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food design
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Food design inside and out #5—Easter treats
Whether you fast before Easter or not, we can probably all agree that the delicacies put on the table during the festive period are worth waiting for. Despite the reign of international cuisine, traditional dishes are still common in Hungary, and there are countless domestic manufacturers and producers who prepare
lifestyle
Canteen #3—Vegetable stews
Is there a more divisive dish on Hungarian canteen menus than the different versions of vegetable stews? This very Hungarian dish evokes nostalgic feelings and memories for many while making others nauseous—whichever the case may be for you, after sandwiches and soups, they too have an incontestable place in
canteen
Canteen #2—Lunch can only be complete with soup
Having munched on a few retro sandwiches, it’s time to think about lunch—and a Hungarian menu can’t be complete without soup. In the next episode of our series, we’ll be grabbing ladles and soup bowls, so join us for this one!
Soups are practically our most
lifestyle
Food design inside and out #4—vegan delicacies
In January, it’s all about Veganuary—the initiative was launched 4 years ago with the aim of raising awareness globally of the opportunities, benefits, and impacts of the vegan lifestyle and diet. The challenge gives everyone the chance to volunteer to try for a month (or even a week/
lifestyle
Twisted #6—Food Superstitions
There are many holidays with different traditions involving the preference or prohibition of certain kinds of food. New Year’s Eve is one of them; certain ingredients are considered lucky to eat, while others are seen as bringers of bad luck. In our new Twisted episode, we’ll be presenting
lifestyle
Food design inside and out #3—Edible gifts
If you need some last-minute creative edible gift ideas, you’ve come to the right place! In our pre-Christmas selection, we brought you a range of delicacies from Hungarian chefs, pastry chefs, and manufactories that will look great on your table, thanks to their clever looks. Whether you’re in
lifestyle
Food design inside and out #2—special drinks for the winter season
With the arrival of the cold and the early dusk, even the most dedicated spend limited time outdoors, and there’s no denying how good it feels to arrive in a warm place and enjoy a cup of hot beverage on these days. Of course, if you’d rather grab
lifestyle
Twisted #5—Extraordinary food combinations
Different strokes for different folks, goes the saying, when we like something that someone else doesn’t, or when it’s our turn to be baffled by others’ choices. While certain combinations may seem strange at first, they can still produce an enjoyable outcome. In our current episode, let’s
lifestyle
Reshaped traditions—Onyx Műhely x MOME
Our past, our traditions, are essential to all of us. Their preservation binds us to our roots, and they are the base for building the stories of the future. But what can collective memory give us, and how can the old be brought back to life today? The latest collaboration
food design
Twisted #4—Food Phobias
In our previous articles on twisted food experiences, we have shown you unusual, bizarre, and sometimes even disgusting food combinations and textures. However, there are times when the sense of revulsion inside us is even stronger: these are the various food phobias that we take a look at, once again
budapest
Food design inside and out—specialties in your kitchen
If you’re missing some color and spice from your kitchen, the solution is neither complicated, nor out of reach. With a bit of research, you’ll find real gems in Hungarian delis, which will not only look good on your shelf, but also put meals in a different dimension.
food design
Twisted #3—Disgusting
Our series on our twisted food experiences has reached a new chapter, as we use photographs to recall different sensations associated with certain foods. This month we explore the concept of disgust—join us if you’re brave enough.
What is disgusting and what is not is sometimes the result
food design
Twisted #2—Creamy, crispy
We continue our series of reversed food experiences, where we try to recall the perceptions associated with eating with photos. This time we take a look at the creamy and crispy opposite, which together and separately belong to the most important pleasure factor.
When you ask someone what is their
art
Twisted—Reverse food experiences
We eat with our eyes first, then with our mouths—all it takes is a sight or a smell to trigger perception. Now we’re experimenting with using photography to evoke different textures, from soft to gooey, but does it have as much impact as it does in real life?
design
“I just play with food”—interview with food designer Elise Coudré
Elise Coudré, as she calls herself, is an eating & experience designer, who has been experimenting for the last two years with pushing the borders of eating towards playing. As she puts it, she’s trying to unveil the psychology of eating by questioning the status quo of our eating habits.
design
Taste manipulation by touch, or tactility in gastronomy
I think it won’t surprise anyone if I say that enjoying a meal isn’t limited to smelling and tasting it. With the spread of food design and gastrophysics, the multisensorial nature of eating and gastronomy becomes more well-known every year. While the most “popular” and most researched alternative
art
New wave Hungarian abstract in Dubai
An exhibition called New Perspectives on Hungarian Abstract Art opens as part of the Art Week Dubai, which was the first stop of the world tour. The Hungarian Pavilion presented a colorful selection from the collection of the Hungarian National Bank, featuring prominent figures of the young abstract generation and
east
On the threshold of a new universe—ANIMA project
When we sit down to have dinner in a restaurant or eat a plate of food, it’s not just focused on eating. It’s about much more: how and where the ingredients come to us, how they are prepared, how they affect us now and the planet in the
east
The building blocks of a new era—ONYX Workshop Foundation Series
When the concept of the Workshop and the Creative Community was born within the walls of ONYX a few months ago, they set themselves the goal of rewriting everything that the profession and the public think about fine dining and ONYX. Although many questioned where it would all end up,
gastronomy
Our taste memories | Angéla Góg’s comprehensive exhibition at ONYX
If we look back at our past and search among our memories, we can find many that are linked to a food, a meal, or a taste. This was something that Angéla Góg, DLA food designer, who is well known in the national and international scene, also discovered almost 10
gastronomy
The flavor network
From the color and texture of the food on our plates to the network of traditions and habits encoded in us as well as personal preferences, there are several factors that influence our sense of taste and relationship with food. Edibles possess features that open new avenues for better systematic
business
Liberating rebirth—The metamorphosis of ONYX
Past. Present. Future. ONYX, Hungary’s only two Michelin-starred restaurant is going through the process of a great transformation: Not only is the establishment redefining its daily operations, but it’s also rewriting the discipline of fine dining by creating a creative community of chefs, researchers and designers, while also
east
Playing with food, seriously │ Unicone
Sometimes it is, indeed, worth playing with food: if we approach it with sufficient courage and cheer, it can give room to endless experimentation. And when all this is combined with professionalism and dedication, success is basically guaranteed: Unicone rewrites everything we thought we knew about winter ice cream.
It’
design
Picnic basket from the future
This hypermodern picnic basket includes powdered supplements, dehydrated
vegetables and compact kitchen utensils, with an app providing assistance for
cooking.
Remote, faraway travel destinations allowing us to cut off from the outside
world are growing in popularity, and the pandemic only made them even more
desirable. But how could hospitality
design
The world’s first non-melting ice cream | Bompas & Parr
It’s quite bizarre, but the masters of food design used a technique first
applied in World War II to create the first melting-free ice lolly.
Food design studio Bompas & Parr [http://bompasandparr.com/] could revolutionize
the ice cream industry. Their experts developed an ice lolly that starts melting
significantly
design
What will be the table of the future like?
What dishes would you save for posterity? What flavors and ingredients would you
preserve for the next generations? With most of humanity being confined within
the four walls, these questions are becoming increasingly relevant nowadays. In
her doctoral research, food designer Angéla Góg attempts to answer these
questions so that
