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Synagogue of Augsburg, Germany.
Source: Neil Folberg. And I Shall Dwell Among Them. Historic Synagogues of the World.
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no desire to see the show again but
how I do love this supreme jackass
let me count the ways
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even a single book may overspill the skin.
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Carl Kronberger - A Portrait of a Girl Wearing a Golden Hood
Have you seen him cook? It’s an entire performance.
(via woundman)
If grandmothers around the world had a rallying cry, it would probably sound something like “You need to eat!”
Photographer Gabriele Galimberti’s grandmother said something similar to him before one of his many globetrotting work trips. To ensure he had at least one good meal, she prepared for him a dish of ravioli before he departed on one of his adventures.
“In that occasion I said to my grandma ‘You know, Grandma, there are many other grandmas around the world and most of them are really good cooks,” Galimberti wrote via email. “I’m going to meet them and ask them to cook for me so I can show you that you don’t have to be worried for me and the food that I will eat!’ This is the way my project was born!”
The project, “Delicatessen With Love”, took Galimberti to 58 countries where he photographed grandmothers with both the ingredients and finished signature dishes.
He acted as photographer and stylist during each shoot with the grandmothers, taking a portrait of both the women and the food they made for him.
From top to bottom:
Inara Runtule, 68, Kekava, Latvia. Silke (herring with potatoes and cottage cheese).
Grace Estibero, 82, Mumbai, India. Chicken vindaloo.Susann Soresen, 81, Homer, Alaska. Moose steak.
Serette Charles, 63, Saint-Jean du Sud, Haiti. Lambi in creole sauce.
The photographer’s grandmother Marisa Batini, 80, Castiglion Fiorentino, Italy. Swiss chard and ricotta Ravioli with meat sauce.
Normita Sambu Arap, 65, Oltepessi (Masaai Mara), Kenya. Mboga and orgali (white corn polenta with vegetables and goat).
Julia Enaigua, 71, La Paz, Bolivia. Queso Humacha (vegetables and fresh cheese soup).
Fifi Makhmer, 62, Cairo, Egypt. Kuoshry (pasta, rice and legumes pie).
Isolina Perez De Vargas, 83, Mendoza, Argentina. Asado criollo (mixed meats barbecue).
Bisrat Melake, 60, Addis Ababa, Ethiopia. Enjera with curry and vegetables.
(via innerpalindrome)
Drinking mint juleps is a great thing to do during the Kentucky Derby, but eating mint julep cupcakes miiiiight be even better.
Guess what my mom brought me last night?
The color tone and overall aesthetic of the presentation of Hannibal’s dishes are highly reminiscent of European still life paintings of food and drink in the Renaissance era — especially those of Caravaggio.
From top to bottom/left to right: Hannibal promotional still; Hannibal GIF; Hannibal GIF; Caravaggio’s Basket of Fruit (ca. 1598-1601); detail of Caravaggio’s Boy with a Basket of Fruit (ca. 1593); Willem Claeszoon Heda’s still life (untitled, I believe) (ca. 1657).
GIFs are NOT mine. Links provided to source.
(via woundman)
A trip to an uncompromising cattle ranch.
| Modern Farmer | Apr 2013
npr:
As an artist, Caitlin Freeman found her calling in cake.
She bakes at the cafe in the San Francisco Museum of Modern Art, where the most popular item is a dessert inspired by the art of Piet Mondrian. It features geometric blocks of white velvet cake, colored red, blue and yellow, stacked together and “glued” with chocolate. It takes two days to prepare, according to her new cookbook, Modern Art Desserts.
Want. Cake. Now. -Heidi
Photos: Art 2013 Mondrian/Holtzman Trust c/o HCR International USA/Dessert Clay McLachlan/Reprinted by permission from ‘Modern Art Desserts’
The story behind Sriracha
With a distinctive bottle and taste, Sriracha has gone from an unpronounceable challenge to a staple sauce for many Americans. In the U.S. alone, $60 million worth of the sauce was sold last year alone.
But it wasn’t always such a prevalent item on store shelves. David Tran, the man responsible for popularizing the hot sauce, had a long journey beforehand:
When North Vietnam’s communists took power in South Vietnam, Tran, a major in the South Vietnamese army, fled with his family to the U.S. After settling in Los Angeles, Tran couldn’t find a job — or a hot sauce to his liking.
So he made his own by hand in a bucket, bottled it and drove it to customers in a van. He named his company Huy Fong Foods after the Taiwanese freighter that carried him out of Vietnam.
Read more via our profile of Tran, and his beloved hot sauce.
Photos: Gina Ferazzi, Kirk McKoy / Los Angeles Times
via latimes
prawn and tea leaves omfg how gross can you get white people
I don’t know how anyone could mistake this for “white people food.” In fact, it looks like the epitome of what many white people would recoil from.
white americans are known for eating whole prawns with the heads and legs on, and cooking with tea. and steamer baskets and chopsticks are totes the utensils white american food.
i saw this AFTER my last rant about nastyshitwhiteppleat. it’s like they’re not even trying a tiny bit. this illustrates perfectly how this blog ends up shaming and mocking the food of people of color because they are THAT FUCKING IGNORANT about food.
this is getting so stupid i’m starting to think it’s actually an anti-SJ troll account.
I seriously don’t understand why this blog exists? Like okay there are racist white people who label food that PoC of other cultures eat as “gross” but in no way does this sorry tumblr address that? All I have ever seen it do is either call dishes like the one above “white people food” because google is hard, or mock stuff poor white people tend to eat, which I guess can be hilarious if you’re an asshole with no understanding of classism and the grocery gap in places like America and blah blah blah
It’s like the succinct summary of why Tumblr can’t have nice things
Reblogging for apt commentary, and also to say I’ve eaten that dish before (it’s not bad).
And now I have a craving.
