Technology is not only changing the
way we interact with each other and the
world, it’s altering what and how we eat.
Here, Andrew Zimmern—famous eater
of Bizarre Foods on the Travel Channel—
offers his take on technology trends that
are making food tastier, healthier and
more sustainable.
Future
Shock
(food)
T
he merging of food and technology
has been a slow process ever since
man invented fire. However, over the
past 10 years, we have made more
progress incorporating food and
tech than in the previous 1,000 years.
Just two decades from now, your food life might
be unrecognizable from the way it is today. All it
would take is one cataclysmic game changer, be it
environmental (global drought) or biological (citrus
blight eradicating 99 percent of global production),
to alter the table setting even faster. On the plus
side, there are some serious new approaches to how
we look at food and interact with it that everyone
should be aware of, because it’s only going to get
more interesting as our food world changes at such
a rapid pace. Here are some cool examples of current tech achievements that will inspire and create
some healthy thought for food.
Illustrations by D a n M at u t i n a Photos by J e f f W i l s o n
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75
Anova’s
immersion
circulator in
action.
The Kitche n Conundrum
The phrase food technology conjures up images of a mad scientist sitting in a sterile laboratory like Q’s lab in the Bond movies, outfitted with huge test tubes and Bunsen burners.
Nine years ago, I spent a day in such a place, and it changed the way I looked at food.
Nathan Myhrvold isn’t exactly the guy you’d expect to overhaul the home cooking
experience. Myhrvold spent 14 years as Microsoft’s chief strategist and chief technology officer, and over the past 20 years, he has earned hundreds of patents. He holds a
doctorate in theoretical and mathematical physics, a master’s degree in mathematical economics from Princeton University, a master’s degree in geophysics and space
physics and a bachelor’s degree in mathematics from UCLA. Most importantly, he
also earned a cooking school diploma from La Varenne in France.
When we first met, Myhrvold was working on his award-winning cookbook, Modernist Cuisine: The Art of Science and Cooking. Myhrvold opened my eyes to amazing
possibilities, and he hinted that it wouldn’t be long before the equipment used in
temples of molecular gastronomy—restaurants such as Alinea and the now-defunct
elBulli and wd~50—would be accessible to the home cook (in anticipation, he’s since
published Modernist Cooking at Home).
The future is now. In 2013, the San Francisco-based company Anova began selling
precision cooking devices at an affordable price point. Its cornerstone product, an immersion circulator, is a game changer in home cooking. This device, about the same size
as a flashlight, clamps on the side of any cooking vessel. Connect the circulator to the
side of a pot filled with water, and it automatically heats the water to the temperature of
your choosing (there’s an app that tells you exactly what temperature works best with
which foods). Next, you seal whatever you’re cooking—like a steak, for example—in
a food-safe, BPA-free plastic bag and drop it in the pot. When the food has finished
cooking, the machine notifies you via your smartphone. You let the meat rest and pat it
dry, then sear it to crusty perfection in a pan. The method renders a perfect steak, every
time, not losing a single bit of juice or fat. You can infuse the steaks with garlic and butter
before you seal and immerse them, and you can remove the steaks from the water, rapid
cool them in ice water on a Friday night, then refrigerate and sear them off on Sunday
evening. This is the most important food equipment invention in 50 years and, at $199,
it’s less expensive than a good knife or pan. Using one cuts down on waste and energy,
and it’s the future of food that allows you to cook like a pro, at home.
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Vegan Fo o d
for Nonvegan s
Forget apps and smart watches. The big Silicon
Valley investment frontier is edible. A prime
example? Eggs. A chicken-laid egg is delicious
and nutritious, and a perfectly runny yolk is the
nectar of the gods. However, caged-chicken
egg production is the poster child for everything farming and food systems shouldn’t be.
Josh Tetrick is a 36-year-old Alabama native who grew up with limited resources and
spent much of his 20s working on social wellness campaigns in Africa. Instead of trying to
convince consumers to change their eating
and buying habits, Tetrick took a novel approach to affordable, healthy and sustainable
food. His company, Hampton Creek, set out
to re-create traditional food—starting with a
chicken egg made entirely out of plant material
but extending to a variety of products.
