting impression on me to this day. During a time when it brought about the most creative itches from everyone, it remains a project that was so refreshing and what we needed at that time and wished I thought of (or become a part of haha). Starring Iris Law, the second issue combined an editorial take of the modern Barefoot Contessa with a dash of an ‘It girl’ wink. Law, known not just for her taste aesthetically but also for her eye for indulging in snacks that hit the right spot that you’re craving, captured the essence of the fanzine/cookzine as a whole.
Home Fries Cookzine with Iris Law
Painterly Meals
I learned about Brianna Capozzi through her photobook, Well Behaved Women, and I figured she had this collaborative art project of painted plates for a good cause. Like her work and photography, it felt like peering into an artist’s sketchbook and this interesting POV of a different medium by the same artist. As the plates were one-offs, they all felt like canvases, and she treated them just like the images she created. The same energy of a free, dreamlike take of fictional stories on ceramics all feel like the women who portrays a character in her photos, which leaves the same impression and sandbox feel to her creative practice.
On The Nose @onthe.nose
A Slice at the Table
I still have to go through my issue of Sexy Cake, the initial issue of Cake Zine, but just like every sweet tooth like me out there, one can appreciate the tone of voice they have set out from the beginning, which still felt as fresh as when I saw them launch their first issue. “An independent print magazine exploring society through sweets,” they managed to choose a name that allowed them to zoom in on stories, recipes, and interesting rabbit holes that can’t be read elsewhere.
Cake Zine, Issue One: Sexy Cake
The Secret Sauce of This One Man Show
It’s such a rare treat to witness the craft alone, but I also appreciate the maker of this one-man band sandwich shop. Salvos, an Italian lunch business run by Salvatore La Rosa, happens to do all the prepping, cooking, packing, delivering, dispatching, customer services, and creative side of it all, is nothing short of inspiring. It is a small and mighty sandwich shop that doesn’t seem to scrimp on quality, thoughtfulness, and attention to detail. From the blue tape he uses for the packaging that hints at his family background to the intention of using the best ingredients to make a sandwich, he’d also enjoy eating. When asked why he does everything on his own, it’s surprising to say that the key takeaway of being able to create something like this is sometimes being an outsider and enjoying the process of just the making without being tainted by the standards and usual roads of such a competitive industry.
Salvos, Bon Appetit
Recipe Books Reimagined
A sweep of some titles I've seen and selected from book recommendations. It's always so interesting to stumble upon books that seem to have a 'read me' quality to it, but also knowing that food as a topic and theme is ever in its exhaustible form. From Le Corbuffet, a satirical book that welds humor, art, photography, and a pre-existing knowledge of architecture to a compendium of dishes that have made a mark across cultures today from Phaidon. There is so much to unpack about food and how we experience it today; even image makers like Martin Parr are no exception and can't seem to get enough of it, too. Since there is much to see and to cater to one’s taste in literature, Sqirl's book of personally selected dishes and their recipes is also a giftable piece one can indulge in.
Sqirl’s Everything I Want to Eat ; Signature Dishes That Matter, Phaidon ; Real Food by Martin Parr ; Le Corbuffet by Esther Choi
Diners and its Ongoing Appeal
Seeing Suki order a grilled cheese sandwich and a peanut butter banana shake while asking the person filming her if they should also order fries to share has been ingrained in my mind ever since. The effervescent quality of diners and its appeal to touch the comfort of any person who wishes to dine is such an iconic setting and can also be seen in films. It’s a food concept that remains to be democratic enough for anyone to enjoy a meal or two, either with someone or just alone. Because let’s face it, you’re really after the comfort food it offers that you can’t necessarily get in fine dining or in super commercialized fast food restaurants today. The cherry on top of the video is Suki toying around with a jukebox before proceeding to a Moschino show, which she will be opening with a play on 90’s horror movies that have been a classic mainstay just like a mom & pop diner. Suki Waterhouse Gets Runway Ready, Vogue
Cacao In Many Ways
Being both Charlie and Willy Wonka himself, I don’t only enjoy eating it, but I’m also intrigued by the array of chocolate available in the market or how up-and-coming chocolate brands choose to innovate and push them even further. From Pump Street’s Bakery Series, which combines fresh bakery ingredients in different bar flavors, to these gold wrapped Italian chocolates, which are basically like solid Nutella from Bon Appetit. For an artful take, Casa Bosques has their chocolate brand that springs from their creative pools of having a studio running and a bookstore based in Mexico.
Pump Street Bakery Series ; Venchi Gianduia N.3 ; Casa Bosques Chocolate
The Frankenstein of Cold Treats
This Aussie-based shop has been on my places to go to ever since I saw them post about their gelato concoctions and collaborations. It is only fitting that they’ve set up a new flagship store that doubles as a lab and test kitchen for ‘future flavors that may or may not make it onto the menu at all of their stores.’ The designed uniforms and fish bowl quality of the interiors wouldn’t be amiss for a complete Dexter’s Lab-esque gelato experience churning out one new creation to another.
Pidapipo Laboratorio