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An adapted illustration from my forthcoming book (with author Rachel Wharton): American Food: A Not-So-Secret History
See more here: http://instagram.com/americanfood_ahistory
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Stroncatura is a particular type of home made pasta produced gathering from the ground the flour and crumb residues mixed with bran during the milling of wheat, that once it was produced only in the province of Reggio Calabria.
The “Stroncatura Recipe” is prepared with simple ingredients.
This Korean fish cake soup was something my mom used to make for my family during the winter time since I was young and it has always been one of my favorite winter soups! We would all sit around a table together and enjoy the delicious fishcake skewers. This piece was created as a part of Rebecca Bradley's Illustrating the Edible class at Maryland Institute College of Art.
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