Food News

Rich in minerals and collagen, jellies could soon end up in our plates. Studies to understand how to treat these creatures could in fact very well add them to the long list of novel foods, increasing the varieties of edible...

The latest project of non-profit Alice for Children in collaboration with Istituto Carlo Porta in Milan is an Italian cookery school in Kenya. The ad hoc academy is located in Utawala, Nairobi, and will guarantee a better future for local...

Oysters in France are a big deal. Loved around the world for their unique taste, oysters can now be purchased around the clock from a vending machine. This is the story of an oyster breeder in Île de Ré.

[caption id="attachment_138787" align="alignnone" width=""]Judith Jones in ucina[/caption] Boasting over 50 years in publishing and a passion for French cuisine developed in the Fifties in Paris, plus a successful career in bestselling publications, she discovered Julia Child in 1961, with her...

The food of the future is a product of renewable energy. Electricity is the primary source necessary for the production of protein powder that could be the solution to world hunger. This synthesised food, designed by a team of Finnish...

The father of restaurant guides Gault Millau considered among the pioneers of nouvelle cuisine movement in the ’70s, Christian Millau – an “impertinent and independent” author – passes at age 88. His publisher gave the announcement.

Muji is a Japan design institution. The retail company presents its newly remodelled flagship store in Tokyo transformed into a produce market and coffee shop. 

After the great success of the Mexican pop up, the Danish chef is back in Europe to work on some original projects, starting from his future cucina, that will be hosted at Christiania by the end of the year. Meanwhile,...

A celebrity chef in the 80's with many restaurants and a dedicated episode of Chef's Table: Francis Mallman is an ambassador of the Patagonian culinary movement and he's about to open his first restaurant in Europe.

Typical Ferragosto fare features fresh, raw vegetables and fruit to ward off the heat. Cold beverages, fruit salads, cold pasta are almost always on the menu. But tradition dictates the menu more than temperature. Here are a few examples. Please...