SALT - A Pinch Of Good Taste - New Traditions
SALT - A Pinch Of Good Taste - New Traditions
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Itâs 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 âNew Traditions / Future Tastesâ issue was born.
For starters, weâve 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).
Itâs hard to talk about innovation without reflecting upon past traditions, so weâve also turned around to examine our rich food heritage, starting with Singaporeâs oldest cuisine: Peranakan food (pg 111). Local chefs and food businesses also chip in to share how theyâre championing traditions through modern ways â 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, weâve 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 youâll enjoy this special festive issue.
SALT - A Pinch Of Good Taste Magazine Description:
åºç瀟: Tonghuai @ Media Pte. Ltd
ã«ããŽãªãŒ: Food & Beverage
èšèª: English
çºè¡é »åºŠ: Quarterly
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.
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