Tetrick’s team of biochemists, molecular
biologists, food scientists, computational biologists and data scientists has scoured the
world looking for just the right plants for each
food—from pea protein to sorghum and more.
I spent a lot of time at Hampton Creek and
watched the entire process unfold. I tasted the
company’s vegan chocolate chip cookies and
mayonnaise and the results were better than I
imagined. In fact, I preferred the taste of their
Just Mayo to Hellmann’s, my former must-have
brand. The company has been producing four
varieties of mayo and five kinds of cookies and
recently announced 43 new products—from
salad dressing to pancake mix—that will be or
are available at mass retailers including Target
and Walmart. And they use ingredients that are
healthier and better for the environment than
most mass-produced foods.
Hampton Creek’s model is the future of food,
and while the masses still might think it’s weird,
the company’s investors, such as Founders Fund
(which helped start Facebook and Napster),
Marc Benioff, Jerry Yang (the co-founder of
Yahoo!) and others think it’s genius. I agree.
You can buy
Soylent as
a powder or
in bottles
online.
The Newest
Superdrink
I humbly admit that when I heard about
Soylent, I was dumbfounded. I eat for
pleasure, not necessarily for fuel or necessity. It’s what I love most—and what
I live for. I’m a lotus eater. But as soon as
I started understanding the philosophy
behind Soylent, I quickly changed my
tune. And I’m now very much a fan. In
fact, I think our planet needs it.
Inspired by the desire to reduce his
food costs and meal prep time without compromising health, software
engineer Robert Rhinehart (then 24)
created Soylent: a simple, convenient,
affordable and nutritionally complete
food that comes as both a powder (mix
it with water) and a prepared beverage.
In 2013, Rhinehart spent a full 30 days
consuming nothing but Soylent. He
reported more energy, a more toned
physique and clearer skin—and he
cut his meal preparation time from
hours a day to minutes a week. His
food costs dropped from roughly $450
to just over $150 a month. The caveat?
Soylent looks like beige paint primer,
albeit one that according to the press
kit has a “neutral taste profile by
design.” Whatever that means.
In our food-fetishizing culture, a
product like Soylent is less than sexy
to most. But not everyone—Soylent’s
co-founders (Rhinehart, Matthew
Cauble, John Cooga n a nd Dav id
Renteln) raised more than $3 million through a Tilt campaign to fund
the meal replacement idea. So what
is it about Soylent that connects with
people? Aside from its convenience,
this drink can—and probably will—
change the world.
A ser v i ng of read y-to - d r i n k
Soylent is a simple mix of healthy protein, carbohydrates and fats. There’s
zero cholesterol, no animal products
used, just over two grams of saturated
fat and it is low on the glycemic index.
Each serving provides 20 percent of
your daily macronutrient and micronutrient needs. Currently, a serving
costs about $2.42 a pop.
As a culture, we often look to
food as a way to celebrate, relax or
reconnect with our childhood. But
consider this: If every person on the
planet were to replace one meal a day
with Soylent, it would mean a massive reduction in agricultural water
use and greenhouse gas emissions
from livestock. Additionally, think
of the impact a shelf-stable, nutrientpacked meal replacement would have
on fighting world hunger, eliminating
a need for more agriculture land, etc.
It might seem weird to swap out
your lunch for a beige drink, but remember that eating for pleasure is
actually a new concept. Our earliest
ancestors ate whatever they could,
whenever they could, and now we
as humans have evolved to a point
where you can literally order any
food delivered right to your door at
any time of day. It would behoove
us to take a page out of our ancient
ancestors’ book, occasionally eating
Rhinehart’s strange, beige drink. Our
very existence may depend on it.
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77
Eating Better at Home , II
Home cooks
have never
had it easier
thanks to
companies like
Blue Apron.
