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FORKS: A Quest for Culture, Cuisine, and Connection

At the beginning of Allan Karl’s WorldRider adventure, his outwardly successful life is falling apart. He is divorced from his wife of seven years. He has abandoned his high-powered job at a media agency. He feels empty. The turn of events is the setup for a mid-life crisis, and maybe that is just what this book is about. But, Karl’s crazy idea is not some half-baked stunt; it’s a dream ...

Bake with Balance by Nadine Fumiko Schaub

Balance is an intuitive kitchen scale by Nadine Fumiko Schaub. The simple design helps the user bake precisely by the gram, balancing up to 1kg of ingredients with porcelain and lead granulate weights. Interaction with the design encourages the user to see the object as an heirloom rather than a disposable tool. Additionally, the natural materials—brass, local marble, porcelain, and wood—make Balance a valuable asset to one’s cooking arsenal and ...

Wrap-Genius Food Labeling for the Future

In its current incarnation, Wrap-Genius is one man’s journey to intuitive food labelling. Graduate student Sam Slover began tracking what he was eating, what was in it, where he bought it, and where it originated. Over the course of three months, he recorded details about his food and designed the Wrap-Genius dashboard to visualize his eating habits in an informative but not prescriptive way. He found that he consumed 3,548 ...

The Cap Coffee Cup

The Cap is a coffee cup specially designed for the New York Cafe, a restaurant and caffeination destination actually located in Curitiba, Brazil. Playing with the shape of a baseball cap, the easy-to-grip cup rocks Big Easy style and begs to be Instagrammed with or without #latteart. The sporty design was collaboratively developed by Rodrigo Brenner and Mauricio Noronha of Furf Design Studio and the New York Cafe’s chef, Luiz Santo. ...

Nambu Tekki Cast Iron Pans by Nobuho Miya

Designed and forged by master craftsman Nobuho Miya, this collection of Nambu tekki cast iron pans brings time-honored culinary style to any kitchen. Miya works in his family ironware studio, Kamasada, in the Iwate prefecture of Japan. With more than forty years of experience, he practices the art of traditional Nambu techniques, and his work is widely acclaimed. His commercial production of Nambu tekki cast iron includes a skillet and ...

Mon Oncle Portable Grill

Designed by RS Barcelona, Mon Oncle is a portable grill that resembles a vintage briefcase. The flameless grill is safe and easy to use and can be carried by the fabric and leather straps. Its stainless steel frame is perforated for efficient heating and comes painted in green, blue, or gray. Giving outdoor dining and camping an added touch of sophistication, Mon Oncle serves up adventure with whimsy and retro ...

Food Maps

Inspired by culinary tourism, artists Caitlin Levin and Henry Hargreaves arranged and photographed food in geographic shapes. The “Food Maps” they made depict countries, sovereign states, and continents with a myriad of foods that are significant if not native to the specific culture. Spices represent India, pasta-ready fruits and vegetables make up the boot of Italy, and shrimp take the shape of Australia, just to name a few from the ...

Balancerie

The Balancerie, designed by Xiaowei Yu and Italian designer Marianna Milione, is a kitchen scale of composite polymer and stone. Made in Italy according to the values of traditional Italian cooking, the scale focuses on balancing one ingredient with another rather than precisely measuring every little thing. Simple in function, the Balancerie is also minimal in its aesthetic, with just four parts in the same neutral tone.

Sugar Cubes as They’ve Never Been Seen Before

3D Systems recently revealed what they promise to be the first-ever market-ready 3D food printers at the 2014 Consumer Electronics Show (CES) in Las Vegas. The Chef Jet and the Chef Jet Pro create flavored sugar decorations for baked goods and drinks. The jet printers apply sugar-plain, chocolate, vanilla, mint, sour apple, cherry, or watermelon–and then water, crystallizing the designs into sugar cubes as they have never been seen before. ...

Putting Bread on a Pedestal

The Breadpit, by Florian Hauswith, derives from traditional methods for storing bread. Combining a breadbox and a cloth wrap, the design is composed of a wooden board base, frame, and fitted linen cover. The Breadpit presents its loaf fresh and on a “podium,” adding flavor, pomp, and circumstance to any dining occasion. Later this month, the Breadpit will be on display at Boffi Cologne as part of the 2014 Young ...