Defining Identity Through the Plate: Ingredient, Technique, and Concept-Based Restaurant Models In contemporary gastronomy, the identity of a restaurant is not simply defined by its cuisine or location. Rather, it is increasingly shaped by one or a combination of three distinct approaches: ingredient-based, technique-based, and concept-based models. Each offers a unique lens through which chefs […]
Hey! You Gotta See the Bathroom! “Considering how we can improve both mental and physical wellbeing through a multi-sensory approach can help transform the humble bathroom into a modern day sanctuary.” History of the Toilet Every living organism is a machine: Consumption, turns into energy and the waste goes out the system. Same with […]
Marketplaces to Public Markets Market History in the World As long as there is produce, there is trade and as long as trade exists and so does markets. Markets were found in ancient Babylonia, Assyria, Phoenecia, Greece, Egypt and Arabian Peninsula. Remains of salt, dyes, cloth, metals, pots, ceramics, statues and other products were found […]
WHERE DO WE GO FROM HERE? Global & Local Restaurant trend can be determined by the interaction between local buzz and global pipelines of gastronomy. Following global events and feeling the local hype of gastronomy allows a restauranteur to sense trends. It is a matter of choice when it comes to going with a potential […]
