Podcasts about anissa helou

في حلقة البودكاست هذه، انضموا إلى ريكاردو كرم وهو يتغوص في عالم أنيسة حلو متعدّد الأوجه، الطاهية والمدوّنة والصحفية المشهورة التي أصبحت مرجعاً مشهوراً في مطبخ الشرق الأوسط والبحر الأبيض المتوسط. ولدت حلو في لبنان ونشأت وسط تقاليد الطهي الغنية، ويتشابك شغفها بالطعام بشكل عميق مع تراثها الثقافي. باعتبارها مؤلّفة حائزة على جوائز، قامت بتأليف العديد من كتب الطبخ التي توفّر نافذة على النكهات والتقنيات المتنوّعة في المنطقة. تعمل مدوّنتها ووجودها على وسائل التواصل الاجتماعي على زيادة تأثيرها، حيث تشارك وصفات أصلية ونصائح طهي وقصصاً آسرة من رحلاتها. تتألّق براعة أنيسة الصحفية في رواياتها الجذابة، التي تمزج السياق التاريخي مع الحكايات الشخصية، مما يجعل عملها استكشافاً مبهجاً لكل من الطعام والثقافة. في هذا الحديث مع ريكاردو كرم، يمكنكم إلقاء نظرة حميمة على مغامرات أنيسة حلو في الطهي، ورؤيتها في المشهد الغذائي المتطوّر، ومهمتها في الحفاظ على تراث الطهي الغني في الشرق الأوسط والبحر الأبيض المتوسط والاحتفال به .In this podcast episode, join Ricardo Karam as he delves into the multifaceted world of Anissa Helou, an acclaimed cook, blogger, and journalist who has become a celebrated authority on Middle Eastern and Mediterranean cuisine.Born in Lebanon and raised amidst rich culinary traditions, Helou's passion for food is deeply intertwined with her cultural heritage. As an award-winning author, she has penned numerous cookbooks that offer a window into the diverse flavors and techniques of the region. Her blog and social media presence further amplify her influence, as she shares authentic recipes, culinary tips, and captivating stories from her travels. Helou's journalistic prowess shines through in her engaging narratives, which blend historical context with personal anecdotes, making her work a delightful exploration of both food and culture.In conversation with Ricardo Karam, you are treated to an intimate glimpse into Anissa Helou's culinary adventures, her insights into the evolving food landscape, and her mission to preserve and celebrate the rich culinary heritage of the Middle East and Mediterranean.

Anissa Helou explains the importance of preserving your heritage through food. With the world, and New York Times critic at large Tejal Rao, watching, grandmothers are the new influencers of the online kitchen. California girl Claire Ptak moved to London; her new cookbook pays homage to both homes. Based in Amsterdam, Natasja Sadi imitates nature to create floral arrangements using sugar. Chef Chris Ono shops for blooming produce at the farmer's market. Finally, Asma Khan runs the only professional Indian kitchen in the world with an all-female staff; she pays tribute to the woman behind the food in her latest cookbook. 

Anissa Helou, chef, journalist and author of several books including the James Beard award-winning Feast: Food of the Islamic World (Ecco, 2018), talks about traditional dishes for Eid al-Fitr, which marks the end of Ramadan, and listeners share what foods are on their Eid tables this year.

İyi bir 'tabule'nin tek sırrı vardır, o da iyi bir bıçaktır. Tabule içine giren malzemelerin çok ince bir şekilde, çok keskin bir bıçakla kıyılması şarttır. Maydanozun neredeyse bulgur ufaklığında doğranması lazım. Bıçağın keskinliği sadece kolay doğramak için değil, malzemenin ezilmemesi için de gerekli. Soğan bizim aşçıların "sıçan dişi" tabir ettiği ufaklıkta doğranmalı. Anissa Helou, Faye Levi ve Clifford Wright yazarlardan verilen karşılaştırmalı tariflere göre, maydanozu en abartılı kullanan en az 400 gram veya 6 koca demet kullanmış. Bu kadar çok maydanoz gerekince, Suriye'de bir zamanlar bizzat gördüm, evlerinde maydanoz kıyıp satan, hayatını böyle kazanan kadınlar vardı. Bulgurda ise herkes temkinli, kimisi yarım bardak, kimisi 30 gram demiş. Bulgur orta boy genellikle ama sıcak suya değmeyecek, sadece soğuk suda biraz bekleyecek.

