Krazy Cupcake Dayze: Everything from Epicurean Blather to Fancy Cupcake Explowgions

Krazy Cupcake Dayze: Epicurean Blather, Cake Waltzing and Cupcake Explowgions

Nowadays, writers have been talking about cupcake-lovers as a foodie-cult, about how some kind of cupcake-craze has swept across most parts of the nation. In The Atlantic, Corby Kummer has written that even in the too-too au courant New York City, cloyingly cute little cupcake shops may seem like they’re passé, but they still continue to thrive there. Moreover, new ones seem to be opening across the land by the month, even though they’re often disappointing and downright silly. Nevertheless, according to Corby Kummer, the craze is worth keeping, if only, like the opera audiences at La Scala, to keep applauding until the performers finally do better.

In keeping with these Crazy Cupcake Dayze, I’ve put together this little article composed of three takes showing different viewpoints about this “fairycake” fad: the first is about faux haute-cuisine blather; the next is a frivolous illustration of silly cupcake capers; and finally, the morbid voice of cupcake-doom, which visually pronounces that the cupcake “plague” is a downright horrible, stinking calamity. The three different takes on our krazy cupcake dayze are entitled, respectively: Frosting on the Cake; Silly Kultured Kupcakes: Doing a Ditzy Dancing Waltz Thingee; and Demise of The Very Fancy Cupcake Kids: Huge Explowgions!

In The Frosting on the Cupcake, Atlantic Magazine’s Corby Kummer holds forth at length on the cupcake craze and demonstrates how one should properly perform a gastronomically correct cupcake taste test. Silly Kultured Kupcakes: Doing a Ditzy Dancing Waltz Thingee is a stop-motion animation created by a fellow who ruined a batch of cupcakes. Rather than throwing them out, he made the dilapidated cupcakes repent by doing a bit of dancing (waltzing, to be specific). Now, most of us would sigh and just toss the ruined batch of forlorn cupcakes out, but these little cupcakes got a second chance, even if only just long enough to perform their schmaltzy-waltz for this short-animation. No doubt, someone out there is asking, “What’s next, krumping cupcakes?

The last piece is the voice of cupcake-doomsday, Demise of The Very Fancy Cupcake Kids: Huge Explowgions! Specifically, it’s the visually macabre account of a legend about how some fancy, luscious cupcake kids were living the carefree good life, famously enjoying their little tasty selves in what was left of a still dangerous part of earth, most of which already had been destroyed by years of awful war. But, according to legend, a big worrisome question still remained about these fancy little treats: Would they be able to survive? Or have cupcakes always just been too delicately fancy and sshhtuupid?

Epicurean Blather: The Frosting on the Cupcake

Silly Kultured Kupcakes: Doing a Ditzy Dancing Waltz Thingee

Demise of The Very Fancy Cupcake Kids: Huge Explowgions!

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Grant Achatz at the WIRED NextFest: On Making Customers Cry

Grant Achatz at the WIRED NextFest: On Making Customers Cry

The 2008 WIRED NextFest: Millennium Park, Chicago

WIRED NextFest is the premier showcase of the global innovations that are transforming our world. Presently in its fifth year, WIRED’s gallery of the future includes unique and bold exhibits of sustainable design, next generation healthcare, interactive art and games, humanoid robotics and more. WIRED NextFest serves up the experience of provocative, fun, and groundbreaking work of 21st century visionaries.

Grant Atchatz at NextFest: Emotionally Involved Cooking

Restaurateur and renowned chef Grant Achatz is out to change the way you eat. A meal at Chicago’s Alinea restaurant can consist of up to 27 courses, providing a unique dining experience that prompted Gourmet Magazine to name Alinea the Best Restaurant in America in 2006. This year, Achatz won The 2008 James Beard Foundation’s Best Chef Award.

A small group of innovative chefs are melding science and haute cuisine, a mashup that’s often called molecular gastronomy. Achatz is one of the chefs who has introduced new kinds of technology to cooking, but he is leery of getting lumped in with the molecular gastronomists. According to Achatz, too often the gastronomists aim primary to evoke a certain emotion, while flavor is secondary. However, for Achatz induced emotion and flavor are combined. Further, “The technology allows us to get to the essence of food,” Achatz says. “It allows you to be more true with flavor, not less true.”

At his cooking presentation at NextFest, Achatz demonstrated why he, and not just his food, is so special. He peppered a seemingly casual cooking demonstration and food tasting with stories about how he evolved his one-taste preparations onto specially-made, sculptural serving utensils that hold heat, cold and flavors just to the chef’s liking. Audience members were impressed by two things about Grant’s presentation. First, even though he is undeniably one of the most inventive chefs in the business, he is as unpretentious as they come.

The other thing that was striking about Grant’s cooking presentation was his story about an early version of a dish, which had him burning leaves throughout the evening in the restaurant. Customers actually cried at the familiar smells of childhood. By engaging all the senses, Grant delivers an unexpectedly emotional experience.

Achatz at NextFest: On Emotionally Involved Cooking

Achatz: The Essence is an Emotionally Rich Experience

Inside Chicago’s Acclaimed Alinea Restaurant

A Visual Tour of Alinea’s Creative, Cutting-Edge Dishes

Music Audio: Roseanne Cash, Elvis Costello and Kristofferson/April 5th:

Inside Chicago’s Acclaimed Alinea Restaurant

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Temperature: Physics and Food

Temperature: Physics and Food

Temperature: Hot Potato-Cold Potato

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Park Avenue Porridge: Interior Desecrations and Deplorable Cuisine

Interior Desecrations: True Blue or Too Blue?

Interior Desecrations

Mr. Derrick is Gleefully Erectus about 1950s Modern America

La Vie Moderne: America Leaps into the 1950s

The American Look in 1958

Fancy Shackled, Cross-Dressing Shank of Ham

An Unfortunate Gallery of Deplorable Cuisine

Thanks to James Lileks.

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