From the whisky sold in foreign liquor stores to tartan-boxed shortbread clutched by Edinburgh tourists, we’re told that Scotland’s food is rooted in history. But many traditional dishes aren’t as “Scottish” as we might think.
The father of Futurism, Filippo Tommaso Marinetti, hated pasta but was a big believer in raw sausages marinating in coffee and eau de cologne.
This year's Brisbane Festival has a bar that serves drinks via an immersive fog.
We have a choice about what we put in our mouths, but our cravings are often driven by a social collective. Food trend expert and author of brand new book, The Tastemakers, David Sax believes we want to eat the contemporary zeitgeist.
The director’s latest short explores the grotesqueness of gastronomy.
Liquid nitrogen, the instant wart-removing, CPU cooling, cryogenic liquid that expands into gas at ratio of 1-to-694 in room temperature environments has now been linked with an unexpected gastrectomy (stomach removal) of a young woman near Lancaster...