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Food designers rethink the meat industry in a series of talks and discussions at the Slagerij de Hamvraag pop up butchery in the Netherlands. >

The creative gastronomist talks about creating conceptual food experiences that connect with people. >

Tuleka Prah tells us why the representation of African food needs a makeover, and how she plans on doing it. >

The first day of the third annual What Design Can Do (WDCD) conference in Amsterdam kicked off to an energetic start. >

Now you don't need to be a gastronomic guru to cook with Ferran Adrià. The top chef's The Family Meal takes you through it step-by-step. >

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 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. >

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

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. >

Can food bring about world peace? At least it can initiate understanding: Kamal Mouzawak, Merijn Tol, Shir Halpern and Nadia Zerouali recount their experiences. >

Control freaks will be reluctant to hear Brian Wansink explaining how we think we’re a lot smarter than we are when it comes to food. >

Can what we eat predict the future? Just like the catwalk, our plates are always chasing the next new, writes food trend forecaster Marjan Ippel. >

The origins of many of the most ingenious food designs have long been lost in the ubiquity of everyday consumables. >

"Kukumakrranka" is an exploration of the age-old culinary traditions, culture and lifestyle of the Khoi-Khoin people. >

Reinventing Food tells the story of Ferran Adrià's rise from dishwasher to world-famous gastronomic maestro. >

Meals in India, even in their simplest form, are akin to ritual and are treated accordingly. >

crEATe is a timely overview of the state of our world’s pantry, researched and written by the Future Laboratory, published by Gestalaten. >

Marije Vogelzang's debut monograph, Eat Love, poses some intriguing questions regarding food an the act of eating. >

Fabrico Próprio: The Design of Portuguese Semi-Industrial Confectionery makes a strong case for the design fame of 90 single-serving cakes. >

“Designers cannot get closer to people than to make a design that becomes part of the body,” says Dutch food designer Marije Vogelzang. >

Is the South African wine industry managing to convey a compelling sense of self to the outside world? >

Hardy McQueen makes the case for indigenous cuisine. >