FYUZN Delightful Gastronomics V.2.4 April 2023

DELIGHTFUL GASTRONOMICS

Alchemist and Mugaritz meet in a rebelliousculinarycollaboration

On November 15, 2022, thedisruptive and revolutionaryculinaryuniversesof Andoni LuisAduriz, Mugaritz, and RasmusMunk, Alchemist, collaborated for a one-day-onlyexperimental diningexperiencein Copenhagen. On our cover isMugaritz'sOtherness, first kiss

"Wewanted to underlinehow somethingas"normal"askissinghad becomeexceptional duringthepandemic? bygivingothersthechanceto kissat our table. For this, we worked on a concept that hasalso been an obsession:tryingto capturenatureaswedo herebyfillingthis"kiss"with flowersand herbsfrom our garden. Technique:Kombucha scobysweet gel puree(peach and vinegar), flowers, and herbs."

© Søren Gammelmark

Alchemist encompasses dining experiences that stimulates and interact with all five senses by making use of elements from theater, art, science and technology.

-Alchemist,Denmark

© ClaesBech Poulsen

Dear Readers,

Developing content is never easy, especially if we want outstanding quality We often experience creative delays because we need the inspiration to visualize the right content that goes with every issue of Fyuzn. We have always believed that timing is critical to everything we do. Most creatives and culinary professionals would agree, as we all have the innate ability to create, and very few have the gift for brilliant ideas In this issue, we found the real deal; they are called "alchemists" in every sense In this issue, we explored the fantastic Alchemist located in Denmark. Its conceptual framework lured us into their world, and we found it an amazing discovery and sits very well in the comfort of Fyuzn's concept. "Everything is connected" transcends every minute detail of the Alchemist's creations It calls into action all of our senses and leads us to more incredible experiences than just eating alone can provide. The formula is not itself, but the people working extensively behind the scenes make the concept mystical and exciting.

Our cover was part of the Mugaritz / Alchemist mashup dinner in Copenhagen last November 16, 2022. Soeren Gammelmark is the genius behind most of the photos we have in this unique feature We invite you to relish every page as we share the culinary alchemy geniuses of the team behind The Alchemist

?We are travelerson a cosmicjourney, stardust, swirlingand dancingin the eddiesand whirlpoolsof infinity. Life iseternal. We have stopped for a moment to encounter each other, meet, love, and share. This is a precious moment. It is a little parenthesis in eternity.?

? Paulo Coelho, The Alchemist

On this page, Rasmus Munk was photographed by Claes Bech Poulsen in the then soon-to-be-finished dome during the construction of the Alchemist in 2019

Premier, Sapere Aude

© ClaesBech Poulsen

The Bronze Doors

Guests enter Alchemist through two bronze doors created by Danish artist Maria Rubinke. The piece is called "I found myself within a forest dark." The doors are 13 ft tall and 8 ft wide.

Maria Rubinke was born in 1985 in Haarby, Denmark, and lives and works in Copenhagen. She graduated from The Royal Danish Academy of Fine Arts, Schools of Architecture, Design and Conservation, Department of Ceramics in Bornholm, Denmark (2008). Rubinke works with bronze castings and classic porcelain figures, allowing the incomprehensible and chaotic in the human subconscious to rise to the surface

FYUZN

© Søren Gammelmark

© Kim Høltermand

Two years in the making, Copenhagen restaurant Alchemist opened its massive bronze doors to the public in July four years ago. Behind them awaits a whole new approach to dining. Art, drama, gastronomy, and spectacular visuals blend into one all-encompassing multisensory experience at the latest addition to Copenhagen's culinary scene. Alchemist is the brainchild of Chef Rasmus Munk, who stirred up a storm already at the first incarnation of Alchemist in 2015 ? where a cavalcade of politically charged dishes was served to up to 15 diners a night at a tiny, dark and mysterious gastro bar After almost two years of spending his workdays at a construction site, Munk launched the new, 20 times bigger, Alchemist. With it, he aimed to push the borders regarding fine dining "The fundamental formula of the restaurant meal has changed very little in the last hundred years ? it works according to the same script everywhere When I started to investigate how theatre can enrich gastronomy with our Dramaturge Louise Rahr Knudsen, it dawned on me how similar the dramaturgy of a restaurant meal is to that of theatre It made so many things in my identity as a chef make sense", said Rasmus Munk