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J ason K empin /G etty I mages ( Lo) ; A P P hoto/ S teven S enne ( P epin ) ; N eilson B arnard/G etty I mages ( A nthony ) ;
J ohnny N une z / W ire I mage ( K ahan ) ; L eigh Vogel /G etty I mages ( B ayless ) ; M ichael N . Todaro/G etty I mages ( silverton )
Eating
Better
at Home
Until fairly recently, convenience food
meant value meals ordered at a drivethrough. However, innovative apps and
websites have made healthy eating more
convenient than ever, often at a fraction
of the price—and with less waste. One
of my favorites is Blue Apron, a company that makes cooking home meals
a breeze. Started by Matt Salzberg, Ilia
Papas and Matt Wadiak in the summer
of 2012, Blue Apron provides quality produce and specialty ingredients to home
cooks across the continental U.S.
The process is fairly straightforward: Sign up and you receive a weekly
box complete with everything you need
to cook three fantastic meals. Blue
Apron does all the shopping and menu
planning for you, providing a recipe as
well as exact ingredient proportions.
The only way to screw it up is if you
don’t read the recipe. Blue Apron is
dedicated to working with farmers and
suppliers who believe sustainability
and quality are nonnegotiables. So,
for $9.99 a serving (free shipping, too),
you get top-rate ingredients without
ever setting foot in a grocery store, and
since Blue Apron doesn’t send excess
ingredients, you’ll never find yourself
throwing away stinky bags of old spinach. Here’s the bonus: While takeout
is fun and easy, nothing compares to
creating a home-cooked meal for, and
with, the people you love. Cooking is a
skill set everyone should strive to have,
and Blue Apron makes it easy.
For those wanting to conveniently
stock their pantry with healthy food,
check out Thrive Market. Think of
Thrive as a Costco-style setup where
members pay a nominal fee ($60 a year)
for access to wholesale pricing on more
than 4,000 of the best-selling natural
products at a 25 to 50 percent discount
off retail prices. Unlike Costco, purchas-
There are some people who can read a set of instructions and execute their plan nearly
perfectly. As a guy who’s spent multiple Christmas Eves swearing my way through my
kid’s bike assembly, I know firsthand that most of us are visual learners.
Let’s get real: Hardly anyone is looking at cookbooks as often as they’re Googling
recipes on smartphones or iPads. From recipe collections published as apps, like the
award-winning Nom Nom Paleo app, to those irresistible, snack-sized Tasty recipe
stop-motion videos, learning to cook a new dish sure looks different than it did 10
years ago. While I don’t think cookbooks are going anywhere—I love reading them
and cooking from them—I’m in the minority. Digital video cooking tutorial classes are
the wave of the home cook’s future.
Sites such as Craftsy offer educational video courses on a variety of subjects,
including cooking, while apps such as Panna are focused solely on food. Dubbed a
video cooking magazine, Panna offers a well-curated collection of video recipes and
cooking tips from celebrated chefs, including Rick Bayless, Michael Anthony, Nancy
Silverton and Anita Lo. Each video, shot beautifully in HD, walks you through recipes
step by step. And the best part? If things get a little complicated, you can pause,
rewind and watch exactly how Paul Kahan masterfully trusses a turkey. Not only are
you actually seeing how each step should be executed, Panna allows you to learn from
the best in the business. Until you can learn how to julienne an onion beside a hologram
of Jacques Pépin, Panna and Craftsy offer the next best virtual learning experience. Oh,
and yes, just as with Xbox Kinect, in a few years you will be able to cook right beside a
hologram of Pépin. I’m not joking.
Clockwise
from top
left: Anita
Lo; Jacques
Pépin; Michael
Anthony; Paul
Kahan; Rick
Bayless; Nancy
Silverton.
es are shipped right to your door, meaning you don’t have to fight for a parking
spot or haul eight loads of oversized
boxes into your house. What’s especially
groundbreaking about Thrive is that it
obliterates two of the biggest hurdles
people face when it comes to healthy
eating: affordability and accessibility.
Whether you live in the urban sprawl of
Houston, Texas, or in tiny Spiritwood,
North Dakota, if you have an address
and Internet connection, you can substantially increase your food quality at
a fraction of the cost.
