ÉTAT HER CATEGORY
Living
So Koizumi Design's First Solo Show in Korea Puts Works Inside a Fragrance Brand's Store, Not a White Cube
So Koizumi Design has teamed up with Seoul fragrance brand POINTTWOFIVE SECOND for an exhibition at 025S SEONGSU HAUS, embedding the work directly into the brand's existing space rather than presenting it as a standalone display.
Palace Plants Its Third Seoul Flag: A "World Heritage Site" Inside Lotte Department Store
Palace Skateboards will open its third Korean store at Seoul's Lotte Department Store on August 22, with an interior drawing from a UNESCO World Heritage structure and an exclusive in-store-only collection.
Can't Tell Heroin From Hormones: Jesse Glazzard's Decade-Long Slices of Queer Life
Photographer Jesse Glazzard's debut photobook *The Sound of Dirt and Beauty*, published by MACK, gathers a decade of everyday moments with friends and lovers, now on view under the same title at London's ICA.
Phaidon's New Book Skips Chronology and Hierarchy, Lists 250 Women Photographers Alphabetically Instead
From Atong Atem to Pushpamala N., Phaidon's upcoming book *Great Women Photographers* brings together works by over 250 female photographers from 68 countries spanning nearly 200 years, organized alphabetically by name. It's slated to hit shelves on October 14, 2026.
RUF EHRA: 650 HP Paired With a Seven-Speed Manual, This Car Isn't Chasing Records
RUF unveiled the EHRA at Monterey Car Week 2026, packing a 650-horsepower twin-turbo flat-six with a seven-speed manual and all-wheel drive. The name pays tribute to Phil Hill's top-speed record, but the design brief has shifted toward long-distance comfort instead.
"Removing the Roof" Is an Understatement: Eccentrica Stripped This Diablo to Its Bones, Then Rebuilt It With 3,500 Parts
At Monterey Car Week, Eccentrica unveiled a V12 Roadster built on the original Lamborghini Diablo—underneath the open-top silhouette lies redesigned suspension, bodywork, and a 550-hp naturally aspirated V12. Only 19 will ever exist.
Pereira Art Museum Shuts Down After Earthquake Damage, Exposing Colombia's Museum Funding Woes
A magnitude 7.4 earthquake has left Museo de Arte de Pereira's building badly damaged, forcing a closure that lands right as Colombia welcomes in a new right-wing government vowing to slash spending—putting the museum sector's shaky finances under an uncomfortable spotlight.
No Gimmicks, Ten Years Strong: How Sakal Phoeung Turned Le Corto's Kitchen Into Saigon's Chef Nursery
From Sofitel to striking out on his own, chef Sakal Phoeung has spent a decade proving that a restaurant's longevity isn't built on reinventing concepts, but on discipline and cultivating people.
A Saint-Honoré Made with Jin Xuan Tea: Ladurée's Taiwan Chef Wins Global Title, Landing at Paris Flagship This September
At Ladurée's 6th Global Pastry Chef Convention, Taiwanese pastry chef Ann Li took the top prize with a Saint-Honoré reimagined using Jin Xuan oolong. The winning creation will launch as a limited release in both Paris's Champs-Élysées and Taiwan stores this September.
After a Stomachache, Tomoko Nagao Went Searching for Summer's "Mild-Tasting Drinks"
In the seventh installment of "Today's Kitchen Too," food writer Tomoko Nagao talks about how a bout of stomach trouble from an icy plum-shiso drink pushed her toward room-temperature, lightly flavored summer beverages—plus a kitchen habit of turning disposable chopsticks into stirring sticks.
7.3 Hours a Day on Their Phones: Norway's Gen Z Finds Themselves Again Kneading Dough
Norwegian research firm Opinion's latest "UNG 2026" report shows that the 15-to-25 generation, tethered by algorithms on one hand, is turning to TikTok to learn how to bake bread and cook fish on the other—turning the kitchen into an outlet against information anxiety.
The Roppongi Chef's Gazpacho Secret: Overnight Marinating and a Two-Stage Blend for an Energy Drink
Chef Josep Baraona Vinyes of "BIKINI SHISU" demonstrates his take on Spanish gazpacho, achieving a silky texture through overnight marinating and double-blending—a plant-based recipe perfect for keeping on hand all summer.
