Boo's DaiLY BARK

Jul
02
Where Food Meets Art

“The menu started with color and form,” says chef Jordan Kahn of Los Angeles restaurant Vespertine, described on its website as a “gastronomical experience seeking to disrupt the course of the modern restaurant.” In a new video from The Atlantic, Kahn details his culinary inspiration—which started with the building itself. “I stood in front of the [building] for a solid 25 minutes,” he says. “That was the first time I’d ever been emotionally and physically moved by a piece of architecture.”


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Jun
28
The Greatest Story Ever Told [Where It All Began]

? Part 2 | http://www.youtube.com/watch?v=-JOXUNX66Cs
Full Trailer | http://www.youtube.com/watch?v=rLrmN38TEmU
Google Plus || google.com/+coldfustion
? Coldfustion TV! | http://www.youtube.com/watch?v=jelW5phB2r4&list=PL0iVR8sl9TiW7r7G-pduGsivB20jh2YS4&index=1

? More of my creative work | http://www.youtube.com/watch?v=fzLaam6EI_4&list=PL59078D9BA1627006

? Facebook | www.facebook.com/coldfustion

? Twitter | @coldfustion

? My original music | http://www.soundcloud.com/burnwater

? Visuals: "LOAD" - by Brian Sørensen, watch the full video here:
http://vimeo.com/briansoerensen


Jun
27
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Jun
25
The Reason Britain Loves Tea

There’s nothing quite as quintessentially British as a cuppa tea. But how did the Chinese tradition make its way into the British consciousness? It’s all thanks to Catherine of Braganza, a Portuguese royal who married England’s King Charles II in 1662. When she arrived in England, she brought with her loose leaves and spices in a set of crates labeled “Transporte de Ervas Aromatics,” or T.E.A. Soon, everyone wanted to be just like the Queen and sales of tea began to skyrocket. The rest, as they say, is history.

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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tas...


Jun
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Jun
23
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