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Food

Scotch The Rumours

BY CEDAR LEWISOHN / In the latest of his regular food columns, Cedar Lewisohn tastes some proper working class London grub, in the process discovering that Scotch eggs might just be “the new smashed avocado”.. Some friends were visiting from out of town and doing a kind of ‘old London’ food tour. I thought it …

Food

Black Axe Mangal

BY GREGG LOPEZ / Stepping out of Islington & Highbury station into a wall of construction dividers, squinting helplessly at a blue google map dot suspended somewhere near the roundabout, a temporary sign pointing me to The Famous Cock pub, which, like other businesses, was partially obscured by the facade of tarpaulin greeted me as …

Art Food Podcast

‘When artists make cookbooks’ Podcast

BY CEDAR LEWISOHN / Listen: A&M’s Cedar Lewisohn discusses artists who make cookbooks. Why did the Futurists want Italians to stop eating pasta? Would you try Henri Toulouse-Lautrec sheep’s feet recipe? On this episode we discuss the relationship between art and food via creative cookbooks by artists and chefs. Discover some famous artists who have …

Food

Hard Shakes and Proper Burgers

BY GREGG LOPEZ / Byron Hamburgers on Kings Road is a sleek and decadent place to eat; its interior offers more in the way of decor than you would expect from what is ostensibly a fast food joint and definitely makes for a more pleasing dining environment. The A&M masthead opted for a night out at …

Art Food

Toothsome Sentiment

BY EMILY CATRICE / Valentine’s Day tends to be a controversial (non) holiday to say the least. Regardless of relationship status, mixed feelings fly, largely depending on one’s goodwill towards greeting card companies. Though as Cupid would have it, there’s a chunk of contemporary art history that has a little something for everyone; if you’re …

Food

Shaken, Not Stirred

BY EMILY CATRICE / What made the Belle Époque so memorable? The answer may vary depending on one’s drink of choice; it must have gone by awfully fuzzily for a certain fast-living lot. If there’s a single art historical misfit-bon vivant really known for reveling hard in the spirit of the age, it’s Henri de Toulouse-Lautrec. A stranger to neither the …

Art Food

Flavour of the Day

BY ALICIA COSTAS / Enjoying a banana split so close to the Winter Solstice has never felt so right. That may have something to do with the less-than-frigid temperatures inherent to Museum of Ice Cream‘s newest location in Miami Beach, which officially opened its doors to the public yesterday. This is the museum’s fourth inauguration in fifteen …

Food

Feasting for Tomorrow

BY EMILY CATRICE / As our friends on the Thanksgiving-celebrating side of the pond sidle in at the sides of symbolically-loaded tables, let’s take a moment to reflect on the dictates of one forward-thinking man who decried traditional ways of wining and dining. Filippo Tommaso Marinetti penned La Cucina Italiana in 1932. A half-joking cookbook for …

Art Food

Unfit for Consumption

BY TORRANCE WHELKS / Go on and add one hundred more items to the list of things I don’t wish to lick. But goodness knows I was tempted for a second there. Just as beauty can be deceiving, knowledge equals power to curb your appetites and habits, as demonstrated by these ice lollies made of tangy-looking …

Art Food

Dohalicious

BY CEDAR LEWISOHN – In his regular column, our art and food specialist Cedar Lewisohn tucks into some Arabian perfection. I was recently in Doha, the capital of Qatar, for a project. I thought I would splurge and go for dinner at the Alain Ducasse restaurant at the Museum of Islamic Art – but before …