The provinces of China are united by their love of a good meal. Each has their own specialties and methods of preparation - all of which are, of course, purported to be 'the best'. Rather than attempting to cover the entirety of Chinese cuisine, this charming little book instead focuses on recipes born from melding the author's favourite family menus with tips on traditional preparation and table etiquette as dictated by Confucius 2500 years ago. The result is an informative and delicious peek into the Chinese food culture of the early twentieth century. Requiring only minimal materials and expertise, the recipes are accessible and flavourful, while the insights into traditional Chinese eating customs will be of use for travellers hoping to dine authentically while abroad.
Chow! guides the reader through the basics - how to wash rice, serve tea and make noodles from scratch - before introducing them to a variety of dishes based around meat, seafood and vegetables. Whether you seek familiar tastes or adventurous dishes, Chow! has it all: from stuffed mushrooms and fried rice to minced pigeon, crab fat with green vegetables and duck tongue soup.
This issue looks at the food and identity of Hong Kong, whose food culture is an amazing story of adoption, adaption and growth. Here we focus on communal dishes set against the backdrop of the current fight for democracy. This is FBZs largest issue, with writing from Cynthia Chou, Illustrations from Jacco Bunt, Film and photography from Kenneth Lam, Photography from Xaviar Manhing and food photography from Emily Leonard.
Roasted Pumpkin Pappardelle with Kale and Cashew Pesto + Golden Fish Fingers with Buttery Potatoes and Carrots + Butterbean and Quinoa Bake + Chunky Minestrone + Apple and Date Cake + Mini Burgers … and more
FAMILY: Traditional Foodie Advocate Vanessa Clarkson + Interview with Artist Erin Jang + Gever Tulley's Dangerous Things For Kids + Chinese Greens + Hot Young Widows Club + Visual Artist Helga Stentzel … 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.
The little zine on your screen started with a few coincidences a few years ago over a coffee in Zurich. One was Anna, heart, drive, and soul of Salt & Wonder. The other was Alicia, our first super fan, seeking some inspiration and community. Coffee is more than caffeine, more than a means to an end.
We were new to coffee — specialty coffee to be exact — what makes it so special after all? What do these hipsters in their cafés know that we don’t? So we made this little zine with the intention to be a guide. To break up the fear and show how diverse and inviting the world of specialty coffee can be.
Inside this Zine of Salt & Wonder:
– The Journey of the Bean, how it ends up in your cup. / featuring miró manufactura de café (Zurich)
– How coffee shapes our worlds in: A Cultural Thing / interviewing Shem from STOLL Kaffee
– Our color palate in: The Colorful World of Coffee / inspired by COFFEE
– Ending: Some practical tips in: Not Just for Nerds / featuring 169 West Wine & Coffee Bar
– Glossary of coffee-related terms.
We also feature the work of a few very-talented illustrators from across the globe throughout. Coffee is universal after all.
Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.
In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and whyit works.
The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:
Process explains cooking methods that elevate veg to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you.
With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
In Volume 3 we visit Vietnam, spending time in vibrant Hanoi before journeying to the mountainous region of Sa Pa where we meet tribes of women and learn first-hand about the importance of textiles within their culture and community. Closer to home we visit Settle in Norfolk and stay in the lakeside cabin, enjoying a slower pace in this beautiful rural retreat.
In the CONSIDERED Style chapter we feature vintage, preloved and recycled style in our editorial ‘Second Love’ and share the community of brands that support us in the CONSIDERED Directory.
In our ‘Rituals’ editorial we focus on skincare and self-care, featuring some of our favourite sustainable and natural skincare brands.
We delve into the controversy behind our love of avocados, the complexities associated with vegan leather alternatives and learn about regenerative agriculture, an age old farming technique which has been touted as a solution to the carbon emissions crisis.
We interview doula Domino Kirke, learn zero waste home tips from Elsa Lindholm, look at the benefits of community gardening and more.
CONSIDERED Magazine is an independently published, bi-annual print magazine featuring sustainable and mindful lifestyle and travel articles.
We work with a community of photographers, writers, small-batch artisans and on-location locals providing a platform for them to advance their craft and share their stories and insight.
Alongside the magazine is the CONSIDERED Community, an open and inclusive community for all that favour a considered lifestyle. Through the community we hold gatherings, online events and more.
BOOK OF THE YEAR 2019 in The Guardian, Daily Mail, Evening Standard, Observer Food Magazine and Delicious
‘This spectacular book is filled with comforting, delicious recipes’ Jamie Oliver
Warm up your winter with sun-kissed recipes from the heart of the Mediterranean.
Greek Cypriot food is a melting pot of delicious flavours: simple Mediterranean salads; classic ingredients like feta, a squeeze of lemon and fresh oregano; cinnamon-infused stews; orange-blossom scented pastries.
TAVERNA, takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment.
These delicious recipes relive sun-kissed Mediterranean holidays and simple taverna-style meals.
