Posts Tagged ‘restaurants’

A Foodie in Scandinavia

Thursday, December 16th, 2010

It’s amazing that with all the food comics we’ve posted here on the blog, that it took me this long to discover Mostly About Food, a comic blog that is exactly what it says it is: mostly about food. Created by Danish artist Kalle Räihä with installments released at irregular intervals between 2006 and 2008, the comics cover a wide variety of topics, from cooking (with recipes), eating at restaurants, farming, and the occasional bit of cultural background.

Räihä has a bit of a sense of humor and he’s very honest about his own failings, both as a comic artist and a foodie, which makes for very refreshing reading. His art isn’t spectacular and his life drawings seem amateurish and/or awkward at times, but he makes up for it with a willingness to vary and experiment with his style, and he displays a solid understanding of how a comic should work. As he says, “The text and pictures should complement each other, which means that the text should only tell the things that the picture can’t.”

Simply delectable.

Cow and Chicken

Thursday, October 21st, 2010

Hailing from New York, I have mostly gone without the joy of Chick-fil-A. The only location in the tri-state area is in the food court of NYU, so it doesn’t really count. Luckily, there is a Chick-fil-A in the Orlando International Airport, so I’ve eaten there three or four times. Each time I was there, I was struck by images of two animals, both on opposite sides of the meat spectrum. Of course, there were chickens, as that is pretty much all Chick-fil-A serves. Then, on the counter, and on a sign or two, were cows. Yup, the chicken joint has cow mascots, a major part of their ad campaign for more than a decade. And best of all…these cows are also superheroes!

The superhero cow phenomenon began in 2004 with a series of advertisements, followed by a Supercow Calendar. Now, Chick-fil-A is releasing comic books to fully flesh out the backstory on these magnificent cows. The Grissle Missile, Cold Cuts, Smattter, deciBell, and Cowborg round out the list of titles available so far. Each comic will have a unique story, written and drawn by a different set of creators. From the previews, none of the creators appear to be names the average comic book fan would be familiar with; after the country-wide exposure these comics could bring, that may change.

Out of all the concepts, I snicker the hardest at Cold Cuts on name alone (do you think Cold Cuts makes its own ice cream when prompted?). Still looks like it should be barrels of silly fun, though. If you’re looking to support these cows in their war against being turned into burgers, head on down to the Eat Mor Chikin site. Hint: chiken is the right answer when asked. Finally, if you’re considering getting these comics during your weekend off, don’t head down to Chick-fil-A on a Sunday. Each and every location is closed on Sundays, and have been since the chain opened back in 1986. Sorry!

(via Comics Alliance)

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: