Real-time food sharing habits
At any given moment there are over 6 million mentions of bacon on Instagram. Compare that to mentions of healthier foods and the imbalance is depressingly dismal.?So Tiny Rebellion created the Food Porn Index, the first head to head tracker of society’s real-time food porn sharing habits. Behind a phrenetic dashboard that tallies hashtagged mentions...
Sharp gastronomic vision, humour and interaction
Sharp gastronomic vision, humour and interaction are elements that drive the dynamic food experiences created by Bo Lindegaard and Lasse Askov, the pioneering chefs behind the Copenhagen food agency I’m a KOMBO. Previously, they have challenged the concept of dining by collaborating with various creative industries and developed concepts with Spanish architect Patricia Urquiola, Cuban...
BIBIMBAP
BIBIMBAP is one of the representative Korean dishes. The word literally means “mixed rice.” It is basically served as a bowl of warm rice topped with various cooked vegetables such as zucchini, mushrooms, and bean sprouts, plus beef and a fried egg with Gochujang (red chilli paste), which should be stirred?thoroughly?just before eating.?For visual appeal...
Guide to the Foreign Japanese Kitchen
The cookbook “Guide to the Foreign Japanese Kitchen” is a result of the MA degree project by Moé Takemura, an industrial designer newly-graduated from Lund University, Sweden, originally from Japan. The book shows how you can cook Japanese food using locally available ingredients in Sweden. Historically, for a very long time, people used to eat...
Warm winter, japanese style.
Commonly referred as nabe (なべ), nabemono (鍋物) is the term referring to all varieties of Japanese one pot dishes. There is nothing as effective to warm the winter like a soup. But in East Asia, it is also believed that sharing from one and the same pot makes for closer relationships. Very much like the...
Esthetic Restaurant: La Beauté.
La Beauté (ラ?ボーテ) is a esthetic restaurant in central Tokyo. The evolution of organic cuisine, where beyond healthy, one gets beauty in the deal. One of many signs of?the back to basics?trend that dominates fashion, beauty and lifestyle worldwide. First was the organic cloth, then came the?gypsets?and now it is time for the in-grocer’s salon....
Gastrologik – a restaurant in Stockholm with high ambitions
The founders of?Gastrologik?have a mission – to create ?a?good restaurant that is an interaction between the kitchen and service, the food and guests, the premises and the interior, between consciousness and unconsciousness and between logic and gastronomy. This is the philosophy of Jacob Holmstr?m and Anton Bjuhr, two young but highly qualified chefs who stand...
EAT ME – Appetite for Design
EAT ME is is the latest publication from Vict:onary – a creative publishing house founded by Victor Cheung in 2001 in Hong Kong. It is a young creative multi-dimensional workshop born to create vibrant visual experience to inspire and ignite the sense of people, inside and outside of the industry. Vict:onary is know for their...
Seoul food
People often perceive traveling as en expensive hobby. Seoul breaks the rule, as equally warm and tasty choices are hidden around every corner. Like in Tokyo, quality is a precept for anything served, anywhere. – Luxury business dinner Koreans are incredibly efficient and organized people during the day, that turn open and warm as they...
Geist restaurant by SPACE
Copenhagen based multidisciplinary design studio SPACE has just finished their restaurant project Geist, which is the brain-child of Michelin starred chef Bo Bech. SPACE worked closely with the chef to make sure that the interior design of the restaurant reflected the relaxed nature of the cuisine, whilst capturing the wild and flamboyant universe of Bo...
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