Serviette is a magazine about food, but not just about the food we eat. ISSUE #8 Food is Vice — We unleash food’s shady side, via honey that delivers a taste of madness, a joyless meal replacement turned BDSM staple, and a late-night hungry tour of Berlin’s best döner shops. Yes, we dive deep into the legacy of bacon-on-everything 2010s online food content and sip on cider made from stolen fruit, but we also explore vice’s darker manifestations. We meet Indigenous lobster fishermen whose rights are being infringed upon, staff working at ultra-luxe parties where excessive food waste is the norm, and prisoners who created a cookbook to grapple with systemic scarcity. That’s not all—there’s much more illicit goodness inside. *** ISSUE #7 Food is Ritual — We pull back the curtain on food’s traditions, rites, and rituals, from imitating a holy communion wafer to spilling the proverbial tea at post-dinner gossip sessions, and the literal run on Japanese matcha making supplies scarce. We get our future predicted by the world’s only cheese fortune teller, and take a golden hour tour of Marseille to enjoy apéro like seasoned food journalist Ezéchiel Zérah. We meet Venezuelan women taking to the sea to feed their families, Olympic Winter Game hopefuls chockfull of singular food habits, and the Indian coffee farmers who practice time-honoured rituals amid climate crisis upheaval. That’s not all though, there’s plenty more to venerate inside. *** ISSUE #6 Food is Design — We turn our attention to food’s design: the engineered building blocks of what we eat, the tools (both human and animal-made) used for consuming it, and the tailor-made structures that shelter one-of-a-kind meals. We bid farewell to an unforgettable, polarizing candy. We get a tasteful tour of Mexico City restaurants with writer and curator Su Wu. We squeeze identity politics through the piping bags of next-generation cakes. And we meet both a hostess who likes to bring a bit of jiggle to the dinner party table, and a mushroom-picking robot with the gentlest grip. That’s not all—there’s much more inside. *** ISSUE #5 Food is Place — We unfold our maps in search of how places inform what, how and yes, where we eat. We swing by West Yorkshire’s Rhubarb Triangle to see why their stalks pop up extra-fast. We dive into the work of a Palestinian artist who uses fermentation as a metaphor for displacement. We visit the gardens of a B.C. farmer growing tropical fruit very far from the tropics, and we tag along for a seal meat delivery at an Inuit arts centre in Ottawa. And author Sheima Benembarek shares a story of a reluctant cooking lesson with her mother, using a spice mix from their hometown of Rabat in her Quebec kitchen. *** ISSUE #4 Food is Absurd — We’re exploring the ways food can be absurd, in all the joyful, incredible, and bizarre connotations of that word. We meet Ireland’s duelling potato chip mascots, separated by a border but not a name. We discover why there’s serious cash to be made in stolen cheese and why lab-grown meat won’t be the solution to our climate woes. We learn about one cranky man’s futile attempt to cancel pasta (in Italy!) and about the unexpected cake skills of Heather O’Neill’s tough-guy dad. And on a food crawl through some of L.A.’s finest Chinese restaurants, we stay safe from the dreaded dumpling squirt. *** Issue #3 Food is Preservation — We talk about 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. *** Issue #2 Food is Consumption — For the second issue of Serviette, we turn our attention to the theme of Consumption. Consumption can be defiant, as well as joyful. It can be both constructive and destructive. That is the magic of food. You are what you eat is what you are. Join us on an international, interdisciplinary dive into consumption in all its forms.
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