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Search results for: Vanilla

BASKETBALL-NCAA/
RTS2YXMB
January 19, 2020
Jan 18, 2020; Lubbock, Texas, USA; Vanilla Ice performs at halftime of the game between the Texas Tech...
Lubbock, UNITED STATES
NCAA Basketball: Iowa State at Texas Tech
Jan 18, 2020; Lubbock, Texas, USA; Vanilla Ice performs at halftime of the game between the Texas Tech Red Raiders and the Iowa State Cyclones at United Supermarkets Arena. Mandatory Credit: Michael C. Johnson-USA TODAY Sports
BASKETBALL-NCAA/
RTS2YXMA
January 19, 2020
Jan 18, 2020; Lubbock, Texas, USA; Vanilla Ice preforms during halftime of the game between the Texas...
Lubbock, UNITED STATES
NCAA Basketball: Iowa State at Texas Tech
Jan 18, 2020; Lubbock, Texas, USA; Vanilla Ice preforms during halftime of the game between the Texas Tech Red Raiders and the Iowa State Cyclones at United Supermarkets Arena. Mandatory Credit: Michael C. Johnson-USA TODAY Sports
BASKETBALL-NCAA/
RTS2YXLA
January 19, 2020
Jan 18, 2020; Lubbock, Texas, USA; Two young Vanilla Ice fans enjoy a concert at halftime of a game...
Lubbock, UNITED STATES
NCAA Basketball: Iowa State at Texas Tech
Jan 18, 2020; Lubbock, Texas, USA; Two young Vanilla Ice fans enjoy a concert at halftime of a game between the Texas Tech Red Raiders and the Iowa Sate Cyclones at United Supermarkets Arena. Mandatory Credit: Michael C. Johnson-USA TODAY Sports
MCCORMICK-VANILLA/ C
RTX6XRON
June 03, 2019
Growing global demand for natural ingredients and supply insufficiency cause Madagascar vanilla prices...
Madagascar
A scarce flavor EPS C
Growing global demand for natural ingredients and supply insufficiency cause Madagascar vanilla prices to skyrocket by nearly 500% in the past four and a half years, making it more expensive than silver.
MCCORMICK-VANILLA/
RTX6XR30
June 03, 2019
Growing global demand for natural ingredients and supply insufficiency cause Madagascar vanilla prices...
Interactive Content
A scarce flavor media-interactive
Growing global demand for natural ingredients and supply insufficiency cause Madagascar vanilla prices to skyrocket by nearly 500% in the past four and a half years, making it more expensive than silver. embed code and instructions: https://reut.rs/2WJicDr
DUNKINBRANDS-RESULTS/
RTX2P3EF
October 17, 2016
A box of donuts, (from top L clockwise) manager's special, traditional glazed, vanilla, pumpkin, chocolate...
Santa Monica, UNITED STATES
A box of donuts is pictured at a newly opened Dunkin' Donuts store in Santa Monica
A box of donuts, (from top L clockwise) manager's special, traditional glazed, vanilla, pumpkin, chocolate and strawberry, is pictured at a newly opened Dunkin' Donuts store in Santa Monica, California September 2, 2014. REUTERS/Mario Anzuoni/File Photo GLOBAL BUSINESS WEEK AHEAD PACKAGE SEARCH BUSINESS WEEK AHEAD 17 OCT FOR ALL IMAGES
DUNKIN'BRANDS-RESULTS/
RTX2BGU6
April 25, 2016
A box of donuts, (from top L clockwise) manager's special, traditional glazed, vanilla, pumpkin, chocolate...
Santa Monica, UNITED STATES
A box of donuts is pictured at a newly opened Dunkin' Donuts store in Santa Monica
A box of donuts, (from top L clockwise) manager's special, traditional glazed, vanilla, pumpkin, chocolate and strawberry, is pictured at a newly opened Dunkin' Donuts store in Santa Monica, California September 2, 2014. REUTERS/Mario Anzuoni/File Photo GLOBAL BUSINESS WEEK AHEAD PACKAGE - SEARCH 'BUSINESS WEEK AHEAD APRIL 25' FOR ALL IMAGES
BRITAIN-ROYALS/
RTX1QPS6
September 02, 2015
Director of perfumer Floris, Edward Bodenham, holds a pipette of vanilla as he mixes ingredients in his...
