Art Gallery

Ode to Breakfast by Chloe Graffeo

On Being a Guest, and Dumpling Evenings by Leo Racicot

Illustrations and Animation by Alix Marson

Paintings by Malina Syvoravong

Nasturtium in the Kitchen by Cynthia Staples

Watercolors by Sara Zin

Food (De)fetishized by Kelsey Hatch

Fair Trade, Paintings by Allen Forrest

Illustrations by Reneé Leigh Stephenson

Collage by Lisa Mase

Paintings by Allen Forrest

Two Images by Betsy DiJulio

Photography by Aaron Graubart

Patterns by Nicole Sczesny

Jiaozi by Julian Jackson

Fruit Basket by Giuseppe Arcimboldo

Natural Intelligence by Besty DiJulio

"Andes" by Claire Ibarra

"America" by Claire Ibarra

Artwork by Danielle Boodoo-Fortuné

Photography by Bill Brady

Finger Painting by Tammy Ruggles

Artwork by Betsy DiJulio

Food Illustrations by Jessie Kanelos Weiner

Vegetable Papyrus by I. Batsheva

Photographs by Louise Fabiani

Photographs by Martha Clarkson and Jim Carpenter

Food Stylings by Jessie Kanelos Weiner

Eating Alone by Jeannette Ferrary

Illustrations by Tom Bingham

Schiciatta d'Uva by LeAnne Thomas

The Four Seasons by Giuseppe Arcimboldo

Epicurious Potato Heads by Natasha Bacca

Paintings by Cynthia Tollefsrud

Photographs by Eleanor Bennett

Illustrations by Brooke Albrecht

Photographs by Cynthia Staples

Mutatoes by Uli Westphal

Alice Brock

Damon Belanger

Louis Dunn

Stéphanie Kilgast

Mark Kurlansky

Marilyn Murphy

Nina Talbot

Epicurious Potato Heads

by Natasha Bacca

Alimentum is delighted to feature Natasha Bacca's Epicurious Potato Heads. Here's Natasha on her work:

Epicurious Potato Heads is an exploration of American culture and the relationship we have with food.

I anthropomorphize food by cooking potato heads and then memorialize them by photographing them. By ascribing human form and attributes to food we can more easily identify with it. Our anthropomorphic perceptions and ideas influence how we interact with the food. An emotional bond is created, and a personal relationship evolves between us and what we eat.

Our relationship with food is not only the longest standing relationship in our life, but also the most complex. Food is much more than a simple fuel. It can be a sin, an escape, a reward, a comfort, or all of these at different times, making a balanced attitude toward food difficult to maintain. In addition to psychological influences, cultural attitudes, religious beliefs, and social expectations also shape the way we feel about what, how, why, when, where, and how much we eat. When we understand what precisely shapes our eating behaviors, we can cultivate a more harmonious relationship with our food.

I invite viewers to become more aware of and actively cultivate a harmonious relationship with the foods they choose to consume.