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79
Up e n d i n g
Reservations
We’ve all been there, trying to make a
prime-time weekend reservation, only
to be offered a 4 p.m. or 10:30 p.m. time
slot. Nobody likes to hear that, including restaurateur Nick Kokonas, one of
the partners behind Chicago’s Alinea,
Next and The Aviary. “Saying ‘no’ to
customers isn’t good hospitality, ever,”
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Kokonas says. “I started thinking that
there must be a better, more transparent
way.” When Kokonas launched Next, a
restaurant that completely changes the
menu and cuisine every four months, he
envisioned a scenario in which diners
buy tickets to dinner just as you might
for a concert or Broadway show. Industry
10 Restau r ants
fo r Mo d ernist
Dinin g
Alinea — Chef Grant Achatz and his business partner
Nick Kokonas deliver an unmatched dining experience at
Alinea in Chicago. Achatz’s cooking is flawless, and
set amid his temple of culinary wizardry, Alinea ranks as
one of the best restaurants in the world. The meal ends
as creatively as it begins, often with a bit of showmanship. I loved the smoking chocolate orb that’s smashed
directly onto the table, revealing an abstract painting of a
dessert, as well as the edible balloon made of green apple
and helium for a little high-pitched humor. It’s worth the
two-month wait for a reservation. alinearestaurant.com
Next — What Grant Achatz is doing at Next is the result
of great ingredients and great inspiration. Three times a
year, the Windy City restaurant changes its entire concept in an attempt to transport diners to another land,
time or even an alternate state of mind. Past themes have
included Paris 1906, childhood and a taste of Thailand.
The level of cookery and creativity here is extraordinary.
During a recent visit, the menu was tapas and included
Ferran Adrià’s famous spherified olives, cod cracklings
with aerated brandade and jamón Ibérico paired with
smoked and salted honeydew juice. Be sure to plan
months in advance. nextrestaurant.com
Eleven Madison Park — Housed in a grand art deco
building, NYC’s Eleven Madison Park should be on your
restaurant bucket list. Expect a modernist take on American cuisine, catered to your individual tastes. There is no
menu, just a conversation with your server about your
preferences and food allergies. This year, owners Daniel
Humm and Will Guidara have steered the restaurant back
toward simplicity, offering dishes such as a sphere of
celery root braised in a pig’s bladder, Humm’s take on the
classic French poulet en vessie. elevenmadisonpark.com
Alter — Located in Miami’s Wynwood neighborhood,
S cott S uchman (C olumbia R oom ) ; R udy R ubio ( B and of B ohemia ) ;
L aura L ajh P rijatelj ( N oma ) ; A ubrie P ick (C adence )
Clockwise,
From top left:
Columbia Room
in Washington,
D.C.; Band of
Bohemia in
Chicago; Noma
in Sydney;
Cadence in San
Francisco—all of
which use Tock.
folks were skeptical, but they launched
the system anyway. Within a day, they’d
presold $500,000 in bookings.
That got Kokonas imagining how
this system might solve some of the biggest financial problems in restaurant
management—like food waste, personnel stacking and no-shows—all while
making the dining experience better
for customers. “No-shows make up to
8 percent of all reservations . . . [and] a
5 percent no-show rate can destroy the
bottom line. So restaurants overbook on
Fridays and Saturdays, which is why you
often have to wait at the bar.” Kokonas
got serious about changing the system,
and in 2014 he enlisted the help of Brian
Fitzpatrick, the co-lead of Google’s Chicago engineering office, who soon quit
Google after a nearly decade-long career
to join Kokonas and cofound Tock.
Tock is a comprehensive booking and
table-management system that gives
restaurants different options for booking
a table, at no additional fee to the customer. Businesses can choose a 100 percent prepaid ticket; a deposit ticket that
requires diners to pay a fee to hold their
reservation that will go toward their final
bill; and dynamic deposits, where restaurants charge more or less depending on
the date and time. For example, a reservation might be more expensive on Friday
night at 7 p.m. and less expensive at
4:30 p.m. on a Tuesday. There’s also an
option for traditional, no-deposit reservations as well as opportunities to sell
tickets to specialty events.
