Vile and Grotesque

for all things poisonous, vile, decayed and beautiful...

(Source: mmeadowss, via porcelainmaiden)

lamorbidezza:

Backstage at Dolce&Gabbana Fall 2014

(via yukidoll)

allthesaintsyoushouldknow:

The Carmelite Monastery of San Ángel

Mexico City, Mexico

I’m currently working on a full piece for Atlas Obscura on theses guys but I couldn’t wait to share the photos. These are naturally occurring mummies on display in the crypt beneath the monastery in San Ángel. The corpses are former parishioners of the neighboring church buried between 1600 and 1800. They were found by accident when troops ransacked the monastery during the Mexican Revolution in 1917.

More to come soon…

All photos by me.

(via alicedollhouse)

theeleganceofrunway:

alexander mcqueen spring 11 rtw

theeleganceofrunway:

alexander mcqueen spring 11 rtw

(via obscurus-nox)

tini21:

"The noblest pleasure is the joy of understanding."
- Leonardo da Vinci

(Source: drawingsofleonardo.org, via inkfromtheoctopus)

gothiccharmschool:

Black Bat flower!

thesweetestspit:

This ornamental flowering plant is among the showiest of the Tacca chantrieri  plant family (part of the yam family).  Common names are Black Bat Flower, Bat Head Lily, Devil Flower, Cat’s Whiskers and Tacca chantrieni.

Originally the Black Bat flower plant grew and still does grow wild in the tropical forests of Yunnan Province, in South China. Even prior to blooming, it resembles sleeping bats hanging downward from their roost.

(via petitedeath)

womenandbooks:

Beauty and the beast, George Henry

womenandbooks:

Beauty and the beast, George Henry

(via yukidoll)

(Source: afana-e, via bloodmilk)

thisandthathistoryblog:

hjuliana:

dancingspirals:

ironychan:

hungrylikethewolfie:

dduane:


A loaf of bread made in the first century AD, which was discovered at Pompeii, preserved for centuries in the volcanic ashes of Mount Vesuvius. The markings visible on the top are made from a Roman bread stamp, which bakeries were required to use in order to mark the source of the loaves, and to prevent fraud. (via Ridiculously Interesting)

(sigh) I’ve seen these before, but this one’s particularly beautiful.

I feel like I’m supposed to be marveling over the fact that this is a loaf of bread that’s been preserved for thousands of years, and don’t get me wrong, that’s hella cool.  But honestly, I’m mostly struck by the unexpected news that “bread fraud” was apparently once a serious concern.

Bread Fraud was a huge thing,  Bread was provided to the Roman people by the government - bakers were given grain to make the free bread, but some of them stole the government grain to use in other baked goods and would add various substitutes, like sawdust or even worse things, to the bread instead.  So if people complained that their free bread was not proper bread, the stamp told them exactly whose bakery they ought to burn down.

Bread stamps continued to be used at least until the Medieval period in Europe. Any commercially sold bread had to be stamped with an official seal to identify the baker to show that it complied with all rules and regulations about size, price, and quality. This way, rotten or undersized loaves could be traced back to the baker. Bakers could be pilloried, sent down the streets in a hurdle cart with the offending loaf tied around their neck, fined, or forbidden to engage in baking commercially ever again in that city. There are records of a baker in London being sent on a hurdle cart because he used an iron rod to increase the weight of his loaves, and another who wrapped rotten dough with fresh who was pilloried. Any baker hurdled three times had to move to a new city if they wanted to continue baking.
If you have made bread, you are probably familiar with a molding board. It’s a flat board used to shape the bread. Clever fraudsters came up with a molding board that had a little hole drilled into it that wasn’t easily noticed. A customer would buy his dough by weight, and then the baker would force some of that dough through the hole, so they could sell and underweight loaf and use the stolen dough to bake new loafs to sell. Molding boards ended up being banned in London after nine different bakers were caught doing this. There were also instances of grain sellers withholding grain to create an artificial scarcity drive up the price of that, and things like bread.
Bread, being one of the main things that literally everyone ate in many parts of the world, ended up with a plethora of rules and regulations. Bakers were probably no more likely to commit fraud than anyone else, but there were so many of them, that we ended up with lots and lots of rules and records of people being shifty.
Check out Fabulous Feasts: Medieval Cookery and Ceremony by Madeleine Pelner Cosman for a whole chapter on food laws as they existed in about 1400. Plus the color plates are fantastic.