‘Taverna… brings a touch of Cypriot sunshine into your kitchen’ Good Housekeeping
The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair.
This is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality.
A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life.
Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.
Format: Hardback Size: 270 x 205 mm (10 5/8 x 8 1/8 in) Pages: 256 pp Illustrations: 120 illustrations ISBN: 9780714876023
The Foolproof Guide to Making World-Class Bread at Home
Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over processed white bread, and many want to bake their own.
And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science. So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?
James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdoughis the new, accessible handbook that bakers everywhere have been waiting for.
Format: Hardback Pages: 256 Dimensions: 24cm x 18cm Weight: 1080g Published: 01 September 2019
This lavishly photographed cookbook focusses on the colourful streets of the foodiest city in the Middle East. Find recipes for Tel Aviv’s unsurpassed fast food like hummus, falafel, shakshuka and sabich, the popular Israeli sandwich. On these pages you’ll also see dishes common to the city’s infinite restaurants, where chefs make poetic use of the eating traditions of their immigrant population and Arab neighbours. The result of this creative freedom is a fusion kitchen without rules and taboos.
It’s true that nowhere is life celebrated more exuberantly than in Tel Aviv, the happiest and most progressive city in the Middle East. This coastal city is paradise on earth: great weather all year round, beautiful beaches, leading museums, unique architecture and a flourishing economy. The inhabitants are handsome, young, creative, and radiate an unbridled zest for life. This zest is captured in the incredible location photography throughout TLV.
This is a cookbook, narrative and photo essay in one beautiful volume. One day with this book in your possession, and you’ll be booking a ticket to TLV as soon as humanly possible.
“When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85
Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.
Featuring over 70 easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.
More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.
Format: Hardback Pages: 256 Dimensions: 24cm x 19cm Weight: 1110g Publisher: Hardie Grant London Published: 01 November 2019
In Standart issue 20, join us as we dive into a veritable banquet of engrossing stories from across the coffee world. Read about the nascent rise of Indian specialty coffee from the source; interrogate the light-roast/dark-roast debate with one of the UK’s leading roasters; follow along as a researcher looks at the latest developments in agroforestry in Brazil; and read how an artist and florist who builds arrangements for global brands and the celebrity elite has to fight tooth-and-nail to make his café/florist business sustainable.
In our long-form article, neuroscientist Fabiana Carvalho takes us through the very latest research on how colour literally changes the flavour of coffee, as we ask the question, is the specialty coffee industry doing all it can to exploit the power of the mind?
The inimitable Ashley Rodriguez turns her attention to the concept of the of relationships in coffee—how those between roaster and farmer compare to real-life, and what happens when power comes into play. Poignant questions arise, as she navigates what it really means to build a relationship in the coffee world.
Talor Browne of Talormade has made it through a tumultuous period in her professional life, but has come out of the experience with an awesome new business into which she has instilled a culture of empathy. This is a great read for anyone looking to start a successful coffee business, and anyone who runs one at present.
This is just a taste of a smidgen of the beginning of what we’ve got in store for you in issue 20. We can’t wait to see what you think!
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.
CANADA • CORNWALL • ETHIOPIA • KURDISTAN • PAPUA NEW GUINEA
Travel has always been synonymous with escape and The Freedom Issue explores this in myriad ways. Whether the pieces were written before the pandemic or looking back from lockdown, their thoughts on freedom transcend the current moment, and consider the future of travel in this new context. There are essays on rediscovering places close to home; the impact of overtourism on communities, and the need to refocus on those who would benefit from our attention most.
We also explore the motifs we use to represent freedom, from cowboys to rainbows, and who they liberate and restrict; as well as the complicated ethics of venturing to the most remote corners and cultures of the globe.
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.
Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
New York Times Bestseller
Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more
Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more
“An indispensable manual for home cooks and pro chefs.” —Wired
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.
Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.
Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
Toothache issue seven takes us to New York, Portland, San Francisco, and across the internet to many other parts of the country and world. Get inspired during these uncertain times, and also hear about chef's thoughts throughout this crisis. This heavy-weight magazine is filled with thick uncoated pages perfect for your coffee table, bookshelf, or kitchen. A magazine made entirely by chefs; this issue continues to offer the closest and most personal look into award-winning chefs.
This issue includes: Vince Nguyen - Berlu • Fabian von Hauske & Jeremiah Stone - Contra • Peter Cho - Han Oak • Chris Cosentino - Cockscomb • Eunji Lee - Jungsik • Susanna Yoon - Stick With Me Sweets • Nathaniel Reid - Nathaniel Reid Bakery • Joanna Artieda • Ramon Morato - Cacao Barry Lab
This issue also includes a feature about the future of the restaurant industry, where Toothache creator Nick Muncy talks with Naomi Pomeroy, Daniel Patterson, Nelson German, and Gavin Kaysen.
