by Valeria Necchio Cheese –milk, salt, starter culture, rennet. Four ingredients for endless results, shapes, aromas, flavors. What makes the difference is the intangible…
by Deanna Dorangrichia Deanna Dorangrichia studied at the Art Institute of Boston and Binghamton University where she graduated with a BA in Studio Art. After almost…
by Claudia Vitarelli This project addresses seasonal food and educating the general public. This info-graph, targeted for the Italian market, aims to teach, in a simple…
by Eve Turow Click on the photo for a larger slideshow. Eve Turow is Deputy Editor of The Inquisitive Eater. Her work as appeared…
by Valeria Necchio I am attracted and intrigued by food from many points of view. The esthetic side of it, though, is the one…
by Eve Turow Eve Turow is the Deputy Editor of The Inquisitive Eater and a freelance writer living in New York City. You can…
by Cristina Sciarra Cristina Sciarra is an MFA candidate in Fiction Writing at The New School University in New York City. In her spare time,…
by Kunal Chandra Nearly 7 million tons of food are thrown away in the United Kingdom every year. This set of pictures is of…