For Miami Art Basel this year, food artist Caitlin Levin and photographer Henry Hargreaves teamed up to recreate some of the most architecturally masterful art museums of the world using a very sugary medium. In candy, chocolate, gingerbread, and icing, the New York City–based collaborative pair have molded and modeled highly detailed scale versions of six iconic art spaces. Photographed by Hargreaves in black and white, the dynamic chocolate angles of Yasui Hideo’s Karuizawa Museum and the sweeping icing curves of Frank Lloyd Wright’s Guggenheim almost seem real.
From December 5 to 8—the duration of the annual international art show—the pictures will be exhibited at Dylan’s Candy Bar in Miami.
There are those famous pairings in life—cookies and milk, wine and cheese, Sherlock Holmes and Dr. Watson, Lewis and Clark. But could there really be a better pairing than architects and chefs working together to create gingerbread houses?
In its 20th year running, Seattle area architecture firms and chefs at the downtown Sheraton Hotel teamed up for the holidays to build gingerbread houses benefiting the Juvenile Diabetes Research Foundation (JDRF) Northwest Chapter. While last year’s theme featured iconic train stations around the world, this year’s theme took a more decidedly youthful and imaginative approach—“Once Upon a Time”—envisioning the castles and abodes of characters in popular children’s fiction in candy, icing, and gingerbread. Kids with type 1 diabetes volunteering with JDRF worked with the architecture firms, choosing the story titles for the six gingerbread houses: Alice and Wonderland, Aladdin, Beauty and the Beast, The Chronicles of Narnia, Grimm’s Fairytales, and The Little Mermaid. The whimsical, sugary interpretations sport characters crafted from marzipan, window glazing made from heated sugar, sour belts as roofing tiles, M&Ms as coining. The Brothers Grimm Castle of Fairytales even sports a working drawbridge. More houses below! Read More