topics
Dishing up art
6 articles
Gastronomy
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.
Gastronomy
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.
Art & design
Designer Marije Vogelzang works with food. She does not create new products, but unusual eating situations.
Gastronomy
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.
Art & design
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.
Gastronomy
Alexandre Gauthier wants his guests to discover those little nothings that are everything.
other topics
alimentarium magazine
Our monthly newsletter keeps you up-to-date so you can be the first to discover our latest articles and videos. Explore, learn and join in!
subscribe now