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Gianfranco Chicco
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Talking by making: pottery in the heart of Uji

Ceramics and tea culture are both close to my heart so when Hosai Matsubayashi XVI invited me to practise pottery at Asahiyaki it felt like a dream come true.

Gianfranco Chicco
Members Public

Talking by making: soba noodles in Tokyo

Akila Inouye runs the Tsukiji Soba Academy in Tokyo. A fan of molecular cuisine, his teaching method relies on getting to know the history of soba, grasping the underlying chemistry of its preparation and of course cooking and eating them in different ways.

Gianfranco Chicco
Members Public

Moving at human speed

You can tell that September was the busiest time at work when all I could manage to write about was putting tomatoes on handmade ceramic plates and sharing daily Instagram Stories about preparing matcha (抹茶, Japanese powdered green tea) in a proper teabowl using a bamboo whisk. Truth is, these

Gianfranco Chicco
Members Public

Tomatoes on Japanese ceramic plates taste better

Do tomatoes taste better when eaten from a nice Japanese ceramic plate? Objectively, no. But the experience of serving and eating the tomatoes does improve. That is because human experience is not limited just to the physical characteristics of the food but how we interact with it, from the sensorial

Gianfranco Chicco
Members Public

From artificial to artisanal intelligence

Unless you’ve been living under a rock, anything Artificial Intelligence (AI) related is top of the newscycle. Even my local florist will go to great lengths to share his thoughts on how AI is going to either make us miserable or be the end of the human race. However,

Gianfranco Chicco
Members Public

From banal conference badge to collectible item

Throwback to 2010 when I was leading marketing and communications at the PICNIC Festival in Amsterdam during the day, and the Conference Director of Frontiers of Interaction in Rome at night. The first decade of the 2000s had been a fervent period for innovative media-tech-creativity conferences to rise and refresh