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Whetstone Magazine Volume 5

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Whetstone Magazine Volume 5

2019 Whetstone

by

Issue 5: Here’s what’s in store: Oolong tea in Taiwan, mountain food from the Beskids of Poland, Tunde Wey’s poetic rumination on Nigerian cuisine, the origins of peanuts in Bolivia, Canto-Western diners in Hong Kong, a four hundred year chronicle of a Parsi family (and their food), a Peruvian wine revival, finding a Bánh Mì that tastes like home, the evolving diet of the Shan of Northern Thailand, “Neo Guaraní” in Paraguay, preserving Black culinary culture in Loaíza, Puerto Rico, and finally the tremendous cover photo and story on Morocco’s communal ovens.

About Whetstone: Whetstone is a quarterly print publication on food origins, culture and anthropology. More ancestral than artisan, Whetstone explores the origins of the things we eat and drink, seeking to better understand people through their food and traditions. The magazine debuted in the spring of 2017. Whetstone is Bay Area-based, and works with a team of global creatives representing over a dozen countries. As a minority-owned publisher, we’re proud to say this venture is led by a team of women and people of color. We believe this diversity is not just noteworthy, but part of what makes the project so essential. When the gatekeepers are diverse, so too are the stories, its tellers and their experiences. This diversity accelerates our knowledge and empathy. Whetstone is unequivocally and gratefully a better publication because of it.

Tagged: food writing, food history

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