Journal

'Fortune of a Nation' explores Donald Trump's absurdity by Henry Hargreaves

12/10/2018 food & beverages visual culture

Read Donald Trump’s Prophecies Inside Fortune Cookies

When the frustration and reality of Donald Trump being President of America is constantly on your mind, you have no choice but to create a fortune cookie series to remind the world of his prophecies. That's what Henry Hargreaves did in retaliation to the President's often absurd and surreal messaging.
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Italian born food critic Andrea Petrini (58) posing for a black and white picture. (Photo: Michael Jepsen)

17/07/2018 food & beverages

"We are guilty of having messed up chefs' minds"

"Even worse than Mary Shelley, we have created a monster." Read our interview with Andrea Petrini on how he thinks The World's 50 Best is actually harming young chefs and how he wants to push cooking towards a more haute couture approach with his Gelinaz! projects.
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A piece of fish plated and garnished with delicate herbs. (Photo: Michael Jepsen)

26/06/2018 food & beverages

Discover the Tenants of New Nordic Cuisine in Nordic by Nature

There is a sense of resourcefulness and unconventional creativity at the backbone of Nordic cuisine. Meet the new generation of progressive chefs who are reworking old traditions in our new book Nordic by Nature.
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Spaghetti Carbonara with Avocado on the Go

09/03/2018 food & beverages travel

Spaghetti Carbonara with Avocado on the Go

Few meals prove more satisfying than a rich carbonara with fresh pepper. For The Great Outdoors, chef and outdoorsman Markus Sämmler adapted the Italian classic with a creamy twist.
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SPOONING Cookie Dough Bar

12/12/2017 architecture & interior food & beverages

SPOONING Cookie Dough Bar

The interior of SPOONING Cookie Dough Bar in Berlin’s Prenzlauer Berg neighborhood draws comparisons to childhood ice cream parlors.
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Reconstructed Food

27/11/2017 architecture & interior food & beverages visual culture

Reconstructed Food

Fashionable foods come and go, but the timeless beauty of simple ingredients remains. For Greg Stroube of Bruton Stroube Studios in St. Louis, Missouri, celebrating food meant working against the grain.
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