London, United Kingdom
Director of perfumer Floris, Edward Bodenham, holds a pipette of vanilla as he mixes ingredients in his...
Director of perfumer Floris, Edward Bodenham, holds a pipette of vanilla as he mixes ingredients in his store in central London, Britain, August 19, 2015. Floris, established in 1730, holds a warrant as perfumer to Queen Elizabeth. Every year Queen Elizabeth grants about 20 royal warrants, the gold emblem of the British monarchy, in a practice dating back to medieval times. The warrant holders can display the certificate and use the royal coat of arms in their marketing. The warrants lasting five years can help businesses break into new markets overseas, using their role as supplier to the royal family as a gauge of quality. On September 9, Queen Elizabeth will overtake Queen Victoria as Britain's longest-serving monarch. Picture taken August 19, 2015. REUTERS/Toby Melville
FOOD-ICE CREAM/
RTX1QLFW
September 01, 2015
A vendor sells ice cream from an ice cream van in London, Britain, in this photograph taken on August...
London, United Kingdom
A vendor sells ice cream from an ice cream van in London
A vendor sells ice cream from an ice cream van in London, Britain, in this photograph taken on August 29, 2015. Changing tastes and distribution challenges in emerging markets are opening up an ice cream industry long dominated by global food companies such as Unilever and Nestle. Though classic vanilla, chocolate and strawberry remain the world's most popular ice cream flavors, increasingly health-conscious consumers are moving away from the large tubs of the past to smaller treats. Photograph taken on August 29. REUTERS/Neil Hall
FOOD-ICE CREAM/
RTX1QL0S
September 01, 2015
A model of an ice cream is seen on an ice cream van in London, Britain, in this photograph taken on August...
London, United Kingdom
A model of an ice cream is seen on an ice cream van in London
A model of an ice cream is seen on an ice cream van in London, Britain, in this photograph taken on August 30, 2015. Changing tastes and distribution challenges in emerging markets are opening up an ice cream industry long dominated by global food companies such as Unilever and Nestle. Though classic vanilla, chocolate and strawberry remain the world's most popular ice cream flavors, increasingly health-conscious consumers are moving away from the large tubs of the past to smaller treats. Photograph taken on August 30. REUTERS/Toby Melville
FOOD-ICE CREAM/
RTX1QKYU
September 01, 2015
Women eat ice cream cones in London, Britain, in this photograph taken on August 29, 2015. Changing tastes...
London, United Kingdom
Women eat ice cream cones in London
Women eat ice cream cones in London, Britain, in this photograph taken on August 29, 2015. Changing tastes and distribution challenges in emerging markets are opening up an ice cream industry long dominated by global food companies such as Unilever and Nestle. Though classic vanilla, chocolate and strawberry remain the world's most popular ice cream flavors, increasingly health-conscious consumers are moving away from the large tubs of the past to smaller treats. Photograph taken on August 29. REUTERS/Neil Hall
FOOD-ICE CREAM/
RTX1QKYK
September 01, 2015
A couple pose with their ice creams on the sea front at Weston Super Mare in south-west England, Britain,...
Weston, United Kingdom
A couple pose with their ice creams on the sea front at Weston Super Mare in south-west England
A couple pose with their ice creams on the sea front at Weston Super Mare in south-west England, Britain, in this photograph taken on August 20, 2015. Changing tastes and distribution challenges in emerging markets are opening up an ice cream industry long dominated by global food companies such as Unilever and Nestle. Though classic vanilla, chocolate and strawberry remain the world's most popular ice cream flavors, increasingly health-conscious consumers are moving away from the large tubs of the past to smaller treats. Photograph taken on August 20. REUTERS/Toby Melville
FOOD-ICE CREAM/
RTX1QKY1
September 01, 2015
Customers choose ice cream from an ice cream van in London, Britain, in this photograph taken on August...
