Visionaire 62 Rio

The shape-shifting arts and fashion publication goes stereoscopic

Continually pushing the boundaries of traditional publishing, quarterly art and fashion magazine Visionaire has released their 62nd issue in conjunction with NYC-based design firm Aruliden and Brazilian retail developer and contemporary art patron Iguatemi. As with each issue, the theme and format has once again changed. This time Visionaire takes the form of a stereoscope. Designed, developed and manufactured by Aruliden, the “issue” contains 18 …

Eggs on a Plane

Mastering a good egg on the ground or in the air

On the ground or in the air, properly cooked eggs present a challenge to be mastered. Helen Davey worked for many years as a Pan Am stewardess, and her account of a harrowing experience making fresh scrambled eggs for an entire plane yielded impressive yet hilarious results. The good news: the passengers claimed it was the best breakfast on a plane they had ever eaten. …

Umami Flavors Fly High

British Airways menus powered with the fifth taste serve food high in flavor and lower in salt and sugar

With the goal of making bland airline meals a thing of the past, the culinary team at British Airways Height Cuisine turned to Chef Heston Blumenthal to help them tackle the challenge of serving great-tasting food at 35,000 feet. In his show “Heston’s Mission Impossible” Blumentahl explored why so many foods loose flavor at altitude. He then set about developing techniques to solve the problem. …