These commonwealth single-valued function made completely out of local foods are beautifully executed — but they also have something interesting to say about the way we eat .
The maps are the work ofHenry Hargreavesand Caitlin Levin . What I particularly wish about this series is that , unlike single-valued function that I ’ve seen executed on a similar concept , this one focalize not on prepared food , but on a exclusive raw cloth from each nation that makes up what we feed .
Corn , the subject of the U.S. mathematical function above , may not be the first food that we cerebrate of as typically American , but it ’s a raw material that finds its way into our diet almost everyday . It ’s also the numeral one food grain used to feed livestock in the U.S ..
Other maps in the series — include an Italy made entirely out of unlike tomato salmagundi , an India craft out of spiciness , and an England of mashed - up biscuit , chocolate , jam — are all below .
you may also suss out out the picture of making the maps at the bottom of the berth , where Hargreaves answer the most significant interrogation : What happened to all that cheese in the mapping of France ? ( He took it home , and run through it . Good . )
Foodmaps
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