Sandwich is written as a celebration of the often overlooked, but universally beloved culinary creation, the sandwich. Our third issue pays homage to one New England classic, the lobster roll. This issue explores the meaning of the sandwich, dives into the sustainability of the lobster industry, and the place of the lemonade stand in American imagination. This magazine is our gift to sandwich lovers everywhere.
Notre nouveau hors-série "La table, tout un art" est désormais disponible.
Valeur refuge par excellence, la food a déchaîné les passions en ces temps inédits, stimulé la créativité, fait naître de nouveau défis, éveillé les consciences aussi.
C’est à tous les artisans du goût, de l’excellence, que sont les chefs, les restaurateurs, les hôteliers, les créatifs des arts de la table, que nous dédions ce numéro. Nous, qui le temps de quelques semaines, quelques mois, nous sommes improvisés cuisiniers en chambre.
Alors maintenant, rêvons à d’autres contrées, d’autres fantaisies, sans jamais oublier, à toute faim utile, de bouffer la vie.
Le collectif MilK Decoration
Dans ce numéro :
FOOD STORIES, rencontre avec les nouveaux makers de la table INSPIRATION, la cuisine comme nouveau terrain d’expression FOOD TOUR, échappées gourmandes en terres culinaires EAT PARADE 2020, tour de table de nos meilleurs adresses
Brand new and with a completely overhauled design,Standart19 is louder, bolder, unafraid to confront the issues facing our industry, and unrelenting in our celebration of what makes coffee great.
As ever and thanks to our amazing writers and artists, we’ve got a litany of incredible articles on a range of subjects:
A report of the hard-hitting realities producers face on the ground in Peru; more myth-busting madness from former World Barista Champion Gwilym Davies; a behind-the-scenes look at a brand new ‘metric’ cupping protocol developed by the folks at Barista Hustle; a veritable love story between one coffee supergeek and a rare Colombian varietal; and our long-form article this issue is a heavily researched and passionately wrought exploration of how neurodivergent conditions affect people in the coffee industry.
Standart19 beckons in a new era for our magazine. With harder-hitting articles, adventurous and experimental artists and photographers, and a new approach to design, we’re ready to take coffee journalism to new heights. Well, go on. Join the fun!
As Standart, an independent print magazine, we started with a very simple goal in mind: to celebrate the culture of specialty coffee through of a marriage of quality print journalism and elegant design.
EATEN No. 8: Fat features decadently rich histories of kitchens’ past, from the mysteries of ancient Irish bog butter to the birth of the “avocado” and the battle between lard and oil. (Summer 2020).
Danielle Laprise on War and Wagyu in the Japanese Diet Cynthia Chou on the Rise and Fall of Fat Men’s Clubs Rachel Kwok on Thailand’s Legendary Dessert Queen ...and more!
EATEN is a new, beautifully designed print magazine focused on everything food history. Three times a year we publish a new volume filled with a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.
Our contributors and readers are a cohort of passionate journalists, historians, and gastronomers eager to celebrate the past and present of what we eat.
This issue contains: long-form features on Commune of Buttons (Australia); Naboso (Slovakia); Trossen (Germany); and Maloof Wines (Oregon). As well, it holds an essay on natural wine culture in the U.S.; the stories behind June Bar; Loup Bar; and Lane Harlan's hospitality work in Baltimore; a personal essay by Julia Sherman about making natural verjus in California; an interview with comedian/winemaker Eric Wareheim; and city guides to Los Angeles and Paris.
Pipette Magazine is an independent print magazine about natural wines, 3x/year, distributed globally.
The magazine highlights small producers of natural wine, and the communities around them, through an edgy, contemporary perspective. We publish top quality, original journalism alongside unique illustration and photography.
Editor & Publisher
Rachel Signer has been writing about the culture of natural wine for several years. Her work appears in Vogue.com, Vice MUNCHIES, PUNCH, Wine Enthusiast, Wine & Spirits Magazine, Sprudge Wine, and elsewhere. After living in New York for many years, she is now based in Australia with frequent travel to Europe.
'A celebration of the energy and creativity at work in the East End. This is a joyous, inspirational, heart-warming book.' Nigel Slater
East London has become the most exciting place to eat in the UK. Home to a vibrant and diverse community, it has attracted a wave of fresh gastronomic talent, including top chefs, young producers and bold entrepreneurs. This book follows forty people at the heart of a culinary phenomenon — from Michelin-starred chefs and specialist butchers to wild foragers and urban beekeepers. With in-depth interviews and lavish photography, East London Food guides you on where to go, what to eat and how to cook it at home.
