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Cheese Culture(s) in India: Rediscovering Familiar Landscape

DOSSIER THE FUTURE OF CHEESE Elizabeth Yorke
As I pack dried brewer's spent grain for an unexpected customer, I realize how innovation in cheese making can stem from the most unlikely...

How Do You Say ‘Cheese’ in Mandarin?

DOSSIER THE FUTURE OF CHEESE Xinwen Zhang & Richard C. Delerins
In popular imagination, Chinese cuisine simply does not “do” dairy. However, Mr. Song’s Book of Nourishing Life (宋氏养生部) written in 1504 by Chinese gastronome...

Rasmus Munk: Alchemist, Activist, Eco-industrialist

DOSSIER PROFILE Tom Grimm
Rasmus Munk and his “Holistic Cuisine” may just be as innovative as things get in the gastronomic realm. Alchemist, his Copenhagen restaurant, is the high-tech,...
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