Golden Pheasants Welcome Spring, prepared by Lu Jiaming
Dieter Mackenbach, the person behind the Instagram @chinese plating, never would have guessed that a trip to the local library would send him on a path toward being obsessed with culinary history. Mackenbach is the person behind the Instagram account @chinese plating, which posts images of 20th-century Chinese food design in archival magazine collections, highlighting their intricate creations. The images are fun to look at and they offer a new perspective on the cuisine, telling historical stories and showcasing impressive techniques.
“Everywhere I ve lived, I ve always made extensive use of the local libraries. I spent a lot of time in the Chinese National Library in Beijing and became really interested in Chinese culinary magazines,” Mackenbach said, specifically citing the ’80s magazines China Culinary and Sichuan Gastronomy. He checked them out from the library and started taking pictures because he was fascinat
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Acclaimed chef Matthew Kenney is now selling dairy-free Cannoli and Budino ice cream flavors at his plant-based Italian restaurant Baia in San Francisco, CA. The new ice cream offering is a collaboration between Kenney and ice cream company Eclipse Foods, a San Francisco food technology startup which creates what it calls an “udderly indistinguishable” vegan milk with whole food ingredients such as cassava and ancient corn that mimic cow-derived dairy on a molecular level without the use of soy, nuts, coconut, stabilizers, gums, or GMOs. The Cannoli flavor features a Sicilian pistachio ice cream base layered with vegan ricotta cheese and dotted with cherries while the Budino flavor is made with an espresso ice cream base strewn with chocolate and turrón.