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.
- Give thanks, and join us in the weekly feast that is the Best of the Web
- Discos and design explored in gorgeous new Bedford Press book Nightswimming
- Unusual nudes and strange, glittering fashion photography from Arnaud Lajeunie
- Seoul-based studio Chung Choon applies an elegance and simplicity to its posters
- See the work of some of Nick Knight's most impressive new protégés
- Designer Chloe Pannatier looks at fakes and risk in art and money
- Jonathan Barnbrook talks us through designing David Bowie's new album artwork
- Should illustrators be treated like designers?
- Anthony Burrill tells us about his numerous Etsy WORK HARD rip-offs
- Colourful masses with a Memphis aesthetic in Mariano Pascual’s illustrated alphabet
- Japanese illustrator Nimura Daisuke is back with his charmingly naughty gifs
- Grey London's thoughtful, powerful and innovative new campaign for Tate Britain