Serviette is a magazine about food, but not just about the food we eat.
FOOD IS PRESERVATION
In Issue 03, Serviette tackles preservation. We revive lost traditions for making yogurt in the mountains of Bulgaria, search for new takes on stinky tofu in Taipei, and build a better carrot for the changing climate of the Pacific Northwest. We dig into the stubborn persistence of food aversions and learn how to pack flavour on a mission to Mars. And we ask a couple centenarians for their secrets to longevity (a daily shot of vodka does not hurt). You won’t want to miss this one—there’s lots more inside.
FOOD IS CONSUMPTION
Discover the theme of consumption with Serviette in this issue. Embark on a journey to explore how norms, culture, and tradition have an impact on the way we consume our food across the world.