Although there were performers in the restaurant, the guests did not participate in any theatrics. The core of the place is still sitting down and dining ? in a more or less traditional sense. Most of the drama happens on the plates, where layers of subtext and research line most of the 50 "impressions" on the menu ? commenting on serious issues like gavage, food waste, and plastic pollution, as well as delivering humoristic nods to both Andy Warhol and Casper, the friendly ghost

The drama was further enhanced by the three-story restaurant's interior design. A planetarium dome with a diameter of 57 feet constitutes the main dining room at the heart of the restaurant Guests dined at a winding bar surrounded by stunning views, for example, an indoor rendition of the aurora borealis. Another room in the 22.000 square feet space was taken up by an installation by NYCgraffiti artist Lady AIKO to convey the ambiance and multicultural vibe of New York, and a light and sound installation takes diners through a maze of LED lights that, in the end, comments on the struggles of the LGBTQ-community. Munk himself has named this new style of dining Holistic Cuisine. Pressed to describe the experience with one word, he chooses "film "

His wish for the future of Alchemist is simple ? and far-reaching. "I hope we will set things in motion. I want Alchemist to comment on the present and create something extending beyond the restaurant industry I want people to eat ? and then think "

Rasmus Munk

Rasmus Munk was born in 1991 in Randers in Jutland, Denmark. After spending a year at the one-star restaurant North Road in London, his career took off when he was appointed Head Chef at Treetop in Vejle ? where he started combining ingredients, textures, and flavors in new ways, which ultimately led to the opening of the first Alchemist in Copenhagen in 2015 In 2019, after two years of construction, a new incarnation of Alchemist opened in an old shipyard in the industrial district of Refshaleøen Here, Munk could realize his vision of "Holistic Cuisine," combining elements of art, theatre, science, visual tech, activism, and gastronomy in an all-encompassing six-hour experience. Rasmus Munk's gastronomy is thought-provoking, surprising, and often humoristic Due to his deep personal commitment to charity and social issues, the storytelling surrounding the different gastronomic impressions often highlights themes such as social inequality, animal welfare, food waste, and sustainability During the corona lockdown in 2022, Rasmus Munk founded the charity JunkFood, providing daily free daily meals for Copenhagen's homeless To date, the charity has served

255 000 meals

Recent awards

Alchemist skyrockets to no. 5 on the World's 50 Best Restaurants list in 2023 this June

Alchemist was no 18 on the World's 50 Best Restaurants list in 2022

Alchemist has been awarded two stars from The Michelin Guide in 2020, 2021, and 2022

Alchemist was named Best Restaurant in Europe by Opinionated About Dining (OAD) in 2022 and 2021

Alchemist was named Best Restaurant in Denmark by the White Guide in 2020 and 2021

THEPLANETARIUM DOME: ACT 3

The planetarium dome is the main dining room and the heart of the dining experience at Alchemist. Act 3 occurs here, where guests are served ca 30 edible impressions. Ten mapping projectors provide diners around the winding bar with ambient 360-degree immersive video content created in-house by the Alchemist Studio 3D-team.

© ClaesBech Poulsen

HEARTBEAT

Theplanetarium domeat Alchemist. Thisuniverse iscalled Heartbeat.

Thisuniverseiscalled Under Water and raisesawarenessof plasticin our oceans.

© Søren Gammelmark

© Søren Gammelmark

Maurits Cornelis Escher (1898-1972) is one of the world?s most famous graphic artists. His art is admired by millions of people worldwide, as can be seen by the many websites on the internet.He plays with architecture, perspective and impossible spaces. His art continues to amaze and wonder millions of people around the world. In hiswork we recognize hisexcellent observation of the world around usand the expression of his own fantasy. M.C. Escher shows us that reality is wonderful, understandableand fascinating.

mcescher.com

Thisuniverseiscalled MCEscher and isinspired bytheartist'swork, mirroringthearchitectureat Alchemist.

© Søren Gammelmark

© Kim Høltermand

Though raised a Catholic, in his teenage years Evaristti found out he was born to a Jewish mother, which some account for the philosophical and religiousthemesin his work. Evaristti holds a master's degree in architecture from the Royal Danish Academy of Fine Arts where he was a student of architect Henning Larsen. Through the years, he has continued working on private architectural projects as well as larger commission projects.

