Culinary experimentalists Sam Bompas and Harry Parr of Bompas & Parr present this video exploring the untapped electrical potential of pickles. The result is a chandelier made of no less than 60 gherkins wired together to produce light. On the science behind the project, the London-based duo note: “The sodium chloride or salt contained within gherkins reacts to an electric current, lighting up, fizzing and crackling while forming a burnt vinegary smell. It’s mind-bogglingly dangerous. If you’re near it when it is turned on you will certainly be electrocuted.”
Since 2002, professional food photographers Akiko Ida and Pierre Javelle have been shooting a playful series of dioramas called MINIMIAM (“miam” is French for “yum”) that place miniature people in a world of over-sized food.
Ferran Adrià, considered by many to be one of the best chefs in the world, presents for the first time a massive collection of 700 recipes from the three Michelin-starred elBulli restaurant in Roses, Spain.
A catalogue of the restaurant’s remarkable creative evolution during its final years, elBulli 2005-2011 provides detailed recipes and colour photographs for each new dish, as well as analysis of the creative methods and explanations of new techniques.
A quick plug for a new iPhone app, designed and developed by one of my Netsight cohorts, Mike Rhodes.
Divided is an intelligent bill splitting application for your iPhone, which quickly calculates who owes what when dining out with buddies. Simple splits are lightening fast, but when things get complex, because Bridget didn’t have the wine and Dave splashed out on the sirloin, Divided’s adjustment function makes sure there are no more strained looks across the table as you work out everyone’s total.
Elegantly designed and simple to use, Divided is available now from the App Store.