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
“The Holiday Home is an experiential installation exploring areas in which the holiday home departs from modern design conventions. Visitor movement through the installation activates unexpected view corridors and the multidirectional shadows create unpredictable perspectives.”
Holiday Home, Philadelphia, USA, by UNStudio
1. Alexander Calder’s statue of “Man”, originally located near the Scandinavian Pavilion on Île Sainte-Hélène, Montreal for Expo 67
2. “Flamingo” in Federal Center Plaza, Chicago and 3. found.
more: Calder Foundation
Peter Jansen creates sculptures that focus on the body’s movement freeze-framed in time and space.
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