ThesculpturesaremadebyDanish/Chilean artist Marco Evaristti.

WALL OFTASTE

Alchemist Explore is the research and development department at Alchemist.

© ClaesBech Poulsen

THEDEVELOPMENT KITCHEN (Alchemist Explore)

© ClaesBech Poulsen

Chef in theAlchemist development kitchen.

Alchemist Facts & Figures

- Alchemist is located on Refshaleøen at Refshalevej 173C,1432

Copenhagen, Denmark, in 23,000 square feet (2200 square meters) warehouse, where The Royal Danish Theatre used to build and storetheir backdrops.

- Alchemist opened on July 4, 2019, and was awarded 2 Michelin starsin February 2020.

- The massive bronze doors that lead into Alchemist measure 100 square feet (8 feet wide and 13 feet tall) and are designedbyDanish artist Maria Rubinke. Theyweigh 2 tons.

- The main lounge'sheight from floor to ceilingisover 74 feet (22 meters), with a glass wall providing views of the R&D kitchen.

- The three-story wine cellar is 49 feet high (15 meters) and can hold 10,000 bottles of wine. Wine Director Helle Hasting has curated Alchemist'sextensivewinelist.

THEWINECELLAR: ACT 2

Wedding Day Time Out

Act 2 takesplacein theLounge, wheresnacksand aperitifsareserved. Theloungeisflanked bythe development kitchen and thethreestorywinecellar.

© CatherineEkkelboom-White,Austria

© Kim Høltermand

Alchemist tastewall kombuchaflower

D etail fromtheTasteWall in thedevelopment kitchen at Alchemist.I nsidethejar thereis aflower madefromahibiscus-flavoured Scoby fo r making kombucha.

© Søren Gammelmark

- Two hundred tonsof steel went into constructingthegigantic planetarium domeat theheart of Alchemist. Thedomehasa diameter of 5 feet (18 meters), with ten mappingprojectors supplyingtheguestsat thewindingdiningbar with a 360-degreevisual experiencewhen dining.

- Guestspassthrough several sensoryroomsduringthedining experience. Oneroom isthemed on musicin collaboration with thesymphonyorchestra Copenhagen Phil, and another isa pinkinstallation room themed on thecontrast between complyingwith authoritative social rulesand a longingto let loose.

- Theexperienceat Alchemist consistsof 50 ?impressions,? primarilyedible. It can be accompanied bythreewinepairings or oneof two non-alcoholicbeveragepairings, mainlyfocusing on kombucha, water kefir, and tea.

-

Thesonicidentityof Alchemist iscreated bymusicproducer and composer LarsBorkAndersen with thecomposition ?A Voyageof Sound through mystical spaces.?

- Theownersof Alchemist areHead Chef RasmusMunkand former CEO of Saxo Bank, LarsSeier Christensen.

© Alchemist, Denmark

@The Wine Cellar Nina and Stefan Wine Director Nina Højgaard Jensen and Head Sommelier Stefan Klettner

Jacu Coffee Kefir

This water kefir is made with cold brew coffee instead of water. It is fermented with sugar, dried dates, and figs. The coffee is naturally processed from Fazenda Jacu Lugar Tijuco in Cerrado Mineiro in Brazil. The beverage is served together with the Mycelium impression.

© Søren Gammelmark

Rooibos and Mango Kefir

This water kefir is made from Rooibos tea from South Africa?s Fynbos in the Western and Eastern Cape provinces. To complement the aromatic profile of the tea, yellow peach, apricots, and mango were added during the second fermentation The beverage is served with the impressions of Lifeline and Guilty pleasure.

Hibiscus and Wild Berry Kefir

This water kefir is made with hibiscus tea, wild blueberries from Sweden, and wild Schizandra berries native to China. It is served together with the impression of Tongue Kiss.

© Søren Gammelmark

Peach, Vanilla and Fig Kefir

This water kefir is flavored with peach, vanilla, and dried figs and is served in a Masu cup made from aromatic cedar tree wood. It is topped with a vanilla foam made from the same kefir ? double infused with Bora Bora Vanilla beans from French Polynesia The beverage is served with two of their sweet impressions: Antwitch and Andy Warhol

Staff briefingbeforeserviceat Alchemist.

