Tuesday, January 31, 2012
Friday, January 27, 2012
Food with Faith
Food and geography have always paired well. With restaurants boasting seasonal fare and regional specialties, location has never been so popular. For the last two years, Danish chef Rene Redzepi has garnered the Best Restaurant in the World award for elevating local foraging to haute cuisine; one recipe in his cookbook, for example, is called “Blueberries surrounded by their natural environment.” So, too, have restaurants that focus on a particular period of time. Renowned chef Grant Achatz’s new restaurant, Next, turns dining into theatre with themes like “Paris, 1906” and “Childhood.” This phenomenon of “scenario dining” turns meals into deeply powerful, sensorial experiences.
With concerns for an increasingly synthetic world, it’s no wonder that we’ve embraced food with emotional substance. A new pattern is starting to form: traditional faith-based cuisine.
Thursday, January 19, 2012
ABC's of Branding
Friday, January 13, 2012
Rethinking Design Webinar
Wednesday, January 11, 2012
Subscribe to:
Posts (Atom)