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food styling
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
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
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?
business
How to make soy rinds and learn everything on gastrophotography | Piqniq pack—Part 9
Roast lamb and Japanese omelet on the Easter table? Why not? As Easter approaches, celebrities put on their aprons to create a holiday feast with the help of experts, preparing different dishes from classics to unconventional ones. How can a catering business grow with its environment? What “tricks” should we
design
Bouquets and still lifes | ATAK PELIF
Let’s be honest: because of all the socialist memories, carnations and gerberas would probably be amongst the last things we would decorate our homes with. We would sooner buy a bunch of trendy dried flowers than these retro favorites. Now we can get to know them from a fresh,
architecture
IASAI Bar | Bratislava
IASAI food bar located in Bratislava’s historic old town gives you much more
than a simple culinary experience. Its atmospheric space swallows the guests, so
they can leave the outside world behind during the dinner, and they can only
concentrate on the present.
The IASAI Japanese food bar [https:
