I’ve always been a big fan of cool cakes, but the one Indian chefs have just created, in Bangalore city, really takes the cake.

Showcased during the 36th Annual Cake Exhibition, the sweet replica of Mumbai’s Taj Mahal Palace Hotel is definitely this year’s star of the show. It’s made out of approximately five tons of sugar, and at 22 feet long and 14 feet wide, it’s about to enter the record books as the biggest cake ever made in India. A team of chefs and food artists have been working around the clock to get this perfect replica of the iconic Mumbai hotel ready in time for Christmas, as a tribute to the landmark attacked by terrorists, in 2008.

The impressive-looking cake can be admired between December 17 – 27, during the cake show, in Bangalore.

Read More »

Le Truc may have started out as a old school bus, but it’s now one of San Francisco’s most popular gourmet restaurants.

Le Truc is the brainchild of Hugh Schick, a talented chef who wanted to offer his customers a truly unique experience. He managed to convert a 1989 Ford Ward School Bus into an ingenious restaurant on wheels that not only unlike any other restaurants you’ve ever seen, but also serves the finest gourmet meals. It’s now painted all-black, with copper accents, instead of the old yellow, and while it still looks like a bus on the outside, the interior has suffered a complete makeover. The original seating has been altered to accommodate 12 guests, skylights have been added, and the back section has been transformed into a kitchen.

According to San Francisco local media, Le Truc is gaining mad popularity and it’s on its way to becoming one of the city’s busiest restaurants. I guess people are curious to know what it’s like to eat fine foods, on a bus. And to prevent long lines outside the bus, Le Truc has a modern electronic order system that allows people to order from the small kiosk outside, and then simply wait for their meal. They’ll even receive a message on their phone or computer, when the order is ready.

Just so you can get an idea of the foods Hugh Schick and his team cook, on Le Truc here are some of their most popular dishes: grilled Portobello mushrooms and ground chicken meatballs, grilled duck breast with dried cherry, dried pear, and pomegranate molasses, as well various savory sandwiches.

Read More »

While cleaning up an ancient tomb, Chinese archaeologists have discovered a bowl of bone-soup believed to be around 2,400 years old.

The discovery took place in Xi’an city, capital of China Shaanxi province, and scientists are convinced it will provide great insight into the eating habits of the Warring States era. It’s the first time a soup bowl is found with liquid and animal bones still inside. The relic has been sent to a laboratory, where scientists will try to determine what animals the bones belong to, and the composition of the liquid.

The soup might not look very tasty after 2,400 years, but what would you expect the world’s oldest soup to look like? Actually, I might consider a taste rather than eating spare rib soup or bat soup…

Read More »

Sung Yeonju is a brilliant young Korean artist who took the art world by storm with her incredible series of dresses made of various foods, entitled Wearable Foods. Born in 1986, in Seoul, South Korea, Sung Yeonju graduated from the Hong Ik University in 2010, and has already made a name for herself by creating various garments out of foods like bread, red cabbage, tomatoes or spring onions.

She is a fine artist who uses photography as her main medium to create her vision. “Wearable Foods” series is the first long term project she started two years ago and it still continues to this day. This series deals with the concept of creating images that interchange the actual reality and the made-up reality on many levels. This body of work is her version of the made-up reality, which destroys the core meaning of clothing, which is the ability to be worn. This series of her work forces viewers to defy the actual meaning, functionality, and the aspects of what clothing signifies in our lives. The essence of clothing and food has been reinterpreted. Each element does not fulfill its own role and yet, each suggests an unconventional and even contradicting role – un-wearable clothing that is made out of the materials that do not last. Yeonju’s spectacular images make you believe and desire her made-up reality. She will be participating in an upcoming Korean Contemporary Art Group Exhibition in Los Angeles. For more information, please visit yeonju.me

I wonder if Sung Yeonju had something to do with Lady Gaga’s famous meat dress. Or maybe that was Dimitri Tsykalov’s work…

Read More »

What’s the last thing you’d expect to find in a vending machine? Ok, so it may not be hairy crabs, but you have to admit this is pretty weird.

