Our weekly roundup on tasty news from around the world and here’s what we are reading on…

Travel bites

Lunch Conversations With Orson Welles. A Q&A that took place in 1983 over lunch at the L.A.’s restaurant “Ma Maison”… | Vulture

Meet Antoine Arnault, The Cools Founder On Learning Good Taste and What His Mother Taught Him About Business | Forbes

Start with bleached scenes from Spain to Utah, through the colors of Maine, Russia… The Colors of Travel 2012 | NYTimes.com

Daily dose of creativity

Imaginary Factory: Cosa c’è dentro al nostro iPhone? Come funziona la nostra fotocamera? Picame

From Cuddly Sausage to Edible Post-Its: The Wonderful World of Food Design | Flavorwire

Des différents aliments dans des situations étonnantes… Food Art by Brock Davis | Fubiz™

How To Lead A Creative Life, a guide to making your inner genius your greatest on-the-job asset… | Fast Company | Business + Innovation

Applied arts

Arcimboldo in the Round: Exploring the New Sculptures at the New York Botanical Garden, a series of uncanny heads rendered in trompe l’oeil vegetables, flowers and other horticulture… | papermag.com

A unique form of engraving, a specially developed playback device, one dedicated team transformed an ordinary beer bottle into the whole party… Musical Bottles | Food Republic

Pantry notes

Beyond Meat: There’s something about the way these fake chicken strips break on your teeth, the way they initially resist and then yield to your chew, taste so real it will freak you out… | Slate Magazine

Liquid news

What is it about some wine lovers that makes them so unwilling to accept certain realities? Too Many Wine Lovers Have Their Heads in the Sand | Drinking Out Loud | Wine Spectator

Food for thought

Five Courses of Rat at an Art World ‘Post-Apocalyptic Hunter-Gatherer Feast’ on the Lower East Side | Observer

Not-so Fun fact: did you know that Japan stopped importing U.S. wheat in the wake of farmers’ lawsuits against Monsanto? Almost-Summer Links | NYTimes.com

“I cannot pretend to feel impartial about colors. I rejoice with the brilliant ones and am genuinely sorry for the poor browns.” ~Winston Churchill

Delightfully yours,

Orsola Ciriello Kogan @ Food Meditations