How Much Water Is Just Right? Shigeo Kitade Teaches You to Make Tortillas That Puff Up Using Only Corn Flour
Shigeo Kitade, who went from DJ to restaurateur, breaks down the only two ingredients in his tortillas: corn flour and water. The key to judging quality isn't the recipe—it's whether the tortilla puffs up when it's cooked.
Role Reversal: Rookie Singer Kacey Takes the Lead, Foodie Editor Just Along for the Ride
Rookie singer Kacey takes Foodie editor Aiden on her personal food route, from home-style Middle Eastern dishes to French classics, chatting about how her tastes and lifestyle have shifted since debuting.
The Baker With No Storefront Turned Her Kitchen Into the Only Shop
Katsura Kitagawa bakes egg-free, dairy-free bread inside a house over 50 years old, where wooden floors and Showa-era windows frame a completely reservation-only home bakery.
The Tangzhong Master and the Minimalist Bakery: Two Tokyo "Technique × Personality" Business Models
Same "technique × personality" theory, two completely different answers. Sasazuka's "Dough-ist" is scaling up and going global, while Nishi-Oi's "Tempagne" chose a one-person, two-location model with zero staff and zero rent. Akimasa Sugikubo's business lesson proves there's more than one right answer.
Sweden's Doomsday Bread Proposal: A Non-Essential Bread That's Shelf-Stable, Nutritious, and Just a Little Sweet
Born from the disaster-preparedness mindset that followed the 2004 South Asian tsunami, Sweden has recently launched a professional baker's competition for "emergency bread." The winning recipe uses a tangzhong method to create a shelf-stable, slightly sweet whole wheat bread.
Shanghai's Cold Noodle Map for Beating the Heat: Korean Hamhung Naengmyeon vs. Shaanxi Liangpi, How to Choose
The same bowl of cold noodles plays by different rules at Hongqiao's Koreatown, Northeastern-style joints, and Shaanxi liangpi stalls. We've rounded up seven spots to see how starch noodles, buckwheat noodles, and sauce-tossed noodles go head-to-head in Shanghai's summer.
The Artist Who Sells Neither Art Nor Produce: Inside Dan Colen's Zero-Revenue Farm Experiment
Visual artist Dan Colen made a career pivot into farming, giving away every harvest for free and funding the operation through his own apparel company. Located in New York's Hudson Valley, this nonprofit farm gave away nine tons of produce and over four thousand dozen eggs last year.
Metal Fabrication Boss Crosses Over to Pasta, Upending the "Mamma's Handmade" Doctrine
The Marche-based brand Metodo Massi doesn't name itself after a region or ingredient—it puts "method" front and center. Founded by someone from the metal fabrication industry, the brand applies industrial-grade precision logic to make pasta that's changing even seasoned foodies' minds.
Thai-Style Fish Cakes at This Nishi-Azabu Bar Get Their Balloon-Like Puff From One Pot of Hot-and-Cold Frying
At "Bar Kwang" in Tokyo's Nishi-Azabu, chef Junko Hasegawa's homemade Thai-style satsuma-age relies on frozen catfish paste and a temperature-swing technique—starting low, finishing on high heat—to achieve a puffiness never seen before.
Paris Pastry Chef Toshiya Takatsuka: The Paradox of French Dairy Is the Backbone of His Desserts
After a decade as pastry chef at "Restaurant KEI," Toshiya Takatsuka struck out on his own in Paris in 2025, crafting French desserts that are rich yet light using Brittany butter and Normandy cream cheese.
One Egg, 8 Minutes 40 Seconds, €8.40: Paris's First Bar Dedicated to Œuf Mayo
Ter., a restaurant in Paris's 11th arrondissement, has turned the most humble of French bistro dishes—œuf mayo—into an entire bar menu. Soft-boiled eggs topped with miso, soy sauce, and nori hint at the former head chef's time in Japan, plus a fun numerical coincidence.
Hitachi Beef, Hinuma Clams & Cantaloupe: 5 Tokyo Chefs' Ibaraki Solutions
Same Ibaraki ingredient shopping list, five different answers from five restaurants—teppanyaki beef tenderloin with clam-infused sauce, Korean-style charcoal-grilled rare cuts, chilled melon soup with sweetfish. Rolling out from July, with availability periods varying by restaurant.