In Kokonas’ experience, Tock has
made a huge positive impact on business: “Better planning and reducing
no-shows to almost zero means that
restaurants can offer better hospitality
and more personalized service.”
So are prepaid reser vations and
deposits the wave of the future? With
heavy hitters such as Thomas Keller’s
The French Laundry and Per Se as well as
mega-restaurateur Richard Melman of
Lettuce Entertain You enterprises signed
on as early investors, it appears so. “We
have a world-class engineering and design
team and have seen $73.8 million in prepaid bookings, 395,535 guests seated and
114,906 customer accounts created,” says
Kokonas. “And we’re just getting started.”
chef Bradley Kilgore’s Alter opened just last year to great
acclaim. The décor may be casual, but don’t let that fool
you. The food is creative yet disciplined, challenging and
beautiful. Snag a seat at the four-person chef’s counter
and prepare to be mesmerized by the artistry. The fivecourse chef’s tasting menu is a steal at $65 and includes
dishes such as a soft egg with scallop foam and a base of
truffle “pearls.” altermiami.com
Atera — The tasting menu at Atera in Manhattan is a
highly seasonal 18-course experience meant to evoke
reactions from all senses. There is only one menu per
night, with an optional wine, temperance (nonalcoholic)
or tea pairing. In the intimate dining space, guests sit at
either a five-seat table or a 13-seat counter, watching
and interacting with the staff. With Danish chef Ronny
Emborg at the helm, you can expect dishes such as a
live scallop with thinly shaved apple and horseradish;
a temperance pairing mimicking a negroni with juniper
sap, Peruvian quinine and sultana nectar; and a dessert of
pine oil ice cream with crispy milk that looks like shards of
frosted glass. ateranyc.com | C o n t i n u e d o n pa g e 1 0 4
In s e cts
fo r D in n e r
Insect eating is popular all over the world, with the exception of Europe and North
America. That’s changing, and fast. Dozens of companies in the United States, from
Six Foods in Boston to Bitty Foods in San Francisco, are launching insect edibles and
achieving success in a big way. Kevin Bachhuber, a bug rancher who runs Big Cricket
Farms in Ohio, is right on track to meet his business projections. His products are even
on back order thanks to distributors like EntoMarket. Bachhuber’s
story is not unique—I’ve met ranchers now on three continents,
and they’re all doubling or tripling in size each year, outgrowing
original breeding spaces and developing custom feeds for their
clients. Meal worms and crickets seem most popular, but larvae
and beetles of many types are being ranched as well.
Not everyone loves a whole-roasted cricket or fried larvae, but
trust me, they’re delicious. Price is a factor—the ground premium
stuff is expensive, averaging around $30 a pound—but it’s the
psychological factor that keeps most people from indulging in
these creepy crawly eats. I hear it every day of my life: “How can
you eat that stuff?” To those people, I say: Think bigger.
Last summer, I finally visited Proti-Farm, a giant-sized insect
farm in Holland. They’ve been at it since 1978 (initially under the
name Kreca, a company that Proti-Farm acquired in 2014) and
grow more than 10 species of bugs at any one time. This wasn’t my
first visit to a bug farm. I’ve seen it all, from oversized wonders like Proti-Farm
to tiny black market operations run out of people’s homes. But this visit was
different. I was joined by Heidi de Bruin, the CEO of Proti-Farm. De Bruin’s
company produces insects and sells them to food companies, who might
use them in food products such as nuggets and burgers. I’ve tried nuggets
made with insects, and they’re delicious. They’re not a chicken substitute,
but the shape of the product is helpful in getting people over the shock of
eating whole bugs or bug powder. With this product and others like it, it’s
only a matter of time before a significant portion of all of our food intake
comes from bugs. And that is a good and necessary thing. According to the
United Nations Food and Agriculture Organization, by 2050 we will need 70
percent more to eat than our farms and factories produce right now. Insects,
high in protein and low in production costs, will continue to play a huge part
in feeding the hungry—and that’s certainly something we all can get behind.
