In search of mathh, a sugar craft for ingesting a sacred spirit  Kaustav Chatterjee

Sarah Khan ✿ Spoons as weapons of mass creation  Loop

The Magill commission: Ceramics to savour  Loop

Introduction: A taste of the world  Garland

Taste-makers: A selection of tableware made by hand today  Online exhibition

Biohacking a fermented community  Jahan Rezakhanlou

Towards an Indigenous Australian Iranian cuisine  Jahan Rezakhanlou

Rēwena bread: A nourishing food with its own whakapapa  Keri-Mei Zagrobelna

Estudio Trindade and Rondinelly Santos ✿ Brazilian for life  Maria Fernanda Paes de Barro

Mann-o-Salwaa: Savouring the food of the heavens  Sahr Bashir

Chefs who make  Lee Tran Lam

Taste and rongoā Māori: The art of experience  Arihia Latham

A kimono for food: Hikibaku chopsticks for honoured guests  Serendouce Crafts

James Tylor ✿ In search of mai  Caitlin Eyre

Ajiwau: A Japanese way of savouring life  Euan Craig

Gilty: Consuming contemporary jewellery  Claire McArdle

Make and bring your own chopsticks  Vipun Chanchlani

Foraging among the ruins of satoyama in rural Japan  Daniela Kato

The underlying delight of Japanese tableware  Brian Kennedy

The herb that must not be named  Divya N

Terra ferment: Three recipes  Ilka White

You Stir the Pot: Recipes for change  Victoria Manganiello

A spoon a day  Ana Sincu

Jayanto Tan ✿ Delights for every palette  Pamela See

Brasilidade: Samba on a plate  Nina Coimbra

Kamaladevi Chattopadhyay on “the right kind of spoon”  Kamaladevi Chattopadhyay

Staining lips red for centuries: The heart-shaped betel leaf  Niyati Dave, MAP Academy

A wooden spoon: How to make life special  Eli Beke

Victor Meertens: Off Cuts  Gregory Pryor

Oceans in a tea cup  Alma Studholme

Mid-Autumn Festival: A time to make many blessings under the same moon  Loop

The world in a tea towel: Weaving cartographic abstractions  Nien Schwarz

Tecuil Alessia: Preserving the heart of the prehispanic kitchen  Raquel Bessudo

The shoemaker and the goat breeder  Carolina Hornauer

Robin Best ✿ A tea journey in silver and blue  Antonia Harrison

Why you should drink saké hot  Masahiro and Yumi Takahashi

Why do Koreans use metal chopsticks?  Loop

Ollas de barro y mezcal  Rion Toal

Slow made tradition in Oaxaca  Ehren Seeland

Ollas de barro y mezcal – Pots of clay and mezcal 🇲🇽  Rion Toal

Lively hood  Patrick Jones