Posts Tagged ‘Comic Book Creator’

Food is Love, so Sharing is Caring

Thursday, September 16th, 2010

Using a comic creation program like Comic Life or Comic Book Creator is certainly a popular way to talk about the food you’ve eaten, as evidenced by this attempt at creating a food blog about places in Malaysia by “fookiat” back in May 2007. Though the life span was brief, he did get four posts up that loosely fall into the “food comic” category:

On the “making food” side of things, Christopher Leinonen has a recipe for Vegan Chili available, created for the Shy Artist Society as part of a recipe share. The drawings don’t really showcase the making of the chili effectively, a fact that Chris himself admits; so it’s more of just an illustrated recipe than a “how to.” Unfortunately, the Shy Artist Society website doesn’t seem to exist anymore, so we can’t view any of the other projects that might have been submitted.

Meals You Can Not Possibly Comprehend

Thursday, August 19th, 2010

The tricky part about food blogging is that they’re writing about a subject whose two primary sensory experiences—taste and smell—can’t be replicated on the web. They can do sight, though, so if they really want to try and convey as much of the experience as possible, it’s up to food writers to take pictures of their food. Lots and lots of pictures.

Adam Roberts of The Amateur Gourmet has gone a bit further than that at times, not only taking photos and video, but organizing them into humorous comics. They appear to be assembled using the Comic Book Creator program, consisting of photos he’s taken, captions and dialog bubbles, as well as the occasional YouTube video interlude.

He’s done about five of these, and I have to say my favorite is the Alain Ducasse one, for its humor and panel layout, but also because I believe it possesses the strongest narrative arc. Though if you’re interested in food photography your best bet is his account of eating at El Bulli, the best restaurant in the world, because he took the time to photograph and describe all thirty courses.

The full menu: