Bompas and Parr are purveyors of wildly creative gelatin delights and present some of their finest recipes here. These treats are known as "gelatin" in the U.S.

Once synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albala’s most f

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more

A collection of sophisticated brand communication measures that go beyond traditional advertising. The book features a range of unorthodox marketing projects in