The Magazine
FEATURED ISSUE
WINTER 2023
Food as Emodities
Breakfast 2.0
The Newfound palette of morning emotions
Pink Passion
Rosé on the rise as millennials dictate new wine codes
The Baking Fervour
How COVID transformed bread consumers into bakers
SPECIAL EDITION / UPCOMING ISSUE
Generation Chefs
The Rhapsodies of Taste
Pairing music and culinary arts
The Future of Food Writing
Restaurant critics in the age of social media
Culinary Traditions with a Twist
How do Chefs reinvent food rituals?
FALL 2023
AI and Food Innovation
The Design of New Food Products
Generative AI & Behavioral Bricks in action
AI Driven Foodscapes
Data Sketching the new Ecosystems of Food
Food, AI and Habitus
Capturing the Consumer Behavioral Surplus
SUMMER 2023
The Power of Street Food
Chaat: ‘Poke’ing its Way in
The Street food Guide to being famous
Dumplings around Europe
The Malleability of cuisine and food practices
Understanding Culinarization
The Fate of pizza, croissant & tacos around the world
SUMMER 2022
Food in the Digital Era
Gastronomic Gaming
Beyond Taste & Texture
Visual Eating
The Nutritious Appeal of Food Porn
Plate to Pixel: The Avocado Craze
The instagramization of Culinary Practices
SPRING 2022
The Future of Plant Based Foods
The Californian Food 2.0 Revolution
Cuisine, Genomics & Big Data
A Culinary Conundrum
Vegetarianism and Commensality in France
The Three Flexitarianisms
Reason, Emotions, New modes of Consumption
FALL 2022
Eating Alone Together
The Rise of Individuation
Eating Alone Together
Vegetarianism 2.0
Between Happiness & Cognitive Dissonance
Millennials: The ‘Foodie Generation’
An Alignement of Values & Behaviours
