WE KISS, WE EAT, WE TALK
EVENTS

USTA 8

We’ve been debating for a long time over the next guide we will bring to you. As we have already visited Poznań, Tri-City and Wrocław, maybe it’s time for Silesia? But in November? The industrial landscape of Silesia region works well in the summer, when half of Poland goes there on music festival pilgrimages. But now? Wouldn’t that be a too gloomy image?

 

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When we arrived in Katowice one of our favourite places was in the process of shutting down. It hasn’t survived, it surrendered after a year of existence, although it seemed that it had all the qualities to rule the market. In the area where we wanted to make a feature on sensible urban redevelopment we found ridiculously devastated buildings. The first day in Silesia was a hard time.

Fortunately, on the second day we met smart urban activists and chefs whose passion for cooking made us believe again in the potential of Silesia – we invite you to discover this potential together with us!

We hope that, unlike Marek Raczkowski, whom we had chance to interview about the new chapter in his life, you do have appetite. You will need it as in this issue we take you to a special feast in the forest, we feed you with Polish sweets transformed by Michal Bouton from Tel Aviv and we teach you how to prepare tomato consommé with coconut milk smoked in jasmine. Our section this time is devoted to kitchen tools because, as amateurs of fine cuisine, we are fascinated by beautiful and useful utensils.

 

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We tell you the stories of the people who produce and sell them. Some of these tools will certainly work as fanciful Christmas gifts. But which of them are really needful? To have less, to reduce, to separate the important, the beautiful, the permanent and the needful from what clutters our lives – Ania Królikiewicz, Gosia and Tomek Rygalik all have come to the same conclusions. The end of the year is a good moment for such clear-outs. But before you start them, it is worth to get to know people who put their hearts into their work. Although they didn’t complete professional schools, they could be teaching how to provide quality service in restaurants. We are aware that the restaurant experience is not only about the food on the plate and the taste, but also about the service, the interior and even about the name, the logo and other elements of visual identification. They all affect our attitude and foreshadow the quality and standard of the food. This is why in this issue of USTA we are presenting the graphic designers and graphic studios that create some of the most interesting projects for gastronomy.

 

 

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Last but not least, we bring you an interview with one of the best chefs in the world, Magnus Nilsson from Danish Faviken, who has just released his new The Nordic Cookbook. The book analyses the tastes, techniques, phenomena that shape the cuisine of the North. And speaking of the North, Beata Chomątowska in here monographic article on porridge, unveils what the Scandinavians tend to add to it and it is not honey or cinnamon, not at all!

 

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Finally, as it’s Christmas time so there can never be enough of presents! We have 6 pages of inspirations for what to put under the Christmas tree. Wise, refined and beautiful – just like the Christmas time we hope you will enjoy.

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