I’ve posted some weird vending machines here on Oddity Central, like the gold dispenser in the UAE, or the contaminated water vending machine, but this latest find really takes the cake. Located in the Xinjiekou subway station, in Nanjing, China, this particular vending machine is full of live hairy crabs and crab vinegar, making it available to enjoy seafood on the go.

The quirky food dispenser was installed on the 1st of October, and at first, it surprised even the Chinese. People would stop and stare at the crustaceans inside, and others would even take out their cameras and take photos of them. Business was out to a slow start, with only one hairy crab sold per day, but as people got used to the thought of buying live crabs from a vending machine, the figures jumped to an impressive 200 crabs a day. People noticed they were cheaper than the crabs found at the local food markets, and buying them on their daily commute they also saved precious time.

Depending on size, crabs can be bought for 10 RMB, 12 RMB, 25 RMB and 50 RMB. They all seem dead, but their actually just hibernating due to the low temperature in the vending machine.

Read More »

Jim is just trying to make some cool pancakes for his daughter Allie, but he’s gotten so good at it that his pancakes can truly be considered edible masterpieces.

If you’re familiar with sites like Neatorama or Laughing Squid, you probably already know all about Jim and his fabulous looking pancakes, but to those of you who don’t know about him yet, all I can say is prepare to meet the sweetest dad, ever!

Inspired by his father, who used to make him all kinds of crazy looking pancakes shaped like the moon, or a light bulb, Jim decided to do the same for his adorable daughter, Allie. Along the way, he became such an expert on making cool pancakes that he opened his own blog, where he documents all his creations. While it started out as a way of entertaining a toddler, it was just a matter of time before Jim’s Pancakes got the recognition it deserved. Some of the web’s most popular sites have covered his art of pancake making, and someone better throw a book deal at him soon, because the man makes the most incredible pancakes I’ve ever seen.

Below you’ll find a selection of Jim’s most impressive pancakes, but you can just head over to his blog for his entire collection and some nice video tutorials. Oh, and scroll down to the bottom to see his little blond angel, Allie.

Read More »

Measuring twenty-six inches in length and weighing a massive 3 pounds, Vat19’s giant gummy worm is 128 times larger than the ordinary worms you love to chew on.

Gummy bears are really good, but let’s face it, there way to small, and sometimes a whole bag of them isn’t enough to satisfy your craving of gooey goodness. The guys of Vat19 realized the seriousness of this issues and decided to finally do something about it. That’s pretty much how the world’s largest gummy worm was born.

Just like its smaller brothers, this chewy behemoth has a ribbed body, a nice smiley face so you know if you’re biting on its head or tail, and comes in a variety of dual flavors. The whole thing packs about 4,000 calories, but with a shelf life of around a year, you don’t have to rush and finish it all in one go.

Read More »

London-based artist Carl Warner creates amazing food landscapes he refers to as foodscapes. They are totally edible, but why would anyone want to ruin such masterpieces simply to satisfy their hunger?

Inspired by the work of American landscape photographer Ansel Adams, and literary works like The Wizard of Oz and Charlie and the Chocolate Factory, Carl Warner began creating his own unique landscapes out of food. Whether he uses vegetables, various bakery products or meat, his incredible foodscapes look absolutely mindblowing.

While he likes to get involved in setting up the foodscapes, Carl admits he often asks for the help of model makers and food stylists to create his sets. The process usually starts with him drawing a sketch of the foodscape, then the set is created, and finally, he takes photos of it and retouches them on his Mac. It sounds simple enough, but the foodscapes are photographed in different layers, a laborious process that can take up to a few days. He also spends a lot of time staring at vegetables in the supermarket, which may sound weird, but finding the right looking veggies for a foodscape is very important to him.

Read More »

In an attempt to promote eggs as a healthy and cheap food source, and celebrate World Egg Day, Turkish chefs managed to set a new world record for the World’s Largest Omelette.

