So Cool Magazine #3 explores the connection between nostalgia and play, using ice cream as both an emotional memory trigger and a culturally designed object for creative expression. This third issue invites readers to reconnect with childhood curiosity, encouraging experimentation, discovery, and imagination through the universal language of ice cream.
Featuring contributions from leading professionals around the world, this edition showcases how memory and play translate into innovative frozen desserts, from emotionally driven flavors to reinvented formats. Highlights include Bang Gai’s Apricot Tea ice cream inspired by shared childhood memories and bold reinterpretations such as Lemon Basil Ice Cream Tart and Smoked Oolong & Cocoa Soft Serve, making So Cool.. 3 a creative passport into the past with a distinctly modern, gastronomic perspective.
- Bang Gai. Harmonizing aromas
- Bobby Cortez. That happy coincidence
- Prathana A. Narang & Vinesh Johny. A playful and vibrant ice cream shop
- Miguel Ángel Morillo. Praising the ice cream cake
- Yusuke Matsuhita & Sachiyo Takagi. Ice cream to evoke scenery, imagery and emotion
- Talia Profet. Returning to the top
- Russ Thayer. Theory and practice of harmony
- Andrés Lara. The logic of the game
- BoBo. The many forms of ice cream
- Mario Masiá. The ice cream pan, a creative space
- Yusuke Aoki. Parfait is another form of the plated dessert
- Anthony Chesneau & Yoann Hasselbein. A unique duo
- Paula López & Mariluz Villegas. Shepherd’s ice cream
- Erika Quattrini. Innovating against boredom
- José Manuel Martínez Salas. Ice cream with the soul of a bonbon
- Juan José Orueta. The resilience of ice cream
- Martín Lippo. Pacotized ice cream: Direct and without artifice
- Tidbits
| Features | |
|---|---|
| Language | English |