Sublime
An inspiration engine for ideas
Elodinix
@nikilia
Se o dilema do onívoro consiste em determinar o que é bom e seguro para se comer em meio às opções, variadas e às vezes arriscadas, que a natureza coloca diante de nós, então perfis de sabores familiares podem ser um guia útil, um sinal sensorial sobre algo conhecido e aprovado.
Michael Pollan • Cozinhar: uma história natural de transformação (Portuguese Edition)
“Mau pedas ga?” (How spicy do you want it?) Pedas is a spiral-bound love letter to Indonesian food and its ample use of chillies, created by chef Rahel Stephanie and designed by Tiny Studio. With its tasty-looking recipes and snatches of Indonesian history and Jakarta street scenes, it’s a brilliantly concentrated little read that has made me even ... See more
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when high-heat cooking methods are used.
Paul Grewal • Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life (Genius Living Book 1)
The sunshine tastes like the strawberries that cascade from their straw-lined beds as June draws to a close. But not all the flavours of summer are as pure. It also tastes of a Twister ice lolly – packaged some place far away, a long time ago, but seasonally hand-picked from the corner shop freezer – and funfair bales of candy floss.
Ruby Tandoh • Eat Up: Food, Appetite and Eating What You Want