50 Turkish cooks, along with 1o chefs whisked 110,010 eggs on a giant fryer, 10 meters in diameter. The omelette took 2.5 hours to cook, but I bet the people involved could think of no better way to celebrate World Egg Day. 432 liters of oil were needed to make this larger-than-life-dish nice and fluffy. The event was staged by the Turkish Egg Producers Association as a way of promoting eggs as a tasty and healthy meal.

The giant omelette weighed 4.4 tons, beating the old record of 3.625 tons, by almost a ton. After the offcial weighing, the omlette was served to the thousands of by-standers attracted by the smell.

Read More »

Halloween is closing fast, and if you’re looking to impress your party guests on the big night, you can’t go wrong with a delicious meat head.

If you think it’s a good idea, but have no idea how to make your own, Make user Andy Oakland has posted a great tutorial that will have you spook your guests with almost no effort. All you need is a plastic skull, some jello and a lot of cold cuts. The ham cover gives the meat head a Freddie Kruger-like texture,and the red-jello surprise underneath makes for a delicious surprise. You can find the full tutorial on the Make website, but if you don’t think a meat skull is creepy enough, you may want to go with the Halloween meat hand, instead.

Read More »

I’ve posted my share of awesome-looking cakes on Oddity Central, but Michelle’s Wibowo’s suckling pig cake looks incredibly realistic.

Created for the Experimental Food Society Spectacular, an event that took place during the past weekend, Michelle’s suckling pig cake was a big hit, and has made the headlines of various online publications. The Experimental Food Society is made up of a group of “ground-breaking gourmet artists that demonstrate there is more to life than just swallowing.”

Michelle Wibowo has a degree in Architecture, but decided to pursue her passion in cake decorating and sugarcraft, and is now one of the most talented cake decorator in the world. She developed her skills by decorating thousands of cakes in cake shops around London, and now works from her own studio, in West Sussex.

Read More »

Brick Lane Curry House, a restaurant in New York city, challenges people to try and down a whole bowl of the world’s hottest curry, in their now famous Phaal Curry Challenge.

Phaal curry is reputed as the world’s spiciest curry, and the restaurant’s website describes it as an excruciatingly hot curry, more pain and sweat than flavor”, but that’s just what draws people to the Brick Lane Curry House. People like to prove to themselves and others that they can do incredible things, and eating a whole serving of Phaal curry is pretty incredible. Just so you can get an idea of how hot this Indian concoction really is, you should know the chef cooks it with a gas-mask on, to protect himself from the fumes, and tastes it with his eyes closed.

Read More »

I love fat, deep fried food just as much as everyone else, but deep fried macaroni and cheese, or Twinkies? Why not!

The Park Slope Chip Shop, a Brooklin take-away restaurant ran by a British couple, has made a name for itself by promising to deep fry anything you want. The restaurant opened back in 2001, when its owners, Chris Sell and Suzanne Hackett, missed their native British delicacies, and decided to introduce New York to good ol’ English batter. The deep frying madness began at a restaurant staff party, where they deep fried a Mars bar. It was delicious, so they tried the process with other foods, and added them to the menu.

Read More »

As a way to attract new customers, many Chinese restaurants have started serving dishes made with a kind of edible paper.

Eating paper has so far been considered an eating disorder. For some reason, some people just can’t help themselves and gobble whole sheets of paper, every day. It can be hazardous to their health, but above all it’s a weird habit that you can’t share with everyone. Luckily, eating paper doesn’t have to be weird anymore, thanks to edible paper. A factory in China’s Nantou City has been making this revolutionary material from fibers found in vegetables and fruit, and the local restaurants quickly adopted it as an ingredient. Now, tourists and locals alike are crazy about the foods cooked mainly from the edible paper.

To be honest, I’d definitely try some of these paper foods myself, they don’t look half bad.

Read More »

Kittiwat Unarrom, a talented artist from Thailand, uses his skills to create unique loafs of bread shaped like various human body parts.

Kittiwat has experimented with many art forms, from painting to sculpting, but it wasn’t until he had to return home and take over the family bakery that he discovered his true passion – making grotesque-looking bread. Since he first started out, in 2006, he has made a name for himself, and his Body Bakery has become a popular tourist attraction. Read More »