TRANSPARENCE VÉGÉTALE

Exposition "Transparences Végétales" de Pierre-François Couderc du 1er au 26 avril 2010 à Paris

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

Réalisation d'un motif, une texture original à partir d'un radis.

Cooking with Wylie Dufresne at Harvard (sheet of radish: gelatin, water, thinly sliced radish)

50 Genius Print Ads With Brilliant Design Techniques – Design School

50 Genius Print Ads With Brilliant Design Techniques

Art Direction by Olga Bastian for Liquidminds \\\ Photo by Mikkel Jul Hvilshøj Clever! The mint background draws my eye here to start but such a clever way to style!

A Variety of Unprocessed Foods Cut into Uncannily Precise 2.5cm Cubes by Lernert & Sander

A Variety of Unprocessed Foods Cut into Uncannily Precise 2.5cm Cubes by Lernert & Sander (Colossal)

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.

Légumier, nuancier de purées de légumes surgelées. Design Julie Rothhahn (2006)

Food Design – Aventures sensibles

Food Design - Sensitive Adventures - Vegetable Frozen Vegetable Puree by Julie Rothhahn

Jeux de Lego réalisé en chocolat, ici la notion de jeu, les règle de bonnes manières à table sont transgressées.

Des Lego fonctionnels en chocolat

bobech-Instagram

Poésie à croquer sur Instagram

FOOD Archives - Page 3 sur 8 - Et pourquoi pas Coline ?

Je ne sais laquelle choisir...

le goûter du mercredi

Food for the design nerds. I’d love to host a pantone tart party! Pantone Tarts by Griottes

Sunday Breakfast / from Marshall of Read Write Web.

Veggie Breakfast Scramble, Inspired by Marshall

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

Like Food Designers in a Candy Shoppe

If you think candy is just for kids, then Jami Curl has two words for you: Rosé Lollipops. The owner of small batch candy brand QUIN is about to release her first cookbook and it’s full of real ingred

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