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
IGCAT experts, Robert Palmer and Mary Miller paid a visit to Plovdiv last week to support their bid for European Capital of Culture 2019. During the visit in Bulgaria they provided advice, help and support to thePlovdiv 2019 Foundation and City stakeholders, in order bring our the best in the bid
IGCAT experts, Robert Palmer and Mary Miller paid a visit to Plovdiv last week to support their bid for European Capital of Culture 2019. During the visit in Bulgaria they provided advice, help and support to the Plovdiv 2019 Foundation and City stakeholders, in order bring our the best in
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
IGCAT expert, 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
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
The Destination Europe 2020 Conference, convened by the European Travel Commission (ETC), gathered over 100 delegates from all over Europe to consider the future of tourism in Europe towards 2020. An important element of these deliberations was gastronomy – identified by the ETC as a major pan-European theme for tourism