İçine tahıl katılmış salatalar son yıllarda moda oldu. Özellikle diyet salatalarda kinoa, greçka gibi hayatımıza yeni giren tahılların kullanıldığı salatalar çok revaçta. Ama önce geleneksel mutfaklardaki tahıllı salatalara bakalım. Elbette ilk akla gelen bulgurlu salatalar, bunun için de istikameti Ortadoğu ülkelerine, özellikle de Suriye, Lübnan ve Filistin'e çevirmek gerekiyor. Yeşillik ağırlıklı bulgurlu salata “tabbouleh” bu mutfakların göz bebeği. Tabule tariflerinde bulgur çok az, neredeyse eser miktarda kullanılıyor, ağırlık maydanoz başta olmak üzere yeşillikler, domates ve soğan başrolde, bunu hiç esirgemeden kullanılan bol limon suyu ve zeytinyağı izliyor. Ortadoğu mutfakları üzerine kitapları olan Anissa Helou, Faye Levi ve Clifford Wright gibi yazarlardan karşılaştırmalı tabule bilgileri ise kayıtta. Aylin Öney Tan'la bir tutam tarih biraz da tarif.

In this interview, Anissa Helou discusses how olive oil is an absolute essential ingredient in the Mediterranean kitchen for its health benefits, richness and wonderful flavor. Anissa Helou (www.anissas.com) is a chef, food writer, journalist, broadcaster, consultant and blogger focusing on the cuisines and culinary heritage of the Middle East, Mediterranean and North Africa. Born and raised between Beirut, Lebanon, and Mashta el-Helou, Syria, she knows the Mediterranean as only a well-traveled native can. Anissa is the author of numerous award-winning cookbooks, including Sweet Middle East; Levant; The Fifth Quarter, an Offal Cookbook; Modern Mezze; Savory Baking from the Mediterranean; Mediterranean Street Food; Café Morocco; and Lebanese Cuisine, which was a finalist for the prestigious Andre Simon awards and chosen as one of the Los Angeles Times' favorite books in 1998. Lebanese Cuisine remains the classic and most comprehensive work on this increasingly popular cuisine. Her new book, Feast: The Food of the Islamic World, was published to great acclaim by Ecco in May 2018. It has been short-listed for the very prestigious Art of Eating award and was on “Best of the Year” lists in numerous publications. It has also won the James Beard Foundation award in the International category and was nominated for the IACP awards in the General and International categories. An accomplished photographer and intrepid traveler, she runs culinary tours to various Mediterranean countries and also teaches cooking classes. Anissa was the featured chef in the travel/cooking Show, Al Chef Yaktachef (meaning the chef discovers), shown on Abu Dhabi TV in 2010. She has also featured as one of the judges/mentors to a team of chefs in Taste Arabia, which aired on Al Nahar TV in Egypt and OSN all over the Arab world and was one of the guest judges in the final of one of the series of Top Chef Arabia. She was also listed in 2013 in Arabian Business as one of the 100 Most Powerful Arab Women and on the 500 Most Influential Arabs. Anissa was also the first ever chef-in-residence in Leighton House during their Nour festival in November 2011. In 2013 she helped a group of Egyptian entrepreneurs open Koshari Street in Covent Garden, where they serve her gourmet version of Koshari, the ultimate Egyptian street food. Koshari Street was chosen by the Financial Times as one of London's five best street foods. She is no longer associated with Koshari Street and she now divides her time between Sicily, where she will eventually have a teaching kitchen, and London.  In this interview, Anissa Helou discusses how olive oil is an absolute essential ingredient in the Mediterranean kitchen for its health benefits, richness and wonderful flavor. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

Welcome to Episode 1212 in which Marc Millon interviews Anissa Helou in this installment of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. More about today's guest: Anissa Helou is a chef, food writer and consultant specialising in the cuisines of the Middle East, North Africa, and Mediterranean. She has recently expanded her expertise to include the food of the Islamic world in her latest book, Feast which won the James Beard award in the international category. She divides her time when she is not travelling between London and Trapani in Sicily. To learn more: Website: anissas.com Instagram: https://www.instagram.com/anissahelou/ Linkedin: https://www.linkedin.com/feed/ Twitter: https://twitter.com/anissahelou More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

This week on “Out of Office: A Travel Podcast,” we take another listen to one of Kiernan's favorite interviews—cookbook author and food writer Anissa Helou! Anissa talks about the diversity of foods in the Islamic world and some of her favorite travel anecdotes.