'East London Food' by Rosie Birkett and Helen Cathcart 288pp hardcover plus 20pp pull-out recipe booklet, copper foiled, 255 x 196 mm, available in 2 colours randomly selected.
Rosie Birkett is a food writer, stylist and author based in Hackney. She has written features on restaurants, chefs and food trends for magazines and newspapers including the Independent on Sunday, Condé Nast Traveller, the Guardian and Red magazine. Rosie’s debut cookbook A Lot On Her Plate was published in 2015 to critical acclaim and she was named a rising star by the Observer the same year.
After studying photography and art direction in Manchester, Helen Cathcart started her career as a photo director in London working on various publications. In 2010 she moved to Sydney to kickstart a transition to being a full-time photographer and was soon photographing for publications such as Condé Nast Traveller, Monocle and Australian Gourmet Traveller. She currently lives in London and shoots for magazines, brands and cookbooks.
Journal du Thé (JdT) invites the reader to explore contemporary tea culture. Created and edited by Johanna Tagada Hoffbeck and Tilmann S. Wendelstein in 2018, Journal du Thé wonders what is it that makes tea into this force which lets us slow down and grants serene moments to our lives. It is said, that what makes a teapot a teapot is the empty space inside. Likewise this publication sets out to explore space – in this case the space surrounding a cup of tea. With a curious and playful eye, Journal du Thé investigates the palette of cultures and feelings contained within tea practices and their power to overcome borders. For us, tea is a symbol of togetherness.
Chapter 3 explores everyday tea culture in India, visits craftspeople in Japan, England and elsewhere while musing about the concept of scale. Chapter 3 features among others the potter Steve Harrison, tiny teaware in Alsace, France, the Kakuun-tei teahouse in the heart of Tokyo forest, Kettl Tea in New York, a short introduction to Einstein’s Tea Leaf Paradox, a collection of endlessly surprising teapots from Kochi in India, the metal craftswoman Yumi Nakamura, a teapot in the shape of a peacock, an Indian tearoom in 1920s Germany and its relation to the Bauhaus, the delicate Japanese confectionary of Okashimaru, a piece on Mingei theory and Oriental Orientalism, an essay on tea gardens in India and Japan, a recipe for a cup of Rama Tulsi, a piece on the meaning of tea in post-colonial Zimbabwe, Johanna Tagada’s paintings of women and tea, a list of books and what they have in common with the tea ceremony, the father of studio pottery in India Gurcharan Singh, Mai-Thu Perret’s giant walk-in teapot, Louise Garland introducing the holy Kawakawa plant of New Zealand, Satish Kumar and his inspiring peace walk,Taiwanese potter Ia-Wen Li, and of course another instalment of Izumi Shiokawa’s manga.
With contributions by Yoshiko Imaizumi, Cécile Sayuri Poimboeuf-Koizumi, Chipo Mapondera, Izumi Shiokawa, Kohei Yamamoto, Anuradha Ravindranath, Yashima Ide, Yasmine Ganley, Sarah Gissinger, Anouk Peeters, Ilona Tuominen, Malwine Stauss, The Bauhaus Archive Berlin, The Collection of Musée Alsacien Strasbourg, Charlotte Desborough, Jyoti Naoki Eri, René Rötheli, Aargauer Kunsthaus, Eléonore Grignon, Marco Tsai, Tilmann S. Wendelstein and Johanna Tagada.
A snippet of Scandinvia showcases our next new adventure in the world of print, looking at a snippet of our favourite spots in Scandinavia including: Iceland, Norway, Sweden, and Finland. We look at camping and hiking in the wilderness, city escapes, interior design, and bringing Scandinavian food into our homes with hygge recipes.
Issue no 3 contains 128 pages printed on FSC certified and recycled paper. Our magazines are published completely independent without advertisements or corporate investments. The Preserve Journal is therefore run free of any restraining commercial considerations and interests.
In this issue #3 we talk, among other things, about promoting food preservation and food security, discovering local ecosystems, advice from Ancient Rome and about fighting for food sustainability in the Philippines.
The Preserve Journal presents you with a broad range of perspectives from an ever-growing group of global authors and contributors- each of them with a wealth of knowledge, rich experiences and insights to share.
