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The Real Cookbook is a recipe book that is literally good enough to eat.
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Feast on locally made design and delicious, artisanal food at Design Indaba Expo from 2 to 4 March 2012.
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Silicone, chocolate, cheese and concrete are just some of the materials the Imagine 3D printer can use to print shapes.
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Marije Vogelzang's "Eat Love Budapest" multi-sensory installation saw strangers sharing food, experiences, memories and stories.
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Sara Asnaghi's brain sculptures, made from edible materials, encourages thinking about what we eat and explores notions of materiality.
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Think gingerbread is only for gingerbread men? Think again. And think domes, skulls and Bauhaus replications.
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Food and art are central features of “Something I Ate”, a platform for creatives to connect, collaborate and socialise.
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Studio FormaFantasma's "Tastefull" workshops considered the possibilities of edible materials and looked at the connection between food and sustainability.
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Ever felt that food is so good that you want to sing and dance to it? The Recipe Project contains a collection of "song-recipes". Yes, really.
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Is it silk, or could it be milk? Anke Domaske has created a new material from milk protein.
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Pearlfisher's Taste Insight report explores trends in food and drink, and finds that our relationship with food is experiencing a renaissance of creativity.
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Kiki van Eijk's first edible design is an ice cream cake called "Fleur de Glace".
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Hunger for Freedom is more than a book with recipes, it captures Nelson Mandela's life journey through the perspective of food.
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There's more than a little food for thought in these six must-read food books.
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The Chronic Facility is an alternative system for treating people with chronic disease.
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The Lucky Mi Fortune Cooking project is a mobile truck that collects food nearing their supermarket sell-by date and uses it in culinary experiments.
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The untapped natural resources of the African continent are not easily assimilated into global food security issues.
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“Every day 1.5 billion cups of tea are enjoyed throughout the world” and other things that you didn’t know about your food.
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Besides gearing up for World Design Capital 2012, Helsinki is undergoing a food revolution enabled by the temporary, experimental nature of pop-up restaurants.
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The International Advisory Board of the Basque Culinary Centre met in Lima, Peru, from 9 to 11 September 2011.
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Even though he might rightly be regarded as one of the originators of food pornography, Jamie Oliver has never been about overindulgence.
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Swapping pots and pans for lasers and liquid nitrogen, Maciek Dubla chats to Homaro Cantu and Ben Roche about the benefits of food replication.
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Marije Vogelzang chats to René Redzepi of Noma Restaurant about MAD Foodcamp, creativity, intuition, fingers, social media and being part of the future.
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The notion of picking one’s own food, especially in urban areas, can seem absurd. Elizabeth Thacker Jones follows “The Wildman” Steve Brill around New York.
