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Dishing up art

Dishes served at a grand table can be enthralling masterpieces. For a great many chefs, composing a dish is like a work of art, a question of pleasing the eyes as much as the palate...

6 articles
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15.04.2015 Manuella Magnin
Nowadays, the colours and textures of a dish are essential elements in terms of its presentation. They contribute towards the visual and tactile sensation of the ingredients, awakening curious taste buds.
4 min. Be the first to leave a comment
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15.11.2014 Nicolas Chatenier
Cooking today tends to give precedence to visuals over taste. Chefs actively encourage this tendency by publishing photographs of their creations. Whether scant or abundant, modest or flamboyant – cookery is an art form.
4 min. Be the first to leave a comment
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02.05.2014 Andreas Kohli

Designer Marije Vogelzang works with food. She does not create new products, but unusual eating situations.

5 min. Be the first to leave a comment
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24.03.2014 Patrizia Coggiola
Foie gras is no more valuable than cassava, and insects are also fair game: the most innovative chefs are exchanging ideas and using new culinary knowledge. They are open to the unfamiliar.
5 min. Be the first to leave a comment
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26.02.2014 Andreas Kohli

A passion for cooking and eating can be a great way to get to know people and learn their stories. Photographer Sylvan Müller presents such encounters in his work. Extensive research is necessary to ensure that the aesthetics are just right, the stories come to life and the books have bestseller potential.

5 min. Be the first to leave a comment
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29.01.2014 Nicolas Chatenier
Alexandre Gauthier wants his guests to discover those little nothings that are everything.
4 min. Be the first to leave a comment
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