JOURNAL / JAPAN etc.（English）
MAD Food Symposium turns four in Copenhagen
At 8:30 on a windy morning in late August, the first taxi boat left from the Copenhagen port of Nyhavn to the island of Refshaleøen,
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2015.12.05
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
