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This new publication, by two chefs, looks at the international food and hospitality industry from a sustainable and natural perspective. Topics include preserving regional foods, cultural food identity, a bit of food history, along with interviews with chefs, and articles for the working chef. Beautifully designed and filled with photos, drawings and even a few recipes, this feels like a mix of nature and travel journal. An exciting new addition!
Issue 2
Published Winter 2024
Featuring:
Bricks made with Mushroom Mycelium; Drinking with the Devil; Pottery, Ancestral Wisdom and Innovation: A Conversation with Santiago Lena; Umami Unveiled: The MSG Odyssey; Forging :Paths in the Kitchen: A Day at Destapa’t; Judas’s Liver: In Praise of Betrayal in the Kitchen; Motherhood and Hospitality, An Oxymoron?; Eat, Sleep, Live, Repeat; The Tables of a Possible Utopia: a Conversation with Larisa Zmud; Fernand Point and the Beginning of Nouvelle Cuisine; How Farmers are Fueling Peru’s Cacao Revival; The Ambiguity of Modern Wellness Culture; Sustainability in Wines: A New Era of Conscious Consumption
More!
