Domic Davies is responsible for the photographies displayed in the famous Big Fat Cookbook:

In this enormous, beautiful book, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant.

Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught, and the story of his restaurant has broken every rule in the book. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work – whether it’s how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a soufflé. (from the editor’s website)

See more excerpt from the book over at Daily Icon. Visit The Fat Duck official website (before being a book, it’s a three-Michelin-starred restaurant in the UK). Learn more about chef Heston Blumenthal on Wikipedia. If you can’t afford the full version of this book (it sells at around 150$ dollars on Amazon) don’t worry : there’s a lowered-price edition of it, selling at around 30$:

The cookbook hailed by the Los Angeles Times as a “showstopper” and by Jeffrey Steingarten of Vogue as “the most glorious spectacle of the season…like no other book I have seen in the past twenty years” is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal’s improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean—and filled with photographs by Dominic Davies—this artfully rendered celebration of one of the world’s most innovative and renowned chefs is a foodie’s dream. (Amazon)

In any case, be sure to take a look at the Big Fat Undertaking blog: someone actually attempting to do more with this book than looking at the picture.

By now most of us are aware of this story : Mary Bale, a woman living in UK was caught on a CCTV camera dumping a cat in a trash bin. The video was uploaded on Youtube, went viral and made the news worldwide. The response was quick and intense : sheer outrage. Mashable has a good summary of the ways this anger was expressed all over the Internet. Quite a normal reaction, one may think. Yet, something doesn’t add up. How come suddenly nobody seems to be too concerned about the use of CCTV cameras to spy on citizens?

Those are serious topics in our times : the respect of private life, the surveillance of citizens by the Government, the rising specter of Big Brother. It’s one of the recurrent topic on Boing Boing : the rising number of CCTV cameras in big cities, specifically in the UK (try this customized search).

Looks like Big Brother isn’t the problem in this particular scenario : the problem is that we don’t want others to spy on us. But if we happen to find ourselves in a position where we can spy on our neighbors, and maybe catch them doing something we think is wrong, then CCTV cameras are ok, surveillance is good, the system is working just fine.

Merrick Angle is a Freelance illustrator and designer based in France. Check his About page for a list of his clients. Visit his official website to buy his stuff.

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—have created a six-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. (About)

Download a 20 pages preview of the book (PDF). Learn more about the authors (Myhrvold was the first chief technology officer at Microsoft : check his wikipedia page). The 6 volumes are all sold together. They can be pre-ordered on Amazon for a meer 500$

Studio series focusing on disused electronics, as well as flora and fauna.

About Benn Innes:

Born in Knoxville, TN, Ben Innes now works, eats and sleeps in Minneapolis, MN. He gained his BFA in photography from the Minneapolis College Of Art and Design in the spring of 2009. (About)

First spotted via Coudal Partners.

Taken in the spring of 1894, and originally published as part of an article by T.C. Martin called “Tesla’s Oscillator and Other Inventions” that appeared in the Century Magazine (Vol. 49, issue 6, April 1895, p. 930).

You can see the same picture in the online archive of the Century Magazine as well as read the article it illustrated. Here is the original caption from the magazine:

Fig. 13 Similar experiment, the high-tension current being passed through the body before it brings the lamps to incandescence. The loop is held over the resonating coil by Mr. Clemens (Mark Twain). (From a flash-light photograph)

This post is for a friend whom I shall now call Doctor.

Previously on Skandalon