LOKAL was a pop-up salad bar and hydroponic farming system Photo: Rory Gardiner

16/05/2019 food & beverages

SPACE10 On How We Might Live And Eat Tomorrow

Innovation hub SPACE10 is a ‘future-living lab’ armed with an overarching vision to define new systems for a better and more sustainable way of life. The lab has produced many significant ideas including wide-ranging projects relating to the future of food, mobility, and the redefinition of co-living spaces. We chat with Simon Caspersen, SPACE10’s communication director to find out more.
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How Music Is Creating New Cultures Around Food, Adam Scott for Spiritland

27/03/2019 food & beverages

How Music Is Creating New Cultures Around Food

Background music has become ubiquitous and unavoidable. The debate has fuelled multiple perspectives on the purpose of music in restaurant culture: Do we need music at all? Where does the obsession to eradicate silence come from? Why doesn't more consideration go into the matching of music with food? We explore two establishments pushing food and music to new heights.
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Bringing More To The Kitchen Table With Mina Holland

22/02/2019 architecture & interior food & beverages

Kitchens Are For More Than Feeding The Appetite

Mina Holland, Deputy Editor of Guardian Feast, beautifully articulates the role of our kitchens and how they are now symbolic spaces in the preface of Kitchen Living. From childhood culinary memories to designing her own interior, Mina tells how food and writing became the tools of the trade.
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A piece of fish plated and garnished with delicate herbs. (Photo: Michael Jepsen)

20/09/2018 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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Italian born food critic Andrea Petrini (58) posing for a black and white picture. (Photo: Michael Jepsen)

20/09/2018 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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Reconstructed Food

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

Reconstructed Food

Carrots, beets, tomatoes—they return to their roots
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