The content for each issue is being collected throughout the year and often follows the change of the seasons. However, while the seasons provide a visual frame for each issue we share content that remains relevant and important across the seasons and years. By doing so we hope to invite our readers to revisit past issues and find continuous inspiration.
Join us in an unfolding dialogue of what a sustainable, transparent and resilient food culture might look, feel and taste like.
Use #ThePreserveJournal to share your moments of reading with us! We can't wait to see them.
The Preserve Journal was founded in the fall of 2018 and bloomed out of a wish to take part in the environmental debate through the lens of food and to connect humans from around the world through a shared vision and passion.
The Preserve Journal is an independent print magazine dedicated to the exploration of a more responsible, resilient, sustainable and transparent food culture.
Through it, we advocate an alternative way of life: one filled with curiosity, honesty, and a lot of love, one that is a powerful form of activism in itself.
Here in Preserve, we believe that fermenting, foraging, and living with the seasons, as well as learning from each other offer concrete resistance to the homogenized, industrialized and capitalistic structures that predominate today’s food culture.
Tasty and simple vegetable-based recipes to prepare at home.
There’s more to a potato than mash. Discover new adventurous ways to prepare a parsnip or how to cook cabbage with this book of more than 800 plant-focused recipes. From boiled beets to roasted radishes, each chapter offers countless simple methods to use a single vegetable. You’ll be swapping boiled carrots for eggplant fried with mint, garlic, and pine nuts faster than you can say “kale.” Get to know your way around the vegetable patch, and be kind to yourself and the planet in the process.
Eat Your Greens! introduces more than 40 vegetables, explaining when they’re in season, how best to store them, and what ingredients they work well with.
Anette Dieng worked as a chef before starting Ekolådan, Sweden’s top vegetable delivery box company. Today, she is a writer who is passionate about helping people understand how food can be produced in a sustainable way.
Ingela Persson is a chef, baker, and vegetable lover who writes recipes for Ekolådan. She is the author of several dessert books as well as the restaurateur of Brasserie Bobonne in Stockholm, Sweden.
Nach vier Jahren, 34 Tafelrunden, 170 servierten Gerichten und 340 Gästen schliessen Anna und Catherine Pearson ihr Supperclub-Projekt mit diesem Buch ab. «zu Tisch.» dokumentiert das letzte Jahr von «a tavola!».
Gegliedert in zwölf Kapitel, finden sich die Rezepte zu den Gerichten, die Slow-Food-Köchin Anna Pearson an zwölf Tafelrunden aufgetischt hat. Jede Tafelrunde widmet sich, dem Lauf der Jahreszeiten folgend, einem Thema. Im Januar heisst es «Federvieh», im August «Sommergarten», im September «Schnörrli & Schwänzli», im Dezember «1001 Nacht». Die Rezepte zu den 63 servierten Gerichten werden ergänzt mit Porträts von aussergewöhnlichen Produzenten und Geschichten aus dem kulinarischen Alltag der Köchin. Ihre Schwester Catherine Pearson, die sich an den Tafelrunden um die Gäste kümmerte, hat das Ganze fotografisch in 160 Bildern festgehalten.
«zu Tisch.» wurde von der Stiftung Buchkunst als eines der schönsten deutschen Büchern 2015 ausgezeichnet.
zu Tisch. Anna und Catherine Pearson ISBN: 978-3-9524979-0-6 3. Auflage 2018 (1. Auflage 2014) Umfang: 352 Seiten Format: 18.5 cm x 25.5 cm Ausstattung: Hardcover, Papiereinband Preis: CHF 58.–
This is the anti-vegan cookbook for vegans. Almost every vegetarian and vegan cookbook focuses on the whole wheat/kefir/green cleanse/salt lamp/lentil aspect of living a cruelty-free diet. But what about those of us who actually dream of a greasy burger all day and all night, but simply can’t justify eating animal products? Or those of us who just wanted to opt out of the environmentally unsustainable meat industry? Or anyone who is just keen to broaden their culinary horizons and dip a toe in the waters of veganism? Like author Zacchary Bird. If you see and taste the world the same way as Zac, then this is the cookbook for you.
Inside this epic volume you’ll find easy-to-follow recipes for deep-fried mac ‘n’ cheese balls, jalapeno poppers, Philly faux-steak, The Big Zac (i.e. a Big Mac, reimagined and reborn), and deep-fried banana fritters.
