A magazine about the ideas, conversations and connectivity of food cycles; the language, culture and transformative possibilities of what we eat.
Serviette #3
€20.00
In stock
Description
Serviette #3 – Food is Preservation
In Issue 03, we talk about preservation. We revive lost traditions for making yogurt in the mountains of Bulgaria, search for fresh takes on stinky tofu in Taipei, and build a better carrot for the changing climate of the Pacific Northwest. We dig into the stubborn persistence of food aversions and learn how to pack flavour on a mission to Mars. And we ask a couple centenarians for their secrets to longevity (a daily shot of vodka does not hurt). You won’t want to miss this one—there’s lots more inside.
Our contributors for this issue include David Zilber (The Noma Guide to Fermentation), Zaina Arafat (You Exist Too Much), Clarissa Wei (Made in Taiwan: Recipes and Stories from the Island Nation), illustrators Melinda Josie and Luis Mazón, photographers Sarah Wright and An Rong Xu, and a whole bunch of award-winning Canadians.
