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Before Norway became one of the world's wealthiest nations on the strength of its North Sea oil reserves, it was a tough and hardy place, with a population relying on cured and salted foods in order to survive the long winters. Indeed, food preservation defined the national cooking style...

Author: /time Magazine | Title: Preservation Order | 3/29/2007 | See Source »

"It's a cultural shift and a taste shift," says Zemaitis. "People in their 30s and 40s who are doing most of the buying don't want to collect the way their parents did, collecting every piece of Rookwood pottery and putting it in a display case. This generation puts...

Author: /time Magazine | Title: Take a Seat | 3/29/2007 | See Source »

Although it's not his taste, Krakoff points out a growing trend in the market for more organic styles like those of Castle, John Makepeace and John Dickinson. "That organic look is more fashionable now, maybe as a reaction against what was hot last season, you know, the plastic stuff...

Author: /time Magazine | Title: Take a Seat | 3/29/2007 | See Source »

Jollibee, with more than 1,400 stores in the Philippines and 11 branches in California, makes McDonald's look like a funeral parlor. Its mascot is a jolly bee, and the restaurants are blindingly happy, all giant, shiny yellow blocks, as if they were designed by an architect from Legoland...

Author: /time Magazine | Title: A New Fast-Food Invasion | 3/29/2007 | See Source »

Beard Papa's is the Dunkin' Donuts of Japan, only it has replaced fried dough with cream puffs on steroids. It opened its first U.S. store in 2003 and has been invading mall spots. Inside each store, Japanese women in uniforms push down on metal levers to plop rich, creamy...

Author: /time Magazine | Title: A New Fast-Food Invasion | 3/29/2007 | See Source »

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