Monday, August 14, 2017

Make Wagashi

Amazing Athony Cotsifas photos in NYT Style Magzine.
Colorfully and Kawaiily styled by Michael Reynolds

The New York Times Style magazine has the most wonderful spread (with Kawaii cats!) on Japanese confection cakes called Wagashi. I haven't made any in a while but when I tried Daifuku (mochi + anko filling) a while back it was pretty simple. I took rice flours for the mochi dough and then I cheated a tad and got sweetened bean paste from my local Japanese Store, Sunrise Market. Just make sure you don't get the red bean paste that is spicy or contains garlic. You may also make your own filling or Anko with smashed, cooked adzuki beans and sugar. I haven't tried to mold them yet...I hand rolled. Next up for me is Mochi coloring, and the more elaborate fruit centers and agar jelly layers. I was inspired to make again after I found this post card from Kyoto. Will keep you posted on my progress. 

Sunday, July 23, 2017

Sandy Skoglund Food Photos

In the 1970s photographer Sandy Skoglund purchased food items and backgrounds from a New York City Woolworths. Her amazing photos are shown in her new exhibit “Food Still Lifes".  In 2008 Skoglund was interviewed and says this about her food photos:

From the end of the seventies I used the subject of food as a means to create a common language. After all, everyone eats. So, my purpose in working with the subject of food was initially to create a bond with the spectator of my work. As I gazed around at the world of food I realized that human intervention with the appearance of food is a broad cultural phenomenon.  

Wednesday, May 17, 2017

Why Does Scotland Love Candy?

Read Mark Ellwood's Conde Nast Traveler Story and find out all about Scotland's Sweetie LOVE. While you are there you can get a proper explanation of Scottish TABLET candy!!

Tuesday, February 28, 2017