Chocolate Shoes
9 01 2012 Comments : No Comments »Categories : Art, Food & Drink
The 23-year-old apanese artist Keisuke Yamada started sculpturing bananas because he “thought it might be interesting”. The banana sculptures don’t have a long live, because the artist eats them soon after sculpturing them.

Yesterday in Chicago, Illinois, The company “Worlds Finest Chocolate” presented yesterday in Chicago, Illinois, its new achievement – a huge chocolate bar weighing 12,000 pounds and having 21feet long. This mega-chocolate company set a new Guinness world record.

Bankok garden in Lak Si District

Tokyo – tomatoes grow under fluorescent lights at Pasona O2, an underground farming facility designed to promote interest in alternative-farming technology for city dwellers
Coffee Art is a technique of painting with coffee on paper – no other pigment, just 100% pure espresso. Curitiba was the traditional coffeehouses where Dirceu Veiga began to merge two art forms: the art of painting with the art of making good coffee.

We saw the hard work in the pearl oysters farms in a previous post, but the most difficult in the process of growing pearl oysters became excretion of Pinctada Maxima oysters, which produce some the finest and most beautiful pearls in the world.
Biologists struggled with breeding rare species of oysters for 15 years. The company now Jacques Branell owns is unique in the world and it has the secret of the golden pearls.

You feel like you can’t get enough chocolate? Eat this…the box that is.

Fulvio Bonavia started his carreer as a designer and ilustrator of film posters. His book A Matter of Taste it’s a surprizing creation made with edible elements.
