FOOD PIXEL
PROJECT

A playful, low-fi approach to creating culinary NFT's.

During the COVID pandemic we observed unfold the social obsession with the pixel as everything leaned towards digital and the newly-popular format “NFT.”

As a conceptual food artist I live in the realm of organic material and human intuition that differentiates between the real and the artificial. My work is almost entirely in-person and hands-on, making the era of social distancing and mass digitalization rather uncomfortable for my craft.

Since there was no escape, I chose to lean in, play and explore. The result is a 5-part series of Food Pixel Illustrations: a playful, low-fi approach to creating culinary NFT’s. Each illustration is based on a well-known food staple:

SUSHI ROLL  /  FRIED EGG  /  PANCAKE STACK  /  PIZZA SLICE  /  CHEESE WEDGE

These iconic foods were then broken down into numbered, individual real food ingredientes, forming a type of Food Pixel Paint-By-Number diagram.

SUSHI ROLL

1) Rice, short grain, 2) Rice, long grain, 3) Smoked salmon, wild caught, 4) Smoked salmon, conventional, 5) Cucumber, inside seeds, 6) Cucumber, peeled outer layer), 7) Nori, organic toasted, 8) Nori, conventional toasted.

FRIED EGG

1) Egg white, lightly cooked, 2) Egg white, heavily cooked, 3) Egg yolk, conventional hard boiled, 4) Egg yolk, organic hard boiled, 5) Egg yolk, organic soft boiled, 6) Egg shell, light brown crushed, 7) Egg shell, dark brown crushed.

PANCAKE STACK

1) Sugar, white conventional, 2) Butter, unsalted whipped, 3) Egg yolk, organic cooked, 4) Pancake face, lightly browned, 5) Sugar, brown organic, 6) Pancake face, deeply browned, 7) Maple syrup, robust flavor.

PIZZA SLICE

1) Cheese, provolone, 2) Cheese, aged parmesan, 3) Bread dough, 4) Bread, lightly toasted, 5) Bread, deeply toasted, 6) Pepperoni, sliced, 7) Tomato sauce, 8) Green pepper, inside, 9) Green pepper, outside.

CHEESE WEDGE

1) American, 2) Swiss, 3) Grana padano, 4) Reggiano, 5) Smoked cheddar, 6) Smoked gouda.

Editorial Styling

SQSP Magazine

203 Issue