Serviette #3

Serviette is a magazine about food: the people who grow and produce it and "all the ways it’s tangled up with culture, science, history, and design." It's beautifully produced with great story-telling and an eye for an interesting story. 

Issue 3: Food is Preservation

Making miso in space (then storing it next to the ice-cream), stories of 'yucky' foods and why we can't eat certain things, finding a better carrot for us and the planet, stinky tofu, century eggs and 100 year old wisdom. Plus, a pull out recipe booklet of classic handed down recipes.