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After taking a semester of courses in multimodal communication a few years ago, I remained fairly confused about the concept....or at least a concrete definition of the term. At long last I think I have a solid example! This sketch (visual mode) was completely inspired by sound (auditory mode). The ear informing the eye....all in the name of food imagery. I feel like Newton, except I'm eating the apple.
So, what inspired this pepper jungle parrot habitat you ask? An episode of my fave podcast, The Splendid Table titled, Peppers, Onions & Butter (you had me at Peppers, Onions & Butter, legit).
The episode opens with host Francis Lam welcoming the listener into a room brought alive with teetering piles of French copper cookware, colourful macaws, a jungle of lush pepper plants. The visual achieved through sound with this episode transported me to an enchanted kitchen somewhere in New Jersey. I was driving when I first heard this description of Latin food scholar and chef Maricel Presilla’s cooking space (also the author of seminal cookbook on Latin cooking, Gran Cocina Latina: The Food of Latin America - if you don't have one, I highly recommend!). I pulled over, scribbled down some ideas in lip liner on a paper lunch bag that was (thankfully) in the passenger seat and peeled away, fervently inspired to sketch this rich, warm, beautifully described scene. Give the episode (#636) a listen, well worth it.
This dish is something my sister would always cook for me when I visited her. As she has gotten older, she's modified the recipe due to certain dietary restrictions and lifestyle choices that she's made, however we all agree it's more delicious this way. Try substituting out the heavy cream found in most vodka sauces with this cashew cream alternative!
Made for Rebecca Bradley's Food Illustration course, Spring 2020.
Being a military kid mean't that my early years were spent moving around to different places. When my family moved to Rome, Italy from 2005-2007, our experience there definitely changed the way we eat and enjoy food as a family today. My Dad's Pasta Primavera is a dish that he would throw together when we had a few zucchini in the fridge and some parmesan cheese left over. It is a dish I also make for myself all the time due to it's simplicity and nostalgia which helps me in my busy college life right now. I hope those who make this dish think of good times cooking with their family like I do when making this.
Shortbread is a simple dessert that can be made more regal by adding edible flowers. Mary, Queen of Scots, is attributed with the style of shortbread that we enjoy today. I'd like to think that she would appreciate the addition of beautiful flowers on her favorite treat. The trick with adding flowers to something like shortbread, is to flatten them first, then add the flowers only after baking while the bread is still hot. That way, they maintain their bright colors and freshness.
This illustration shows the recipe of sweet-scented osmanthus and taro porridge.
This porridge is my favorite hometown food. (Nanjing, China)
I ate this food every day with my mom after class. It makes me feel homesick.