CULTURE . THOUGHT . MISCHIEF
That’s Not Fruit!
The Modern Chefs Serving Up Food History
‘Yesterday’s dinner is tomorrow’s history. Food history is never going away…’ KEEP READING
recommended reading
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Rice wine and pizza? How KANPAI brews Japanese sake for British tables
Whereas traditional sake matches Japanese dishes, the sake KANPAI brews in London can be served with spicy curry or a Sunday roast…
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An Angel Walks Into a Pub… and Falls: Sculptor Rufus Martin on Humanity
While people can’t stop time, sculptors have the rare gift of capturing a moment – something which sculptor Rufus Martin is both joyfully, and painfully, aware of…
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‘It’s Like a Gateway Drug’: How Prague's Signal Festival Transforms Digital Art
Heading to Prague’s Signal Festival feels like bunking off school. Instead of VIP passes and snobby security, it’s inherently accessible…
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‘A Very Intimate Procedure’: Åsa Johannesson’s Queer Lens in Photography
Åsa Johannesson’s bid to give her sitters a voice allows them an empowerment denied by even the most majestic of portraits…
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Inviting Everyone In: Is Your Home Really Private, and Does it Matter?
Are guests being duped into spending money under the guise of nurturing new friendships?
The World of Lost Art
Thought
Thought
Place
Place
Art
Art
Foodstuff
Foodstuff
People
People
Belief
Belief
Marie Antoinette may be long dead and buried, but chances are you’re consuming her anyway. Yum!