d e lta s k y / a p r i l 2 0 1 6
81
future (food) shock
in a whole new light. What looks like bark is really
dehydrated black garlic; a play on the classic fabes
con almejas presents spheres of white bean purée
and clams; when “peanuts” arrive at dessert, they
may taste like pralines and burst with bourbon when
cracked. Reminiscent of a toy rubber duck, dried
apple meringue is filled with foie gras ice cream. It’s
a theatrical dining experience that you won’t find
anywhere else. Minibar also serves as the creative
testing ground for all of Andrés’ concepts and
projects. minibarbyjoseandres.com
C o n t i n u e d f r o m pa g e 8 1
7 Day Eat, Sleep
& Dive Stay in
The Restaurant at Meadowood — Napa
Valley’s three-Michelin-star Meadowood is a dining
destination. Be ready with an open mind (and an
open wallet) for a tasting menu experience where
every bite is exquisitely prepared. Chef Christopher
Kostow skillfully presents a vast array of modern and
creative techniques in each unforgettable course.
You’ll find dishes such as cool roasted pumpkin with
black tea jam yogurt and a deceivingly simple, yet
incredibly flavorful “duck tea”—a translucent and
transcendent broth with only dill for garnish. For
dessert, a grilled bahri date, walnut oil and chocolate
babka. Gentlemen, don’t forget your jacket.
therestaurantatmeadowood.com
Benu — Corey Lee is one of the most talented chefs
in America. He’s cooking on a different level than
almost anyone else in the country. Dinner at his
three-Michelin-star San Francisco restaurant Benu is
an unrivaled experience—a tasting menu comprises
a cuisine unique to Lee and his Korean heritage, influences from work and travel and his interpretation
of the modern American food experience. The mix
of East and West is found in items such as his soup
dumplings, rich with clarified butter and lobster;
in a roasted quail with hot mustard and fermented
Chinese black olives; and eel with mountain yam in a
feuille de brick pastry. He’s a master technician and a
creative wunderkind. Do not pass up a meal at Benu
when you’re in the Bay Area. benusf.com
Schwa — Chef Michael Carlson and his team double
as the waiters in this super casual tribute to creative
combinations of tastes and textures in Chicago. The
nine-course tasting menu changes seasonally and
turns rustic concepts into avant-garde works of art.
The informal, imaginative and rather boisterous
atmosphere lends itself well to Carlson’s dishes,
including an oyster and flower encased in a 7-Up
sphere; a mulled wine-marinated foie gras lobe
with pickled cranberries; braised beef “s’more” with
green cardamom marshmallows; and pad Thai made
with jellyfish noodles. Carlson and his renegade team
manage to pull off this ballsy menu pitch-perfectly.
schwarestaurant.com
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sky / april 2016
Manresa — Located at the foothills of the Santa
Cruz Mountains in Los Gatos, California, Manresa is
easily one of the most impressive restaurants I’ve
been to in a long time. David Kinch is one of the most
innovative chefs in America, cooking some of the most
exciting food I’ve eaten in decades. He uses produce
from nearby farms to achieve amazing flavors in dishes
such as his famous “Into the Vegetable Garden” with
30 to 35 varieties of greens. Kinch even goes so far as
to dry his own sea salt. manresarestaurant.com
Ink. — Michael Voltaggio is one of the country’s
most talented culinarians. Two years after winning Top Chef, Voltaggio opened his first restaurant,
Ink. It’s a no-fuss kind of place; food freaks and
grandmas will feel equally welcome. And while
Voltaggio uses the most modern culinary techniques
imaginable—there’s a whole wall of immersion
