Erin Jang is a graphic designer, art director and illustrator based in New York. During 2012, she’ll draw almost every snack she’ll come across in her project Food Sketches.
Her last sketches are dishes made by Wylie Dufresne, chef at WD-50 restaurant in NYC: Cold fried chicken, buttermilk ricotta, tabasco, and caviar (at the top of the page) and Peekytoe crab roll.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.