Art and Architecture: Taste Makers: Creatives in the Culinary Arts | Emilie Baltz, Amelia Coulter, Hannah Kirshner, Terri Lee, Shannon Mustipher, Emilia Terragni | Art and Food Series Event

November 12, 2014

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FREE - Berger Forum doors open at 5:30 p.m.

From stylist to recipe developer, to photographer and designer, creative people shape our experiences with food. Moderators Hannah Kirshner and Terri Lee use art and design principles in their culinary work. Curious about how others blend these disciplines? Hannah and Terri have invited Emilie Baltz, Amelia Coulter, Shannon Mustipher, and Emilia Terragni to discuss careers that touch both food and art.  

From the dishes described to the paper it’s printed on, Sweets & Bitters is about everyday pleasure. This is beautiful food for real life. Each mini cookbook in the series combines the best attributes of a cookbook and a magazine, with a different theme for each compact paperback edition. Narrative photography brings to life three menus in each book, replete with recipes and helpful tips. 

A Rye Look at New York, from Sweets & Bitters, volume 3
and Sweets & Bitters covers, volumes 1 and 2

From Paris to New York, Bali to Belgium, 15 renowned chefs and mixologists created recipes inspired by the emotion of love. The L.O.V.E. FOODBOOK, co-authored in French by Emilie Baltz and Carole-Anne Boisseau, with photography and design by Emilie Baltz, offers a multi-level exploration of the relationship between food and emotion. In addition to luscious photos of each dish, Emile collaborated with the cooks to create abstract tableaus of ingredients and techniques. The combination of evocative photographs, personal and historical texts, defies the experience of a traditional cookbook. 


This year marks the 50th anniversary of the Civil Rights Act, the federal bill that outlawed discrimination in public places based on race. From 1934-1964, Mr. Victor Green, a Harlem postal worker, put out a guide for black travelers, first called The Negro Motorist Green-Book. The Modern Travelers' Green Zine, a food and travel publication inspired by Mr. Green's work, is a nod to his activism and a north star for all progressive and curious souls.  The inaugural issue features a profile on the Geechee Girl Cafe, as well as other notable places to shop, eat, sip and visit in Philadelphia. It includes original illustrations by Shannon Mustipher.

The Modern Travelers Green Zine (front cover)

Phaidon has an assortment of books at the event including Mexico: The Cookbook, by Margarita Carrillo Arronte, the bible of authentic Mexican home cooking; Never Trust a Skinny Italian Chef by Massimo Bottura, head chef of Osteria Francescana ranked #3 best in the world; A Work in Progress, the 2014 James Beard Award winning cookbook by René Redzepi of Noma in Copenhagen; elBulli 2005-2011, by Ferran Adrià, a luxurious seven volume set revealing elBulli’s final years; What to Bake and How to Bake It by Jane Hornby, the quintessential step-by-step baking book; and Where Chefs Eat, the first restaurant guidebook by chefs.

elBulli 2005-2011 by Ferran Adria, 
a luxurious seven volume set revealing elBulli’s final years.

Copies of all the  books are available for purchase and signing at the end of the program.

Founder and editor of Sweets & Bitters, Hannah Kirshner intertwines her culinary and creative interests into her work in food media. Growing up on a small farm in Washington state and studying painting at the Rhode Island School of Design shaped the clear aesthetic sensibility that Hannah weaves through her work. She creates events, shares her home cooking at, and works as a freelance recipe developer and food stylist. She thrives in Brooklyn's creative community, but has managed to bring a little of the farm to the city by keeping chickens in her community garden.

Green Tea Rice Macarons, recipe and styling by Hannah Kirshner, photo by Lauren Colchamiro

Terri Lee guides emerging culinary brands through building their identity and voice. Dual degrees in Philosophy and Industrial Design enhanced her understanding of culinary branding as she researched and created designs for food culture. Terri designed exhibits, retail interiors and consumer products for REI, Williams Sonoma, Sengware and Chef’n, and interactive food experiences for Great Performances in New York City. Early in life, she learned from cooking with her Korean mother to consider flavor, color, texture and presentation to create delightful food experiences. Her work as in independent brand consultant draws on her personal and professional relationship with food.

Arta Tea Infuser
Integrated Tea infuser and saucer

Emilie Baltz works at the intersection of food, design, performance, and the visual arts. Food designer, photographer, and author of Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand and L.O.V.E Foodbook, she creates eating experiences to explore the fundamental place food occupies in our lives. Her installations blend photography, product, and environment to provoke new connections within the five senses. Through her art and design, she reframes and reminds us of the fundamental place food occupies in our lives. Emilie works between Paris and New York City.

Spandex dinner table for DISCOURSE dinner, an experiential dinner commissioned by EMPAC (Experimental Media and Performing Arts Center, Troy NY), Copyright Emilie Baltz

Amelia Coulter, founder of Sugarbuilt cookie company, interprets imagery into detailed edible art using royal icing on New Mexican sugar cookies. Amelia studied sculpture and art history at SUNY Purchase and worked in food production and fine dining before settling on cookies as her medium. She uses them as consumable storytelling devices. Ameila's food art was included in Brooklyn Botanic Garden's Centennial Celebration. She consults, develops recipes, and is the pastry chef at Nourish Kitchen + Table. Amelia grew up amongst artists, in the rich culinary culture of New Mexico, and now resides in Brooklyn.

Camera Cookies

Shannon Mustipher is founder of A Good Room, a cocktail consultancy and small events company. After studying Painting at the Rhode Island School of Design, she made and exhibited art before moving to New York City in 2006. Working as a props and wardrobe assistant by day and bartender by night, she began collaborating on events with a handful of Brooklyn food and drink artisans before pursuing a full time career in the field. Drawing continues to be an integral part of Shannon's  creative practice, and her illustrations have been commissioned for cookbook and other publication projects.

Scully Court Punch, digital illustration, 2014

Emilia Terragni is Publisher of cookbooks, design and architecture at Phaidon, the world’s premier publisher of books on the visual arts. Terragni started Phaidon’s cookbook program in 2005 with the publication of The Silver Spoon, which has sold over 1 million copies. She has commissioned and published cookbooks by top international chefs such as Ferran Adrià, René Redzepi, Daniel Patterson, Magnus Nilsson and Massimo Bottura. Born in Lake Como, Italy, she is now based in Phaidon’s offices in New York City.

What to Bake and How to Bake it by Jane Hornby, the quintessential step-by-step baking book

Conceived and organized by Arezoo Moseni, the new Art and Food series events peel back the hidden layers of taste and aesthetics across the literary and visual arts with readings and discussions by acclaimed artists, chefs, historians, writers and others.