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TI IS MAD FOR : Frederic de Maeyer's Eça

Dark Belgium chocolate mousse with red berries from Eça.Dark Belgium chocolate mousse with red berries from Eça.

Jewelry and fine dining? Why not? Juxtaposition is everything in today's marketplace

TI IS MAD FOR: THE SEDUCTIVE PRESENTATION OF A JAPANESE OCTOPUS SALAD

Tako Su (octopus salad) is a common appetizer served in Izakaya (Japanese tapas) style restaurantsTako Su (octopus salad) is a common appetizer served in Izakaya (Japanese tapas) style restaurants

FOOD IS THE NEW SPECTACLE

Sight has become the dominant sense.Sight has become the dominant sense.

'More than we realize sight is a key part of what makes food delicious.

REFERENCE LIBRARY: LEGENDARY EDITORIAL: NICK KNIGHT AND HESTON BLUMENTHAL May 21 2004 Banquet

Photography and Direction: Nick Knight Concept: Ed Griffiths and Alexia Somerville Chef: Heston Blumenthal at The Fat DuckPhotography and Direction: Nick Knight Concept: Ed Griffiths and Alexia Somerville Chef: Heston Blumenthal at The Fat Duck

" In May 2004, a complement of mystery guests were invited to participate in this twenty-two-course meal, prepared by the gastronomic alchemist Heston Blumenthal and photographed by Nick Knight for a visually decadent W magazine shoot. "

Showstudio.

BRILLIANT BLOG: The Underground Gastronomes

The beauty of nori seaweed sheetsThe beauty of nori seaweed sheets

Two days ago in Paris, I found myself wading through the mobs for La Fête du Muguet ( or is that La Fête du Travail ?) on Boulevard Henri IV when my guide to all these hidden recesses of Paris swerved towards a doorway.

EAGERLY ANTICIPATING: Mugaritz : A Natural Science of Cooking: PHAIDON: Coming May 2012

Mugaritz, has  been called a “genius” by Food and Wine Magazine,Mugaritz, has been called a “genius” by Food and Wine Magazine,

Oh the legends of Mugaritz, the influential restaurant in northern Spain that inspires pilgrimages amongst the foodies.

TI IS MAD FOR: MODERNIST CUISINE : The Art And Science Of Cooking : In Six Volumes:

The mysteries behind this school of cooking should make this  tome a mega-buy come March 2011.The mysteries behind this school of cooking should make this tome a mega-buy come March 2011.

"The reason I call this cuisine modernist is that in the 19th century you had these seeds of modernism that revolutionized art, architecture, literature and philosophy. It was a reaction to the industrializing of the modern world. But it just didn't happen with food. Le Coubusier who was out there calling a house a machine that you live in, sat down to the same coq au vin as everybody else. The Bauhaus guys who said 'Architecture, let's change that! Typography, let's change that! Typography, let's change that!' did nothing to change schnitzel. This is finally the modernist revolution of food, just one hundred years late"

Nathan Myhrvold

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Taste is a dictatorship.

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