Last year, Japanese traditional food culture - washoku - was recognized as UNESCO Intangible cultural heritage. The definition of washoku includes not only the high class Japanese food, but also home-cooked meals. The cooking tools for washoku have been supporting the washoku tradition over the course of Japanese history: what we discover here is the traditional beauty of the Japanese cooking tools, which are in fact very modern and continue seeking for 'real design'.
This gallery is a selection of necessities to make Japanese food - knives, pots, ladles, graters, etc. - collected by HUgE (a well known men's lifestyle magazine in Tokyo) and exhibited at Milano Design Week 2014.
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?