Sake
Tequila
Rose
Hello, Create readers, and thanks to Leigh for the invite on this guest post. As a food writer and art lover, I love when these two things collide. I'm not talking about old-fashioned still life oil paintings with those bowls of fruit and dangling grapes. I mean when food actually becomes art -- like when dressings swoop and dot around a dish or a chef gets really creative with trompe l'oeil, French for "decieve the eye," where art or food isn't what it seems: a slice of watermelon made out of cherry sorbet and chocolate "seed" chips. Or think about sugar twisted and stretched and set like a sculpture. Or when a dish looks so damn good you just don't want to disturb it. Then, there's food art that never sees a plate -- there's usually a good story behind this.
Like these pictures above of booze under a microscope I found via a friend's site
The Good Feed, which she found on
Time.com. According to Time.com, Florida research scientist Michael Davidson made the images by "crystallizing the drink on a lab slide, then passing a polarized light through the crystal" and magnifying it over 1,000 times.
Not only are these images actually aesthetically pleasing, they kind of resemble the character of the drinks, no? Like they could be made under the influence (er, inspiration?) of each. The first is sake, then tequila, and last, rosé. Makes sense. Click
over here for more -- over 50! -- which can now be purchased as prints or on coasters through businessman and fellow researcher Lester Hutt on
BevShots. The clever tagline? "Art distilled." I'm a fan.
Jessie Cacciola is a freelance food writer in New York obsessed with culture and politics -- but a good piece of art still makes her knees weak. If you're into these sorts of things, you can follow her @jessie_cacciola. (Images courtesy Barcoft / Fame Pictures via Time.com)