London, United Kingdom
Customers choose ice cream from an ice cream van in London
Customers choose ice cream from an ice cream van in London, Britain, in this photograph taken on August 29, 2015. Changing tastes and distribution challenges in emerging markets are opening up an ice cream industry long dominated by global food companies such as Unilever and Nestle. Though classic vanilla, chocolate and strawberry remain the world's most popular ice cream flavors, increasingly health-conscious consumers are moving away from the large tubs of the past to smaller treats.. Photograph taken on August 29. REUTERS/Neil Hall
FOOD-ICE CREAM/
RTX1QKX9
September 01, 2015
A man holds ice cream cones in London, Britain, in this photograph taken on August 29, 2015. Changing...
London, United Kingdom
A man holds ice cream cones in London
A man holds ice cream cones in London, Britain, in this photograph taken on August 29, 2015. Changing tastes and distribution challenges in emerging markets are opening up an ice cream industry long dominated by global food companies such as Unilever and Nestle. Though classic vanilla, chocolate and strawberry remain the world's most popular ice cream flavors, increasingly health-conscious consumers are moving away from the large tubs of the past to smaller treats. Photograph taken on August 29. REUTERS/Neil Hall
USA-SPELLINGBEE/
RTX1ET0V
May 27, 2015
Ankita Vanilla of Manassas, Virginia reacts to spelling "geta" correctly during the second round of the...
NATIONAL HARBOR, UNITED STATES
Ankita Vanilla of Manassas, Virginia reacts to spelling "geta" correctly during the second round of the...
Ankita Vanilla of Manassas, Virginia reacts to spelling "geta" correctly during the second round of the 88th annual Scripps National Spelling Bee at National Harbor, Maryland May 27, 2015. Spellers in the 88th annual bee range in age from nine to 15 and are the cream of more than 11 million hopefuls who took part in local contests. They come from eight countries and all 50 U.S. states, the District of Columbia, U.S. territories and Defense Department schools. REUTERS/Joshua Roberts
CALIFORNIA-FOOD/FOIEGRAS
RTR4KV7L
January 11, 2015
A guest eats the Hot's Kitchen "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon...
Hermosa Beach, UNITED STATES
A guest eats the Hot's Kitchen "Leggo My Foie" at Hot's Kitchen in Hermosa Beach, California
A guest eats the Hot's Kitchen "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon and whipped cream, at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS)
CALIFORNIA-FOOD/FOIEGRAS
RTR4KV7C
January 11, 2015
Chef Sean Chaney stands for a portrait with the Hot's Kitchen "Foie Burger" (L), made with foie gras,...
Hermosa Beach, UNITED STATES
Chef Sean Chaney stands for a portrait with the Hot's Kitchen "Foie Burger" and "Leggo My Foie" at Hot's...
Chef Sean Chaney stands for a portrait with the Hot's Kitchen "Foie Burger" (L), made with foie gras, brie, huckleberry, and whole grain mustard, and "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon and whipped cream, at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS)
CALIFORNIA-FOOD/FOIEGRAS
RTR4KV78
January 11, 2015
The Hot's Kitchen "Foie Burger" (L), made with foie gras, brie, huckleberry, and whole grain mustard,...
Hermosa Beach, UNITED STATES
The Hot's Kitchen "Foie Burger" and "Leggo My Foie" are displayed by chef Sean Chaney at Hot's Kitchen...
The Hot's Kitchen "Foie Burger" (L), made with foie gras, brie, huckleberry, and whole grain mustard, and "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon, and whipped cream, are displayed by chef Sean Chaney at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS)
CALIFORNIA-FOOD/FOIEGRAS
RTR4KV76
January 11, 2015
The Hot's Kitchen "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon, and whipped...
Hermosa Beach, UNITED STATES
The Hot's Kitchen "Leggo My Foie" is presented for a photograph before a foie gras victory party at Hot's...
The Hot's Kitchen "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon, and whipped cream, is presented for a photograph before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS)
CALIFORNIA-FOOD/FOIEGRAS
RTR4KV6Z
January 11, 2015
Hot's Kitchen Sous Chef Aaron DuBois prepares "Leggo My Foie", made with foie gras, waffle, vanilla maple...
