JOURNAL / JAPAN etc.（English）
Vol.4 Gelinaz “Performs Food” in Lima
On a chilly evening in September, a string of candles lit a path through the Huaca Pucllana compound, located in central Lima.
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2015.12.05
Vol.3 Gastrodiplomacy: Bringing Food Culture and Economics to the Table
Food as an effective tool for diplomacy Food is more than sustenance. What we eat is an expression o...
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2015.12.05
Vol.2 A World of New Flavors and Fresh Talent
Fine dining based on Amazonian ingredients “I’ve always been thinking about the Amazon and local tec...
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2015.12.05
Vol.1 50 Best Restaurants List Puts Latin America on the Culinary Map
Gaston Acurio from Peru won First prize Early in September, at the Latin America’s 50 Best Restauran...
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2015.12.05
Background of the outdoor restaurant open only for a few days
photographs by Hide Urabe Dining Out is a project that presents the beauty of nature and the appeal ...
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2015.11.06
“We knew we could do something interesting with Arita.”
A mutually stimulating relationship between chefs and ceramic artists.
On the final day of the Dining Out Arita event, leading chefs from the Japanese world of gastronomy visited Arita,
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2015.11.06
Copenhagen’s new wave of cool and casual restaurants
Den Vandrett's enthusiastic and knowledgeable staff is always happy to answer questions.
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2014.11.20
Mikkeller and the Danish craft beer revolution
Mikkel Borg Bjergsø, the founder of the Danish craft beer brewery Mikkeller, lives a short distance from the flagship Mikkeller Bar in the Vesterbro neighborhood of Copenhagen, a healthy distance away from the tourist-saturated center.
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2014.11.20
What is New Nordic Cuisine?
A celebration of what's special to the region: langoustine and scallops from the cold Nordic waters, topped with herbs.
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2014.10.28
Pierre Hermé devotes himself to discovering good ingredients. One of the themes he currently focuses on is “flour.”
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2014.08.06
Chefs share the spirit of Alice Waters’ “Simple food”
Which part of his education from Alice Waters does Jerome Waag treasure the most? We interviewed him after the party.
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2014.06.23
Chefs share the spirit of Alice Waters’ “Simple food”
Then what are these seeds planted by Alice? One can broadly say they are based on the following “nine principles” for the culinary revolution that Alice has promoted since the 70’s.
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2014.06.23