How does a cookbook get published? What goes into creating a cookbook, and what makes a cookbook great? While the author’s job is to write the book and create the recipes, a good editor will nurture the book until it’s in its final form, ready to send to the printers, before it’s sent to bookstores and eventually lands in the hands of readers.What does an editor do along the way? Why aren’t there metrics in American cookbooks? Why isn’t there a picture to accompany every recipe in every cookbook published? How does an editor (and ultimately…a publisher) decide who gets to be published? On my podcast, I talk to legendary cookbook editor Susan Friedland, who edited cookbook greats, including Paula Wolfert, Marcella Hazan, Felipe Rojas-Lombardi, Anissa Helou, Nick Malgieri, Alice Waters, Richard Olney, Raymond Sokolov, Joyce White, Nancy Harmon Jenkins, Patricia Wells, and Lydie Marshall. Susan also took a chance on an unknown author and was the editor of my first two books, Room for Dessert and Ripe for Dessert (!).Now retired, Susan remains a good friend and I enjoy visiting her at home (rather than in her office, although to be honest, we often met in restaurants as we both love eating), surrounded by bookshelves that are loaded with classic cookbooks, many that she’s published and others that she admires and continues to cook from.For our podcast, we chatted in her New York apartment and discussed the ins and outs of cookbook publishing and how things have changed in recent years, as well as what makes a cookbook a classic, as many of hers have become. I hope you enjoy our chat!-DavidIf you enjoy my podcast(s), you’re welcome to leave a review in Apple Podcasts. Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

In this bonus episode, we share rapid-fire Q&As with food writer Anissa Helou, photographer Tasneem Alsultan, performance artist Wafaa Balal and women's rights advocate Dr. Alaa Murabit. Thanks for listening to This Being Human. Stay tuned for Season 2.See omnystudio.com/listener for privacy information.

In this Matbakh event, we talked to Anissa Helou about how her work and writings on cuisines and culinary heritage of the Middle East, Mediterranean and North Africa. She is the author of award-winning cookbooks “Sweet Middle East”, “Levant”, “The Fifth Quarter”, “An Offal Cookbook,” and more. Created & Hosted by Mikey Muhanna, afikra Edited by: Ramzi RammanTheme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/About Matbakh:Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp   FollowYoutube - Instagram (@afikra_) - Facebook - Twitter Support www.afikra.com/supportAbout afikra:‎afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. Read more about us on  afikra.com

Anissa Helou is an award-winning cookbook author, whose books include Lebanese Cuisine, Mediteranean Street Food and Feast: Food of the Islamic World.  She talks about why she actively avoided cooking for much of her life, her dramatic and unlikely path to her current profession, and why she undertook the massive project of trying to capture the food of Muslim societies all around the world.See omnystudio.com/listener for privacy information.

In dieser Podcast-Folge spreche ich darüber, wie ich meinen (oftmals komplizierten) Alltag organisiert bekomme. Die Bücher von David Allen über die ich im Podcast rede: Wie ich die Dinge geregelt kriege Selbstmanagement für den Alltag ISBN 978-3492972314 Ich schaff das!: Selbstmanagement für den beruflichen und privaten Alltag ISBN 978-3869361789 Das Buch von Anissa Helou, welches ich euch am Ende des Podcasts vorstelle: "Das Leben ein Fest: Das Kochbuch der islamischen Welt. Rezepte aus dem Orient, Asien und Afrika"  AT Verlag ISBN 978-3039020645 Ein Hinweis in eigener Sache Dieser Podcast wird gesponsert und quer finanziert von unseren Einzel-Unternehmen und generiert Einnahmen nur durch Werbeverträge. Dabei suchen wir unsere Werbepartner sehr gezielt aus und lehnen Kooperationen ab, wenn sie nicht zum ethischen oder nachhaltigen Konzept des Podcasts passen. Wir sind deshalb dankbar, wenn ihr uns über die Plattform Steady oder via PayPal mit einem kleinen Beitrag unterstützt, damit wir diese aufwändigen Produktionen fortsetzen können. Unsere Steady-Seite findest du hier: https://steadyhq.com/de/calaswelt Per PayPal könnt ihr uns unterstützen, wenn ihr auf diesen Link klickt: https://www.paypal.com/paypalme/calaswelt Basics: meine Facebook-Seite: https://www.facebook.com/Calakocht/ meine Ernährungsberatungswebsite: https://www.dein-food-coach.de meine Rezeptsammlungen: https://www.darmfreundlich-essen.de meine facebook-Gruppe: https://www.facebook.com/groups/2300427960192235/?source_id=193942190651592 mein Instagramm: https://www.instagram.com/calakocht/ mein Twitter: https://twitter.com/Calakocht per Email erreichst du mich über: info@cala-kocht.de Link zu unserer Partnerseite: https://www.cala-kocht.de/?page_id=5748

