When we think of Hungarian cuisine, we can say one thing for sure: it’s creative. We have many recipes and dishes that save leftovers and creatively reuse the last crumbs of a previous dish. So join us as we step through the doors of our favorite canteen again to
In this changing weather, we may want something more substantial, something more filling, something that warms us from the inside out. Let’s face it, the cream soups and vegetable stews we’ve already written about are in their infancy behind the Hungarian gastronomic champions: introducing stew and tokány!
Art can be found everywhere. If there is enough humility in you, if you are not afraid to learn, to pay attention to detail, to respect the material you are working with, and if you dare to shape it in your own style, you can make something special out of
Some foods have a soft spot in our hearts, and despite our best efforts to eat healthy, we still think—or take a bite—of them with a smile of indulgence. For example, Hungarian cuisine, including the Hungarian cafeteria, doesn’t exist without breaded dishes, and so we just couldn’
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
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
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
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
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?
There is a good chance that those who follow the gastro scene in Hungary have already met Antonio Fekete; they just might not know about it. Striking details, a clear, vivid look and the message that shines through, a quest for perfection—these are just a few of the things
Many people have responded to the changed market circumstances in many different ways: there were some who, in the spirit of quality leisure time, collaborated with Hungarian graphic designers and released a new-wave version of the traditional puzzle, while others opened a noodle canteen despite all difficulties. Of course, making
Fresh cheese dripping on the tap, an ashtray all spilled out and an enchanted dachshund behind the curtain. There is nothing extraordinary in Beth Evans’s surreal world, only life itself.
Written by: László Sebestyén
The simple moments of life on the set table, without which life couldn’t be
Stock-taking in the kitchen – what should we cook? In the majority of the cases, my fridge only contains components that will for sure not make up a decent meal. You will never make a dinner out of mustard, red wine and eight-by-ten film. I did, however, get inspired by János
Rowing in the sink, hanging out on a lemon wedge or a trip at the root of a broccoli: Hungarian food photographer Péter Csákvári holds a mocking mirror to the world with his surreal, bold and miniature universe.
The story of Péter Csákvári’s photographs infused with black humor started
The photographs of Mexican-born Gabriel Cabrera now living in Canada invite us
into an exciting visual world. As if we combined the world of James Bond and
Twin Peaks in a glass, just to drink the cocktail in a single sip after adding a
good amount of ice.
Dutch Sven Benjamins [https://svenbenjaminsfotografie.nl/] has been a
photographer for twenty-three years. He has worked on every possible field of
the profession, but gastronomy remains the area he is the most fond of. He
mainly creates cookbooks, and as a result, meets many remarkable chefs. This is
Mexican-born and Madrid-based photographer Paloma Rincón guides us into a
strange world with her shots. She balances on the intersections of sculpture
art, graphic design and photography, bordering on kitsch. On her food photos,
she uses food products as elements of composition for the sake of a greater
Francesco Tonelli, the Caravaggio of food photography.
Written by: photographer László Sebestyén
Looking at the photos of the 53-year-old Italian former chef-current
photographer now living in America the message gets through perfectly: I want to
be hungry. His simple, clean, and right-to-the-point shots guide us into an
exciting world, in
A weboldal sütiket (cookie-kat) használ, hogy biztonságos böngészés mellett a legjobb felhasználói élményt nyújtsa.