There's something a little fishy about the Mark Rice-Ko series, or perhaps it would be more accurate to say 'ricey.' That is because each piece re-imagines Mark Rothko's defaced paintings, created back in 1958 for New York's The Four Seasons restaurant, out of rice. The Mark Rice-Ko series was specifically inspired by Rothko's wish to create "something that will ruin the appetite of every son-of-a-bitch who ever eats in that room. If the restaurant would refuse to put up my murals, that would be the ultimate compliment. But they won’t. People can stand anything these days," due to his hatred of the elite.
The Mark Rice-Ko series was shot by photographer Henry Hargreaves in collaboration with chef and stylist Caitlin Levin.
Mark Rice-Ko by Henry Hargreaves Pays Homage to Famed Artist Mark Rothko
1. Edible Art - There is an opportunity for artists and chefs to collaborate and create unique edible art.
2. Food Art - Creating art out of food or incorporating food into art is becoming more popular in the art industry.
3. Anti-fine Dining Movement - There is an opportunity for a new, anti-elitist fine dining experience that incorporates non-traditional materials and art into the dining experience.
1. Art - The art industry can explore new possibilities in creating edible art and incorporating food items into traditional art pieces.
2. Food and Dining - The food and dining industry has an opportunity to create unique and memorable dining experiences by incorporating non-traditional materials and art into their menus and restaurant spaces.
3. Photography and Styling - Photographers and stylists can collaborate with chefs and artists to capture and showcase the beauty of edible art and food in art pieces.