Serviette #4

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 4: Food is Absurd

In this issue, you'll dive into the bizarre world of 1970s dinner party staples, the story of Tayto crisps and Irish identity, cheese heists, molecular gastronomy and the man who tried to cancel pasta in Italy. Plus, lots more absurd food.