So kreierten Designer ein isometrisches Raster aus 98 kulinarischen Würfeln

So kreierten Designer ein isometrisches Raster aus 98 kulinarischen Würfeln

Food cubes Dutch newspaper De Volkskrant teamed up with design studio Lernert & Sander to create a miraculous photo of 98 unprocessed foods cut into extremely precise cubes aligned on a.

Gelatin with water, thinly slice radishes.   Thank you for the idea.  It's now on my list!

Base for plating where raddish is required. Gelatin with water, thinly slice radishes. It's now on my list!

This transparent food shot would be amazing in a modern kitchen. Simple black frame.

l'ortodimichelle: Trasparenze vegetali - really thinly sliced vegetables dried and looking like paper cutouts

https://creators.vice.com/de/article/so-kreierten-designer-ein-isometrisches-raster-aus-98-kulinarischen-wuerfeln?utm_source=vicefb

So kreierten Designer ein isometrisches Raster aus 98 kulinarischen Würfeln

A Variety of Unprocessed Foods Cut into Uncannily Precise Cubes [by Lernert & Sander] + Cube + Food

Food styling that inspires creativity. Photo and styling by David Abrahams

Food Styling That Inspires Creativity

David Abraham's watermelon still life. I love this sculpture. I could do a sculpture similar to this piece.

Jami Curl, owner of Portland-based candy company QUIN, is releasing her cookbook, Candy Is Magic – Real Ingredients, Modern Recipes, on April 18th!

Like Food Designers in a Candy Shoppe

The cookbook, Candy Is Magic, consists of modern, design-oriented candy made from real ingredients

From Pinch Food Design - Taking inspiration from Jennifer’s donut wall, we separate pizzas by hanging them from copper hooks. It’s a pizza jungle gym. This suspension changes the vantage point of the food. A very effective mingling tool.

Taste: A New Designy Food Column by Pinch Food Design

Hanging pizzas: Taste: A New Designy Food Column by Pinch Food Design in art Category

Kreative Dekoration auf dem Teller mit Blättern, grünem Dressing und Gemüse. #pflanzenfreude

4 Tips On Staying Creative From Noma Star Chef Rene Redzepi

Sweet water pike grilled with summer cabbage by Chef Rene Redzepi of Noma. From the book A Work in Progress

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