ALL OF THIS IS SO COOL

I found something too awesome not share with you! 
I’m completely fascinated by the history of food, could I choose a similar topic for my Third Year Dissertation? Who knows, but it is very interesting all the same!

thisandthathistoryblog:

hjuliana:

dancingspirals:

ironychan:

hungrylikethewolfie:

dduane:

A loaf of bread made in the first century AD, which was discovered at Pompeii, preserved for centuries in the volcanic ashes of Mount Vesuvius. The markings visible on the top are made from a Roman bread stamp, which bakeries were required to use in order to mark the source of the loaves, and to prevent fraud. (via Ridiculously Interesting)

(sigh) I’ve seen these before, but this one’s particularly beautiful.

I feel like I’m supposed to be marveling over the fact that this is a loaf of bread that’s been preserved for thousands of years, and don’t get me wrong, that’s hella cool.  But honestly, I’m mostly struck by the unexpected news that “bread fraud” was apparently once a serious concern.

Bread Fraud was a huge thing,  Bread was provided to the Roman people by the government - bakers were given grain to make the free bread, but some of them stole the government grain to use in other baked goods and would add various substitutes, like sawdust or even worse things, to the bread instead.  So if people complained that their free bread was not proper bread, the stamp told them exactly whose bakery they ought to burn down.

Bread stamps continued to be used at least until the Medieval period in Europe. Any commercially sold bread had to be stamped with an official seal to identify the baker to show that it complied with all rules and regulations about size, price, and quality. This way, rotten or undersized loaves could be traced back to the baker. Bakers could be pilloried, sent down the streets in a hurdle cart with the offending loaf tied around their neck, fined, or forbidden to engage in baking commercially ever again in that city. There are records of a baker in London being sent on a hurdle cart because he used an iron rod to increase the weight of his loaves, and another who wrapped rotten dough with fresh who was pilloried. Any baker hurdled three times had to move to a new city if they wanted to continue baking.

If you have made bread, you are probably familiar with a molding board. It’s a flat board used to shape the bread. Clever fraudsters came up with a molding board that had a little hole drilled into it that wasn’t easily noticed. A customer would buy his dough by weight, and then the baker would force some of that dough through the hole, so they could sell and underweight loaf and use the stolen dough to bake new loafs to sell. Molding boards ended up being banned in London after nine different bakers were caught doing this. There were also instances of grain sellers withholding grain to create an artificial scarcity drive up the price of that, and things like bread.

Bread, being one of the main things that literally everyone ate in many parts of the world, ended up with a plethora of rules and regulations. Bakers were probably no more likely to commit fraud than anyone else, but there were so many of them, that we ended up with lots and lots of rules and records of people being shifty.

Check out Fabulous Feasts: Medieval Cookery and Ceremony by Madeleine Pelner Cosman for a whole chapter on food laws as they existed in about 1400. Plus the color plates are fantastic.

ALL OF THIS IS SO COOL

I found something too awesome not share with you! 

I’m completely fascinated by the history of food, could I choose a similar topic for my Third Year Dissertation? Who knows, but it is very interesting all the same!

(Source: wine-loving-vagabond, via porcelainmaiden)

giveme-givenchy:

Versace Fall 2014 Ready-to-Wear

giveme-givenchy:

Versace Fall 2014 Ready-to-Wear

(via alicedollhouse)

staceythinx:

Volume Rendering CT scans by voxel123 

(via slime-molds)

asylum-art:

 Bizarrely Beautiful  sculpture by Megan E Craddock

highfirefaunaceramics’

deerly beloved
salfired paperclay - 2012

(via calantheandthenightingale)

taliamigliaccio:

I think I just died a little inside
this is tooo fuckin good
fuckyeahembroidery:

taliamigliaccio:

I think I just died a little inside

this is tooo fuckin good

fuckyeahembroidery:

(via happytimesahead)

torayasue:

 © Igor Skaletsky 

torayasue:

 © Igor Skaletsky 

(via calantheandthenightingale)

darksilenceinsuburbia:

Igor Skaletsky.
Behance