Light in Design, the B3 system by bulthaup is the measure of all kitchens; by focusing on ergonomics, task management and keeping it utilitarian, the visual aesthetics are not compromised here. The entire kitchen “floats” by using a supporting frame inside the wall that can bear up to one ton in weight per meter. This is ideal for architects and designers, providing them with an unprecedented level of freedom in design and the efficient use of space. The range of accessories and the way in which spices, tools and even cleaning supplies are tucked away compliment the design. You may never dine out again!
Bulthaup B3 Kitchen, by Herbert H. Schultes, for Bulthaup
“The Giant Japanese Hornet is the largest species of wasp in the world, and it contains special enzymes in its body which are reputed to increase strength and energy levels. Giant Japanese Hornets have one of the most incredible stamina’s of any living creature and this stamina can be temporarily passed into the system of those who consume it.”
Hormigas Culonas are harvested in the Colombian Amazon by the Guane Indians, during the short rainy season between March and June. They are then toasted in a mud pot over an open fire by the Indians. The Guane Indians believe that these Ants have youth giving and Aphrodisiac properties and they are often served as fertility giving marriage food during nuptial ceremonies. Hormigas Culonas taste similar to crisply fried bacon with an earthy taste.
(Left) A Toffee flavoured Candy, which contains a real edible scorpion. (Right) This vodka contains a farm raised yellow scorpion (buthus martensii) Infused in pure grain English vodka. Alcohol infused with a scorpion is said to remove toxins from the body when consumed.
Insects and Scorpions, from Edible.
The Cruiser Bag: Limited Edition piece (only 300 pieces available) – includes a bottle of La Grande Dame 98 and two champagne flutes. Available from July and costs $425
The Cruise collection: a “made to measure” piece and costs $80,000 – comes with 4 bottles of La Grande Dame 98, 2 magnums of La Grande Dame 88, 6 champagne flutes Riedel and 6 water tumblers, plates, table mats and cutlery.
As a caterer for upmarket parties, Maison Van Den Boer, is one of the best known in Holland. The Amaison shop is conceived like grandma’s kitchen, sample the flavours as you watch food being prepared. We like the way in which a single geometric element is repeated throughout the Shop.
Amaison, Amsterdam, Netherlands, by Concrete
An interesting blend of the traditional and current objects like Tom Dixon lamps and Bisazza mosaics.
Pearls & Caviar, Abu Dhabi, UAE, by Concrete
Often overlooked and a common sight in every sushi bar and maybe even lurking in the back of your refrigerator, this package design is now included in the permanent collection of the Museum of Modern Art in New York (MoMA). The dispenser is equipped with the essential functions as a soy sauce dispenser such as easy to pour (on two sides!) and a non-drip spout. The company has shipped to date over 250-million units.
Designed in 1961 by Kenji Ekuan. (Japanese, born 1929) and GK Design Group. Kikkoman Soy Sauce Dispenser. Glass and polystyrene plastic, Manufactured by Kikkoman Corporation, Japan.
Kikkoman Soy Sauce Dispenser, by Kenji Ekuan, for GK Design Group
Here at Daily Icon we are great fans of Japanese packaging; here are some examples of product packaging inspired by tradition and nature.
Read the entire article at Ping Mag
From an article from the New York Times, on The coming of age of Copenhagen’s Nordic cuisine.
1. Barely a year old, Geranium won its first Michelin star in March.
2. Razor clams inside a parsley gel, topped with frozen horseradish and buttermilk at Noma. Biting into all three components produces the salty flavors of cold North Sea (the clams), a taste of chilly fields (the parsley) and a pleasing bite of winter frost (the horseradish snow).
3. At Geranium, a milk-based dessert, left, and a dish of assorted cabbages with oysters, cod and caviar, right.
Link to Article: IHT
An excellent story from the New Yorker:
1. Grant Achatz, a devotee of molecular gastronomy, torching cinnamon. “He likes to come up with new culinary ideas late at night, when the restaurant is empty, sketching various ‘prototypes’ on pads of paper.”
1.2 Gelled sweet potato, brown sugar, and bourbon, tempura-fried on a torched cinnamon stick.
2. Huckleberry juice thickened with modified starch and frozen.
3. Tropical fruits under a sheet of coconut.
and other creations….
Buy the book: Alinea Book by Grant Achatz