Riga Technical University International Summer School 2014 opens for applications and announces this year’s theme — «Get Well City». It welcomes students and young professionals of architecture, urbanism and design, as well as related disciplines. What can rural towns offer for the well–being of their residents and visitors? Is clean air,
The Forum continues to host the important discussions to bridge the fields of theory and practice and to create a two-way transfer of knowledge and know-how, placing the main focus of the debate on innovation in recognition to its central role to increase tourism socioeconomic contributions to sustainable development worldwide…
Casa Moreyra is more than a restaurant, built in one of Lima’s smartest districts it’s a way of linking a whole mix of disciplines. From farming to fishing, avant-garde cuisine to informal family lunches and personally designed taste experiences. A living space that houses 6 worlds and exemplifies better than anything
Mozzarella made with buffalo milk is a specialty of the Campania region, located in the southern part of the country (and famously home to Naples). The best buffalo mozzarella receives the prestigious DOP designation, which guarantees the cheese was produced in its native region… READ MORE
From secret food meets to trendy markets, original food trucks and award-winning restaurants, Cape Town continues to offer a rich variety of foodie experiences. This year a project called 2014 Food will also run throughout the year at various venues around Cape Town for World Design Capital 2014… READ MORE
A food artist has created tasty sculptures of some of Britain’s most iconic landmarks – from potato chips and mushy peas. Prudence Staite and her team used 10kg of chips to make edible versions of the London Eye, Big Ben, Stonehenge and the Angel of the North… READ MORE
“Foodture: PlantBot Genetics” at Wayne State’s Elaine L. Jacob Gallery succeeds at the latter three. Monsanto and other giant agricultural conglomerates might feel wounded, but the rest of us will laugh at the artists’ tongue-in-cheek attack on genetically modified foods in this traveling show that’s one part science experiment, one
The Art Fund have launched a new fundraising initiative that encourages art lovers to create edible masterpieces – all funds raised go towards helping UK museums and galleries. The competition encourages you to get together with your friends, family or colleagues on Friday 9 May to see who can make the
On February 25th Swapsee and EatWith will bring together some of Barcelona’s brightest professionals to enjoy gourmet home cooking and flex their mind muscles in a creative maelstrom aimed at answering a Conceptual Question: “What is an experience, can it be transmitted online, and if so, how?” … READ MORE
Diane Dodd was invited as part of a small circle of experts engaged with exploring new co-operation models for integrating culture in external relations, hosted by the ifa (Institut für Auslandsbeziehungen) and More Europe, at the Goethe-Institut in Brussels. With the premise that Europe must not be seen merely as
Critical Times, Creative Spaces 19/02/2014 by Anupama Sekhar What does it mean to be human in the 21st century? This was, for me, the powerful – albeit invisible – question that many speakers were responding to at the recently concluded 6th World Summit on Arts and Culture (13-16 January 2014,
The Food Film Festival encourages visitors to look at food differently. Film is of course a powerful medium, but art and design are also good ways of shedding new light on a familiar topic… READ MORE
We were eating lunch in La Piñeta, a hole-in-the-wall Mexican restaurant on S. First Street where Robert Karimi’s been eating for 15 years. Over nopalitos con huevos and sopes, Karimi explained the dynamic of his new show “Love, Food, Love” down the street at MACLA… READ MORE
Jeff Kauck has been setting the standard for food photography in Chicago and around the world for over twenty years. A water colorist and artist from a young age, Kauck is known for catching optimum light in his photographs and capturing food in unique ways… READ MORE
If, like most foodies, you read a lot about celebrity chef Ferran Adrià but never had a chance to dine at elBulli restaurant in Spain, the Museum of Science is about to offer you a valuable substitute course. A new temporary exhibit, “Innovation in the Art of Food: Chef Ferran
IGCAT The 3rd International Conference UNITWIN UNESCO Network “Culture, Tourism, Development” centred on Tourism and Gastronomy heritage: Foodscapes, Gastroregions and Gastronomy Tourism to be held from June 16-20, 2014 in Barcelona (Catalonia, Spain). This meeting aims to present current research and tendencies in gastronomy heritage and tourism based on biodiversit… READ
