“In Ictu Oculi” is a documentary project by spanish photographer Greta Alfaro. The title’s work means “in the twinkling of an eye” and reveals the identities of the mysterious guests who descended en masse to wolf down the banquet.
A slight departure from the traditional adage, one might say that the way to Bob Noto’s stomach
FULVIO BONAVIA began his career as a graphic designer and illustrator of film posters.
A new model for eating our way through ecosystems.
Dimitri Lysen continues to climb to the highest level with balance and precision in every dish executed.
Sang-Hoon Degeimbre, who is a Korean Belgian, runs L’Air du Temps, a Michelin-rated two-star restaurant in Belgium. In 1975, when he was 5 years old, he was adopted by a family in Belgium, where he grew up, and in 1997, he opened his own restaurant.
San Francisco designers fuseproject have designed packaging and a grating tool for hardened pure cacao, which is farmed among the natural ecosystem of the Costa Rican rainforest.
From a simple bowl of rice porridge to luo buo gao, a savory steamed turnip cake served thinly sliced and fried, Chinese breakfasts are one of the most satisfying ways to start the day. Want to try your hand at making these and other dim sum favorites?
Ryan Matthew Smith a talented graduat from the Art Institute of Seattle. I find his work truly inspiring bringing food into an other dimension.Since late 2007 he has been employed at Intellectual Ventures in Bellevue, WA, as a Digital Imaging Editor and Photographer.
Golden olive oil tastes just like a real olive, slightly bitter and piquant with almond, tomato and dried fruit, flavoured by pieces of pure 24 karat gold. Luxuriously packed glass bottle is hidden inside black lacquered wooden box protected by little lock with a key. The box is placed inside velvet bag.
In the Philadelphia home of Doub Hanshaw kitchen is certainly among the most interesting parts. There are so many rustic elements that pay homage to the converted warehouse, but those are equally balanced by the modern touches.
Japanese rice balls, called onigiri or omusubi, are compact triangles of cooked rice stuffed with a tasty filling and often wrapped in a sheet of toasted nori. Cute, portable and healthy, they’re one of our favorite ways to eat lunch on the go.
Over at A Subtle Revelry, event stylist Victoria Hudgins has been hard at work baking up these tart and tiny lavender lemonade cakes. Each one is served in a hollowed out lemon that has been halved, filled and baked. They’re wrapped with twine and accented with a little sprig of the purple lavender. We love...