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Posts Tagged ‘ Food ’

Japan Airlines Has Quite The Menu.


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As the blog evolves, we’ve started to cover different topic, food is one everyone needs, and we haven’t talked about enough.  Hiroki Yoshitake, chef at the Parisian restaurant Sola, has created a new in-flight menu for Japan Airlines.  Through August 31, first-class and business passengers on Japan Airlines will enjoy meals by the chef and co-owner of Michelin-starred restaurant in Paris.  In first class, caviar, smoked salmon and beef tenderloin are among the high-end dishes travelers will enjoy. Business class passengers, meanwhile, will savor foie gras mousse and sauteed lobster, among other offerings.  Passengers can end their meal on a sweet note with a light tropical fruit cream, a bergamot-infused milk chocolate mousse and a light cookie.  The new menu is available only to passengers in these two classes on flights between Paris and the airlines’s Japanese destinations.  In September, Japan Airlines will introduce a new fall menu from Shinichi Sato, the chef at the Parisian restaurant Passage 53, accompanied by a dessert course from pastry chef Jean-Paul Hévin.  Tasty as hell.

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Wheat is Wheat is Wheat | Peddy Mergui


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In an exhibition titled Wheat is Wheat is Wheat, designer Peddy Mergui wraps over a dozen basic food products – from fruits to coffee and salami – in high-end designers’ patterns and big brands’ famous packagings in order to elicit reactions based on brand recognition. Meet Apple’s iMilk, Prada’s flour, and Burberry’s butter. “High-end brands are not selling the products, they are selling the lifestyle,” Mergui tells The Verge by phone. But now, those brands are beginning to branch out, “extending products to a lot of fields that did not use to be there.” Mergui says that people who have seen his exhibit have had a strong response. “People really liked it,” he said. “I felt a bit confused. You’re just buying flour, or milk, or whatever – this is a basic thing.” Wheat is Wheat is Wheat is currently showing in San Francisco at the Museum of Craft and Design and will be there through June 15th.

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Talking Toasty.


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We don’t really cover food too much on the blog, but her recipe haven ‘Toasty Talk’ is a step above noteworthy.  At 23 years old, Lewis & Clark College graduate Zoe Ching has the cooking chops of a pro, and the blog to prove it.  After attending Good Keuken Culinary School and working as an assistant recipe developer and researcher for chef & writer, Laura Russell, Zoe is now pursing her career aspirations and personal interests through writing Toasty Talk.   They say a picture is worth a thousand words, well a good meal can exemplify the best feelings, warmest memories, and closest moments in peoples lives.  Click any of the pics to check out a blog about food and everything that comes with it.

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Delicious Maps of Countries Around The World Created From Native Foods


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Artists Caitlin Levin and Henry Hargreaves are authors of project called Food Maps. It’s a series of detailed maps of different countries and continents, created from the delicacies for which each place is known. The United States’ map is a glorious quilt of wheat and corn. India is the richly colored mosaic of spices. Maps of Australia and Japan feature love of their citizens to seafood. And so on. These maps show how food has traveled the globe – transforming and becoming a part of the cultural identity of that place. If you like such food creativity then you should also check delicious flags of different countries also made from food.

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Culinary Art Illustration


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This character design of culinary arts are animated illustrations of how fun food can be.

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Learn To Play With Your Food.


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Pixelate is a Guitar-Hero-style eating game in which players compete in a one-minute showdown to see who can eat the most food in the correct order. (Yeszir) A digital interface built into a custom dining table shows players which foods to eat and when, while the game detects whether they’ve eaten the correct food by measuring the food’s resistance on the fork. Pixelate gameifies the act of eating, challenging players to consider whether they think before they eat, or eat before they think.
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Brussels Airlines Hires Michelin Starred Chef


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Passengers on the Belgian airline will be able to savor a meal created by one of the top names in contemporary Belgian gastronomy: triple Michelin-starred chef Geert Van Hecke. The chef, who has presided over his Bruges restaurant De Karmeliet for over 30 years, has prepared a starter with smoked Damme eel, tarragon yogurt sauce and mashed fennel. This first course will be followed by a dish of “Bruge-style shrimp,” curried sweet potatoes and steamed snow peas. Flemish beer and cheese will accompany the meal. This menu will be offered to business class passengers on long-haul flights leaving from Brussels for destinations in Africa or the US. The collaboration with Geert Van Hecke is the first in a series of tie-ups in Brussels Airlines’ “Belgian Star Chefs” initiative. Every four to five months, the company will invite a different celebrity chef to renew its business class menu with gourmet dishes based on seasonal, regional ingredients.

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