Issue 30
Taste-makers
Features
- Time travelers: Gadgets that made heirlooms Priyanka Kochar
- Taste-makers: A selection of tableware made by hand today Online exhibition
- James Tylor ✿ In search of mai Caitlin Eyre
- Foraging among the ruins of satoyama in rural Japan Daniela Kato
- Chefs who make Lee Tran Lam
- O-choko or wine glass? Recent changes in sake consumption Roberto Maxwell
- Erika Kobayashi ✿ A tea ceremony for Brazil Liliana Morais
- A gaiwan for my father Mia Riley
- Ajiwau: A Japanese way of savouring life Euan Craig
- A wooden spoon: How to make life special Eli Beke
- Jayanto Tan ✿ Delights for every palette Pamela See
- You Stir the Pot: Recipes for change Victoria Manganiello
- Terra ferment: Three recipes Ilka White
- A spoon a day Ana Sincu
- The herb that must not be named Divya N
- Gilty: Consuming contemporary jewellery Claire McArdle
- Mann-o-Salwaa: Savouring the food of the heavens Sahr Bashir
- Estudio Trindade and Rondinelly Santos ✿ Brazilian for life Maria Fernanda Paes de Barro
- Staining lips red for centuries: The heart-shaped betel leaf Niyati Dave, MAP Academy
- The underlying delight of Japanese tableware Brian Kennedy
- Blended imaginaries: In conversation with Gina Zupsich, tea art director Ben Lignel
- A kimono for food: Hikibaku chopsticks for honoured guests Serendouce Crafts
- Make and bring your own chopsticks Vipun Chanchlani
- Kamaladevi Chattopadhyay on “the right kind of spoon” Kamaladevi Chattopadhyay
- Brasilidade: Samba on a plate Nina Coimbra
- Cone Eleven ✿ Crafting a theatre for specialist dining Cone Eleven
- Rēwena bread: A nourishing food with its own whakapapa Keri-Mei Zagrobelna
- Towards an Indigenous Australian Iranian cuisine Jahan Rezakhanlou
- Biohacking a fermented community Jahan Rezakhanlou
- Ruby Ghuznavi ✿ The “indigo lady” Saiful Islam
- Pine water jug: Imbibing the Taurus mountains Songül ARAL
- Taste and rongoā Māori: The art of experience Arihia Latham