This imaginative new magazine explores the worlds of preservation and fermentation. That allows it vast scope, given the range of human foods which rely on the processes. The editorial team, led by Darra Goldstein (formerly of Gastronomica) and Jane Lear (formerly of Gourmet), seems happy to embrace a world of possibilities, offering us writers and subjects such as Betty Fussell in pursuit of a Mexican corn drink called tejuino; Fuchsia Dunlop on the pleasures and promises of stinky foods; William Woys Weaver on Polish źur, a soup made from fermented rye or oats; Steven Rinella on the bear hunter’s need for curing techniques (and the remarkable variability of bear meat); Raghavan Iyer on Bombay duck, which is actually dried fish; Charles Perry on a Medieval Near Eastern cheese that was typically aged on rooftops; and Jessica B. Harris on a wealth of Western African fermented foods that are little known outside the region. There are often recipes for the foods, and many vibrant illustrations that make the magazine a visual pleasure as well. We’re told to expect two issues a year. That makes us happy.
Color photographs throughout. Paperback.