They look like microscopic images of fabulous, enchanted worlds or of unknown marine environments. But the work of Cliff Briggie is made by combining ice, colour and water and capturing their encounter at a precise moment. It’s a sort of magic that lasts only a few seconds and that takes a skilled photographer to immortalize in such a suggestive way.
“I make photographic images by opening heart and mind to their naturally wakeful state — a vivid, raw, intimate experience — like licking honey from a razor blade and not backing away“, he sayd.
Don’t miss the complete album of Briggie’s work on Flickr.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.