© Søren Gammelmark

The Introduction and excerpt to Holistic Cuisine ? A focus beyond the plate by Louise Beck Brønnum, Rasmus Munk

The restaurant Alchemist was founded by chef and restaurateur Rasmus Munk in 2015 Recently having finished the first chapter in the tale of Alchemist, the team now embarks on chapter two In this process, Rasmus Munk discovered a need to articulate the style of cuisine that has been cultivated at Alchemist since its opening.

This cuisine, referred to by the authors as Holistic Cuisine, has a holistic approach extending beyond the plate to create thought-provoking, aesthetical, emotional and gastrophysical meal experiences Just like gastrophysics uses gastronomy as an empirical base, the team at Alchemist uses knowledge from different fields, such as the sciences and the arts, as an interdisciplinary theoretical base. This base is used to express, understand, and reflect upon our actions and responsibilities of the meals served in the restaurant. In this paper, the two authors (a chef and a scientist) reflect on the creation of Holistic Cuisine originating at Alchemist The discussion focuses on three aspects of Holistic Cuisine as seen through the lens of three dishes on the menu It also includes reflections based on existing literature on meal experiences

At Alchemist, similar to true alchemists, we look at the whole created by elements. Asin Coelho's2015 book The Alchemist, it isnot until the alchemist seesthe whole of all the elementsthat gold appears(Coelho, 2015). Similarly, at a restaurant, many elements also need to be accounted for in order to create a perfect meal for each guest dining at the restaurant (Spence and Piqueras-Fiszman, 2014) Factors influencing the meal experience include elements from natural sciences such as physiology, chemistry, and physics, from social sciences such as sociology, psychology, history, as well as from humanities such as philosophy, art and design, music and literature (Korsmeyer, 1999). It is our belief that during a meal experience, these elementsare likely to overlap and might therefore be too complex to measure separately.

Even scientists acknowledge the complexity of the meal, which reaches far beyond what we sense on the plate, or with whom we dine, the room, and the atmosphere (Muñoz et al., 2018; Meiselman, 2008a; Edwardsand Gustafsson, 2008). To acknowledge this complexity of the meal, we will try to argue and explorehowa newcuisinewasdeveloped from a focusbeyond theplate.

The Introduction and excerpt to Holistic Cuisine ? A focus beyond the plate by Louise Beck Brønnum, Rasmus Munk

?Alchemist, Refshalevej 173C, 1432 Copenhagen, Denmark

The impression is inspired by the dystopian novel 1984 by George Orwell The main character in the book, Winston Smith, works at The Ministry of Truth, in charge of constantly falsifying historical facts to suit the present regime The phrase ?Big Brother is watching you?screams from the posters in Orwell's version of London in 1984. Reading the book today, there are some striking and scary parallels with today's society, mainly concerning harvesting personal information through social media

Details: In the pupil of the eye: Butternut squash cream with hazelnut oil, lobster tartare, pickled chanterelles, salted lemons, crispy bread crouton, topped with osetra caviar and a gel made from cod eyes and razor clams.

(Design: The eye is a model of Rasmus?eye, created by the Danish model design studio 10 Tons. It comprises multiple elements of hand-painted resin and lacquered with food-approved varnish )

© ClaesBech Poulsen

Shot duringservice at Alchemist. Chef Gregor Power platingtheimpression 1984.

© Søren Gammelmark

© Søren Gammelmark

Chef at Alchemist preparingthedish Lifeline.

Lifeline

The dessert is created to raise awareness about the importance of blood donation, an easy opportunity for almost everyone to save lives. 39% of all blood donated here in Denmark will be used to treat cancer patients

Details: The ice cream is made of pig?s blood and cream and sugar, where the blood has taken the place of eggs and acts as an emulsifier. The drop is filled with wild blueberry jam and a ?ganache? of deer blood garum and juniper

Dumpling

A cotton candy dumpling casing made from the Japanese sugar wasanbon, filled with traditional Asian flavors ? Asian fresh herbs is wrapped in a gelified Nam Jim sauce made from a fish sauce fermented for five years.

© Søren Gammelmark

© Emma Boyns, UK

Shot duringservice at Alchemist. Chef Ivan Georgievand Assistant Head Chef AndersErlandsson platingtheimpression Dumpling.

