Some of my favorite things on the planet are historical missteps, grand ideas based on future predictions that turned out to be wide of the mark. I’ve long been fascinated by retro visions of the future, architectural or design plans executed with blistering confidence, and dazzling wrongness, that today linger as monuments to our own misguidedness. An idea that boldly strode into the future, only to gaze over its shoulder and see society setting off on a different route.
One of my favorite architectural clangers is the Futuro House, around a pre-fab cabin shaped like a flying saucer – complete with long spindly legs and airplane hatch entrance – designed by Finnish architect Matti Suuronen in the late 1960s. A product of post-war Finland, the Futuro House, or Futuro Pod was conceived as a mobile ski chalet (everyone needs one!) and marketed to affluent young adults.
Bu hikaye Gourmet Traveller dergisinin October 2020 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin October 2020 sayısından alınmıştır.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
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HEATHCOTE BOUND
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