Hermosa Beach, UNITED STATES
Hot's Kitchen Sous Chef Aaron DuBois prepares "Leggo My Foie" before a foie gras victory party at Hot's...
Hot's Kitchen Sous Chef Aaron DuBois prepares "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon, and whipped cream, before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS)
USA-ECONOMY/
RTR44PGA
September 02, 2014
A box of donuts, (from top L clockwise) manager's special, traditional glazed, vanilla, pumpkin, chocolate...
Santa Monica, UNITED STATES
A box of donuts is pictured at a newly opened Dunkin' Donuts store in Santa Monica
A box of donuts, (from top L clockwise) manager's special, traditional glazed, vanilla, pumpkin, chocolate and strawberry, is pictured at a newly opened Dunkin' Donuts store in Santa Monica, California September 2, 2014. The store is the first one from the chain to open in the Southern California area. REUTERS/Mario Anzuoni (UNITED STATES - Tags: FOOD BUSINESS)
USA-HAITI/ICECREAM
RTX18GUW
February 09, 2014
A man holds whole vanilla beans at a grocery market in San Francisco, California February 7, 2014. Entrepreneurs...
San Francisco, UNITED STATES
A man holds whole vanilla beans at a grocery market in San Francisco, California
A man holds whole vanilla beans at a grocery market in San Francisco, California February 7, 2014. Entrepreneurs from one of the grittiest cities in the United States have joined forces with peasant farmers in Haiti to help transform the country's bitter poverty into delicious and life-sustaining ice cream. A white former human sexuality professor from Alabama and a black Baltimore gourmet ice cream maker are being recognized for their efforts to help Haitian farmers find a market for their high-value vanilla beans and cacao in a product they like to call "ice cream with a purpose." Picture taken February 7. REUTERS/Robert Galbraith (UNITED STATES - Tags: SOCIETY POVERTY BUSINESS FOOD)
MADAGASCAR-ELECTION/
RTX14MA8
October 24, 2013
A general view shows the cityscape and the Queen Palace, also called Manjakamiadana, in Madagascar's...
Antananarivo, Madagascar
A general view shows the cityscape and the Queen Palace, also called Manjakamiadana, in Madagascar's...
A general view shows the cityscape and the Queen Palace, also called Manjakamiadana, in Madagascar's capital Antananarivo, October 24, 2013. Voters in Madagascar's presidential election on Friday desperately hope for an end to a five-year political crisis that has scared off investors and severely damaged the economy, but there is little optimism they will get their wish. There are low expectations on the nickel and vanilla-producing Indian Ocean island for a conclusive result from the first vote since 39-year-old former disc jockey Andry Rajoelina seized power in a military-backed coup in March 2009. Antananarivo means "the city of a thousand", to refer to the 1000 soldiers that hypothetically guarded the newly found city during the supremacy of the revered King Andrianjaka. REUTERS/Thomas Mukoya (MADAGASCAR - Tags: POLITICS ELECTIONS CITYSCAPE)
MADAGASCAR-ELECTION/
RTX14MA6
October 24, 2013
A man sits on the shore of Lake Anosy in Madagascar's capital Antananarivo, October 24, 2013. Voters...
Antananarivo, Madagascar
A man sits on the shore of Lake Anosy in Madagascar's capital Antananarivo
A man sits on the shore of Lake Anosy in Madagascar's capital Antananarivo, October 24, 2013. Voters in Madagascar's presidential election on Friday desperately hope for an end to a five-year political crisis that has scared off investors and severely damaged the economy, but there is little optimism they will get their wish. There are low expectations on the nickel and vanilla-producing Indian Ocean island for a conclusive result from the first vote since 39-year-old former disc jockey Andry Rajoelina seized power in a military-backed coup in March 2009. REUTERS/Thomas Mukoya (MADAGASCAR - Tags: POLITICS ELECTIONS)
MADAGASCAR-ELECTION/
RTX14MA5
October 24, 2013
A trader carries sweeping brooms for sale along the streets of Madagascar's capital Antananarivo, October...
