Journal

Translating Style From the Kitchen to the Studio

With over 15 years worth of kitchen experience across the world, Luca Rosati is an acclaimed chef and also food photographer. Now based in Tuscany in his native Italy, we revisit this passionate in...

A Vertical Farm in Berlin Keeps Raising The Bar of Food Production

Founded in Berlin in 2013, Infarm’s modular vertical farms—a distributed model that is easily scalable—can be found on the aisles of supermarkets across the world. Writer Mónica R. Goya delves into...

Urban Farmers: The New Crop of Growers

In just over a decade, urban farming has evolved from an underground part of society to a mainstream source of food and daily city life. To coincide with the release of Urban Farmers, Valery Rizzo ...

Ceramics Are The Foundation to Beautiful Plating

The perfect plate can enliven the experience, they can present something in a completely unique context. To many chefs, the ceramic surface is as pivotal to displaying presenting food as the dish i...

A Supper Club Serving a Slice of Virtual Reality

Not many chefs also consider themselves activists and writers, but Jenny Dorsey isn't like many others in her field. By using food as a medium to start meaningful conversations around sensitive top...

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...

An Absurd Breakfast With Fragmento Universo

An abstract and absurd work conceived around the literal appropriation of the word "breakfast", Fragmento Universo's photo series is a collection of challenging and funny visuals transformed into s...

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 prophecie...

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 No...

"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 cooki...