© Kim Høltermand

Menu

The pop-up menu is created by papercut artist Vicki Zoe

Butterfly

This impression features a freeze-dried Nettle butterfly on a crispy nettle leaf (made from juiced kale, parsley, and spinach) and fresh nettle cheese The farmed butterflies come from our farmer Leif who raises them on only nettles in a greenhouse Butterflies contain almost four times beef and chicken protein and could be a possible protein source (Silverware design by Nicolai Appel)

© Søren Gammelmark

Happy Ending

The chocolate shell is filled with cashew nut crème and a cherimoya purée. It is wrapped in gold leaf.

Space Bread

The Explore team has been working with a researcher from MIT on designing food for space travel This gave Rasmus the inspiration for this impression, as the surface reminded him of the moon's surface.

Technique: The texture of this feather-light bread is achieved by macerating toasted sourdough bread in milk so that the milk extracts the flavor from the bread. After this process, the milk is aerated and freeze-dried It is topped with wheat cream and caviar

© Søren Gammelmark

Andy Warhol

An interpretation of Andy Warhol?s iconic banana that first appeared on the sleeve of the Velvet Underground & Nico album from 1967.

Details: Under a crispy casing made from banana juice lies a sorbet made from Manzano bananas, paired with South American flavors like cachaça, tonka beans, and caramelized egg yolk

Freedom is one of Alchemist's two installation rooms, featuring a ball pit and a sound and light installation. The performer in the images is called Nana Lind.

© Søren Gammelmark

Associated Senior Consultant at MHT consult, primarily related to the EU-project ArtWork in 2021-23 as performing artist and project coordinator. Educational background i.a., as Cand. Mag in Theatre Research & Performance Studies from the University of Copenhagen, actressfrom, e.g., The ActingStudio and T. Schreiber Theatre & Film Studio in New York, Drama and Theatre Department Goldsmiths College, Universityof London, variousperformingartscoursesfrom The Danish National School of Performing Arts/Further Education Department, Diploma Education from Sensory Training Institute as well as vocal training from Anne Rosing Institute and Rhythmic Center CPH. 10 yearsof practical and theoretical experience at the intersection between the artistic, Culturelle and social field, e.g., as project employee, teacher, evaluator, theatreand cultural worker, artisticcreator, actress, and physical performer.

Head Chef RasmusMunkdesigned and drew thefirst plansof thenew Alchemist himself back in 2016. Architect Michael Duncalf of Duncalf Ltd (UK) got involved at the end of 2017.

The interior at Alchemist is contemporary, with a high focus on aesthetics, art, and technology, far away from the color palette and the interior styles that characterize a traditional restaurant. The color palette is dark and mysterious, with no natural light seeping into the restaurant. The idea behind the design is to give the impression of a placeoutsideof timeand space.

The Alchemist experience lastsfor 4 to 6 hours, and the only prerequisitesare curiosity and presenceof mind.

Alchemist seats48 guestsin one seating per evening. Guestsarrive one party at a time for an individual experience through therestaurant.

Keystaff includeHead Chef & Co-owner RasmusMunk, General Manager Lykke Metzger, Wine Director Helle Hasting, Head of Alchemist Explore Diego Prado, Head of Alchemist Development Theis Brydegaard, COO Katja Seerup Clausen and Communications Manager Lena Ilkjaer.

Art installation room Perspectives.

Artwork by Ferdinand Krag.

Performer: Nana Lind. The room is curated by the Alchemist Team.

© Søren Gammelmark

© Kim Høltermand

The Balcony is the last act at Alchemist. A place for relaxation and reflection on the 5-6 hour experience. The lamps covering the ceiling and moving in the breeze are designed by Enzo Catellani & Smith.

Tea sommelier Sarah Rosadyisconductingtea ceremony in front of thefireplace.

© ClaesBech Poulsen

© David Holbrook

This year?s edition of The World?s 50 Best Restaurant Awards not only catapulted restaurant Alchemist from spot 18 to 5. The Copenhagen restaurant also received the Art of Hospitality Award for 2023.

?It has been one of the most intense evenings of my life! I am deeply grateful for this recognition. It still feels unbelievable to feature on the top part of the list together with so many other incredible restaurants, many of which have been a huge inspiration to me in my career?, said Head Chef and co-owner Rasmus Munk after the awards ceremony in Valencia, Spain.

Years, lovers, and glasses of wine. These are things that should never be counted.

