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Explore - Food

  1. From Meals to Ideals
    Design 101

    From Meals to Ideals

    The American kitchen is a complicated affair.

    written by: Katrina Heron
    01.30.09

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. Bruce Aidells Reviews 5 36-inch Cooktops
    Product Reviews

    Bruce Aidells Reviews 5 36-inch Cooktops

    Not quite at home on the range? No need to boast the most roast? For boiling, frying, searing, and simmering, the drop-in cooktop is king.

    written by: Sam Grawe
    05.28.09

  11. 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

  12. 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

  13. 101 Home Cooking
    Design 101

    101 Home Cooking

    How did such a simple act become so complex? Dwell analyzes how to cut, cook, and enjoy your food - and the plate it;s served on.

    written by: Sam Grawe
    photos by: Robert Schlatter
    05.28.09

  14. Never Dull
    Design 101

    Never Dull

    When someone gets fired from a French kitchen, the chef de cuisine says simply, “Take your knives.” To a chef, the knife is like an extra appendage, and its dismissal cuts deeper than...

    written by: Heather Bradley
    photos by: Robert Schlatter
    05.28.09

  15. Dining In, Dining Out
    Design 101

    Dining In, Dining Out

    Once while dining at a minimal-chic German restaurant in San Francisco, my date marveled at the elegant simplicity of the mid-century-modern salt and pepper shakers on our table.

    written by: Heather Bradley
    photos by: Robert Schlatter
    05.28.09

  16. Fond of You
    Design 101

    Fond of You

    The love of my life can prepare entire meals using only a sharp knife and a cast-iron pan. It’s a useful skill, but if you want to know the truth, I find his attitude a little annoying.

    written by: Deborah Baldwin
    photos by: Robert Schlatter
    05.28.09

  17. A Square Meal
    Design 101

    A Square Meal

    So many recipes leave so much to chance, and that is why I love the waffle iron.

    written by: Sam Grawe
    photos by: Robert Schlatter
    05.28.09

  18. 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

  19. AIA LA Restaurant Design Awards
    Dwell on Design

    AIA LA Restaurant Design Awards

    What's the secret recipe for an unforgettable dining experience? The Restaurant Design Awards will showcase the winning combinations at Dwell on Design, thanks to a partnership with AIA Los Angeles...

    written by: Alissa Walker
    06.08.09

  20. Foodjects: Design and Cuisine in Spain
    Post

    Foodjects: Design and Cuisine in Spain

    The Spain-USA Foundation is organizing cultural events in Washington, DC all summer. The latest is "FOODJECTS: Design and the new Cuisine in Spain," an exhibition of over 100 kitchen...

    written by: Rachael Grad
    06.10.09

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