An often-ignored “silent killer”, could small lifestyle changes help to prevent non-communicable diseases?
Byron and the lost art of adventure
Sharp, undiluted and uncompromising – but is Robert Byron’s The Road to Oxiana a masterclass in travel writing? Or a colonial tale to avoid?
When the circus comes to town
Why grift is still America’s favourite pastime
On the trail of cheese rolls
Gooey inside, crunchy out, and with a dash of zesty onion: cheese rolls from Southland, New Zealand might be the world’s tastiest snack food. But there’s far more to “southern sushi” than meets the eye – just like the communities at the bottom of the world it binds together
The Age of Influence
How the influencer phenomenon could alter luxury travel marketing forever.
Have we lost our lust for logos?
At first glance, it doesn’t seem like much. A stark, black sans serif font and three words: Burberry London England.
Can food bring about real, inedible good?
Down on Norway’s southernmost tip is a restaurant like no other in Europe. Partially submerged beneath the North Sea off the coast of Lindesnes, ‘Under’ will soon become the continent’s first subaquatic dining space. From a distance it looks as though a concrete monolith has toppled from the shore into the ocean. But by the time Under opens in April next year, tourists and intrepid epicures alike will be able to dine while observing the marine environment from its giant panoramic window onto the seabed. The design team behind Under, Snøhetta, call it a ‘sunken periscope’...
Lunch with: Google’s Sophie Diao
Google’s Sophie Diao breaks down the enduring appeal of the search engine’s homepage doodles
Lunch With: Matteo Trentin
Carb-loading with the pro cyclist that came back from a broken back
How Tokyo’s skateboarders made their mark
Their pavements are busier, their surfaces are rougher, and their guards are stricter. This is how, against all odds, Tokyo’s skaters have created their own explosive scene, set under a Olympic backdrop