Philosophy On The Table: A Conversation With Julian Baggini

Julian Baggini is a philosopher who loves good food, but who is also interested in food as a philosopher. He believes that understanding our relationship with food can help us understand who we are and how we relate to each other, to animals and to the natural environment. Baggini brings his philosophical skills and clarity to some of the most important issues concerning food, and subsumes them under a comprehensive conception of human nature and the role food plays in our lives.

Read More

Hargreaves & Levin

Henry Hargreaves and Caitlin Levin met over several glasses of rose and quickly recognized their shared passion for all things food, photography, travel, and art. Their collaborations have spanned a decade, and they continue to push the boundaries always attempting to find a balance between beauty and the far fetched. With food as their favored medium they always manage to turn the mundane into works of art. 

Read More

Food as Art

Is fine food a form of art? Can we appreciate artisanal food as we appreciate poems, paintings or sonatas? Should we treat creative chefs as artists, like those working in the established arts? A number of arguments have been advanced to the effect that the answer to these questions should be yes. 

Read More

From The Mundane To The Unexpected

"We enjoy shooting food as a subject because food today encompasses so much... To eat and share food is a social, and emotional event.  How we eat and where our food comes from is ever more political. As a photographer I enjoy the aspect of being able to convey some of that in my work." Read our conversation with Michael Crichton and Leigh MacMillan. The creative duo is distinguished for their graphic and dynamic, sometimes surreal, still life and conceptual photography. They transform everyday, mundane objects into the unexpected, and the sublime!

Read More

Make it New! In Conversation With Nathan Myhrvold

Whatever it is, Nathan Myhrvold will revolutionize it. An avid inventor, a science and art genius, Myhrvold is the man behind the avant-garde Cooking Lab of Modernist Cuisine where ‘mad’ science meets art. We have recently had the opportunity to discuss with Myhrvold about his remarkable Modernist Cuisine: The Art and Science of Cooking, the ‘bible’ of science-inspired cooking, about food photography, kitchen myths, and his current project on bread. 

Read More