2/3 Art in my Potatoes

Art is everywhere, and it is definitely on my plate. Ever since I was old enough to hold I fork in my soft little hand, I have sculpted, mixed and separated my food into elegantly thought though pieces of artwork, little did I know that this party faux pas would one day shape the way that I looked at my future profession. I am a Studio Art major. I specialize in painting, but find all art forms interesting, and interesting. From the moment I awaken to the dreams that overcome my unconscious at nightfall, art is on my mind. That includes all the time I spend eating, which happens quite in excess in some situations. I have often been asked what I was looking at, when staring into my dining hall plastic plate, the truth is I am looking for the art. How potatoes create craters for my tofu mountains to arise, how the ham mixes in perfect 4 to 5 ration in my mac & cheese, and even how my salad dressing slowly drips off my cucumbers into a beautiful pile of tomatoes and spinach. So follow the landscape of how I perceive food, as I explore what cooks, pastry chefs, and artist all have interest in: the design of food.

2/3 The Food Section

Another food site is http://www.thefoodsection.com/, where the blogger takes a more technological view of cuisine. Josh Friedland, editor of the food section, is more formal than other blogs I have read, creating an expert feel. He has a constant feed of ‘what’s new’ that includes food websites, updated foodie tech, and odd facts. This white background, straightforward site also includes ‘appetizers’, a recipe section, ‘agenda’, different food activities and conferences, and even a weekly quote. He writes technically but still causal and with some slight humor. The highlight on kitchen cookery and new scientific information creates a focus that many other food sites lack. The information is well organized and clear, though the style appeal is lacking. Friedland’s logical approach supports an organized and somewhat serious membership to the blog. This means that the readers are more likely to be middle class men with a flair for cooking, than a soccer mom looking for a quick fix. His Alton Brown scientific explanations lack the clever humor and fun that could bring a larger audience. The Food Section is very intellectually stimulating, but not a perfect choice for the new cook, or those looking for dozens of fan favorite recipes. Instead take a look every so often for new gadgets and gizmos that might spark your interest, or even some weird food news from an economic standpoint. Check out: http://www.thefoodsection.com/