Carving the Divine

Carving the Divine

In Japan, the masters responsible for carving statues depicting buddhas and bodhisattvas are called Busshi. Through his documentary Carving the Divine, Yujiro Seki, a Japanese-born filmmaker, provides a deep dive into the lives of Busshi in contemporary Japan. Offering a rare and intimate look into the life and artistic process of…

3
Apr
Topic: Interviews
Andrea Bezzecchi: The Real King of Balsamic Vinegar

Andrea Bezzecchi: The Real King of Balsamic Vinegar

Luxeat Insider · 8th ED.

Andrea Bezzecchi: The Real King of Balsamic Vinegar

Luxeat Insider · 8th ED.

By Edoardo Celadon and Phoebe Hunt For those passionate about Italian cuisine, meeting Andrea Bezzecchi at his Balsamic Vinegar factory is similar to how meeting Michelangelo might feel for an artist. The man, the artisan, the location and the end products make Andrea one of the true custodians of the…

27
Mar
Erri De Luca: the food of memories and childhood

Erri De Luca: the food of memories and childhood

Luxeat Insider · 8th ED.

Erri De Luca: the food of memories and childhood

Luxeat Insider · 8th ED.

Recognized by the Italian daily newspaper Corriere della Sera as “the writer of the decade”, Italian novelist and poet, Enrico “Erri” De Luca needs no introduction. I and dear friend photographer Martin d’Orgeval had the great pleasure to spend a moment in his presence, and absorb his musings around what…

27
Mar
Monica Larner: Italian wine, biodiversity and indigenous grapes

Monica Larner: Italian wine, biodiversity and indigenous grapes

Luxeat Insider · 8th ED.

Monica Larner: Italian wine, biodiversity and indigenous grapes

Luxeat Insider · 8th ED.

With all the focus going on a few famous regions, and often overshadowed altogether by its French neighbours, the sheer variety of Italian wines is often overlooked. We talk to Monica Larner, an award-winning wine critic and writer who lives in Rome, about Italy’s fantastically diverse offering of wine. The…

27
Mar
Rachel Roddy: An A to Z of Pasta

Rachel Roddy: An A to Z of Pasta

Luxeat Insider · 8th ED.

Rachel Roddy: An A to Z of Pasta

Luxeat Insider · 8th ED.

By Phoebe Hunt There is perhaps no better way to tell the story of Italy’s culinary diversity than through pasta. Not only are there many hundreds of different shapes originating from the country’s 20 regions – often with multiple different names depending on where they’re being eaten – each pasta…

27
Mar
On the Grill: taming fire and flames with Chef Bittor Arguinzoniz

On the Grill: taming fire and flames with Chef Bittor Arguinzoniz

On the Grill: taming fire and flames with Chef Bittor Arguinzoniz

The original article is published in Más Raro Que magazine – The Gastronomy issue (Sep. 2020) There’s no one quite like him. For chef extraordinaire Bittor Arguinzoniz, food is religion and ingredients are sacred. He mastered the art of grilling any food, capturing the heat of the fire and honing…

8
Mar
Confessions of a Michelin Inspector

Confessions of a Michelin Inspector

Confessions of a Michelin Inspector

Gaining a Michelin star, or three, isn’t simply a mark of excellence, it means your restaurant status goes automatically from a great choice to a must. We had the great pleasure to speak to Chris Watson, ex-Michelin Guide inspector, about the complexity of this rating system, the weight of allocating…

28
Feb
William Sitwell: The History of Eating Out

William Sitwell: The History of Eating Out

Luxeat Insider · 7th ED.

William Sitwell: The History of Eating Out

Luxeat Insider · 7th ED.

Like so many people associated with the restaurant world, William Sitwell’s life changed beyond recognition when the pandemic hit last spring. One of the UK’s eminent food critics, he was left wondering what the future of the restaurant world would be, as well as looking back on how eating out…

13
Feb
Talking Truffles with Christopher Poron, Maison Plantin

Talking Truffles with Christopher Poron, Maison Plantin

Luxeat Insider · 7th ED.

Talking Truffles with Christopher Poron, Maison Plantin

Luxeat Insider · 7th ED.

From Antiquity to today, truffles, the diamonds of the kitchen remain a highly-prized mystery. While truffles can be cultivated, the harvest is as unpredictable and uncontrollable as anything coming from nature. It is this enigmatic quality, and the unique, deep musky yet indescribable taste, that drives prices upwards of 850…

13
Feb
Emmanuel Renaut, a man of the mountain

Emmanuel Renaut, a man of the mountain

Emmanuel Renaut, a man of the mountain

Named Meilleur Ouvrier de France in 2004, Renaut is as generous in character as his cuisine is controlled and refined, both reflections of the rich yet subtle mountain environment in which they flourish. A former sous-chef of celebrity chef Marc Veyrat, also renowned for his use of mountainous plants and…

29
Jan
Charles Spence: The science of food and memories

Charles Spence: The science of food and memories

Luxeat Insider · 6th ED.

Charles Spence: The science of food and memories

Luxeat Insider · 6th ED.

The extraordinarily rich multisensory experiences that fill our daily lives depend upon the way our brains process information from each of our different senses (smell, taste, sight, hearing, and touch). Experimental psychologist at the University of Oxford and author of Gastrophysics: The New Science of Eating, Charles Spence has made…

25
Dec '20