Toothache 07 is a 128-page perfect-bound publication.
Toothache is a small self-published magazine conceived after dinner services with industry friends, primarily during last call at dive bars. Often times, food media is produced by people who do not live and breath kitchen life. Usually, it’s comprised of lengthy articles, a few pictures and a recipe in cups and tablespoons. Which makes sense, because they’re generally not writing for us, but instead writing for home cooks or “foodies”. This magazine’s goal, however, is to give ourselves a little bit of the media power back; to produce a magazine that a chef or cook would actually want to read. We essentially made this a collaborative project and gave chefs blank pages. We then let them add whatever images, recipes, and writing that they wanted.
Italian food pioneers enchanted us with passion, fed us hope and humility, and said, “Be here now, forget schedules, let life dictate pace.” They showed us their grounded carpe diem spirit—how to live in the moment, slow, steady. In return we pushed our appointments, extended rentals, and rested our heads on hardwood floor, fully present.
ITALIAN VARIETY WITHOUT LIMIT
Italy has found a way forward by reaching into history and pulling out techniques that are tried and true. It’s a path rooted in community and hospitality, closely tied to the land, giving back as much as it takes. A path blazed with Italian bravery. Bravery that speaks plainly, saying “We shall not be tamed by modern problems.”
INSIDE THIS ISSUE OF SALT & WONDER
You’ll explore hidden castles, gardens, and rooftop terraces. You’ll find Italy’s new wave of slow-baking, its modern artisans, its Etruscan history, and the future of food systems. You’ll meet a mad scientist who ferments everything and a woman who bakes family tradition into her bread. You’ll feel the soil with Italy’s first organic rice farmer and raise a glass to fresh drinking styles at rebel-friendly bars. Finally, you’ll discover the magic of Torino, where off-the-map authenticity will make you fall in love.
In this issue, we hear from:
Two traveling brothers who promote local ingredients with Italian-Asian fusion at their restaurant atop an ancient seaside castle.
Local Torinese, Lucia Iannone, on baking bread with tradition
Italy’s first organic rice farmer, the renegade Ariane Lotti of Tenuta San Carlo
Renaissance bartenders of Milano and Torino who are introducing Italy to international cocktail styles
The streets, plazas, and people of Torino, in a city guide that will lead you off the beaten path and into the heart of an up-and-coming city
You will find interviews, new perspectives, a city guide, photo essays, recipes to stories, and lots of aspiring illustrations.
Details: 19 x 24 cm, 108 Pages, full color on uncoated paper. printed on Munken, perfect bound. No Ads.
Salt & Wonder is a limited run independent magazine portraying the roots and new movements of the culinary startup culture in Europe. One destination at a time, our finely designed issues chronicle the chefs and innovators who are drawing from the past and shaping the future of food.
The Kinfolk Table puts the emphasis back on the relationships that surround eating. One-third cookbook, one-third narrative tale and one-third international adventure, The Kinfolk Table is a collection of 85 delectable recipes spread over 368 pages from creative types around the world including Brooklyn, Copenhagen, Canada and the English countryside.
Filled with gorgeous photography and design you’re used to seeing in the magazine, the book will inspire your next small gathering. We traveled around the world, sharing food and collecting ideas from our growing community of chefs, home cooks, designers, bloggers, photographers and others, many of whom contributed recipes to The Kinfolk Table.
Some of the suggestions are refreshingly simple, like throwing freshly harvested mussels on the grill or filling half a cantaloupe with yogurt and honey. Others may take a little more time and patience, such as Ginger Ice Cream with Kumquat Compote or perfecting a shoulder of veal. Danish, Japanese, Mexican and Korean influences make appearances too, as do fresh takes on classics such as Sweet Potato-Quinoa Burgers, Kimchi Couscous or Spiced Raw Chocolate Mousse.
Hardcover with dust jacket, 368 uncoated pages. Published by Artisan Books.
Where to Drink Beer is the ultimate guide by the real experts - 500 of the world's most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer.
With 1,600 listings in more than 70 countries - and detailed maps, reviews, key information, honest comments, and suggestions - there is nothing like it.
Designed in the same visually striking format as Phaidon's bestselling Where Chefs Eat, this book guides thirsty beer fans toward the best places across the globe to find the best examples of the world's most popular beverage.
Format: Hardback Size: 203 x 137 mm (8 x 5 3/8 in) Pages: 480 pp Illustrations: 0 illustrations ISBN: 9780714876016
Over 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizza
From the publishers of the bestselling Where Chefs Eat comes the next food-guide sensation on the most popular dish - pizza!
The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you’d expect to know.
Featuring more than 1,700 world-wide pizzerias, parlours, and pizza joints listed. All you need to know - where to go, when to go, and what to order.
Format: Hardback Size: 203 x 137 mm (8 x 5 3/8 in) Pages: 576 pp Illustrations: 0 illustrations ISBN: 9780714871165
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.
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.