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At the heart of  this conversation with Andrea Rasca , he shares his unique perspective on the future of food and the driving forces behind MoM's mission.  He cuts through the noise and gets straight to the point about how we can make real change.  We often hear the phrase 'lifelong passion’, but passions are rarely born in a vacuum. Walk me through the formative moments that sparked your interest in food. Was it a particular person, a place, a meal? You're right, passions ra

The label is a barrier. We look at it for safety. In Japan , the label guarantees stability in a humid climate. A rice ball must stay fresh for the neon-lit shelf. Trust is personal. There is a deep belief in the producer. If a known name makes it, the shopper believes it is safe. In Europe, trust moves from the person to the protocol. The consumer seeks the seal of a bureaucrat. If it meets a scientific standard, it is safe. Every system has shadows. A shopper might choose

The moon pulls the tide and the sap, setting the date of Easter by its yearly Paschal light . It connects our modern life to ancient lunar cycles, and reminds us that we are forever governed by the laws of nature.  For MoM , Easter is a celebration of rituals that exist across all cultures. They mark the shift from winter to spring. The earth wakes up, and we must wake up with it. During winter, we practice the discipline of enough. In spring, the earth begins to give again.

We live in fragmentation. For the displaced, the homeland is a memory. Identity is fragile. The communal table is where the soul finds ground. For the displaced, a recipe is not a set of instructions. It is a legal claim to a lost home. We must protect these culinary memories, because they are the blueprints of our survival across civilisations and generations. To cook is to protect who we are. To eat together is to dissolve barriers. A spice blend is in fact a cultural com

In 2026, the most significant disruption in the food-tech sector isn’t a laboratory-grown steak - it’s Heritage Stability . Entrepreneurs worldwide are binning synthetic additives. They are looking back into millennia to find the future of longevity. By blending ancient wisdom with modern safety standards, we are reimagining the larder. The modern consumer is wary of the ultra-processed, and tired of long, unpronounceable ingredient lists. This shift has opened a massive mark

Every bite you take is a move on a global chessboard. We like to think of dinner as a private choice, but this week continues to prove otherwise. Conflict in the Middle East is now rippling through your kitchen. Food never exists in isolation. Politics dictates the menu and Economics prepares the dish. The logic is simple: our broken food system is actually an oil system. When tensions rattle the energy markets, your grocery bill reacts instantly. It’s a straight line from

A plant-based label is not a health claim. It is often a blatant marketing shield. We are told to eat fewer animals to save the Earth. This is true. But the industry has responded with ultra-processed ‘chemistry’. Lab-grown patties are the new frontier. They are plant-based, but they are not plants. They are a mix of isolates, gums, and excessive sodium. They are engineered for the ‘bliss point’. This is the same industrial logic that gave us sugary cereal. It prioritises sh

Art is not just on a wall. It’s in the kitchen, and it really shines in the playful Artists’ Cookbook . It uncovers the secret lives of creators and artists who saw the dinner table as a gallery. They turned a simple meal into a masterpiece. Salvador Dalí wanted his food to be theatrical. He contributed his ‘Red Salad’. He saw the egg as a surrealist mystery. His recipes were as wild as his dreams. He proved that even a snack can be a performance. While Willem de Kooning shar

The Artists’ Cookbook , published by MoMA in 1977, is a rare glimpse into the kitchens of creative giants. It features recipes and conversations from 30 prominent artists.This book treats the kitchen as an extension of the studio. It shows that for these creators, cooking was another form of expression. It is a mix of culinary history and intimate biography.