Food in the Hood

July 2009


Socio-political ingredients are increasingly sustaining a network of crossover creatives as they serve up edible projects that use the tools of art, design and architecture to make a local and global dish. The Dutch have a particular handle on the trend and Debra Solomon’s doughy & bubbling experiments take utopia for a walk down reality street.

Turnip green and pumpkin-rind ‘ohitashi’-style sushi by Solomon