Anissa Helou is the author of nine books, and a leading voice of culinary sophistication for the Middle East and beyond. Host Nathan Thornburgh and Anissa shared strong, cloudy Arak in Beirut and talked about Syria, Lebanon, food and feminism. Show notes: Anissa’s blog Anissa’s Instagram account Feast: Food of the Islamic World Learn more about your ad choices. Visit podcastchoices.com/adchoices

Anissa Helou is the author of nine books, and a leading voice of culinary sophistication for the Middle East and beyond. Host Nathan Thornburgh and Anissa shared strong, cloudy Arak in Beirut and talked about Syria, Lebanon, food and feminism. Show notes: Anissa’s blog Anissa’s Instagram account Feast: Food of the Islamic World Learn more about your ad choices. Visit podcastchoices.com/adchoices

God is a controversial subject, but we can all agree that food exists, and is often divine. Shoba Narayan joins Amit Varma in episode 207 of The Seen and the Unseen to describe her explorations of religion and food in India. Also check out: 1. Food and Faith: A Pilgrim's Journey through India -- Shoba Narayan. 2. Shoba Narayan's books on Amazon. 3. Shoba Narayan's website and columns. 4. The Indianness of Indian Food — Episode 95 of The Seen and the Unseen (w Vikram Doctor). 5. A Scientist in the Kitchen -- Episode 204 of The Seen and the Unseen (w Krish Ashok). 6. The God of Small Feasts -- Shoba Narayan. 7. Meenakshi Ammal's Cook and See: Volumes one, two and three. 8. Vikram Doctor's columns and KT Achaya's books. 9. Harold McGee's books. 10. Fuchsia Dunlop's books. 11. Michael Pollan's books. 12. The Man Who Ate Everything -- Jeffrey Steingarten. 13. Feast: Food of the Islamic World -- Anissa Helou. 14. Feast and Fasts: A History of Food in India -- Colleen Taylor Sen. 15. The Suriani Kitchen -- Lathika George. 16. A Godless Congregation -- Amit Varma. 17. The Big Questions -- Steven E Landsburg. 18. Diana Eck's books. 19. Writers at Work in the Paris Review & and Amazon (1, 2, 3). 20. The Paris Review interview of Ernest Hemingway. 21. Yuganta -- Irawati Karve. 22. Caste, Gender, Karnatik Music -- Episode 162 of The Seen and the Unseen (w TM Krishna). 23. The Making Sense Podcast by Sam Harris. 24. Waking Up: Searching for Spirituality Without Religion -- Sam Harris. 25. Early Indians -- Episode 112 of The Seen and the Unseen (w Tony Joseph). 26. Kerala and the Ivory Throne -- Episode 156 of The Seen and the Unseen (w Manu Pillai). 27. A Meditation on Form -- Amit Varma. 28. A Life in Indian Politics -- Episode 149 of The Seen and the Unseen (w JP Narayan). You can now buy Seen/Unseen swag. And do check out Amit’s online courses, The Art of Clear Writing and The Art of Podcasting.

Anissa Helou is a chef, food writer, journalist, broadcaster, consultant and blogger focusing on the cuisines and culinary heritage of the Middle East, Mediterranean and North Africa. Born and raised between Beirut, Lebanon, and Mashta el-Helou, Syria, she knows the Mediterranean as only a well-travelled native can. At the age of 24, she opened an antiques shop in Paris, and shortly after became a freelance art consultant based in London. She also briefly lived in Kuwait acting as an advisor to members of the ruling family. Ms. Helou is the author of numerous award-winning cookbooks including Sweet Middle East, Levant, The Fifth Quarter, An Offal Cookbook; Modern Mezze; Savory Baking from the Mediterranean; Mediterranean Street Food; Café Morocco; and Lebanese Cuisine which was her first cookbook that got published.This episode is an explosive indulgence into Anissa’s free-spirited and glamorous life. Anissa shares some lovely memories from her childhood days in Beirut to her endearing equation with her parents. She takes us through her more than eccentric journey of living across the globe, meeting new people, trying and testing career options to eventually find her peace and haven in the art world which eventually led her to go back to her cultural attachment to food. Anissa talks about writing her cookbooks which she was acclaimed for and realizes wanting to do it out of a pure need of enjoying the food rather than researching to make bucks out of it. Listen to her episode now.

