Cruda explores gastronomy, food science and design.
The inaugural issue spotlights the stories of people, restaurants and ideas in their raw and emergent states. You’ll find a bakery bildungsroman, meditations on urban foraging, mycological mischief, pop-up discourse, table metaphysics, memories of anafres, sool chronicles from Copenhagen, wheat as architecture, pre-colonial Assamese tea, a brief history of the once inedible pie crust, interviews with flavor scientist Dr. Arielle Johnson and Argentine chef Manuela Donnet, plus a foreword by Dr. Johnny Drain.