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  1. A Note on Our Expert

    A Note on Our Expert: Peter Stathis

    Peter Stathis is the principal of a leading collaborative design venture, Virtual Studio, which specializes in consumer products, and has worked with Arstecnica, KnollStudio, Nambé, and OXO.

    01.01.09

  2. A Note on Our Expert

    A Note on Our Expert: Daniel Patterson

    Daniel Patterson is the owner and executive chef of Coi Restaurant in San Francisco. Coi, which means “tranquil” in archaic French, is just that: a quiet refuge amid the flamboyant flash of strip...

    01.01.09

  3. A Note on Our Expert: Bruce Aidells
    A Note on Our Expert

    A Note on Our Expert: Bruce Aidells

    Bruce Aidells starting cooking professionally while a graduate student at UC Santa Cruz. 

    written by: Sam Grawe
    01.01.09

  4. A Note on Our Expert

    A Note on Our Expert: Heather Wagner

    Heather Wagner is a freelance writer and Dwell contributor and is currently writing a comic novel on the subject of modern etiquette.

    01.01.09

  5. A Note on Our Expert

    A Note on Our Expert: Jake Godby

    It’s rare to find a friction-free workplace, but Jake Godby can proudly claim he has one. “The thing about an ice-cream shop,” he says, “is that nobody comes in with a bad...

    01.01.09

  6. 5 Questions for Carrie and Andrew Purcell
    Post

    5 Questions for Carrie and Andrew Purcell

    Husband and wife Carrie and Andrew Purcell are in the business of making beautiful, and mouthwatering, photographs together. They chronicle their observations on food, photography and living in Los...

    written by: Laure Joliet
    01.15.09

  7. From Meals to Ideals
    Design 101

    From Meals to Ideals

    The American kitchen is a complicated affair.

    written by: Katrina Heron
    01.30.09

  8. An Ode to the IKEA Cabinet
    Design 101

    An Ode to the IKEA Cabinet

    Joining the Grecian urn, the much-rhapsodized IKEA cabinet finally gets its poetic due as a heroic ode. Anyone who owns a set may verily be inclined to put quill to paper and dash off a few stanzas...

    written by: Dan Maginn
    01.30.09

  9. Sushi chef Susumu Ueda Reviews 6 Energy-Efficient Refrigerators
    Product Reviews

    Sushi chef Susumu Ueda Reviews 6 Energy-Efficient Refrigerators

    The refrigerator in your kitchen may be humming a pricey song—to the tune of hundreds of dollars and thousands of kilowatts a year. Even a ten-year-old model uses twice the energy of a new...

    photos by: Brad Hines
    02.03.09

  10. Terrine: Architecture of a One-Dish Meal
    Post

    Terrine: Architecture of a One-Dish Meal

    Cooking often requires a design sensibility, skillfully balancing various weights, textures, and colors to determine the composition and presentation of a dish. Few recipes yield a more...

    written by: Sarah Rich
    02.25.09

  11. The Lawn Goodbye
    Outdoor

    The Lawn Goodbye

    We sunbathe, picnic, and play sports on them. Our bare feet seem inexorably drawn to them. And for many of us, they’re the first thing we see when we step out the front door: lawns. It&rsquo...

    written by: Arnie Cooper
    photos by: Fritz Haeg
    02.26.09

  12. Eat Love: A Book of Food Design
    Post

    Eat Love: A Book of Food Design

    Food designer Marije Vogelzang creates recipes, plated presentations, and even molecular gastronomic buffets, turning the dining experience into a full-sensory immersion that makes us think not...

    written by: Miyoko Ohtake
    03.13.09

  13. Founding Farmers
    Post

    Founding Farmers

    While in Washington DC we popped into Founding Farmers, the District’s only LEED Gold certified restaurant and bar. A farm-to-table style establishment, Founding Farmers would be just one of...

    written by: Aaron Britt
    03.26.09

  14. Coolhaus Modern Ice Cream Architecture
    Food

    Coolhaus Modern Ice Cream Architecture

    As we enjoy/endure the hottest day of the year so far in San Francisco, sitting at our desks dreaming of swimming pools, in comes a link to a brand new company out of LA merging two things...

    written by: Sarah Rich
    04.20.09

  15. Mobile Eateries
    Food

    Mobile Eateries

    With street food enjoying a renaissance across the United States, it may no longer be necessary to steer clear of trailer fare. From coast to coast, top chefs are trading frenzied restaurant...

    written by: Sarah Rich
    04.20.09

  16. Modern Taste
    Food

    Modern Taste

    Chef Grant Achatz treats his restaurant kitchens like scientific laboratories: They are places in which to invent wildly sculptural dishes that are seldom what they seem. Though he characterizes...

    written by: Sarah Rich
    04.20.09

  17. Caving in Wine Country
    Post

    Caving in Wine Country

    While stem heights and glass colors change with the whims of culinary fashion, the shape of a wine glass has remained essentially the same for several centuries. One could argue it's a design that...

    written by: Sarah Rich
    05.04.09

  18. Dwell Evaluates 5 Home Espresso Machines
    Product Reviews

    Dwell Evaluates 5 Home Espresso Machines

    Bitter black brew got you down? Lackluster crema floating in your cup? With the assistance of an espresso expert, Dwell evaluates five home espresso machines that will help you tamp, pull, and...

    written by: Amara Holstein
    photos by: Peter Belanger
    05.04.09

  19. Canteen
    Food

    Canteen

    Great Britain has never had a reputation for great food—it is, after all, the nation where a dish called mushy peas is purportedly a good thing. But designer-cum-restaurant- entrepreneur...

    written by: Sarah Rich
    05.13.09

  20. Yellow Treehouse Restaurant
    Food

    Yellow Treehouse Restaurant

    In my endless trawling for new projects that meld food and design, I came across the Yellow Treehouse Restaurant—an architect-designed eatery near Auckland, New Zealand, perched over 30 feet...

    written by: Sarah Rich
    05.19.09

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