G30 – To taste

Editor: Liliana Morais

The consumption of food and drink is one of the key elements in any culture. This issue will feature stories about:

  • Making objects for eating and drinking
  • Fermentation
  • Vessels for storing food
  • Ceremonies and rituals of consumption

We will consider the value that handmade adds to the shared experience of eating and drinking.

This issue will be published 1 March 2023. You can find guidelines for submitting a story here. The deadline for stories is 1 February 2023. Please let us know in advance of your idea here. If you’d like to be a pathfinder and share the development of this issue, please send an email

Related previous stories

Oceans in a tea cup - Alma Studholme admires the work of Jayanto Tan and reflects on her own work that bridges migration with the warmth of a teacup.
Mid-Autumn Festival: A time to make many blessings under the same moon - Wishing a long life to share the graceful moonlight, though thousands of miles apart. 但愿人长久，千里共婵娟
The world in a tea towel: Weaving cartographic abstractions - Nien Schwarz weaves connections to the land, transforming maps into tea towels for everyday use.
Tecuil Alessia: Preserving the heart of the prehispanic kitchen - Raquel Bessudo heralds a new design for the traditional stove which promises a healthy future for traditional Mexican life
The shoemaker and the goat breeder - Carolina Hornauer tells a story about Planea foundation and how it helps pair complementary crafts for local benefit.
Robin Best ✿ A tea journey in silver and blue - Antonia Harrison writes about Robin Best's five vase garniture, made in Jingdezhen and telling the story of tea from China.
Why you should drink saké hot - Masahiro and Yumi Takahashi present their projects Sakenet and Dear Plastic that export a hightenned Japanese sensibility to the other side of the world.
Why do Koreans use metal chopsticks? - Unlike other Asian cultures whose chopsticks are primarily made of wood, Korean chopsticks are made of metal. Why?
Ollas de barro y mezcal - El padre de Lázaro Monjaraz caminaría dos días a pie desde el remoto pueblo de Yutanduchi de Guerrero, sobre áridas colinas cargadas de palmeras, a través de ríos, picos arbóreos de casi 3000 metros y finalmente al valle central de Oaxaca hasta el pueblo de Atzompa, donde compraría las nuevas vasijas de barro que necesitaba para destilar el mezcal.
Slow made tradition in Oaxaca - Ehren Seeland connects the intensive making of mole sauce to the textile crafts renowned in Oaxaca
Ollas de barro y mezcal – Pots of clay and mezcal 🇲🇽 - Rion Toal details the exquisite skill involved in fermenting mezcal
Lively hood - Patrick Jones describes the myth, arts and ferments that both “claim” and nourish the performance collective, Artist as Family.