Unlike other vegan cookbooks that you might’ve come across, this book won’t have you searching through a spice market for five hours just to find all the ingredients. These recipes are supermarket-ready and can be made by even the most novice chef. Because who said that living without meat meant that you couldn’t get greasy AF? They were wrong, and this book is (cruelty-free) proof.
Publication date: September 2020 (Australia/NZ) | September 2020 (US) | September 2020 (UK) Dimensions: 240 mm x 195 mm Extent: 176 pages Binding: Hardback
Making thirst-quenchingly healthy kombucha, kefir, and natural sparkling sodas at home is easier than you probably think. This book breaks the process down step-by-step.
This simple and stunningly photographed book explains the basics of brewing your own kombucha, kefir, and natural soda – right from your very own home. Truly, this book couldn’t arrive in your life at a better time. At this crucial moment of consumer awareness, many of us are starting to make better and more informed choices about what we eat and drink – and we’re given plenty more choice than in the years gone by. The fridges of all supermarkets and corner stores are now laden with healthier options which challenge the classic selection of commercialised, sugar-filled soft drinks of our youth.
Today you’ll find anywhere a whole range of naturally low-sugar, fermented alternatives such as kombucha, switchel, and kefir – all healthy, gut-friendly drink options. These thirst-quenchers might seem too complicated to consider making yourself – but in fact, fermented drinks are much easier to create at home than you might think. That’s the thing about fermentation… You just bottle it up and wait.
This book contains forty easy-to-create drinks that will not just save you money, but will make you feel great too! Recipes in the book include kefir, kombucha, grapefruit soda, cider, switchel, and mead. You’ll be a (mocktail) mixologist in no time!
Sandwich is written as a celebration of the often overlooked, but universally beloved culinary creation, the sandwich. Our second issue pays homage to one of our favorites, the Banh Mi. This issue explores the complicated history of the sandwich, dives into the political iconography of Spam, and the search for Maggi sauce in Saigon. This magazine is our gift to sandwich lovers everywhere.
There’s been steadily growing interest and knowledge in Korean food across the globe in recent times – which can be seen reflected in the number of Korean restaurants and chains popping up. Of course, it’s helped that the cult food figure of David Chang and his Momofuko restaurants (as well as Lucky Peach magazine) have helped propel Korean flavours, techniques and classics into the mainstream. Just like some of Korea’s chilli-spiked dishes, this cuisine is very hot right now!
Not only is the food diverse and the flavours distinct, but the dishes are simple to create at home too. Little Korea contains the most popular Korean dishes eaten everyday on the streets and in homes across the nation. No kitchen gadgetry or trickery is required – this is food with a singular mission: to deliver maximum flavour and texture in a simple way.
Making it in the world of food and drink – a jam-packed special edition featuring the latest trends, brands, people and opportunities.
Also in this issue:
-The business model of ghost kitchens -Seaweed’s superpowers -Dealing with geopolitical shifts -Australia’s croissant queen -An eating tour of Tel Aviv -Fascinating food media -A renegade urban winery -Find funding in your supply chain -Yakitori 101 -A portrait of Joe Holder -Speciality stores from Lisbon to Tokyo -Building trust online -Direct-to-consumer cookware -The economics of cafes -Living with LA’s larb king
Courier reports on modern business and startup culture from our headquarters in east London on topics from around the world. Launched in 2013, we are stocked in over 350 outlets in London and are increasingly available in locations around the UK and internationally. We reach 80,000 readers across the world with our print edition. We also work with a range of brands big and small to help them better understand the impact startup culture has on their business. We produce strategy and insights and a range of creative materials including brand content, films, identity and digital products.
FOOD: Tortilla de Patatas + Crackers con Semillas + Bizcocho de Calabaza Asada + Tomates Prestados + Melindros + Flan de Mató + Wild Rice Salad with Roasted + Baked Honey Cinnamon Rice Pudding + Lentil and Rice Soup + Fried Rice Bowls+ Lemon Rosemary Shortbread+ Spinach Ricotta Dumplings+ Cherry Geranium Jam Drops+ Cauliflower Korma … and more
FAMILY: Baking in Barcelona + Fuzzy-Felt + Optimistic Kids + Rice + Dwayne and Liberty Collins + Crap-Free Cooking + Sailing With Kids + Happily Ever After + The Little Free Pantry Movement + Road Trip Bingo … and more
Lunch Lady is a magazine where parenting is not taken too seriously but a balanced approach to family life is. Colourful, thoughtful and full-of-cheek, it reminds parents to keep things in perspective and have fun. It’s a beautifully printed kitchen keepsake full of recipes, inspiring family stories, photography, art + kids cooking ideas and funny relatable opinion pieces about the ups and downs of raising children.
