What happens to food courts, amusement parks, and Olympic venues when they are outdated and overgrown? Should they be revitalized or demolished?
According to the website, the park, originally called Kulturpark Planterwald — built in 1969 by the German Democratic Republic — was a rare site for Soviet amusement and attraction. After the fall of the wall in 1989, the park became the family-owned Spreepark and suffered challenges of access, attendance, and economy. In 2001, the park closed from capital collapse. Ever since, visitors have regularly traversed the fence to explore this jungle of broken thrill machines.
- Wrapp brings social mobile gifting service to the U.S. via Tech Crunch.
- The iPad revolutionizes iconic Hotel Bel-Air's room service via USA Today.
- Hue-tastic: Big Apple's new taxis are 'apple green' via New York Post.
- Smart Commerce: Microsoft's Kinect could replace your tailor (No Pins Required) via Fast Company.
- Burberry vs. Aquascutum: Leveraging heritage w/ new, relevant & contemporary branding via Millward Brown.
- The luxury pricing problem via Financial Times.
- Feast your eyes on the Pretzelnator, the first crowdsourced burger at McDonald's via Ad Week.
- What's hot on food trucks: Portable, customizable, and innovative dishes via Nation's Restaurant News.
- Email rules social media, even for fans via Restaurant Hospitality.
- Versace for H&M sells out in 24 hours in UK according to Vogue. Will the sell through be similar in the US tomorrow?
- eBay the latest in a string of retailers to open a QR Code based pop-up shop just off Oxford Street in London.
- A 'Black Friday' shopping ritual launches in Mexico this weekend.
- Trickery on the artisanal food bandwagon.
- Nissan is aiming for a high-profile niche market when it comes to selling its new utility van: food trucks.
Regardless of opinions, we would like to point out that the show hit on a variety of trends and influences — the intersection of various cuisines, popup food culture, and the ongoing conflicts between new media, traditional media, and chefs.
Rolling into K-Town for beepin' boppin' bulgogi
The hotties I chill with are sriracha and kimchee
Housemade terrines, my ducks are always confit
I braise with a billion more BTUs than I need
I cook a Thanksgiving turkey in a trash-bag, sous vide
Afumatoare in Brindisi Fed-Exes me salami
Don't scoop me gelato unless it's got umami
I'll be "Frank" like Bruni, "Ruthless" like Reichl "Wiley" like Dufresne, and when I take the mike, I'll Rhyme about radicchio, criticize Colicchio
Every pub is gastro, and all my beef carpaccio
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