Writing about food has never been so good, or serious, as now. Esther Choi's book of recipes inspired by famous artists and architects, combines fun with thoughtful commentary
The new exhibition at the Victoria and Albert Museum asks plenty of questions about waste and sustainability
Peter Smisek enjoyed relinquishing control during an artistic dining experience. But is there anything that architects and designers can learn from this?
By no means a new fad, juice has played a significant role in 20th-century design. Laura Snoad traces its cultural history, from infomercials to the iPad
A Valencian bistro updates the traditional French aesthetic with a light installation of 57 randomly arranged glass globes
Over-indulging on food has always been a symbol of wealth and status. But today, it’s not the produce that counts – it’s the packaging
Carlo Ratti Associati’s latest project is the “Future Food District” – a 7,000sq m experimental, working supermarket situated in the heart of Milan’s Expo grounds. David Michon spoke to the designer about how he thinks data and information can enrich the shopping experience
In our August issue, we consider what the world’s fairs represent – looking at this year’s Milan Expo, the 1958 Brussels Expo and a mini-history of fair mascots – as well as visiting OMA’s new Fondazione Prada
Slaughterhouses are meant to look anonymous, so rarely is much thought given to their exterior design. Yet those assembly lines of suspended carcasses played a fundamental role in the grisly birth of modern architecture
French designers Thibault Zimmerman and Lucie Thomas (Zim & Zou) made Icon a neon-coloured paper hamburger for issue 104: The Future of Food. We had to settle on just one shot for the cover, but you can see more photos of their incredible paper-craft creation by clicking here.
William Wiles finds a dinner-based exploration of protests and policing hard to swallow (unlike the dreamy dessert).
Solid soup and edible plates that are worn like jewellery are two of the latest products created by experimental food designer Diane Bisson.