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When Leonard Beaumont joined Sainsbury’s as a design consultant in 1950, what came first was the problem of the egg. Until this point, if you wanted to buy an egg, a Sainsbury’s worker would hand-pick it from a wicker basket behind the counter and place it in a small paper bag or, if you were lucky, a rudimentary carton. Being a housewife was a full-time project and shopping was a daily, carefully choreographed, often arduous routine: from one shop counter to another, from the care of one sales assistant to the next, the fabric of a morning was a patchwork of little queues.
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Chili Oil, 250ml
Huile d’olive Biologique de Toscane.Cette huile super piquante est née de l'infusion dans de l'Huile d'Olive Vierge Extra BIO et d'un mélange équilibré de piments parmi les plus piquants au monde, travaillés à froid pour en préserver toutes les propriétés nutritionnelles et organoleptiques.By Olea Pia$15
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The Financial Time's Daniel Garrahan and food critic Tim Hayward visit Silo, a 'zero waste' restaurant in Hackney, which rejects the bin, makes ice cream from waste bread, turns seaweed into pendant lighting and 'upcycles' used wine bottles.
APRON WITH LACE APPLIQUÉ, HANDS
A Bistro style apron made with the same attention to detail as your favorite garment. The sash is extra-long and tie-able in any fashion that takes your fancy. With fine lace appliqué, this apron is good for every occasion, whether inside the kitchen or out.By Laila Gohar$148
the social foodHome Cooking inspired by the flavours of the world
Presented by Shirley Garrier and Mathieu Zouhairi, the duo behind The Social Food, this beautiful cookbook is essential for anyone seeking to master their unique vision of buying, preparing, and, most importantly, enjoying good food. Blending French, Japanese, Vietnamese, Italian, and Spanish culinary traditions, each recipe offers complex flavors with minimal effort, using simple, everyday ingredients readily available.€25
GHETTO GASTRO presentsBLACK POWER KITCHEN
Black Power Kitchen combines 75 mostly plant-based, recipes that celebrate Black food and Black culture, and inspire larger conversations about race, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.by Jon Gray, Pierre Serrao, Lester Walker€49.95
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Pineapple buns, egg tarts, and milk tea — you can get an authentic taste of Hong Kong just by visiting a Cha Chaan Teng.
The recent push to rebrand corporate logos to be more inclusive has, for the most part, been a good thing. Making Barbie more body-positive? Great. Renaming Aunt Jemima syrup? About damn time. Yet in brands’ fervent quest to capture youth audiences and capture the woke zeitgeist, they may be going just a little bit too far. Case in point: the slut-shaming of the green M&M.EJ Dickson for ROLLING STONE
A yogurt cocktail might sound crazy if you're new to soju, but yogurt soju is popular in Korea and all over Asia. The best part is it can be made with only three ingredients.
Naomi Imatome-Yun for THE SPRUCE
APRON WITH LACE APPLIQUÉ, HANDS
A Bistro style apron made with the same attention to detail as your favorite garment. The sash is extra-long and tie-able in any fashion that takes your fancy. With fine lace appliqué, this apron is good for every occasion, whether inside the kitchen or out.By Laila Gohar$148
Smoked Mushroom Garum
Our Smoked Mushroom Garum is a plant-based liquid seasoning full of earthy, fruity flavors and a ton of umami. We crush organic mushrooms with salt and rice koji and let it brew for 6 to 8 weeks before cold smoking and bottling this special distillate.By NOMA€49,95
GHETTO GASTRO presentsBLACK POWER KITCHEN
Black Power Kitchen combines 75 mostly plant-based, recipes that celebrate Black food and Black culture, and inspire larger conversations about race, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.by Jon Gray, Pierre Serrao, Lester Walker€49.95
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We’re all endlessly broadcasting our lives to the world through social media. Showcasing every aspect, from the products we buy, to the people we spend time with, to where and what we eat. And we attach a significant amount of value to where we decide to spend our money. 24 percent of Millennials say that where they choose to dine reflects who they are as a person. Displaying our lifestyle through social media isn’t new, but it used to be mostly limited to showing off a newly purchased luxury handbag or perfume.
Over the past few years many want to share aspects of their lives that focus less on the superficial and more on the in-the-know, and food has become the vehicle of choice. Sharing where and what you eat has become a greater signifier of your lifestyle as finding a specific restaurant with a great aesthetic and interesting dishes is simply more challenging than knowing where to buy the new Gucci bag.
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