Cynthia began her international writing career as the Asia correspondent for Condé Nast Traveler, where she continues to contribute to this day. Her work also appears in Afar, CNN.com, Financial Times, The New York Times, Robb Report, The Telegraph, Travel+Leisure, and Wallpaper, among others.
Cynthia Rosenfeld’s Articles
Tantric Buddhist practitioners use mandalas—circular, often ornate, symbolic representations of the universe that can apMandala Lab, an interactive multi-sensorial space that opens October 1 at New York’s Rubin Museum of Art, an institution dedicated
Podcasts are a powerful resource for those interested in learning about the singular, unimaginable tragedy of September Ep. 118 of our At a Distance podcast, out today, which features architect Daniel Libeskind, whose studio designed the original master plan of the new World
After working at various five-star restaurants in Europe throughout the 1970s (and for two years, as a private chef in WDaniel Boulud at long last moved to New York City in 1982. About a decade later, in May 1993, he went on to establish his eponymous M
Michael Hingson was in his office at the data-protection agency Quantum on the 78th floor of the World Trade Center’s Tower One when hethud of the first airplane hitting the building, 15 floors above. Hingson, who has been blind since birth due to an eye diso
Though rooted in Buddhism’s reverence for nature, shinrin-yoku (“forest bathing”) traces its origins to 1982, when Japan’s Ministry of Agriculture, Forestry, and Fisheries coined and
Last March, pastry chef Lauren Tran was furloughed from her job at New York City’s Gramercy Tavern—just four months afteBánh by Lauren, a line of traditional Vietnamese desserts, enhanced with her epicurean flair, that she sold in boxes at pop-ups aroundbánh da lợn layer cakes, crunchy fried sesame balls, and tropical fruit macarons, her not-too-sweet take on the classic French cook
The Nihon Shoki, one of the oldest written records of Japanese history, traces the origins of incense in the nation to a single log of Ha Ko, a brand that offers delicate, leaf-shaped incense made from Japanese washi paper.
The two-year-old experimental radio website Poolsuite deftly mixes AOL-era computer graphics with disco-driven beats, channeling the cool optimism of the 1980s. Now, just inVacation, a new line of sun-care products and a corresponding perfume.
For three years, Tokyo-based British journalist Nicholas Coldicott visited approximately four bars a night, conducting rTokyo Cocktails (Cider Mill Press), a collection of more than 100 drink recipes enhanced with stories about the city’s individual cockta
Wizened cork oak trees carpet the gently swelling highlands of Portugal’s Alentejo region, where Cédric Etienne, co-founStudio Corkinho, is transforming a cork farm into an alternative healing retreat that will open in 2024 under the Slow hospitality bann
Several years ago, Claus Sendlinger began contemplating ways to address his concerns about overdevelopment in the boutiqSlow, a hospitality venture dedicated to creating places that draw upon their locations’ culture, environment, and history aagriturismo (farmhouse retreat) called La Granja. The working farm practices regenerative agriculture, and teaches visitors how it
“Scent and architecture both take people on sensory journeys,” says architect Héctor Esrawe. “More and more, I believe iXinú (pronounced “she-new”), a perfumery he co-founded in 2016 with architect Ignacio Cadena and his wife, Verónica Peña. Thnose in Otomi, an indigenous Mexican language, and has since developed five unisex scents with Mexican perfumer Rodrigo Flor
A restored 19th-century brick factory in Berlin’s Mitte district houses Sofi, a craft bakery created by the hospitality company Slow in collaboration with Danish chef and restaurateur Frederik Bil
Slow’s headquarters sits within Marina Marina, a sprawling multi-building campus located just outside Berlin’s city center. When it officially opens, next spring, th
In the early 20th century, locals from Yame, a small city in Fukuoka Prefecture on Japan’s southern island of Kyushu, duhis own.
Frustrated by the high cost of wellness in America, Brooklyn-based journalist Annie Daly set out to find meaningful alteDestination Wellness: Global Secrets for Better Living Wherever You Are (Chronicle Prism), out May 11. What may sound like a travel writer’s cushy, decidedly pre-Covid boondoggle in fact offer
Dominated by companies such as Sony, Sennheiser, and Bose, which leverage technology to make ever-smaller components, thestimated $28.5 billion by the end of this year. On the flip side, there are proudly D.I.Y. audio designers like Devon Turnbull, who with his brand Ojas creates high-end sound systems from his basement and a studio near the Brooklyn Navy Yard. By hand-building speakers th
How Snøhetta Translated the Ethos of Bronx-Based Chef Collective Ghetto Gastro Into an Experimental Kitchen
Three years ago, on New Year’s Eve in Havana, artist José Parlá introduced Craig Dykers, a founding partner of the archiSnøhetta, to Jon Gray, one-third of the Bronx-based chef troupe Ghetto Gastro. The two began what would become an ongoing converBurnside, an intimate, flexible café and culinary event space for the Tokyo creative agency En One. (Health restrictions have pr
If absence makes the heart grow fonder, what does it do to the nose? Tokyo-based floral artist Makoto Azuma, who has sent his outrageous bouquets down the Dries Van Noten runway, up into outer space, and under the sea, addresse
Jon Gray, along with chefs Pierre Serrao and Lester Walker, form the Bronx-based culinary collective Ghetto Gastro, whose work celebrates their native borough while seeking to elevate its stature within global culture through immersivEp. 2 of our Time Sensitive podcast, recorded in early 2019.) Through imaginative storytelling, experiential activations, and product development for clien
Masayuki Nishimoto, founder of the Japanese creative agency En One, knew he wanted to develop an experimental culinary space in Tokyo long before he met Ghetto Gastro’s Jon Gray on the st