circulators that can been seen from the bar seating—
the food is approachable and affordable. The food
is meant for sharing, so go with a few friends and try
the whole menu. The egg yolk gnocchi with mushroom brown butter is a game changer. mvink.com
Grace — Curtis Duffy is reviving fine dining with
his first solo project, Grace, in Chicago. Duffy, who
was chef de cuisine at Alinea before receiving two
Michelin stars for his work at Avenues, uses seasonal
ingredients and modern techniques to develop his
creative tasting menus. Diners can choose either Flora or Fauna: one a treasure trove of exotic plants and
vegetables, the other focusing on protein. Each menu
is eight to 12 courses and both are worth the $235
price tag. On the Flora menu, expect dishes such
as beets with goat cheese, cider and red amaranth;
from the Fauna side, short ribs with watercress, lime
and Vietnamese herbs. grace-restaurant.com
Minibar — José Andrés opened Minibar in 2003
to start a conversation around what we eat, creating
dishes that challenge the mind and excite your
senses. He’s pushing the limits of what is possible in
food, so be prepared to see flavors and ingredients
Additional Photography Credits
Page 43 B.Bade (1); Bohistock (2); Howard Barlow / Contributor
(3); southern reel (4); Niels Poulsen / Alamy Stock Photo (5);
painting byJohn Singer Sargent (6)
Explorador en Park City: rocmaloneyPHOTO (Main & SKY);
Johnny Adolphson/shutterstock.com (Sunrise hot air balloon
ride); Roi Agneta (Tupelo)
Pages 68-69 Artist: Bertani (D.O.M Hotel Roma); Christian
Page 106 Patti Peret/Paramount (1); Twentieth Century Fox (2, 5);
Mueller/ Shut terstock .com (Musei Capitolini, Centrale
Montemar tini); Musacchio & Ianniello (MA X XI); Pe3k /
Shutterstock.com (Vatican Museums After Dark). Foodie:
Waldorf Astoria Hotels & Resorts (Rome Cavalieri); Cassata/
Mercatidiroma/Marketsofrome/www.marketsofrome.com
(Nuovo Mercato di Testaccio); Andrea Di Lorenzo (Metamorfosi).
Cinephile: Sklifas Steven/Alamy Stock Photo (Fontana dell’Acqua
Paola); Sorin Colac/shutterstock.com (La Bocca della Verità);
Sailorr/shutterstock.com (Trevi Fountain). Historian: Serena Eller
(G-Rough); Marco Rubino (Colosseum); Corrado Maria Falsini
(Terme di Caracalla). Hipster: Reiner Elsen/Alamy Stock Photo
(Lungo il Tevere Roma); Francesca Barreca (Mazzo); zeljkodan/
shutterstock.com.
Pages 98-99 Scott Markewitz (Salt Lake City); Aventurero:
Dave Sansom (Campo de golf Bonneville ); Gastronomía: Kristan
Jacobsen (Current Fish & Oyster); Con la familia: Jordan McCall
(DoubleTree Suites by Hilton); Twēde P hotography (Museo
de Historia Natural de Utah); Aficionado al arte: David Luhr /
Courtesy of Utah Museum of Contemporary Art; Niki Chan (Rye);
Peter Kramer/NBC (3); Ray Mickshaw/FOX (4); Warner Bros. (6).
Page 107 Wilson Webb/ CineSky (Carol); Sony (1); George
Kraychyk/Terry Steiner International (2); Warner Bros. (3, 5); K.
C. Bailey/Universal Pictures (4).
Page 108 Turner (TCM Classic Film Festival Hollywood 2016);
Eagle Rock (Queen: From Rags to Rhapsody); Entertainment in
Motion (Celebrated); Ampersand (Growing Up in the Savannah);
PBS (I’ll Have What Phil’s Having); HowStuffWorks (Internet
Roundup with Josh and Chuck); BBCW (Top Gear); AMC (TURN:
Washington’s Spies); ©2016 Showtime Networks Inc. All rights
reserved. SHOWTIME is a registered trademark of Showtime
Networks Inc., a CBS Company. “House Of Lies”: ©Showtime
Networks Inc. All rights reserved. “Episodes”: ©Hat Trick
Productions Ltd. All rights reserved. Mac Stone (TEDTalks); ©2016
Home Box Office, Inc. All rights reserved. HBO® and all related
programs are the property of Home Box Office, Inc.
Page 109 Gabriel Jeffrey (Rachel Platten); Andreas Neumann
(Iggy Pop).