Adaline herself is represented as a symbol of immortality, her daughter Flemming helps to underline the transience of human beings, and Ellis serves as an element that makes life complete, a true feeling of love. From the film, THEAGEOFADALINE.

© LionsgateFilms

"Anni, amori, ebicchieri di vino, no che contato mai."

Spirits, Beautiesand theBevs

© David Sawyer, USA

From the Vineyard to the Castle

© Alessandro Anglisani, Italy

© BettyBuzz

© BettyBuzz

Blake Lively founded Betty Buzzwith a simple idea - that what we drink should be held to the same standards as what we eat. Their commitment to making unequivocally authentic, uncomplicated, and delicious beverages means they take the time to source high-quality ingredients so you can feel as good as each sip tastes.

?Our glass bottles will always be our premium staple, but cans are key for ease, for storage, for parties, you name it And having our cans on Prime is also key for making sure your mom no longer calls you weekly to restock her. Hi mom! Meet the subscription button. Please. Also. Call me back I still have your shoes here ?

THEPERFECTCOSMOBYSJP??? ???? ?

BySarah Jessica Parker

All Natural, Gluten Free, Kosher ALC. BYVOL20%| 40° PROOF

Thiscolorful vodka cocktail isasflirtyasit isfun. An explosion of sweet cranberrygiveswayto a hint of strawberry, all rounded out with an aroma of freshly squeezed limeand mixed with our smooth vodka. It?s everythinga good Cosmo should be:Indulgentlysweet, refreshinglytangy, and pink!

©Marcel Thomas/ Film Magic

© Sarah Jessica Parker / Twitter

© Adrian Chitty, USA

Photo courtesyof Cosmo bySJPThomasAshbourneCraft Spirits

DUNE& DREAMS

?I love Chani?s sense of respect for the planet that she lives on and the idea of living in harmony with all the things that exist,?says Zendaya, about her character, Chani ?I hope to do better with that in my own personal life and to care a little bit more for the world that I am lucky to live in.?? ?

Zendaya and Timothee?s hope for a brighter future lives beyond the boundaries of ?Dune.?? ?

?The thing I?m most grateful for in life right now is the breath I?m breathing right this moment. We?re only here so long Just continue to lead with gratitude and with love," says Timothee.? - Instagram ?

Zendaya 'Keeps it Smart'

Acclaimed actor and performer Zendaya is one of Smartwater?s new ?Keeping it Smart? campaigns celebrating those unafraid to free themselves from the restraints of the convention

A champion of artistry and originality who?s unabashedly authentic in her every interaction, Zendaya has made her mark pioneering new ways to live a more purposeful life.

?A global icon and cultural force, Zendaya doesn? t settle for what?s expected, nor does Smartwater. ?She?s not afraid to be true to herself, which makes her the perfect partner,? said Matrona Filippou, Global Category President, Hydration, Sports, Tea & Coffee of The Coca?Cola Company. ?We could not be more thrilled to have Zendaya join the Smartwater family and become the new face of our brand ?

?Keeping it Smart?celebrates those who keep it smart, whatever the choice, and define ?smart?on their terms Together, Smartwater and Zendaya are helping address the water crisis in communities worldwide? starting with the star?s hometown of Oakland, Calif ? by partnering with the Global Water Challenge?s Women for Water platform focused on mobilizing clean water access for every woman and her community

?I?m proud to work with a brand that encourages those in pursuit of something smarter and shares a vision for universal access to safe and clean water,? Zendaya said. ?Whether on set, backstage, or between meetings, Smartwater helps me stay hydrated and keep it smart ?

© Smart Water byAli Berk

© 20th CenturyStudios

Beauty is only skin deep. I think what's really important is finding a balance of mind, body and spirit. Jennifer Lopez

© Delola

Crafted to Set You Free

Welcome to the Delola Life! Delola is crafted to set you free. Enjoy world class crafted spritzes thoughtfully crafted with premium spirits, natural botanicals, are lower in calories* and are gluten free. With Delola, you can have all the fun without all the effort.

Jennifer collaborated with Lynnette Marrero, named World?s Best Bartender, to develop sophisticated, bright delicious flavors in bottled spritzes that transport you to your inner fun, carefree ?Lola?

And the best part is, Delola is ready to enjoy. Simply open the bottle, pour over ice, and enjoy!

