COOL. ECOLUXURY. TERROIRISM. Printable Version Pronunciation: ter-wah-rism • Hear it!
Part of Speech: Noun, mass (no plural) Meaning: I'll bet you thought we misspelled terrorism, didn't you? No, this good word refers to the flavor and bouquet that a grape—and the wine made from it—acquires from the earth it grows in. It is a simplification of the French phrase goût de terroir "taste of the soil". FORAGING. Behavioral ecologists use economic models to understand foraging; many of these models are a type of optimality model.
Thus foraging theory is discussed in terms of optimizing a payoff from a foraging decision. The payoff for many of these models is the amount of energy an animal receives per unit time, more specifically, the highest ratio of energetic gain to cost while foraging.[2] Foraging theory predicts that the decisions that maximize energy per unit time and thus deliver the highest payoff will be selected for and persist. Key words used to describe foraging behavior include; 1) Resources, the elements necessary for survival and reproduction and yet have a limited supply, 2) A predator, any organism that consumes others and 3) Prey, an organism that is eaten in part or whole by another.[1]
SWEDEN. Programme overview Master's Programme, 2 Years 120 credits Campus Study period: – The Erasmus Mundus Master s in Food Innovation and Product Design (EMM-FIPDes) is a two year academic programme in the field of food science and product development, operated by Lund University together with AgroParisTech (France), UNINA University (Italy), and DIT (Ireland).
The EMM-FIPDes aims to provide a european dimension in the knowledge-intensive area of food research and development and will be highly relevant for both EU and thirdcountry students who wish to be employed in the agri-food and drink sector. DENMARK. NETHERLANDS. Dutch-taught Are you a creative person with a passion for food and are you attuned to what consumers want?
Then the Food Design & Innovation study programme is exactly right for you! Here you learn to invent, design, produce and market new food and beverage concepts and products. Our Food Design & Innovation study programme brings you the skills to creatively develop new food products and concepts. FRANCE. Gaining expertise in responsible design Throughout this MDes program, students will take part in various activities which help them in their career choices: trade fairs, colloquiums, publications, design watch for manufacturers and professionals from the food industry and mass retail, setting up networks of experts on these topics.
They will explore environmental and health issues from an ethical viewpoint. ITALY. Target: Professionals, graduates in the fields of Architecture, Industrial Design, Interior Design, Product Design, Company Managers, Designers, Product Managers (food, visual, organizational) within a Company, Managers of Points of Sale (in Store Promotion), people responsible for the Organization of Events linked to Food, Chef, Food Training Schools.
Goal: The Master course in Food Design aims at training referents for the innovative design and communication project of the content/shape and packaging/packing of food as well as of the areas where food is sold and consumed and that we appreciate and value the richness of italian culinary heritage. Professionals who pay attention to the new consumption trends and who are able to explain the eating experience through aesthetic, value and performance principles that mostly characterize the current view. FOOD DESIGN CATEGORIES. Design With Food is the design that melts, blows, pulls, foams, mixes and reassembles food as a raw material, transforming it to create something that did not exist before in terms of flavor, consistency, temperature, color and texture.
The food designer, in this case, is usually the chef and could be a food technologist. An example of this category is ‘Espesso’ by Ferran Adrià and Lavazza. It is a coffee, lighter than a mousse but firmer than a foam. Other examples are the very famous Fruit Caviar, by Ferran Adrià again, a creation that looks exactly like caviar but tastes like fruit, or the “Drink me potion” by Heston Blumenthal. FOOD PRODUCT DESIGN. Food Design. Pasta by Design - Thames & Hudson. I Classici - Barilla. DESIGN WITH FOOD. Food. Olo Restaurant. Chez Dominique #56. Galleri. Restaurant Geranium. Mathias Dahlgren - All Episodes.
Mathias Dahlgren. Table reservations We accept reservations by telephone or email from Monday to Friday, 8am - 6pm.