Here’s hoping that the heat of summer is behind us as we fire up our ovens with baking experts from the American South and the Middle East 

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem. Today Fadi chats with Anissa Helou about her career and Levantine cuisine. Anissa has published 9 books on Levantine cuisine ranging from her Lebanese recipes  to cuisines of the wider Levant. 

This week on Out Of Office, Kiernan talks to writer Anissa Helou about her book “Feast: Food of the Islamic World.” “Feast” is uniquely compelling for the culturally curious: it’s a travelogue, cookbook, and memoir in one volume. Anissa talks about her research across Muslim-majority countries in Africa, the Middle East, and Asia—plus the best place to get falafel in London. Things we talked about in today’s episode: http://www.anissas.com/ https://www.instagram.com/anissahelou/?hl=en https://www.harpercollins.com/9780062363039/feast/ https://www.alwaharestaurant.com/ http://www.alinelebanesekitchen.com/

**Today's Episode: Anissa Helou ** This week, we're excited to welcome Anissa Helou to SALT + SPINE, the podcast on stories behind cookbooks. Anissa is the author of nine cookbooks, including her most recent, Feast: Food of the Islamic World. We sat down with Anissa at our studio inside San Francisco's The Civic Kitchen to discuss the process of creating this comprehensive book, what led her to cookbooks after a career in the art world, and her mission of preserving recipes for future generations. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco Bonus Salt + Spine Features: Recipe: Meatballs in Sour Cherry Sauce (Kabab Karaz) Recipe: Zanzibari Grilled Fish in Coconut Sauce (Samaki Wa Kupaka) Get the Cookbook: Omnivore Books [signed copies!] | Amazon -- Read More: "The Vast World of Islam, in 300 Recipes" by Mayukh Sen [New York Times] "The food of the whole Islamic world, in one crazy-ambitious cookbook" by Amy Scattergood [Los Angeles Times] "Saffron and Camel Humps: Anissa Helou’s Deep Dive Into Food of the Islamic World" by Devra Ferst [TASTE] "Are 300 recipes enough to counter anti-Muslim sentiment? One author is giving it a try." by Louisa Loveluck [The Washington Post] "7 Foundational Cookbooks on the Foods of the Islamic World" by Ali Slagle and Anissa Helou [Saveur] "A Recipe for Ramadan Date Cookies from Anissa Helou’s ‘Feast’" [Bon Appetit] -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Anissa Helou is a chef, food writer, and journalist with an unparalleled knowledge of the culinary heritage of the Middle East, the Mediterranean, and North Africa , author of FEAST: Food of the Islamic World. She talks to us about the major task of covering the entire Islamic World in a cookbook, how she gathered a comprehensive collection of the finest and most flavourful recipes from her time living and travelling widely in the region, and how to eat a camel hump.

How Instagram changed food - with journalist George Reynolds and Anissa Helou, the author of Feast. Plus @pleesecakes reveals the secrets to 147k followers in just 18 months; @felicityspector on whether she's an influencer or not; top chefs at Aquavit on why Instagram is a window onto the world; and @wildfoodcafe on just keeping it real. The photo above was taken by Matt Inwood who runs masterclasses on taking better photos on your phone. The producer in Bristol is Miles Warde

Arabs have always been great traders, collecting spices and ingredients from the early Silk Road routes right through the expansion of Islam from North Africa to South Asia. With the ingredients came the development of recipes and dishes unique to the various locations. Anissa Helou has lived and traveled widely in these regions and has become an authority on the cuisines. In her new book she presents her research and recipes that are evidence of the great culinary traditions of the Islamic world. A Taste of the Past is powered by Simplecast

On Start the Week Andrew Marr explores the fashions and fads in architecture and food over the last fifty years. In 'The Age of Spectacle' the design critic Tom Dyckhoff explores how consumer culture has impacted on the building of our cities, from iconic architecture on a grand scale to soulless shopping centres and designer homes. The average life span of a family home in Japan is just 25 years: although the architect Takeshi Hayatsu regrets the destruction of so much of Japan's architectural heritage, he reflects that it's created a boon in innovate designs on a small scale. Innovations also abound in food technology and the experimental psychologist Charles Spence reveals how chefs can use science to influence diners and their taste buds, but the food writer Anissa Helou asks for a return to simplicity, away from the latest trends of 'molecular' techniques and foraged ingredients. Producer: Katy Hickman Image: Kiko Mozuna's model of 'Anti-Dwelling Box', late 1970s. Photo by Keizo Kioku. Collection of Norihito Nakatani.