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Cheese Culture(s) in India: Rediscovering Familiar Landscape

DOSSIERTHE FUTURE OF CHEESEElizabeth Yorke
As I pack dried brewer's spent grain for an unexpected customer, I realize how innovation in cheese making can stem from the most unlikely sources. My small business in...

Decommoditization – Redefining Distinction

Food Script New business models
While construction of pure homogeneity between commodities, including agricultural ones, is at the heart of the process of commoditization, decommoditization is all about removing...

Bulking Up – The Comeback of Bulk Buying

Food Script Sustainability
The bulk aisle can no longer afford to be the neglected corner of the supermarket that has long resisted a transformation. According to the...

Focus On: The Gut Stuff

Beyond Insights Microbiome
Wellness shouldn’t be an upper-class luxury with expensive products & inaccessible messaging. Our mission is to empower gut health in everyone’. The Mac Twins,...

Amy Sherman: The Cheese Professor

Interview Tom Grimm
Food Innovation Quarterly: Amy, could you briefly share with me what led to your role there? Amy Sherman: Sure. I’m a food writer, recipe developer,...

Snacking and Street Foods: an Inevitable Fusion

DOSSIER THE POWER OF STREET FOOD Richard C. Delerins & Arunima Kumar
To uncover the different consumption practices associated with snacking, it is indispensable to understand the origins of the term and the act itself. In...

Istanbul: Savoring Two Continents

Food city portrait Céline Cailliau
When I first moved to Canada and made friends from various backgrounds, I noticed during our conversations about food that many of their dishes...

How Do You Say ‘Cheese’ in Mandarin?

DOSSIER THE FUTURE OF CHEESE Xinwen Zhang & Richard C. Delerins
In popular imagination, Chinese cuisine simply does not “do” dairy. However, Mr. Song’s Book of Nourishing Life (宋氏养生部) written in 1504 by Chinese gastronome...

Madrid: Cradle of Gastro-Market Cuisine

Food city portrait Vicky Hayward
In 2008, the phrase “echar la persiana” – literally, lower the blind, or close shop - came back into Madrid’s everyday conversation. Spending was...

Beyond “New Nordic Cuisine” – Rethinking Sustainability

DOSSIER NEW NORDIC CUISINE Tom Grimm
Copenhagen Cooking is an annual festival in late August that celebrates the city’s varied and vibrant food scene with exhibitions, chefs and restaurants, communal...

São Paulo: Where Global has always been the Local

Food city portrait Francisco André
A mosaic of influences from far and wide, São Paulo’s, or Sampa’s (as the locals call it) culinary landscape is one of a kind....

Rasmus Munk: Alchemist, Activist, Eco-industrialist

DOSSIER PROFILE Tom Grimm
Rasmus Munk and his “Holistic Cuisine” may just be as innovative as things get in the gastronomic realm. Alchemist, his Copenhagen restaurant, is the high-tech,...

Plate to Pixel: The Avocado Craze – The Instagramization of Culinary Practices

DOSSIER FOOD IN THE DIGITAL ERA Marina Soldi & Marie Dufour
Americans consume 73,000 tons of avocados during one Super Bowl game alone. But Americans are not alone in this global frenzy for avocados with...

Pink Passion: Rosé on The Rise as Millennials Dictate New Wine Codes

DOSSIER Food as Emodities Richard C. Delerins
Every July in New York City, thousands of partygoers gather on the lawns of Randall’s Island Park for a huge ‘Pinknic’. ‘Save water, drink rosé’, banners read, and the participants do.

“ARE YOU HUNGRY?” – Stanley Tucci’s Taste: My Life Through Food

Book review Generation Chefs Lorie Kim
“Are you hungry?” asked Stanley Tucci’s mother when he was a little boy. Which one of us fully grown people wouldn’t want to hearken back...

‘Briochization’ – The Convergence of Bakery and Pastry

Food Script Culinarization
Often clearly demarcated in the past, the border between bakery and pastry-making appears to be scrambling. The colours, softness of the crust and crumb,...

Breakfast 2.0: The Newfound Palette of Morning Emotions

DOSSIER Food as Emodities Diana Mahfouz & Audrey Randazzo
Simply the first meal of the day, for some, breakfast makes them want to jump out of bed in the morning. For others, it...
understanding-the-food-consumer

The Baking Fervour: How COVID Transformed Bread Consumers into Bakers

DOSSIER Food as Emodities Sara Antoniotti & Laura Oppici
The 2020 lockdown experience has revived the practice of baking homemade bread in France and Italy. Inspired by new motivations for baking, the French...

Maria Pocovi: Food at The Crossroads of Emotions and Technology

Interview AI and Food
Food Innovation Quarterly: What inspired you to start the Emotion Research Lab? Maria Pocovi: I started this project six years ago with the idea of...

New Delhi: A Delhicious Fusion

Food city portrait Arunima Kumar
The buzzing national capital of India is a long beloved food haven. Generations of foodies have not only continued to savour the traditional food...

The Sourdough School Sweet Baking

Book review Microbiome and fermentation
Love, bake, nourish. ‘The Sourdough School’, published in 2018, was dubbed as the most important book of the year by some for its revelations around...

Divle, Turkey: “Sleeping Milk” in Anatolia

Food city portrait Ursula Heinzelmann
I have long been fascinated with the cheeses of Anatolia, even before I became aware of all the historical connections. But with one of...

Focus On: The Gut Stuff

Beyond Insights Microbiome
Wellness shouldn’t be an upper-class luxury with expensive products & inaccessible messaging. Our mission is to empower gut health in everyone’. The Mac Twins,...
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