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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…

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edible art?

Monday, February 25, 2013

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

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food as foam

Wednesday, February 20, 2013

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

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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,…

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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…

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february theme

Thursday, February 14, 2013

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

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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…

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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…

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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…

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the upside of failure

Sunday, January 27, 2013