Sublime
An inspiration engine for ideas
What’s Beef: The Past, Present, and Future of Joey Chestnut and Kobayashi
theringer.comIf we do not understand that most people had no choice but to devote their lives to growing and cooking food, we are incapable of comprehending that the foods of Culinary Modernism — egalitarian, available more or less equally to all, without demanding the disproportionate amount of the resources of time or money that traditional foodstuffs did — a... See more
Rachel Laudan • A Plea for Culinary Modernism
Proteinaholic: How Our Obsession with Meat Is Killing Us and What We Can Do About It
amazon.com
“One thing that consumers have been trained to understand is that menus don’t need have to have 12 entrees and 12 appetizers,” he says. “They need to have six really good ones. And that’s enough.”
The New Consumer • Danny Meyer explains how the dining experience will change
AKUA- Makers of the World's 1st Kelp-Based Meat & Seafood-Alternatives
akua.co