Apartamento is releasing the next edition in its series of annual cookbooks. This time we’re providing a fresh take on a global staple: the humble grain of rice. For this latest, 2018 instalment, we’ve sought out 16 (more) of the world’s best chefs and food lovers to contribute their most nourishing recipes, with German artist Stefan Marx interpreting them in a series of beautiful drawings.
Apartamento Cookbook #3: Rice Featuring: Carmen Vicente Miralles, Daniela Soto-Innes, Darina Allen, David Potes, Evangelia Koutsovoulou, Gioconda Scott, Jessica Wang, Kamal Mouzawak, Khanya Mzongwana, Liana Aghajanian, Lisa Lov, Lode Van Zuylen and Stijn Remi, Loyle Carner, Nuno Mendes, Ruth Rogers, and Tunde Wey.
Drawings by Stefan Marx First Edition: October, 2018 Edition of 1,500 copies Binding: Hardcover + dust jacket Pages: 40 Dimensions: 170 x 240mm Published by Apartamento Publishing S.L.
Bento Power : Brilliantly Balanced Lunchbox Recipes
Many people bring their lunch to work to save money, time and to help control what they are eating (with no hidden nasties from processed shop-bought food), but sometimes it's hard to think of interesting, nutritious things to make.
Sara has come to the rescue with her vibrant, fun and inspirational approach to lunch boxes. She concentrates on having 5 clear elements: complex carbs, protein, fruit and veg, and sprinkles as well as the 5 colours used in authentic Japanese cooking: red, white, black, yellow and green. With just a few essential ingredients, you add your extras to create highly nutritious, vegetarian, colourful boxes of joy.
Sara includes ideas for bento breakfast boxes (Sesame Snap Granola Bento and Mighty Muesli), 15-minute bento (Busy Days Instant Noodles and Lazy Tamago Bento), Everyday bento (Red Velvet Quinoa Bento, Green Theme Bento and Zen Bento) and the Fantasy bento (Starry Sky Bento and Fairy Jewel Box Bento).
With tips on how to stock your bento store-cupboard and basic ingredients and recipes to get you going, now is the time for bento to bounce into your breakfast, lunch box, or even into your dinner parties, filling you with Bento Power!
Selber Pasta machen ist nicht schwierig. Wenn man weiss, wie es geht.
«Pasta» ist das Grundlagenwerk für hausgemachte Pasta, das auch jene Fragen klärt, die oft unbeantwortet bleiben – etwa diejenige nach dem richtigen Mehl für die verschiedenen Pastasorten: Wann braucht man Hartweizengriess, wann Dunst, was ist Farina Tipo 00…? Wie wird das Getreide angebaut, aus dem diese Mahlprodukte entstehen und wie funktioniert eine Mühle? Mit welcher Technik kann man Pastateig auch ohne Pastamaschine 0.5 mm dünn auswallen? Wie verhindert man, dass Tagliatelle beim Trocknen verkleben?
In präzisen Anleitungen in Text und Bild zeigen Slow-Food-Köchin Anna Pearson und Fotografin Catherine Pearson zunächst, wie man 30 verschiedene Pastaformen zubereitet, viele davon ohne jegliches Zubehör wie Pastamaschine etc. In 40 saisonalen Rezepten werden die gelernten Formen dann zu Klassikern der italienischen Küche und neuen Pastakreationen verarbeitet. Schliesslich führt eine Reise in die Toskana zum Ursprung der Pasta: Auf dem Biohof «Podere Il Casale» haben die beiden Autorinnen alles über eine der wichtigsten Grundzutaten, den Hartweizen, gelernt und das Erlebte und ihre Erkenntnisse für ihr Buch in einer kleinen Reportage zusammengefasst – denn zu vermitteln, wie Getreide angebaut und verarbeitet wird, ist ihnen ebenso wichtig, wie zu zeigen, wie man Orecchiette und Garganelli formt.
«Pasta» wurde 2019 mit jeweils einer Silbermedaille beim Swiss Gourmetbook Award und beim Literarischen Wettbewerb der Gastronomischen Akademie Deutschland (GAD) ausgezeichnet und hat beim Gourmand World Cookbook Award für die Schweiz in der Kategorie «Italien» gewonnen.
