SALT - A Pinch Of Good Taste - Future TastesAdd to Favorites

SALT - A Pinch Of Good Taste - Future TastesAdd to Favorites

Obtén acceso ilimitado con Magzter ORO

Lea SALT - A Pinch Of Good Taste junto con 9,000 y otras revistas y periódicos con solo una suscripción   Ver catálogo

1 mes $9.99

1 año$99.99 $49.99

$4/mes

Guardar 50%
Hurry, Offer Ends in 11 Days
(OR)

Suscríbete solo a SALT - A Pinch Of Good Taste

comprar esta edición $4.99

Subscription plans are currently unavailable for this magazine. If you are a Magzter GOLD user, you can read all the back issues with your subscription. If you are not a Magzter GOLD user, you can purchase the back issues and read them.

Regalar SALT - A Pinch Of Good Taste

En este asunto

It’s been a whirlwind 2019 for us at SALT.

While we were preparing for our year-end issue, the production timeline coincided with a flurry of Christmas party invitations and Chinese New Year preview tastings. The curious mélange got us thinking: why not do a dual cover, to capture this dichotomous blend of old traditions and new beginnings?

And so this “New Traditions / Future Tastes” issue was born.

For starters, we’ve dished up food trends and innovations from around the world, such as plant-based proteins, note-by-note cooking and personalised diets (pg 14). Vegan dining is on the rise, including in a produce-driven country like Japan (pg 28).

Closer to home, innovation is thriving in our burgeoning food tech scene, where three local start-ups are re-engineering staple foods to become healthier and tastier for future generations (pg 50, 87 and 91).

It’s hard to talk about innovation without reflecting upon past traditions, so we’ve also turned around to examine our rich food heritage, starting with Singapore’s oldest cuisine: Peranakan food (pg 111). Local chefs and food businesses also chip in to share how they’re championing traditions through modern ways – from eating sustainably (pg 123), to producing home-grown seafood (pg 101), to even the way we see and perceive the restaurant industry (pg 18).

It being the festive season, we’ve taken the feasting quite literally and wrapped things up with not one, but two decadent food spreads for your tasting pleasure (pg 54 and 83).

We hope you’ll enjoy this special festive issue.

SALT - A Pinch Of Good Taste Magazine Description:

EditorTonghuai @ Media Pte. Ltd

CategoríaFood & Beverage

IdiomaEnglish

FrecuenciaQuarterly

SALT is dedicated to bringing out the best in food journalism, with culinary prose, evocative photo-essays, and inspiring reads from people who work behind the scenes. Our online portal carries the latest on food and drinks in the region, with an injection of a fresh new spirit to food content and an offbeat attitude.

  • cancel anytimeCancela en cualquier momento [ Mis compromisos ]
  • digital onlySolo digital