Color Me Well – MyCoocoon

With the creation of the Mycoocoon color immersion pod, design enthusiasts Lanzavecchia + Wai and Marine Peyre have devised a striking sh…


High Tea at Sketch, London

Tea is synonymous with every fiber of British being. No matter your age, or taste, you drink tea in some capacity, at some point during t…


Foreign Japanese Sweets Reinterpreted

Cookbook “Foreign Japanese Sweets” shows beginners how to make Japanese traditional desserts using ingredients available in W…


The Table Pop-Up, Madrid

The Table, located in the new URSO boutique hotel in Madrid, is the recently revamped Restaurante Cenador de Amós.  


Anatomy of a Recipe

Food connects people, and that was the ingredient that Leonie Anholts, recent graduate of Academie Artemis, wanted to explore in her grad…


Future of Food Experience

Design Duo Koz Susani have been working on bringing a new food concept to life that would transform the culture of eating altogether. …


The Restaurant & Bar Design Book

For those who have esteem for both eatery and design, Taschen has created a sizable narrative exploring the art of hospitality design.


Maaemo, Norway

D espite the frigid temperatures in Norway this time of year, we’d happily risk frostbite for a meal, even a snack, at Maaemo. Curr…