Topic

Cardamom & Pepper

A collection of 15 issues

On Whisky-Centered Design: Designing the Glencairn Whisky Glass

TASTING whiskies can be a clinical, prosaic task, nosing and assessing, jotting notes, reconsidering, lips compressed in concentration, brow furrowed. Yet, as the spirits panel tasted 20 single malts from Islay, we reminded ourselves to step back a moment, to contemplate with no small amount of awe the magic of

On the design of everyday culinary things.

The kitchen is and always has been a place of tools. As such, there’s a lot software designers can learn via noting the history of culinary tool building. Namely that sometimes, innovation isn’t necessary, and when it isn’t, a designer’s best efforts are fruitless. There are

On Seattle, food, and magic.

The same engine that seems to attract so many serial killers to the Pacific Northwest has attracted an extraordinarily high number of talented cooks, like these little producers. Rogue bakers. Cheesemakers. It’s one of the most exciting, if not the most exciting areas of the country to eat. – Anthony

Plotting the history of food in Seattle.

Thanks to my friend Aly at NPR for recommending it and the Neiman Lab for creating it: Timeline JS. I’m using it to plot the history of food in Seattle, research for the book I’m writing.

On tasting the New American Chocolate Movement.

Artisan chocolate is like a good bottle of wine. It is made by master chocolate makers who use the finest cacao beans to create a delectable symphony of flavors. It may come from a specific bean, from a single origin or even from a single estate. It may have hints