1. in the mood…

    in the mood…



  2. Stately Sandwiches: A Tasty Adventure Around the U.S. Kelly Pratt, a self described sandwich lover who views a well made one as an art form, has recently started Stately Sandwiches – a project where she’s making handfuls of bread encased goodness for each of the 50 states. Using regional recipes sourced from locals to each area, she’s documenting her culinary adventure by laying out each sandwich’s ingredients neatly on a cutting board and photographing them from the same vertical angle. Later – after consuming her artful creation – she adds useful typographical elements and a map of the state where the recipe came from. Tasty. via

    Stately Sandwiches: A Tasty Adventure Around the U.S.

    Kelly Pratt, a self described sandwich lover who views a well made one as an art form, has recently started Stately Sandwiches – a project where she’s making handfuls of bread encased goodness for each of the 50 states. Using regional recipes sourced from locals to each area, she’s documenting her culinary adventure by laying out each sandwich’s ingredients neatly on a cutting board and photographing them from the same vertical angle. Later – after consuming her artful creation – she adds useful typographical elements and a map of the state where the recipe came from. Tasty.

    via



  3. Just saying…

    Just saying…



  4. Favorite fruit ever: Aguacate!!

    Favorite fruit ever: Aguacate!!





  6. JIRO DREAMS OF SUSHI is the story of 85 year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. He is the proprietor of Sukiyabashi Jiro, a 10-seat, sushi-only restaurant inauspiciously located in a Tokyo subway station.

     Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious 3 star Michelin review, and sushi lovers from around the globe make repeated pilgrimage, calling months in advance and shelling out top dollar for a coveted seat at Jiro’s sushi bar.

    For most of his life, Jiro has been mastering the art of making sushi, but even at his age he sees himself still striving for perfection, working from sunrise to well beyond sunset to taste every piece of fish; meticulously train his employees; and carefully mold and finesse the impeccable presentation of each sushi creation.

    At the heart of this story is Jiro’s relationship with his eldest son Yoshikazu, the worthy heir to Jiro’s legacy, who is unable to live up to his full potential in his father’s shadow.

    The feature film debut of director David Gelb, JIRO DREAMS OF SUSHI is a thoughtful and elegant meditation on work, family, and the art of perfection, chronicling Jiro’s life as both an unparalleled success in the culinary world, and a loving yet complicated father.



  7. Project ‘Eiterquellen’ / Photography by Stefan Fürtbauer…is an ongoing project about Viennese Diners and the little different Viennese fast-food culture.Most of the time these Diners are isolated islands of food supply in an ancient surrounding with plenty of cultural heritage. Isolated both in the sense of appearance as well as in resisting global operating fast-food chains. But the ‘improper’ their architecture and appearance may appear, the much heritage they actually hold themselves.Viennese wurstel diners have been introduced during the Austro-Hungarian K.u.K. Monarchy around 1870 to establish a safe income for wounded war veterans. Since then they became an essential part of urban culture not by only supplying snacks but being the place of the distinctive Viennese working class.The sub-urban Viennese tongue is a raw one and celebrated at exactly these places so I’ve chosen the title ‘Eiterquellen’ (‘Pus Springs’) for this project. The Viennese tongue has found some questionable synonyms for the food supplied at diners, like ‘Eitrige’ (‘pus-filled’) which describes a ‘Kaesekrainer’ sausage which is filled with cheese and when put on the grill the cheese melts and oozes out. With some imagination this can look like pus. Preferably the ‘Kaesekrainer’ is served with barf (mustard) and a hump (bread roll)…Of course these ancient Viennese diners had to evolve to catch up with international fast-food chains, Kebap diners and Asian snack bars. They’ve refurbished appearance with contemporary architecture which is by the way not unfamiliar with the style of diners of the 60ies in the US. But they served the same snacks they used to serve almost 150 years ago.It appears to me as if these ‘new’ Viennese diners wanted to provoke the ancient surrounding but not their own heritage and tradition

    Project ‘Eiterquellen’ / Photography by Stefan Fürtbauer

    …is an ongoing project about Viennese Diners and the little different Viennese fast-food culture.Most of the time these Diners are isolated islands of food supply in an ancient surrounding with plenty of cultural heritage. Isolated both in the sense of appearance as well as in resisting global operating fast-food chains. But the ‘improper’ their architecture and appearance may appear, the much heritage they actually hold themselves.Viennese wurstel diners have been introduced during the Austro-Hungarian K.u.K. Monarchy around 1870 to establish a safe income for wounded war veterans. Since then they became an essential part of urban culture not by only supplying snacks but being the place of the distinctive Viennese working class.The sub-urban Viennese tongue is a raw one and celebrated at exactly these places so I’ve chosen the title ‘Eiterquellen’ (‘Pus Springs’) for this project. The Viennese tongue has found some questionable synonyms for the food supplied at diners, like ‘Eitrige’ (‘pus-filled’) which describes a ‘Kaesekrainer’ sausage which is filled with cheese and when put on the grill the cheese melts and oozes out. With some imagination this can look like pus. Preferably the ‘Kaesekrainer’ is served with barf (mustard) and a hump (bread roll)…Of course these ancient Viennese diners had to evolve to catch up with international fast-food chains, Kebap diners and Asian snack bars. They’ve refurbished appearance with contemporary architecture which is by the way not unfamiliar with the style of diners of the 60ies in the US. But they served the same snacks they used to serve almost 150 years ago.It appears to me as if these ‘new’ Viennese diners wanted to provoke the ancient surrounding but not their own heritage and tradition



  8. Family Martelli comes from the small town of Lari in Tuscany and has since 1926 made pasta under its own name. The paste Hey high qual small and so does the nice packaging and design spirit of a family member for over 20 years ago. The proprietary nature of yellow bags feels very trendy despite his age and I suspect it will feel just as modern about another 20 years.


    > Pasta Martelli

    (Source: anothersomething.org)



  9. Sushi Memo Block.

    You get Toro, Maguro, Tamago and Salmon in one colorful package. Designed by Kenjiro Sano and marketed by nico. Get them from Rakuten.

    (Source: matomeno.in)



  10. Glass Food Covers by Switch Design

    “Hiromi Taki and Tomonori Ohata, the design duo known as Switch, created these glass food covers. Each was designed for aspecific type of snack – onigiri (rice ball), shu cream (cream puff) and a slice of cake – and debuted last year in the Oyatsu Dougu exhibition, a show dedicated to showcasing tools and accessories related to the snack time.  They were hand-blown by Sayaka Kanazu, a craftswoman based in Toyama” via

    Nice ones right? They look so, relevant after putting them inside the glass. Its amazing how a single material can elevate the nature and value of one object.