Luxury can be about having the ability to pick and choose, or having no choice at all. The Daily Harvest Bag is an outcome of a few lessons we learned while olive picking with friends on a farm in Kangaroo Grounds. The bag consists of a lambskin leather tote bag (black or beige) and a detachable drawstring mesh bag with printed image that is studded to the tote. The mesh bag is printed with images from the olive picking at Kangaroo Grounds. The bag was created for Condiment Issue 02 and will produced over the coming months. Expressions of interest can be made to table[at]foodandform.com.

Condiment — Adventures in Food and Form
Issue 02 — Spring/Summer 2011

EDITOR’S NOTE

This issue of Condiment has reminded us of the simple truth that we are living with food, not living for food. In this context, the aim shifts from accomplishment to a need for further exploration.

Ideas and approaches to food have never seemed so evolved and exaggerated. Yet, as the focus on the meal continues to increase, we risk forgetting about all the hours of living that exist in between.

Rather than only being an object of desire, food needs also to be a subject of discussion—approached not as a statement about politics, provenance or proficiency, but as an open-ended question mark.

In some form or another, we hope that each page of this issue raises questions —not just about what food is, but about what it can be. After all, each meal is both an outcome and a new beginning.

…
Chris Barton and Jessica Brent
…

Condiment Issue 02 has been produced in collaboration with BLESS. Images from their collection BLESS N° 42 Plädoyer der Jetztzeit appear on each page of the publication.

Issue 02 of Condiment features work and contributions from: Nancy Bale, Linus Bill, Ellen Birrell, Elizabeth Bryant, Uta Eisenreich, Thobias Fäldt, ffiXXed, Misha Hollenbach, Thomas Jeppe, Klara Källström, Eva-Fiore Kovacovsky, Stefan Marx, Amanda Maxwell, Cameron Allan McKean, Taro E.F. Nettleton, Geoff Newton, Riley Payne, Shauna T., Tim J. Veling

...

The ffiXXed and Condiment Multi-Sleeve (Picnic) Rug was designed to encapsulate ideas of food and creativity and food and community. Produced as a limited edition of 15 from Japanese fabrics with hand-made tasseling the rug is available in both light blue and speckled grey. Light blue sold out. Rugs are available to purchase for $400AUD. Please contact table@foodandform.com to order.

Condiment — Adventures in Food and Form
Issue 02 — Spring/Summer 2011
23cm x 16.5cm
94 pages — Full colour — Offset
ISSN — 1837–8226
View more information and images here

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CONDIMENT ISSUE 01

Condiment — Adventures in Food and Form
Issue 01 — Autumn/Winter 2010
23cm x 16.5cm
72 pages — Full colour — Offset
ISSN — 1837–8226

SOLD OUT

Stockists

Melbourne
The Thousands Shop
The Narrows Bookshelf
Magnation
Readings Carlton
NGV Bookshop
Brunswick St Bookstore
Avenue Bookstore
Brunswick Bound

Sydney
Via Alley
The Commons
Teeluxe
Magnation
Published Art
Ariel
MCA Bookshop
Gleebooks

Brisbane
The Outpost
Gallery of Modern Art
Folio Books

Canberra
Portrait Gallery Shop

Perth
Planet Books

Tokyo
Utrecht/NOWIDeA
LOGOS
Yebisu Art Labo
NADiff
Aoyama Book Center

Kyoto
Keibunsha

Seoul
Post Poetics

Los Angeles
Ooga Booga

London
Magzero (Online)
Darkroom
Magma
Newsstand
Walther Koenig Books (Serpentine)

Barcelona
Casa Mariol

Distribution

Europe — Motto
Japan — Utrecht
Australia - Books@Manic
South Korea — Post Poetics
North America — Textfield, Inc.

Condiment — Adventures in Food and Form
Issue 01 — Autumn/Winter 2010

EDITOR’S NOTE

For the most part, food is nature at its most familiar. While views on its production and presentation become ever more complex and conflicted, it is nevertheless us that set the parameters.

As its masters we think: food is here to serve us. But quite possibly: we are here to serve food.  Reversing the roles and giving up control is an eye-opening exercise. After all it is we who are dependent on food, and not food that is dependent on us.

One key attribute to the good servant is enthusiasm and enthusiasm is most often found in the amateur. The true amateur, of which E.C. Large was proudly an advocate, is defined as “one who loves”.

Beyond our own lack of expertise, although that is true too, it is this simple sentiment that has informed  Condiment – Adventures in Food and Form. Equal parts wonder and worship, each page of this publication is not as much about what we do know as what we don’t.

…
Chris Barton and Jessica Brent
…

Issue 01 of Condiment features work and contributions from: Yumiko Utsu, Martino Gamper, Ready For The House, Darren Sylvester, Anders Jander, Per Englund, Ellen Birrell, E.C. Large, ffiXXed, Taiyo Onorato and Nico Krebs, Amanda Maxwell, Shauna T., Melanie Bonajo, Christopher LG Hill and Postalco.

...

]]> http://foodandform.com/issue0/feed/ 0 http://foodandform.com/about/ http://foodandform.com/about/#comments Tue, 30 Mar 2010 07:26:21 +0000 admin http://foodandform.com/?p=7 Condiment – Adventures in Food and Form is a publication and project-base exploring the relationship between food and creativity and food and community.

To be added to our mailing list please email table[at]foodandform.com with the subject line ‘newsletter’.

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Food and Form
Level 5, Mitchell House
358 Lonsdale Street
Melbourne, 3000
Victoria, Australia

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