Reservations booked online are secured once you have received a confirmation from us. Tel: +46 (0)8 679 35 84 email: reservations@mdghs.com. Fäviken Magasinet – The Deep Roots of the High North. Faviken. Faviken by Magnus Nilsson. Fäviken Magasinet, Järpen « Food Snob. ‘Is it right that I force my customers to kill a chicken at their table before I cook it for their dinner?’
This was how Magnus Nilsson, flushed with excitement, accosted me one afternoon during February’s Omnivore food festival in Deauville. ‘A couple of Russian ladies just asked me this during an interview,’ he gushed. ‘This is what people are saying about me’. Although these two journalists were in fact incorrect – Mr. Nilsson insists on doing any killing himself – their spurious speculations were still testament to two truths: many people were now talking about somewhere where some special things were happening in northern Sweden; and that very few people actually knew what these special things really were.
Fäviken Magasinet « en Foodie's blogg. There are few things in life that excite me as much as when Magnus Nilsson claps his hands in order to get everyone’s attention and presents what’s on the plate in front of us.
You know what I am talking about if you have been to Fäviken Magasinet. Located 390 miles north of Stockholm in an eighteenth-century granary the restaurant was recently awarded an impressive 34th place in The Worlds 50 Best Restaurants 2012. For Chef Magnus Nilsson it’s all about rektún mat (real food). Here he runs a different restaurant with a kitchen unlike most others, where the Nordic cuisine is in its most extreme, challenging and fun way without using molecular cooking or water baths. But it all starts downstairs. Frantzén Lindeberg. Noma. Best Restaurant in the World 2012 goes to Noma. Heston Blumenthal has two restaurants on the list for the first time, as his new restaurant Dinner (the highest new entry at number nine) has eclipsed The Fat Duck (which maintained its position at 13) in its first year. The only other British restaurant to make the top 50 was Notting Hill's The Ledbury, where Australian chef Brett Graham was this year's highest climber, taking the establishment up 20 places to number 14 on the list.
At the top of the list things remained the same as 2011, with El Celler de Can Roca of Girona, Spain, and Mugaritz of San Sebastian, Spain, taking the number two and three positions respectively. The victory cements Noma's position at the top of the culinary world, despite the restaurant missing out on a third Michelin star when the infamous restaurant guide was published earlier this year. To celebrate London 2012, René Redzepi will be coming to London's Claridge's hotel to bring his own style of food to the Mayfair hotel. DESIGN FOR FOOD. Tool. iFoodDesign. Frooty – Absolute Appetite Idea: Frooty sensual smoothie cups have been designed to bring the magic of fruit to life.
Frooty cups provide a new, tactile drinking experience that stimulates your senses. Frooty Samba – Absolute Appetite Idea: Samba spice shakers combine functionality and playful elegance. Samba Seasons – Nao Tamura Idea: Seasons are serving container made in silica sand. Seasons Pick your Nose – Jason Amendolara and Luke Boggia Idea: Each cup has a photograph of a nose and mouth printed on the side, so when you tip it in order to take a sip your profile will be disguised with the nose of your choice. Pick your Nose Pick your nose. Coca-Cola retires classic glass bottle. NEW YORK It's the end of an era for Coke lovers. A small Coca-Cola (KO) bottler in Minnesota says it's stopping production of the 6.5-ounce contour bottle, which customers could return to get back a 20-cent deposit.
DESIGN ABOUT FOOD. Magritta Chair, A Tribute To Magritte? The Belgian surrealist painter René François-Ghislain Magritte once said that he despised advertising and decorative furniture. But his contemporary, Roberto Sebastian Matta, created the Magritta decorative chair in Magritte's honor! The Son of Man, Magritte's most famous work, was the inspiration for the Magritta chair and the painting was very characteristic of the surrealist movement in painting, where connections between objects were to be made in the minds of the viewers, not "emotionalized" by the artist. The Son of Man, René Magritte. FRIED EGG CARPET. FOOD SPACE DESIGN AND INTERIOR DESIGN FOR FOOD. System. Fäviken Magasinet.
Faviken Magasinet, June 2012. EATING DESIGN. System.