Gastronomic essays, recipes and stories that reflect on the history of food and drink.
Each issue works around a theme and is supported by some of the best graphics we’ve seen in the wide world of magazines. Edited in the UK, printed in Berlin… so you can expect a more European point of view.
Details:
*NEW* ISSUE NO. 19: MEAT
This latest edition features all the juicy historical tales your carnivorous heart desires, from the saga of döner kebap in Berlin, a story of a meat-loving Indian king, and a biography of the world's oldest ham.
Contributors include: