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The Real Cookbook is a recipe book that is literally good enough to eat. >

Here's a look at the winning designs in the Design Indaba/ Foodcorp Design Challenge 2011. >

Feast on locally made design and delicious, artisanal food at Design Indaba Expo from 2 to 4 March 2012. >

Photographer Melanie Dunea was curious about the last meal the world's top chefs would want to have. She documented it in a collection of visual delight. >

Silicone, chocolate, cheese and concrete are just some of the materials the Imagine 3D printer can use to print shapes. >

Marije Vogelzang's "Eat Love Budapest" multi-sensory installation saw strangers sharing food, experiences, memories and stories. >

Sara Asnaghi's brain sculptures, made from edible materials, encourages thinking about what we eat and explores notions of materiality. >

Think gingerbread is only for gingerbread men? Think again. And think domes, skulls and Bauhaus replications. >

Food and art are central features of “Something I Ate”, a platform for creatives to connect, collaborate and socialise. >

Studio FormaFantasma's "Tastefull" workshops considered the possibilities of edible materials and looked at the connection between food and sustainability. >

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. >

Is it silk, or could it be milk? Anke Domaske has created a new material from milk protein. >

Pearlfisher's Taste Insight report explores trends in food and drink, and finds that our relationship with food is experiencing a renaissance of creativity. >

Kiki van Eijk's first edible design is an ice cream cake called "Fleur de Glace". >

Hunger for Freedom is more than a book with recipes, it captures Nelson Mandela's life journey through the perspective of food. >

There's more than a little food for thought in these six must-read food books. >

The Chronic Facility is an alternative system for treating people with chronic disease. >

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. >

The untapped natural resources of the African continent are not easily assimilated into global food security issues. >

“Every day 1.5 billion cups of tea are enjoyed throughout the world” and other things that you didn’t know about your food. >

Besides gearing up for World Design Capital 2012, Helsinki is undergoing a food revolution enabled by the temporary, experimental nature of pop-up restaurants. >

The International Advisory Board of the Basque Culinary Centre met in Lima, Peru, from 9 to 11 September 2011. >

Even though he might rightly be regarded as one of the originators of food pornography, Jamie Oliver has never been about overindulgence. >

Swapping pots and pans for lasers and liquid nitrogen, Maciek Dubla chats to Homaro Cantu and Ben Roche about the benefits of food replication. >

Marije Vogelzang chats to René Redzepi of Noma Restaurant about MAD Foodcamp, creativity, intuition, fingers, social media and being part of the future. >