“Tea-time”, designer Pengtao Yu created a simple but yet convinient set combining tea leaves, water and steeping time. You put tea leafs and hot water into the first part of “Tea-time”, twist the timer to set the steeping time and the tea slowly trickles down to the bottom beaker. The timer/filter hold back the leaves and your cup is ready to sip.
At America Eats Tavern, opened July 4th 2011 in Washington, Chef José Andrés applies his innovative style to the American cuisine. America Eats offers a new take on American classics and celebrate native ingredients and some long forgotten dishes, from burgoo to oysters Rockefeller. With recipes and stories collected through extensive research, and with help from the National Archives and a culinary advisory council of chefs, the menu showcases the fascinating history of America one plate at a time. As we read in the New York Times José Andrés is also serving different kinds of ketchups (like blueberry, red currant, yellow tomato and mushroom). Picture of the different kinds of ketchup with the article in the New York Times.
This summer Japan’s legendary beer, Sapporo, has created urban spectacles in Vancouver, Toronto and Montreal that let participants transform their shadows into giant legendary Japanese characters including a sumo wrestler, a geisha and a samurai. We saw people standing in line to performe in the act and put the commercial on their facebook!
Do you want to impress your guests with pseudo barista skills? Then use the iCoffee machine. Via bluetooth you can send an image to the iCoffee machine. See how designer Huang Guanglei iCoffee machine works at the website of New Tech Reviews.
Adam Goldberg is not a restaurant critic, nor is he involved with food professionally. He is a software engineer who has a passion to eat and share his culinary experiences. He does that by taking pictures of his meal and share those with his followers on Twitter, Facebook and his website. Most of the visited restaurants are at San Francisco, New York and Paris. And there are many more self-styled restaurant critics who are not professionally giving reviews and have a lot of followers. It’s a development we haven’t yet seen in the Netherlands. But do you have our Illucensies in Amerika?
Intel and Kraft Foods have collaborated on a virtual display concept intended to help shoppers decide what they should have for dinner. The Next Generation Meal Planning Solution incorporates sensors that use anonymous video analytics software to detect the age and gender of the person standing in front of it to determine which recipes may be a good fit based on collected demographic information.
Concrete Blonde is a 100-seat restaurant presided over by chef Patrick Dang who has brought the many nuances of his international experience to the stylish tables of Concrete Blonde. We loved the pictures at The Cool Hunter.
Very clever picnic blanket and garbage bag in-one. The CleanPicnic blanket, made of recycled plastic, is a blanket of 1 by 1 meter. After a picnic, the blanket can easily be transformed to a garbage bag, by putting the 3 ends through a opening in the fourth end. You throw the garbage bag away and thereby as well all the mess. You can also place an add at the blanket/garbage bag.
Spoontrip is an international platform for a variety of activities around gastronomy and wine. The webiste is based on a crowdsourced concept and offers everything from workshops to meet-and-greets to gastronomy-themed holidays.
Coffee biscuits inspired by the logo’s of a city or tourist spots, designed by Eleni Gianopulos.
Pizza Hut is putting an indulgent twist on the caviar craze sweeping foodie culture with the launch of ‘Pizza Caviar’ – a first-of-its-kind innovation that read more
At horecatrends.com we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the other trends read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
“Tea-time”, designer Pengtao Yu created a simple but yet convinient set combining tea leaves, water and steeping time. You put tea leafs and hot water into the first part of “Tea-time”, twist the timer to set the steeping time and the tea slowly trickles down to the bottom beaker. The timer/filter hold back the leaves and your cup is ready to sip.
At America Eats Tavern, opened July 4th 2011 in Washington, Chef José Andrés applies his innovative style to the American cuisine. America Eats offers a new take on American classics and celebrate native ingredients and some long forgotten dishes, from burgoo to oysters Rockefeller. With recipes and stories collected through extensive research, and with help from the National Archives and a culinary advisory council of chefs, the menu showcases the fascinating history of America one plate at a time. As we read in the New York Times José Andrés is also serving different kinds of ketchups (like blueberry, red currant, yellow tomato and mushroom). Picture of the different kinds of ketchup with the article in the New York Times.
This summer Japan’s legendary beer, Sapporo, has created urban spectacles in Vancouver, Toronto and Montreal that let participants transform their shadows into giant legendary Japanese characters including a sumo wrestler, a geisha and a samurai. We saw people standing in line to performe in the act and put the commercial on their facebook!
Do you want to impress your guests with pseudo barista skills? Then use the iCoffee machine. Via bluetooth you can send an image to the iCoffee machine. See how designer Huang Guanglei iCoffee machine works at the website of New Tech Reviews.
Adam Goldberg is not a restaurant critic, nor is he involved with food professionally. He is a software engineer who has a passion to eat and share his culinary experiences. He does that by taking pictures of his meal and share those with his followers on Twitter, Facebook and his website. Most of the visited restaurants are at San Francisco, New York and Paris. And there are many more self-styled restaurant critics who are not professionally giving reviews and have a lot of followers. It’s a development we haven’t yet seen in the Netherlands. But do you have our Illucensies in Amerika?
Intel and Kraft Foods have collaborated on a virtual display concept intended to help shoppers decide what they should have for dinner. The Next Generation Meal Planning Solution incorporates sensors that use anonymous video analytics software to detect the age and gender of the person standing in front of it to determine which recipes may be a good fit based on collected demographic information.
Concrete Blonde is a 100-seat restaurant presided over by chef Patrick Dang who has brought the many nuances of his international experience to the stylish tables of Concrete Blonde. We loved the pictures at The Cool Hunter.
Very clever picnic blanket and garbage bag in-one. The CleanPicnic blanket, made of recycled plastic, is a blanket of 1 by 1 meter. After a picnic, the blanket can easily be transformed to a garbage bag, by putting the 3 ends through a opening in the fourth end. You throw the garbage bag away and thereby as well all the mess. You can also place an add at the blanket/garbage bag.
Spoontrip is an international platform for a variety of activities around gastronomy and wine. The webiste is based on a crowdsourced concept and offers everything from workshops to meet-and-greets to gastronomy-themed holidays.
Coffee biscuits inspired by the logo’s of a city or tourist spots, designed by Eleni Gianopulos.
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