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When Mendini was the editor of Domus
journal-keeper or scrap-booker
His practice includes durational performance installations
In this brilliantly engaging
appears posthumously one year after his death
RiCE Food Culture Journal #44 education When Mendini was the editorWhisky is, I believe, a drink that allows one to savour time. Each drop, born after years of maturation, is untouched by the pace of the world, slowly refined alongside the land, climate, and human endeavour. It is precisely this that imbues it with the breath of the soil, lending it a refined and dignified presence. Once a drink from distant lands, whisky has now taken root worldwide, with numerous distilleries emerging in Japan too. How might we