Antananarivo, Madagascar
A trader carries sweeping brooms for sale along the streets of Madagascar's capital Antananarivo
A trader carries sweeping brooms for sale along the streets of Madagascar's capital Antananarivo, October 24, 2013. Voters in Madagascar's presidential election on Friday desperately hope for an end to a five-year political crisis that has scared off investors and severely damaged the economy, but there is little optimism they will get their wish. There are low expectations on the nickel and vanilla-producing Indian Ocean island for a conclusive result from the first vote since 39-year-old former disc jockey Andry Rajoelina seized power in a military-backed coup in March 2009. REUTERS/Thomas Mukoya (MADAGASCAR - Tags: POLITICS ELECTIONS)
EU-TOBACCO/
RTX144YI
October 09, 2013
An employee fills e-liquids phials with vanilla aroma for electronic cigarettes produced at the "Vincent...
Pessac, France
An employee fills e-liquids phials with vanilla aroma for electronic cigarettes produced at the "Vincent...
An employee fills e-liquids phials with vanilla aroma for electronic cigarettes produced at the "Vincent dans les Vapes" factory in Pessac near Bordeaux October 9, 2013. The European Parliament voted on Tuesday to water down proposed tobacco legislation, rejecting an immediate ban on menthol cigarettes and scaling down the size of health warnings on packets following intense lobbying by tobacco companies. The parliament also said manufacturers should be free to sell smokeless e-cigarettes, which deliver nicotine electronically and are a rapidly growing market, as a consumer product when not being marketed as an aide to help people quit smoking. REUTERS/Regis Duvignau (FRANCE - Tags: BUSINESS HEALTH SOCIETY)
FRANCE/
RTX13IIM
September 12, 2013
A salesperson sells caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux,...
Bordeaux, France
A salesperson sells caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux
A salesperson sells caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13III
September 12, 2013
Salespersons stand in front of a poster of a canele a small French pastry, at the Maison Baillardran...
Bordeaux, France
Salespersons stand in front of a poster of a canele a small French pastry, at the Maison Baillardran...
Salespersons stand in front of a poster of a canele a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IID
September 12, 2013
Moulds for Canele, a small French pastry, are displayed next to a poster which reads "I love the Caneles"...
Bordeaux, France
Moulds for Canele, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux...
Moulds for Canele, a small French pastry, are displayed next to a poster which reads "I love the Caneles" at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13II9
September 12, 2013
A salesperson installs cake moulds for canele, a small French pastry, at the Maison Baillardran cake...
Bordeaux, France
A salesperson installs cake moulds for canele, a small French pastry, at the Maison Baillardran cake...
A salesperson installs cake moulds for canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13II5
September 12, 2013
A salesperson holds a tray of caneles, a small French pastry, are displayed at the Maison Baillardran...
Bordeaux, France
A salesperson holds a tray of caneles, a small French pastry, are displayed at the Maison Baillardran...
A salesperson holds a tray of caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13II2
September 12, 2013
Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern...
Bordeaux, France
Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux
Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IHW
September 12, 2013
Caneles, a small French pastry, are displayed for sale at the Maison Baillardran cake shop in Bordeaux,...
Bordeaux, France
Caneles, a small French pastry, are displayed for sale at the Maison Baillardran cake shop in Bordeaux...
Caneles, a small French pastry, are displayed for sale at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IHP
September 12, 2013
A salesperson prepares a box of caneles, a small French pastry, at the Maison Baillardran cake shop in...
Bordeaux, France
A salesperson prepares a box of caneles, a small French pastry, at the Maison Baillardran cake shop in...
A salesperson prepares a box of caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IHG
September 12, 2013
A pastry chef pushes into an oven trays of caneles, a small French pastry, at the Maison Baillardran...
Bordeaux, France
A pastry chef pushes into an oven trays of caneles, a small French pastry, at the Maison Baillardran...
A pastry chef pushes into an oven trays of caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IHA
September 12, 2013
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux,...
Bordeaux, France
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux...
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IH9
September 12, 2013
Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern...
Bordeaux, France
Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux
Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IH8
September 12, 2013
A pastry chef mixes cream with vanilla to make canele, a small French pastry, at the Maison Baillardran...