Pasta Anna und Catherine Pearson ISBN: 978-3-9524979-1-3 2. Auflage 2019 (1. Auflage 2018) Umfang: 224 Seiten Format: 18.5 cm x 25.5 cm Ausstattung: Hardcover, Papiereinband, 2 Lesebänder Preis: CHF 52.– (zzgl. Versandkosten)
ANDALUSIA • JAPAN • NEPAL • PORTLAND, OREGON • PUGLIA • WEST SWEDEN
While you can't solve the ills of society or your personal struggles with a holiday any more than you can with a bubble bath or a green juice, travel does afford us the opportunity to temporarily step outside of ourselves, examine the strains of our everyday existence and reclaim some balance in untarnished surroundings.
The Health Issue is our spring spin on the concept of wellbeing travel and swaps boot camp for forest bathing, collagen smoothies for craft beer and "wellness" for good health. Articles include a horse-whispering retreat in the Andalusian hills; Otegha Uwagba's search for peace in the lesser-known Japanese prefecture of Nagano; a novice jogger's experiences on a running retreat in Oaxaca; a hilarious Swiss spa review by Raven Smith; encounters with punk-rock farmers and creatives in Portland, Oregon; and other wellbeing-inspired journeys in Nepal, West Sweden, Puglia, Austria and the British countryside.
SUITCASE Magazine aims to inspire, helping people to discover different destinations and cultures. In essence, we exist to change the way you travel. Through a quarterly print magazine, daily updated website, weekly newsletter and experiential events, SUITCASE acts as a bridge between cultures around the world.
Issue 18 introduces an exciting new content structure that takes as its thematic centre a long-form essay ‘On Coffee and Criticism’ by the incredible Noa Berger—a social scientist working on coffee consumption.
The idea of critique, in its many forms, guides our newest release. From pieces that explore the role criticism plays in our everyday lives and how we can turn it into constructive fuel for improvement, to a critical exploration of how we define ‘premium’ in paying farmers a decent price for their work, to how Modernist writers Virginia Woolf and T. S. Eliot used coffee as a literary device to explore the fabric of consciousness.
Ready to take a critical look at coffee? How about criticism itself? Get your copy of Standart issue 18 now.
As Standart, an independent print magazine, we started with a very simple goal in mind: to celebrate the culture of specialty coffee through of a marriage of quality print journalism and elegant design.
Cover 1 - Kate Lindsey in Orlando with costumes by Rei Kawakubo, photographed by Paolo Roversi, 2019
Cover 2 - Lynette Yiadom-Boakye, A Passion Like No Other, 2012
Cover 3 - Vita Sackville-West photographed by Snowdon, 1961
Luncheon is serving a cultural feast for issue 9; art by, stories on and conversations over lunch with Robert Wyatt, Alfie Benge, Lulu Kennedy, Alexis Taylor, Joyce Ng, Gareth Casey, Brian Molloy, Paolo Roversi, Sadie Coles, Ibrahim Kamara, Naum Gabo, Jeremy Lee, Robbie Spencer, Toyin Ojih Odutola, Martin Clark, Annie Collinge, Peter Rose Pulham, Kareem Reid, William N. Copley, Germano Celant, Freya E. Morris, Ben Toms, Rose Carrarini, Issy Wood, Robbie Spencer, Lars Brønseth, Madoka Rindal, Kuba Ryniewicz, Steven Campbell, Nam June Paik, Carol Campbell, Wiltons, Beca Lipscombe, Sarah McCrory, Jacob Lillis, Mairi McKenzie, Sophie von Hellermann, Philippe Garner, Jack Davison, Sook-Kyung Lee, Ronan Mckenzie, Rudy Simba Betty, Charlie Porter, Silka Rittson-Thomas, Valentina Ravaglia, Julie Greve, Reginald Moore, Alice Neale, Martine Rose, Isabelle Sayer, Fergus Henderson, John Booth, Margot Henderson, Estelle Hanania, Rollo Jackson, Mattias Karlsson, Marie Chaix, Lucy Kumara Moore, Ola Rindal and Jackson Boxer.
LUNCHEON is an independent cultural magazine mixing art, fashion and food. Free spirited in its content this biannual magazine offers readers a generous feast for the eyes and the mind. The essence of conversations over lunch is at its core and each issue is constructed as if a menu. Over the lunch table, the magazine brings together different generations who share opinions, stories and memories, offering us an insight into their unique cultural contributions.
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