modern gastronomists

Friday, March 1, 2013

For readers wanting to learn more about cutting edge chefs around the world, Kevin Huelsmann recommends the following: Noma, Copenhagen,…


gazpacho “caviar”

Thursday, February 28, 2013

Notes from the Molecular Gastronomy presentation: Our presenter, Kevin Huelsmann has worked as a reporter for the News&Guide for nearly…


edible art?

Monday, February 25, 2013

While famous chefs around the world huff and puff about why they will – or adamantly will not – use…


food as foam

Wednesday, February 20, 2013

A meal for the Not-Very-Hungry Olive oil Goat cheese Egg Sushi Passionfruit Espresso


secret supper club

Tuesday, February 19, 2013

From The New Yorker, December 3, 2012: For the past two years, in a loft apartment in downtown Los Angeles,…


the act of eating

Sunday, February 17, 2013

The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be…


february theme

Thursday, February 14, 2013

Readers, enjoy this eye candy that hints at the topic of our exploration…


try again, fail again, fail better

Wednesday, February 6, 2013

Bronwyn Minton sent me an interesting post by Carol Becker, Dean, Columbia University School of the Arts from the National…


upside continues

Friday, February 1, 2013

After “The Upside of Failure” discussion at The Rose last Wednesday, several people shared their continued thoughts and reactions with…


new gallery, new voices

Thursday, January 31, 2013

Hello and welcome to Culture Front’s last official promo post for an arts event. The blog will soon be focusing…