Bordeaux, France
A pastry chef mixes cream with vanilla to make canele, a small French pastry, at the Maison Baillardran...
A pastry chef mixes cream with vanilla to make canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IH6
September 12, 2013
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux,...
Bordeaux, France
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux...
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IH4
September 12, 2013
A pastry chef removes from mould freshly baked caneles, a small French pastry, at the Maison Baillardran...
Bordeaux, France
A pastry chef removes from mould freshly baked caneles, a small French pastry, at the Maison Baillardran...
A pastry chef removes from mould freshly baked caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IH1
September 12, 2013
Caneles, a small French pastry, are displayed in a box for sale at the Maison Baillardran cake shop in...
Bordeaux, France
Caneles, a small French pastry, are displayed in a box for sale at the Maison Baillardran cake shop in...
Caneles, a small French pastry, are displayed in a box for sale at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IGZ
September 12, 2013
Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern...
Bordeaux, France
Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux
Caneles, a small French pastry, are displayed at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IGW
September 12, 2013
A pastry chef puts a tray of batter into an oven to make caneles, a small French pastry, at the Maison...
Bordeaux, France
A pastry chef puts a tray of batter into an oven to make caneles, a small French pastry, at the Maison...
A pastry chef puts a tray of batter into an oven to make caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IGU
September 12, 2013
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux,...
Bordeaux, France
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux...
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IGS
September 12, 2013
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux,...
Bordeaux, France
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux...
A pastry chef fills moulds of canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IGO
September 12, 2013
A pastry chef prepares Caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux,...
Bordeaux, France
A pastry chef prepares Caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux...
A pastry chef prepares Caneles, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD)
FRANCE/
RTX13IGK
September 12, 2013
A salesperson installs cake moulds for canele, a small French pastry, at the Maison Baillardran cake...
Bordeaux, France
A salesperson installs cake moulds for canele, a small French pastry, at the Maison Baillardran cake...
A salesperson installs cake moulds for canele, a small French pastry, at the Maison Baillardran cake shop in Bordeaux, Southwestern France, September 10, 2013. These little cakes with their caramelized crust and moist centre are flavoured with vanilla and a hint of rum and get their name from the shape of the copper mould in which they are baked. Deeply rooted in the culinary heritage of Bordeaux and the surrounding region, it is believed that caneles were invented in the 18th century in the Convent of the Annonciades, where the nuns prepared cakes with donated egg yolks from local winemakers who used only egg whites to clarify their wines. Picture taken September 10, 2013. REUTERS/Regis Duvignau (FRANCE - Tags: SOCIETY FOOD TPX IMAGES OF THE DAY)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFY
January 13, 2013
Toyota Motor Corp's clay model of concept vehicle NS4 is pictured at the company's design center building...
Toyota, Japan
Toyota Motor Corp's clay model of concept vehicle NS4 is pictured at the company's design center building...
Toyota Motor Corp's clay model of concept vehicle NS4 is pictured at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFW
January 13, 2013
Toyota Motor Corp's Managing Officer Tokuo Fukuichi looks at vehicles as Auris is reflected in a glass...
Toyota, Japan
Toyota Motor Corp's Managing Officer Fukuichi looks at vehicles as Auris is reflected in a glass window...
Toyota Motor Corp's Managing Officer Tokuo Fukuichi looks at vehicles as Auris is reflected in a glass window at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFV
January 13, 2013
Toyota Motor Corp's logo is pictured on a clay model of concept vehicle NS4 at the company's design center...
Toyota, Japan
Toyota Motor Corp's logo is pictured on a clay model of concept vehicle NS4 at the company's design center...
Toyota Motor Corp's logo is pictured on a clay model of concept vehicle NS4 at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFU
January 13, 2013
Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks in front of a clay model of concept vehicle...
Toyota, Japan
Toyota Motor Corp's Managing Officer Fukuichi speaks in front of a clay model of concept vehicle NS4...
Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks in front of a clay model of concept vehicle NS4 during an interview with Reuters at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFT
January 13, 2013
Toyota Motor Corp's design center building is pictured in Toyota, central Japan November 28, 2012. When...
