Andrew Stellitano shows just how adventurous you can be with food, using all manner of grub as a medium to create really exciting, forward-thinking design. Not only is he responsible for creating the world’s most expensive mince pie, his innovative techniques include laser cutting lasagne contours for a geographical dish, printing sonnets in cuttlefish ink on pasta, and making filigree lace out of dehydrated banana leaves. And, to top it off he’s included some really great food puns like fortune cookies filled with your browsing trends, and Francis Bacon in bacon. Just too good to eat!
Given this, it’s no surprise he’s collaborated with Bompas & Parr and has a top-notch client list. Follow his blog to see more of his experiments.
- Standards Manual return with catalogue of 400 objects relating to New York City Transit
- Emma King's publication rewrites Orwell's "1984" using Donald Trump's tweets
- It’s a new dawn, it’s a new day – it’s Best of the Web!
- Bolade Banjo photographs the perseverance of Detroit’s student athletes
- Alex Grigg animates Steve Stoute’s homage to Biggie Smalls
- Billy Clark applies his graphic sensibilities to his minimal yet textured illustrations
- Polaroid’s creative director Danny Pemberton introduces new brand Polaroid Originals
- Artist Dominique Pétrin on creating her very own domestic product
- Universal Everything animate emotive wallpapers for new iPhone devices
- Herburg Weiland’s meticulous editorial designs are typographically-driven
- The Visual History of Type author Paul McNeil selects and dissects his six favourite faces
- Breakdown Press’ Joe Kessler picks out his most-treasured books