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The act of spinning cotton candy becomes a multi-sensory experience with "feeding designer" Emilie Baltz's Cotton Candy Theremin. >

The LA food truck kickstarted a global movement thanks to Twitter, says Roy Choi. >

What do Twitter and tacos have to do with each other? Meet the chef who took gourmet food onto LA’s streets. >

“We started [outside nightclubs] at midnight, serving this taco which tasted like the city.” >

Nando's makes the headlines as much for its ads as it does for its global Portuguese chicken chain. Here are some of the best. >

Kitchen cowboys and 'kapokbos': These rock star South African chefs tell their stories and talk about what fine dining can be. >

These multi-award winning, critically revered South African gourmets talk about the chef’s role in creating an experience, not just a dish. >

At the 2013 Design Indaba Conference Alex Atala spoke about creating dishes that sum up an entire culture. >

In this interview award-winning chef Margot Janse tells us about the origin of food and how it plays a large role in the dishes she creates. >

David Higgs is set to bring the grungy urban side of food to Design Indaba Conference 2014. >

Design Indaba Conference has been serving up some of the world's best chefs and food designers. Here is a taster of some of the top foodie talks. >

In case you missed any of the magic, here’s a look at the highlights of the 2013 Conference. >

#FilmFestFridays presents "Made by Hand: The Beekeeper": a short film offering a glimpse into the life of Brooklyn-based beekeeper Megan Paska. >

Meat merchant and food designer Andy Fenner spoke at the Spier Secret Festival 2013 about eating less meat and giving the meat we do eat more attention. >

Conflict Kitchen’s cultural director and chef talks about using ethnic food as “bait” to get people to learn about the country where that food is from. >

Dutch eating designer Marije Vogelzang spoke at the Spier Secret Festival 2013 about the connections between people, rootedness and cooking in fire. >

At Design Indaba Conference 2013 Martí Guixé shows us how to eat pasta with your fingers and lollipops without your hands. >

In an interview at What Design Can Do conference 2013, Marije Vogelzang spoke about her interest in the way food affects the body, mind and emotions. >

Carolyn Steel believes that food is a powerful tool for questioning the kind of society we’re building and that tiny decisions can make a very big difference. >

In an interview at Design Indaba 2013, Alex Atala explains how a change in attitude towards food can help people and the environment. >

Food Design looks at how form, colour, smell, consistency, manufacturing techniques and history influence food design. >

René Redzepi designs dishes that enable people to experience a clear sense of time and place. >

René Redzepi talks about his Saturday Night Projects held every week at Noma restaurant in Copenhagen. >

From espresso bars to artisan beers, Brad Armitage and Rui Esteves share their experiences of establishing a new culture on the streets of South Africa. >

Alexandra Daisy Ginsberg explores how synthetic biology and design can be utilised to do useful things, engineering a better future. >