JEN BATCHELOR

CO-FOUNDER& CEO

Raised the daughter of a bootlegger in the desert sands of Saudi Arabia, Jen has been a lifelong witness to the intersection of magic and science.

BELLA HADID

CO-FOUNDER& PARTNER

Supermodel, activist, and now beverage mogul, Bella?s keen eye and global influence have catapulted her ascension to reigning industry maven.

© Kin Euphorics

A REVOLUTION OFFEEL-GOOD REVELRY

Kin Euphorics is a non-alcoholic, functional beverage, designed using ingredients that nourish mind and body Adaptogens to help you manage stress; nootropics to support brain cognition; and spirit-centering botanics to elevate taste Carefully layering these energy-transforming ingredients help tune your mood and activate the power, energy, and peace that is already in you

© Kin Euphorics

Photo Courtesyof

PhotosCourtesyof Restaurant Crissier

A lineaR estaurant

© Eleven Madison Park

ark

TheM ost Popular Cuisines

© Mahmoud Fawzy

NO. 1 , JAPANESECUISINE

No. of tags:18.035 million

Japanesecuisineencompassestheregional and traditional foodsof Japan, which havedeveloped through centuriesof political, economic, and social changes. Thetraditional cuisineof Japan is based on ricewith miso soup and other dishes;thereisan emphasis on seasonal ingredients.

© Boqian Cui, China

© TamasPap

NO. 2 , ITALIAN CUISINE

No. of tags:17.927 million Italian cuisineisa Mediterranean cuisineconsistingof the ingredients, recipesand cookingtechniquesdeveloped acrossthe Italian Peninsula and later spread around theworld together with wavesof Italian diaspora. Someof thesefoodswereimported from other cultures. Significant changesoccurred with thecolonization of theAmericasand theintroduction of potatoes, tomatoes, capsicums, maizeand sugar beet? the latter introduced in quantity in the18th century. It isone of thebest-known and most appreciated gastronomiesworldwide.

© Bartosz Luczak

NO. 3 , INDIAN CUISINE

No. of tags:11.339 million Indian cuisineconsistsof a varietyof regional and traditional cuisinesnativeto India. Given thediversityin soil, climate, culture, ethnicgroups, and occupations, thesecuisinesvarysubstantially and use locallyavailable spices, herbs, vegetables, and fruits.

NO. 4 , KOREAN CUISINE

No. of tags:8.704 million Korean cuisineislargely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairyislargely absent from thetraditional Korean diet.

© Jakub Kapusnak

NO. 5 , THAI CUISINE

No. of tags:8.13 million

Thai cookingplacesemphasison lightlyprepared disheswith strong aromaticcomponentsand a spicyedge. Australian chef David Thompson, an expert on Thai food, observesthat unlikemanyother cuisines, Thai cookingis"about thejugglingof disparate elementsto createa harmoniousfinish. Likea complexmusical chord it'sgot to havea smooth surfacebut it doesn't matter what'shappening underneath. Simplicityisn't thedictum here, at all."

© charlesdeluvio

NO. 6 , MEXICAN CUISINE

No. of tags:7.903 million Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine, but also in Iberian Europe.

© JesseCortez

NO. 7 , CHINESECUISINE

No. of tags:7.487 million Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

© WengangZhai

NO. 8, INDONESIAN CUISINE

No. of tags:4.178 million Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacksand top-dollar plates

© Fitria Yusrifa

NO.

9 , VIETNAMESECUISINE

No. of tags:3.181 million

Askanyonewhat theythinkabout Vietnam, and oneof thefirst thingsthey'll mention isthefood. It'shard to explain thesecret behind themagic. Banh Can isfood street of Dalat city. You should tryit oncein your life.

NO. 10, FILIPINO CUISINE

No. of tags:1.94 million

Dishes range from the very simple meal of fried salted fish and rice to curries, paellas, and cozidos of Iberian origin made for fiestas.

Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (vinegar and soysauce-based stew

), kaldereta (meat stewed in tomato sauce and liver paste), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or beef and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, bitter melon, and tomato stew flavored with shrimp paste), sinigang(meat or seafood with vegetablesin sour broth), pancit (noodles), and lumpia (fresh or fried springrolls).

© Jordi Calvera Solé

FYUZN

DELIGHTFUL GASTRONOMICS April2023

© Søren Gammelmark"HappyEnding"