Toyota, Japan
Toyota Motor Corp's design center building is pictured in Toyota, central Japan
Toyota Motor Corp's design center building is pictured in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. Designs decisions are reached at Toyota headquarters, on the top floor of the firm's four-storey design tower, equipped with huge digital screens to show 3D designs and retractable ceilings to let in sunlight to judge the colours. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFS
January 13, 2013
Toyota Motor Corp's Managing Officer Tokuo Fukuichi takes a seat inside the company's luxury brand Lexus...
Toyota, Japan
Toyota Motor Corp's Managing Officer Fukuichi takes a seat inside the company's luxury brand Lexus the...
Toyota Motor Corp's Managing Officer Tokuo Fukuichi takes a seat inside the company's luxury brand Lexus the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFQ
January 13, 2013
Toyota Motor Corp's Managing Officer Tokuo Fukuichi explains about the design of Auris at the company's...
Toyota, Japan
Toyota Motor Corp's Managing Officer Fukuichi explains about the design of Auris at the company's design...
Toyota Motor Corp's Managing Officer Tokuo Fukuichi explains about the design of Auris at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFP
January 13, 2013
Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks in front of the company's luxury brand Lexus...
Toyota, Japan
Toyota Motor Corp's Managing Officer Fukuichi speaks in front of the company's luxury brand Lexus with...
Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks in front of the company's luxury brand Lexus with "spindle" grille during an interview with Reuters at their design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFO
January 13, 2013
Toyota Motor Corp's Managing Officer Tokuo Fukuichi takes a seat inside the company's luxury brand Lexus...
Toyota, Japan
Toyota Motor Corp's Managing Officer Fukuichi takes a seat inside the company's luxury brand Lexus the...
Toyota Motor Corp's Managing Officer Tokuo Fukuichi takes a seat inside the company's luxury brand Lexus at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFN
January 13, 2013
Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks in front of a clay model of concept vehicle...
Toyota, Japan
Toyota Motor Corp's Managing Officer Fukuichi speaks in front of a clay model of concept vehicle NS4...
Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks in front of a clay model of concept vehicle NS4 during an interview with Reuters at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFM
January 13, 2013
Toyota Motor Corp's Managing Officer Tokuo Fukuichi is reflected on an iPad as he shows images of various...
Toyota, Japan
Toyota Motor Corp's Managing Officer Fukuichi is reflected on an iPad as he shows images of various car...
Toyota Motor Corp's Managing Officer Tokuo Fukuichi is reflected on an iPad as he shows images of various car designs during an interview with Reuters at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFL
January 13, 2013
Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks during an interview with Reuters at the company's...
Toyota, Japan
Toyota Motor Corp's Managing Officer Fukuichi speaks during an interview with Reuters at the company's...
Toyota Motor Corp's Managing Officer Tokuo Fukuichi speaks during an interview with Reuters at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS)
AUTOSHOW-TOYOTA/DESIGN
RTR3CEFK
January 13, 2013
Toyota Motor Corp's Managing Officer Tokuo Fukuichi looks at the surface of a clay model of concept vehicle...
Toyota, Japan
Toyota Motor Corp's Managing Officer Fukuichi looks at the surface of a clay model of concept vehicle...
Toyota Motor Corp's Managing Officer Tokuo Fukuichi looks at the surface of a clay model of concept vehicle NS4 at the company's design center building in Toyota, central Japan November 28, 2012. When Tokuo Fukuichi was brought back to Toyota Motor Corp to become head of design, he was given a simple directive from the company's president: make Toyota cars simple and cool. Two years on, Toyota's designs are starting to show signs of change. From luxury brand Lexus's pinched-in-the-middle "spindle" grille to the Auris hatchback's sharply angled headlights, Toyota is taking steps to distance itself from a legacy of "plain vanilla" styling. To match Feature AUTOSHOW-TOYOTA/DESIGN Picture taken November 28, 2012. REUTERS/Yuriko Nakao (JAPAN - Tags: TRANSPORT BUSINESS TPX IMAGES OF THE DAY)
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