By Nathalie Cantacuzino As Japan opened its doors to the world at the beginning of the Meiji Restoration in 1868, many foreign dishes were introduced to Japanese chefs and diners for the first time. Chefs incorporated and adapted classic European and Chinese...
By Fatima Ortiz Illustrations René Tapia This article is part of our Issue 1: The Languages of Food publication. Water It was...
Post-dinner table talk By Pedro Perles This article is part of our Issue 1: The Languages of Food publication. NOUN [soβre’mesa]...
By Ellen Freeman (Tamales image) Photography Jake Lindeman (T-shirt image) Malena Foyo Mexico City’s morning alarm is the scratch-swoosh of the...
Kyoto-based wagashi (traditional Japanese sweets) artist Yuki Fujiwara says her fascination with these mystical, narrative, gem-like forms started with a childhood of collecting stones and minerals.